Farmers Market Pasta

Going to the farmers market on the weekend is one of my favourite things to do. I love grabbing fresh veggies and treats made by local farmers. This pasta was made one Saturday night after visiting the market. It uses all the vegetables I found in a light creamy sauce. There is nothing fancy or exact about this recipe but just a celebration of the lovely veg I found.

Ingredients:
250g of Fusilli Pasta (or any kind that you have in your cupboards)
2 Cloves of Garlic finely sliced
1 tbsp Dried Italian Herbs
1 White Onion finely sliced
1 Yellow Courgette finely sliced
6 Mushrooms sliced
200g of Snap Peas (half in the shell and the peas out of the shell for the other half)
1/2 Jar of Artichoke Hearts chopped
4-5 Sun-dried Tomatoes from a jar chopped
200ml of Chicken or Vegetable Stock
2 tbsp Cream
Salt and Pepper
Olive Oil
Parmesan Cheese

Method:
1. Prep all your veggies. Finely slice the garlic, onion, and courgette. Remove half of the snap peas and pop out the fresh peas from the inside and place in a bowl. Its extra work but definitely worth it.
2. In a large pan heat a little olive oil. When its hot add the sliced garlic and let cook for a minute or two but don’t let it brown.
3. Add the onion and the Italian herbs to the pan and let that cook for a few minutes. After that add the courgette, sliced mushrooms and the remaining snap peas.
4. Cook for a few minutes and then add the stock and the cream. Bring to a gentle simmer.
5. Heat a pot of water for your pasta and cook following the packet instructions.
6. When the pasta is nearly ready, drain the pasta, and add it to the sauce. You want to finish the pasta off in the sauce you made.
7. Add to the pasta the artichokes, chopped sun-dried tomatoes, and fresh peas. Season with salt and pepper to taste.
8. Add a ton of grated parmesan to the pasta. When the pasta is fully cooked it is ready to serve!