Farmer's Market Pasta with Tomatoes, Arugula and Fresh Cheese

Ever since I discovered the fresh pasta at the Farmer's Market - I've been hooked! I'm not a huge pasta person and usually get sick of it in large quantities. However, this stuff is just out of this world!! It's a totally different product. This Sunday we decided to pck you the whole-wheat fettuccine. It's also vegan, I don't know if that is all that abnormal, but it does mean that it was made without any eggs - and is still totally fabulous.

Our direction for the pasta was simple - all Farmer's Market picks: arugula, cherry tomatoes, fresh cow's milk cheese...voila!

Speaking of the cow's milk cheese - this was a purchase that we had been talking about for weeks now. Every Sunday we go and have a little sample of the cheeses - all of which are fabulous - all made by Nicasio Valley Cheese Company. There is one in particular, however, that really stands out. It's the "Foggy Morning" cheese that I was told was only 3 days old when we bought it. That's FRESH! Their website describes the cheese as:

Foggy Morning : A fresh cow’s milk cheese. Extremely versatile, it’s delicious on its own, or matched with pasta, salads, pizza, olive oil and cracked pepper, fruit or jams.

...it is heavenly. It kind of has the burrata melt-in-your-mouth effect.

Given that it is such a delicate cheese, we just added it on top after plating, it would have melted and gotten lost otherwise.

This recipe would certainly meet the criteria of Rachael Ray's "30 Minute Meals" show.

Farmer's Market Pasta with Tomatoes, Arugula and Fresh Cheese

10 oz. fresh whole-wheat fettuccine
2 Tbsp. quality EVOO
2 garlic cloves, thinly sliced
1 pint cherry tomatoes, mixed colors (large tomatoes sliced in half)
5 cups arugula
fresh cow's milk cheese
lemon juice
salt
pepper

Heat oil in a pan over medium low heat. Add the garlic and let cook slowly at the low temperature, making sure the garlic does not burn. After about 8-10 minutes the garlic should be slightly golden and thoroughly infused throughout the oil. Add the tomatoes and cook for another 5-7 minutes or until they become tender and begin to POP.

Meanwhile, prepare pasta according to package directions. If using fresh pasta, it should be about 3 minutes cook time in salted boiling water. Drain and set aside.

Add the arugula to the tomato mixture and stir until the arugula just begins to wilt. Add the pasta to the tomato mixture, making sure to evenly incorporate the tomatoes within the pasta strands.

To serve, place a mound of pasta and tomatoes/arugula on a plate. Top with chunks of the fresh cheese (to taste). Sprinkle with fresh lemon juice, salt and pepper.

This went nicely with a Sauvignon Blanc!

How simple was that! Another example where fresh, quality ingredients is KEY!