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Spring in Toronto is always well-deserved, and is also the perfect time to shift towards lighter and fresher dishes. Those living in the St. Lawrence Market neighbourhood look forward to browsing the market stalls for spring-time favorites like asparagus, peas, ramps and fiddle heads. Pasta is an easy companion to these greens and comes together quickly for an easy weeknight meal.
The blog Feasting at Home features an orecchiette pasta recipe with spring greens and burrata cheese. This recipe highlights our spring favourites which can all be found at the St. Lawrence Market. Check out Pasta Mia or St. Lawrence Pizza & Ice Cream for fresh or dried pasta options. Orecchiette is the best choice because its small bowl-shape scoops up the sauce and peas more easily. However, another cup-shaped pasta can work as well. There are countless options for cheese—one of which is Olympic Cheese Mart, the Market’s first, and oldest, specialty cheese shop. Here you will find countless options for parmesan and fresh cheeses like bur rata.
If you are not as gifted in the kitchen as you’d like to be, the Market offers up classes from baking and butchering to knife skills and jam-making. Sign up early as these classes fill up quickly! Here is a list of upcoming classes that still have vacancies:
Knife skills- May 16
Macaron-making class- May 31
Choux pastry made easy class – June 14
Orecchiette Pasta with Burrata
16 oz Orecchiette pasta
4 Quarts water
2 T kosher salt
2 C fresh peas
2 C sugar peas
1 Cup Asparagus tips (optional)
1 sweet onion- diced
8 oz mushrooms sliced or quartered -cremini, shittaki, buttons or morrels
2 C wilting greens- dandilion, arugula, chard, spinach
1 T olive oil
generous pinch salt
½ C parmesan
1 ball burrata cheese- optional
2 T fresh mint ribbons
1.) Bring a large pot filled with 4 Quarts of water (measure) and 2 Tablespoons salt ( measure) to a boil. Measuring will ensure perfectly flavorful pasta.
2.) In a skillet, heat 1 T oil over medium high heat. Saute onion until tender. Add mushrooms, and turn heat down to medium. Saute until golden and tender. Add a pinch salt and pepper. Add wilting greens and sauté, stirring often until just wilted. Set Aside.
3.) Whisk two eggs in a small bowl. Set aside.
4.) When water comes to a boil, add pasta and stirring until pasta begins to boil. Turn heat down, but maintain the low boil, until pasta is cooked to al dente, about 7 minutes ( see directions on package). Using a 1 cup measuring cup, scoop out 1 cup of the hot pasta water and set aside. Add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and boil one minute. Drain pasta and vegetables. Do not rinse. Return to the pot, turn heat off.
5.)With a fork, stir in 3 T of hot pasta water, one tablespoon at a time, gradually, to the eggs, to temper the eggs ( to warm them). Stir well.
6.) Pour egg/water mixture over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in ⅓ C fresh grated parmesan, cracked pepper and more pasta water as need to loosen the pasta. Place on a platter or bowl and sprinkle with mint, lemon zest and remaining parmesan. Dot with dollops of burrrata.