Full Swing Farmer's Market

Yesterday proved to be a rainy day for a visit to the farmer’s market, but as it turns out, it was the best day for my pantry yet this year. My favorite farm stand, E.R. and Son from Monroe Township, had everything from watermelon to heirloom tomatoes to golden zucchini (all organic). What stood out to me was the generous bunches of fresh picked arugula. You could smell the peppery green from a few steps away, and I couldn’t leave without some. Figuring I would cook with it that night so as to enjoy it at its freshest, I decided to make a pasta dish with it. I scouted out some grape tomatoes from the Casola Farms stand to add to the dish as well. After picking up some peaches, potatoes, bell peppers, and onions for use later in the week, I was on my way.

FETTUCCINE WITH ARUGULA, CANNELLINI BEANS, AND BLISTERED TOMATOES
-1 pound fettuccine
-olive oil
-8 cloves garlic, minced
-2 tsp dried basil
-1-2 tsp crushed red pepper flake, to taste
-1 large bunch arugula, washed and chopped
-1 pint grape tomatoes, halved
-1 16 oz can cannellini beans, rinsed
-salt and pepper
-freshly grated Parmesan cheese

-Preheat the oven to 450 degrees.
-Cook the fettuccine as per instructions. Before draining, reserve about 1/2 cup of the pasta water for later. Once drained, put the pasta in a large serving bowl and toss with a couple tablespoons of olive oil to prevent any sticking.
-Arrange the halved grape tomatoes cut side down on an olive oiled baking sheet. Use a silicone brush to coat the tops of the tomatoes with olive oil from the tray, then season generously with salt and pepper. Sprinkle 1 tsp of the dried basil over the top, and then roast in the oven for 8-10 minutes, until blistered. Let cool.
-While the tomatoes and pasta cook, coat a nonstick pan with olive oil and add the garlic, crushed red pepper, and remaining tsp of dried basil. Bring up to medium heat slowly. Cook the garlic until fragrant, 5-7 minutes, stirring constantly.
-Add the reserved pasta water to the pan, stir, and then add the arugula and beans. Season well with salt and pepper. Stir constantly, letting the steam from the pasta water wilt the greens. Once the greens are just about wilted, the beans are warmed, and the pasta water has reduced a bit, add the blistered tomatoes. Give the pan one final toss to combine everything, and then pour the mixture over the pasta. Toss together with tongs and top with grated Parmesan (be sure to keep the cheese and a micro-plane at the table, too). Serve family style and enjoy!