This upcoming Tuesday, May 31st, is the 2nd birthday of International Palate. As you may remember, last year we celebrated the 1st year on the blog with the post Homemade Herbed Pasta. Pasta is still (and will always be) my favorite food that has ever existed. Thus, we will celebrate the 2nd birthday with another pasta dish using some of the freshest ingredients from your market. Lately, where I live, the weather has been very mush and it has felt like fall. This made it hard to believe that summer’s only 1 month away. But finally, the sun shined through and it hit the 80s. I immediately decided to take advantage of the weather and cook a spring dish. What screams “SPRING” though? Is it a colorful dish? A cold meal? A salad?For me, a spring dish must have colors, preferably a plethora of colors. It also must be cold or room temperature, just not piping hot and does not by any means require an oven. It also needs to have herbs mixed in, such as basil, mint, spring onion, etc, in order to grasp the spring-iness. And finally, it must use ingredients that are in season.This wonderful creation meets, and definitely surpasses, all of those requirements. This dish is definitely a crowed pleaser and is perfect to bring to that Memorial Day weekend BBQ/Picnic/Party. So what more can you ask for? Happy (early) Birthday, International Palate!
Farmers Market Friday: Spring Pasta with Hakurei Turnips and Zucchini
- 8 ounces rotini, or any kind of dry pasta
- 2 tablespoons ghee, or olive oil
- 1 medium yellow onion, thinly slices
- 2 medium zucchinis, quartered and chopped in 1/2 in chunks
- 5-7 hakurei turnips, peeled, quartered
- Salt and pepper
- 3 garlic cloves, minced
- 1/2 cup mint leaves, chopped
- 1/4 cup farmers cheese, or ricotta
- 1 cup grated parmesan, plus more for serving
- 1/4 cup chives, or spring onions, chopped
Bring a pot of salted water to a boil. Add the pasta and cook for 8 minutes, or until tender.
In the meantime, heat a large skillet over medium high heat and add the ghee/olive oil. Add in the onion and cook, stirring frequently, for 3-5 minutes, until translucent.
Add the zucchini, turnips, and 1/8 cup water. Cover and reduce heat to a simmer. Let cook for 5-8 minutes, until water is evaporated and zucchinis and turnips are tender. Once cooked, turned off heat and remove lid. Season with salt and pepper.
By now, the pasta should be cooked. Drain and keep 1/2 cup of the pasta water.
Add the cooked pasta to the zucchini and combine using a wooden spoon. Mix in the garlic, mint leaves, farmers cheese, and parmesan thoroughly so that all noodles are coated. Add a little pasta water, if necessary.
This dish can be served warm or cold. Top with parmesan and chives.
Happy (early) Birthday, International Palate!