I love summer! After a morning spent at the park, I took Evelyn and Mack to the local farmer’s market. Chicago has a farmer’s market every day from May-October, so I know I can always find fresh produce and meet the people who grow it all. Today’s market was near the Museum of Contemporary Art, and the museum hosted a special art activity for kids. Evelyn had a great time painting her first picture, and Mack loved watching her move the brush.

One of my goals for this summer is to make nice dinners using ingredients I pick up from the farmer’s market and local farms. With so many fresh ingredients available, it is easy for me to quickly put together a meal while I walk among the various vendors. Bright green beans and a colorful variety of cherry tomatoes from Nichols Farm & Orchard inspired tonight’s meal.

Using basil growing on our rooftop deck, a couple garlic cloves, a good sprinkling of Parmesan cheese and extra virgin olive oil I made a quick pesto in the food processor. With this flavorful base, I continued to create the following dish:

Farmer’s Market Pasta

Pasta
Green beans
Cherry tomatoes
Ricotta cheese
Bacon
Eggs (optional)

Drop the pasta into boiling water. When the pasta has one minute of cooking left, add in fresh green beans. Drain the pasta and beans.

Add sliced cherry tomatoes to a large bowl. Pour hot pasta/beans on top of tomatoes. Fold in pesto.

Add pasta mixture to bowls. Top with a generous dollop of ricotta. Sprinkle on some crispy bacon. Top with a fried egg, if desired.