Shopping the Friday evening farmers market is literally the highlight of my week! I feel privileged to be able to nourish myself and family with locally grown, organic and in season produce. Anyone who knows me, knows that I’m the happiest in the kitchen; it sparks my creativity and fuels my soul. This recipe makes enough for two servings, but I’m sure you can adjust it to serve more.
2 1/2 cups gluten free pasta * I used organic brown rice fusilli*
2 inch piece of leek, sliced
1/2 red onion, diced
1 garlic clove, diced
1 sunburst squash, cut into match sticks
1/2 yellow heirloom carrot, chopped
1/2 purple heirloom carrot, chopped
1 cup of peas
1 small head of broccoli, cut into bite size pieces
Juice of 1 – 2 lemons
1/4 cup chopped dill
1/4 cup chopped cilantro
handful of pea sprouts *optional *
handful of sunflower sprouts *optional*
pink Himalayan sea salt to taste
4 tbsp olive oil
Cook pasta to package directions; when ready, rinse under cold water and set aside.
Chop, dice, and slice all of your veggies, heat large skillet with olive oil and sauté veggies starting with leeks, onions, garlic and carrots. Sauté for 5 – 7 minutes
Add in your broccoli and peas and cook until broccoli is tender and has taken on a bright green colour.
In a large mixing bowl transfer cooked pasta (you can give it another rinse before adding in your veggies), olive oil, salt and lemon juice. Toss gently to coat pasta and veggies and sprinkle in dill and cilantro. Taste, and if need be, adjust the flavours.