Farmers' Market Pappardelle

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

3 garlic cloves, minced

3 tablespoons Sherry vinegar or white wine vinegar

⅓ cup extra-virgin olive oil, plus more for drizzling

1 ½ pounds multicolored cherry tomatoes, halved (quartered if large)

3 ears corn, shucked

1 ½ pounds medium zucchini

8 to 9 ounces dried egg pappardelle or dried egg fettuccine

¼ pound sugar snap peas, strings discarded and peas halved diagonally

½ cup thinly sliced red onion (optional)

1 cup small basil leaves, torn if large

½ cup mint leaves

⅓ cup snipped chives

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer