Farmer’s Market Pasta by Rose Fox
Farmer’s Market Pasta by Rose Fox (@rosefox)
1) In a 2 qt. saucepan, make a roux with 2 tbsp butter and 2 tbsp
flour. Add 2 cups whole milk and blend until a thick sauce forms. Add
tarragon, black pepper, and salt to taste, and toss in a splash of
cognac or other liquor. (We used grappa.) Keep over low heat, stirring
occasionally to keep a skin from forming on top.
2) Cut 1/4 of a large white or yellow onion into a half-inch dice. Add
the onion to the sauce; continue to stir occasionally.
3) Blister the skins of four poblano peppers over the flame of your
gas cooker. Put them in a sealed plastic bag for ten minutes and then
rub off the skins under running water. Discard the stems and seeds.
Cut into half-inch dice.
4) Cut the kernels off of two ears of corn.
5) Seed and dice five plum tomatoes.
6) When onion begins to soften, bring a large pot of water to boil,
salt it, and throw in a pound (one box) of dried pasta.
7) While the pasta is cooking, add the peppers and corn to the sauce.
Drain the pasta. Add the tomatoes to the sauce. Combine and consume
immediately. Serves four hungry people.