Pasta Primavera with Broccoli Slaw

This spring/summer I am resolved to ride my bike to the downtown farmer’s market every Saturday that I’m able. Last summer I didn’t go to the farmer’s market at all, partly because I was getting some stuff from my friend LL’s CSA box most weeks, and partly because they didn’t have the Thursday afternoon market at the fairgrounds that I had been going to the summer before last.

But, now we live a matter of blocks from downtown and I have baskets on my bike. It’s good to get there early, since the good stuff will sell out. Like today, for instance, my favorite vendor from the Thursday market two years ago had an empty table except for mesclun salad mix by the time I got there at 9:45.

Today I bought napa cabbage, red-leaf lettuce, radishes, and leeks. I also had some carrots left from last week’s market, plus broccoli, several herbs, and a bulb of roasted garlic left over from a week or so ago. Veggie-rich dinner, coming right up.

Pasta Primavera (serves 3-4)

1/2 lb fusili or other short pasta
2 T. butter
2 T. flour
1 c. milk
Roasted garlic, mashed to a paste
Parmesan cheese, freshly grated – 1/4 to 1/2 cup
Salt & pepper
1 large or 2 small leeks, cleaned and chopped into 1-inch pieces.
1-1/2 c. Frozen peas

Put a large saucepan of water on to boil. Saute the leeks in a bit of butter or olive oil, until they are soft and lightly browned, and set aside. Stir the garlic into the milk and heat slightly in the microwave. Melt the butter in a small pan, until it foams. Whisk in the flour until it forms a smooth paste. Gradually whisk in the warm milk. Stir frequently until the sauce is about to boil and it thickens. Turn off the heat and stir in the parmesan cheese.

When the water boils, throw in a generous spoonful of salt and add the pasta. Cook at a steady boil for the amount of time recommended on the package or until al dente. Stir in the peas, and drain the pasta and peas in a colander. Return to the pan, and stir in the sauce and reserved leeks. Season to taste with salt and pepper.

Sesame-herb Broccoli Slaw (serves 4 as a side dish)

1 T. sesame seeds
2 medium crowns broccoli
1 large or 2 small carrots (or 4 small farmers-market sized carrots!)
4-6 radishes
A handful fresh mint
A handful fresh cilantro

Dressing:
1 t. toasted sesame oil
2 T. refined sesame oil or canola oil
2 T. rice vinegar
1 T. sugar
1/2 t. salt
1/4 t. pepper

Toast the sesame seeds in a dry skillet until they are light brown. Remove from heat and set aside. Boil a pot of water big enough to hold the broccoli crowns and blanch them for 1 minute. Run under cold water to stop them from cooking. Coarsely chop the broccoli, dice the carrots and radishes, and mince the herbs. Whisk together the dressing ingredients and toss with the vegetables and sesame seeds in a medium bowl.