One of my favorite things to do in the spring and summertime is to visit local farms and take advantage of the abundance of freshly grown produce.
To me, there is nothing better than cooking and eating the tender vegetables and sweet fruits that were picked only a short time ago. Once I get home from the farm, I often assemble my collection and admire the vision for a moment. Then, the wheels in my mind begin turning...broccoli, spinach, swiss chard, kale, squash, asparagus, tomatoes, leeks, artichokes, sweet onions, and garlic. Then, my mind shifts to beautiful fresh cut egg pasta: linguine, fettucine, pappardelle, rigatoni, fusilli, ziti...Shall I continue?
You see, I think that fresh egg pasta is the perfect way to showcase this wonderful produce. It is simple and elegant, therefore it perfectly compliments the fresh seasonal ingredients that are at their peak and bursting with flavor. I find it is fun experimenting with different combinations!
If you have been to our Talluto retail stores, then there is a good chance that you have seen us cutting fresh egg pasta to order. Hopefully, you have taken some home and tried it for yourself. It is so simple to prepare and cooks in just a few minutes.
When you start with fresh pasta and fresh local produce, you really only need a few other ingredients to make a delicious meal. Below are some easy dishes featuring my produce finds. What will you make? Visit our Recipe Page to learn more!
Fettucine with Fresh Corn, Tomatoes, and Leeks
Penne with Asparagus and Tomato
-Joanne Talluto Brown 