A spring pasta that uses broccoli rabe, swiss chard, fresh herbs and garlic to appreciate the lighter flavors of the season. For a more filling meal, add rotisserie chicken.
I really like pasta. Well… I like GOOD pasta. Overcooked pasta is the bane of my existence and frankly, it’s just not worth eating. Bucatini pasta, like I used in this recipe is a pasta staple for us. It’s like a really thick spaghetti that holds up well to sauces and reheating (aka heavenly leftovers).
Now don’t get me wrong, I love a good tomato and meatball kind of deal with a pasta. But it seems a damn shame to miss out on what’s available at farmers markets right now. For those of us in the mid-Atlantic at least, the farmers markets that are open for the season have a lot of light flavored or bitter produce items. It’s how spring works.
That’s why this ‘sauce’ isn’t really a sauce, or a pesto or a dressing. The general combination of citrus, herbs, greens and an allium (onion, shallot, scallion, garlic, etc.) in food processor will work in so many combinations, it’s deserving of its own term: Market Dressing.
This one is rainbow chard as a base and trust me, you’d never know it was in there.
To make this spring pasta, head over to the Inspired home to get the recipe for a Spring Farmers Market Pasta
Pasta with a versatile ‘dressing/sauce’ made from rainbow chard leaves, lemon, garlic, olive oil and herbs.
I’m pretty convinced the general combination of:
and an allium
will work in so many combinations, it’s deserving of its own term: Market Dressing.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.