We call this fresh pasta recipe farmers market pasta because this recipe brings back great memories of our early days selling our grassfed organic beef at the Boise Farmer’s Market. This pasta is light and refreshing, and made primarily from ingredients from the Boise Farmer’s Market. The focus was not our ground beef, but the homemade noodles made by the vendor a few tables down. If you have never had true homemade noodles, made from organic whole wheat flour and dark orange-yolked pastured eggs, you are truly missing something. No artisanal noodle maker at your farmer’s market? They really are quite easy to make yourself, and a great project to do with kids. Add some salad made from greens from any of the great vendors at your local farmer’s market and a crusty bread with herb butter.
(Nut Free, Soy Free, Refined Sugar Free)
Farmer's Market Fresh Pasta Recipe
- 1 1/2 lb Alderspring Organic Grass Fed Ground Beef
- 3/4 teaspoon coarse ground pepper
- 1 1/2 teaspoon oregano basil, parsley (dried or double amount if fresh)
- 1/4 teaspoon garlic
- 6 tablespoons Parmesan cheese
- 1/2 cup red wine
- 16-20 oz prepared spaghetti sauce
- 2 large firm tomatoes
- 1 large yellow pepper
- 1 mild onion e.g., Walla Walla or sweet red
- Fresh farmer’s market Ferranti Pasta
- 1 1/2 cup fresh grated Parmesan cheese
- Chop all fresh vegetables into bite-sized pieces.
- Set aside.
- Form the beef and seasonings into small meatballs.
- Pan fry in a little olive oil or bake until no longer pink inside.
- Add the sauce to the meatballs and bring to simmer.
- Cook the pasta.
- Drain, quickly toss with raw vegetables.
- Place on warmed plates, top with meatballs and Parmesan.
- Serve immediately.