FARMERS’ MARKET PASTA PRIMAVERA

Serves 4

You can use any vegetables in season at the farmers’ market.
½ onion, minced
2 cloves garlic, minced
¼ cup extra-virgin olive oil
½ red bell pepper, cut into ½-inch pieces
½ orange bell pepper, cut into ½-inch pieces
1 bunch asparagus, trimmed, blanched, and cut into ½-inch pieces
½ pound sugar snap peas, trimmed, blanched, and cut into ½-inch pieces
10 cherry tomatoes, quartered
1 pound fresh garlic-parsley fettucine
½ cup grated hard sheep’s milk cheese or
Parmesan, plus shavings for garnish
4 basil leaves, cut into ribbons

1. Put large pot of salted water on medium heat.

2. In a pan over medium-low heat, sauté onion and garlic in oil until translucent, about 5 minutes. Add bell peppers; cook 2 more minutes. Add asparagus, sugar snap peas, and tomatoes and cook for 1 to 2 more minutes, just until combined and heated through.

3. Meanwhile, just a couple minutes before vegetables are ready, cook pasta in boiling water for 90 seconds (or per package instructions). Add to pan with vegetables; stir to incorporate. Mix in cheese.

4. Transfer to serving dish. Top with cheese shavings and basil as garnish.