Inspired by fresh local ingredients in season at the Covington Farmer’s Market
1/2 onion, chopped
6 toes garlic, minced
1 tbsp. herbed olive oil
1 tbsp. butter
1 tbsp. vinegar
salt, ground pepper, cayenne (to taste)
rosemary, parsley, basil (to taste)
1/2 lb. of your favorite pasta
cheese to top (optional)
Start by heating up some water for the pasta. When the water comes to a boil, cook the pasta. In a separate pan, melt some butter. Cook the onion and garlic until translucent, then add the rest of the vegetables, oil, vinegar and spices. Stir and cook just until the veggies begin to soften. Add the cooked pasta and the minced herbs, stir again and cover to let steam a moment. Top with parmesan, feta, etc. and serve.
There are plenty of greens available for a spring salad (see last week’s recipe!) and great choices for home-baked bread from 7 Grain and Windfield Farms.