« Back to recipes

Summer Farfalle

Carolina Diaz of Terzo Piano

Chef demonstration
Entree
Summer

Pasta Ingredients:

  • 1 lbs farfalle pasta, cooked
  • Basil Ricotta Cream
  • 1 cup olive oil
  • 1 cup onions, chopped
  • 1 tbsp garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup baby zucchini, cut into small coins
  • 1/2 cup radishes, sliced
  • 1/2 cup sugar snap peas
  • 2 tbsp parsley, chopped
  • 2 tbsp mint, chopped
  • 1 tbsp, salt

Basil Ricotta Cream Ingredients:

  • 1 cup fresh basil
  • 1/2 cup parsley
  • 1 cup fresh ricotta
  • 2 cup heavy cream
  • 1 tbsp salt
  • 1 tbsp white vinegar

Basil Ricotta Cream Directions:

Combine all ingredients in a blender until smooth and set aside.

Pasta Directions: 

  1. In a large saute pan, on medium heat, saute onion and garlic with olive oil until translucent.
  2. Add the rest of the ingredients and saute for 3 minutes.
  3. Add the cooked pasta and a bit of the pasta water to the saute pan and turn the heat off.
  4. Mix the basil ricotta cream and toss with the pasta until evenly coated.
  5. Garnish with freshly grated parmigiano reggiano cheese.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
Gallagher Way
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate