I love our Farmer’s Market! It happens year round. It goes on during the cold, heat, rain and even wind. This week we had the wind. And boy was it windy! We stopped to get some tea from Zhi Tea and Mr. RWB had to catch the tent as I grabbed the bagged tea during several strong gusts. Eventually the tent was under control and I had some White Blueberry tea. A new vendor, Knotty Nice Bakery, had some goat’s milk caramels that are awesome and our favorite cheese vendor, Brazos Valley Cheese, had a special on marinated feta.
I have to admit I’ve never heard of marinated feta but after a taste, we determined that we needed some. And that’s how this meal started. A few weeks ago Sweetish Hill Bakery was out the Serrano Foccacia, that’s our favorite, so Mr. RWB picked up some Habanero Garlic Pasta. There was some red chard and tomatoes in the fridge and voila, a meal is born.
The pasta and other fresh ingredients allow this awesome dish be ready in under 30 minutes. The pasta has a little zip and the feta is mild but stands on it’s own. So if you’re ever in Austin, be sure to stop by the Cedar Park Farmer’s Market or go wandering locally, you never know what you’ll find!
- 6 oz. Habanero Garlic Pasta (or fettuccine)
- 1 clove garlic, minced
- 2 medium tomatoes, finely diced
- 6 leaves chard, stems removed, cut in half and shredded (there’s a fancier name but that’s unnecessary)
- ½ jar of marinated feta with oil
- ½ lemon, juiced
- 1 tsp. Italian seasoning
- Bring water to boil, add pasta and cook for 3 – 5 minutes (local or fresh pasta takes less time to cook).
- After pasta is cooked, remove from heat and in a medium skillet over medium high heat, add 1 tbsp. oil from marinated feta and garlic.
- Once garlic is sizzling, add tomatoes and chard and stir for 3 minutes.
- Add pasta directly from cooking water, Italian seasonings, lemon juice and stir.
- Add 1 tbsp. of olive oil from the cheese jar and several large chunks of feta.
- Stir and heat for 2 minutes and serve!