It’s already October, and we are on the cusp of diving deep into roasted meats, soups, and hitting the comfort food hard. The weather has been so beautiful in Colorado, with a rainy day here and there to remind us that it won’t last forever. I’m still cooking with as much produce from the bountiful harvest season as possible before it quickly disappears. This has been a favorite at our house for the past few summers and there is just enough time to for you to still enjoy it too. The Sherry vinegar is what makes this, so it’s worth a trip to the store just to have this in your pantry.

Farmer’s Market Pappardelle

recipe adapted from Gourmet, Farmer’s Market Féte

Note: serves 6

Ingredients:

• 3 garlic cloves, minced
• 3 Tbsp. Sherry vinegar (or a white wine vinegar if you must)
• 1/3 cup extra virgin olive oil, plus more for drizzling
• 1 and 1/2 lb. multicolored and multisize cherry tomatoes, halved (quartered if large)
• 3 ears corn, shucked
• 1 and 1/2 lb. medium zucchini
• 1/2 cup very thinly sliced red onion
• 8 to 9 oz. dried egg pappardelle or dried egg fettuccine
• 1/4 lb. sugar snap peas, halved diagonally (because diagonal is just prettier…)
• 1 cup small basil leaves, or torn if large
• 1/2 cup mint leaves
• Parmigiano Reggiano to shave over the top

Preparation:

1. Bring a 6 to 8 quart pot of well-salted water to boil for corn and pasta.
2. While water is coming to a boil, mince and mash garlic to a paste with 1/2 tsp. salt, then stir together with vinegar, oil, and 1 tsp. salt in a large bowl. Add tomatoes and stir gently, then set aside.
3. Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool.
4. While the corn cools, peel lengthwise ribbons from 1 side of a zucchini with a vegetable peeler into another bowl, stopping when you come to the seedy core. Turn zucchini a quarter turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular shaped cores, reserve those for another use).
5. Cut corn from cobs, and add the corn to the tomatoes.
6. Cook pappardelle according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas, and cook for 15 seconds (if you’re at high altitude, another 15 or so seconds is a good idea). Drain pasta and vegetables together in a large colander. Add the pasta, zucchini and peas to tomato mixture with sliced onion, then toss gently.
7. Add herbs and gently toss again. Serve with big shavings of Parmigiano Reggiano!