Do you ever get that feeling of summer-guilt? It’s when it’s so incredibly nice and warm outside, and you have that pang in your gut that says you should really be at the beach or drinking outside on a patio or going for a walk somewhere with a nice breeze. I that feeling this weekend. I think it happens in New England particularly because summer is so fleeting here. A mere 8 weekends, 9 or 10 if we’re really lucky, of that warm air and sunshine that passes by so quickly we feel guilty if we don’t take advantage of every second of it. After a pretty busy week, lots of work helping out with my sister-in-law’s really lovely bridal shower, and managing Jane on my own for a few days while my husband was away for a friend’s bachelor party, I was spent. I really needed a day of quiet time and lounging around the house. I couldn’t muster the energy to lug our gear to the beach or partake in warm-weather adventures, so that’s just what I did — despite that feeling of summer guilt setting in. I decided the best way to combat that feeling was to bring a little bit of summer indoors and get a head start on my weekly farmer’s market challenge and make a dinner inspired by the local produce at our farmer’s market this week.This recipe is a riff on a Farmer’s Market pasta dish I’ve made a few times before, and even posted about a couple of years ago. Each time I make the dish it evolves bit by bit — changing ever so slightly based on the veggies I find at the market that week. This time around I used summer corn, fresh peas, ribbons of bright orange carrots, and some broccoli rabe. I tossed them with linguini (bonus points if you can find it fresh at the farmer’s market too!) some butter, white wine, and lemon juice. Parmesan cheese finished the dish off, of course! It pairs really well with grilled chicken or any type of fresh seafood because of the citrus. I treated myself to some baked-stuffed sea scallops that looked amazing at the seafood counter — they tasted amazingly delicious with the veggies and pasta. Check out the full recipe below, and follow along this summer for more of my Farmer’s Market challenge recipes!

Farmer's Market Pasta.
Serves: 2 servings
  • Linguine
  • Farmer's Market Vegetables of your choice (Carrots, corn, peas, squash, zucchini, broccoli, etc.)
  • 1 Tbsp of butter
  • 1 Tbsp of white wine
  • Juice of half a lemon
  • Salt and Pepper
  • Parmesan cheese
  1. Cook pasta, reserve about ¼ cup of pasta water when draining.
  2. Combine pasta water, butter, white wine, and lemon juice in a sauce pan and heat through.
  3. Toss vegetables in sauce and cook until tender.
  4. Combine linguine, sauce, and vegetables and season with salt and pepper.
  5. Serve with parmesan cheese.