Farmer’s Markets are here again. How happy we are after a long winter. Today marked my first Farmer’s Market excursion, to the Canandaigua Farmer’s Market where I bought a bunch of beautiful tender greens from a young girl from Italy Hill Produce in Branchport (they also have a winery named Hunt Country Vineyards).

But tonight’s dinner has The Farmer’s Wife on Route 63 just north of Geneseo to thank. It was there that I bought a paper sack full of snap pea branches just picked that morning. I picked and shucked the peas which was worth every minute to gain one precious cup of fresh sweeter-than-sweet peas.

Then I bought a big, fat bunch of asparagus. I didn’t think their large size could yield such a tender stalk.

And finally, I bought two big, plump, red tomatoes grown locally in a hydroponic garden.

We considered having leftover but with this bounty in my kitchen, I couldn’t resist my first fresh pasta of the season. Fast, easy and so delicious, I was inspired by the bounty.

The only thing that could have improved it would be the organic purple garlic that The Farmer’s Wife usually has around August of the year.

Spring Pasta with Peas, Asparagus and Artichoke Pesto

1 cup shelled fresh peas
6 large asparagus spears cut into 1/4″ pieces
1/2 cup fresh spring greens ripped into small pieces
1/4 cup toasted walnuts (these can be baked in a toaster oven at 325 degrees for 3 minutes, watch them carefully so they don’t burn)
2-oz. piece of good quality Parmigiano Reggiano cheese or similar
2 peeled garlic cloves
3/4 can artichokes, drained
1/4 cup extra virgin olive oil
2 tomatoes, chopped
Salt and Pepper to taste

Put 1/4 pound small rigatoni in boiling salted water and cook until just done al dente.

While pasta is cooking, put peas and asparagus in a separate pot of water and bring to boil, boil for 3 minutes and drain.
Add greens and stir in to wilt. Set aside.

Put walnuts, parmigiano, garlic cloves, artichokes and olive oil in a food processor and process with blade until thick and combined, approximately 30 seconds. Set aside.

Drain past when cooked reserving 1/2 cup of the hot pasta water.

Put hot pasta in large bowl. Add the peas, asparagus and greens. Add 1/2 of the artichoke pesto from the food processor. Add the chopped tomatoes. Add a small amount of the leftover pasta water to taste. Add salt and pepper to taste.

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