Farmer's Market Pasta Recipe - Skillful Cook
Our recipes, your inbox. Sign up

Farmer's Market Pasta

21 reviews / 4.7 average

Trust me. You don’t even want to know how many titles I came up with for these little pots of joy. Instead of sharing all of the potential recipe titles with you, I will give you the chance to do something more productive with your 3 seconds.

Flooded street outside.

Like look at this picture and wonder what’s going on (that’s exactly what I was doing, too).

That, and talking on the phone with a Spanish speaking acquaintance, trying to explain that I would be late because there was “mucho agua”. Embarrassing.

Flash flood what? I had no idea what that meant until this morning, but I guess it means water in your garage, a lake in your backyard, and neighbors leaving their car doors wide open for days.

Pasta baked in ramekins and topped with cheese.

So I did what I needed to do in this situation, which involved a lot of watching, and then I made farmer's market pasta. I’m always useful like that.

Pasta with everything fresh and wonderful that I got from the good ole Farmer’s Market. Basil, garlic, cheese, and fresh peas. ‘Tis the season!

Cheese on a wooden spoon on top of a bowl of peas.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Super tasty farmer's market pasta in ramekins |

Farmer's Market Pasta


This farmer's market pasta is the perfect way to enjoy your farmer's market veggies in an easy pasta dish. Baked in ramekins and topped with cheese!


  • 1 cup peas
  • 2 cups dry pasta (I used whole wheat shells)
  • 1/4 cup reserved pasta water
  • 1/2 tablespoon butter
  • 3/4 cup ricotta cheese or cottage cheese
  • 3 cloves garlic
  • 1/3 cup parmesan cheese, freshly grated
  • 1/3 cup mozzarella cheese, freshly grated
  • 1 teaspoon olive oil
  • fresh torn basil
  • 4 thinly sliced pieces of fresh mozzarella


  1. Cook peas and drain. Set aside.
  2. Cook pasta until al dente. Drain and toss with peas and butter.
  3. While peas and pasta are cooking, combine ricotta, garlic, and olive oil in a food processor until smooth. Season with salt and pepper. Stir in cheeses and basil.
  4. Add cheese mixture to pasta and add reserved pasta water. Stir until smooth. Divide into ramekins and top each with a slice of mozzarella. Broil (400 degrees or higher) for about 5 minutes, until cheese has melted.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Cuisine: American

Keywords: farmers market pasta, veggie pasta, vegetarian pasta recipe

Most recent impulse buy from the Farmer’s Market: golden beets. Oh, dear. Ideas are welcome.

Have you ever experienced a flash flood? Misery loves company!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Skillful Cook Logo

    My husband made this for dinner last night & I just wanted to let you know that it was delicious. We didn’t have parmesan so he substituted in goat cheese, and I think it made it a little creamier, but still tasty. We’re thinking about adding in a little pancetta next time. So thank you! (We even have leftovers for lunch!)

  2. Skillful Cook Logo

    I’m gonna food process the peas to get them into my family ( I love them, and they don’t) then I will add roasted zuchini and red and yellow peppers before broiling (which they eat) to make this great dish even more plentiful with veggies for my family!! This will be one of our few meatless meals that we all like. No meat for us on ocassion only cuz I don’t like like it – pancetta and bacon are not really my thing. They like like meat so mostly I pick around it in most meals, but with this dish, since we eat veggie lasagna, we will all like it!!!!! Thanks!!!!! 🙂

  3. Skillful Cook Logo

    Dried pasta keeps its flavor for as long as two years whenever put away well in an airtight container. Dried egg pasta made won’t keep going as long however can even now be put away for a couple of months check the use by date no doubt.

  4. Skillful Cook Logo

    An intriguing discussion is worth comment. I think that you ought to publish more on this subject matter, it might not be a taboo matter but generally people don’t discuss these issues.

  5. Skillful Cook Logo

    love this article. we will without problems apprehend this text because the writer did not use tough and awful languages and really specifies all of the information approximately the topic.

  6. Skillful Cook Logo

    Wow, this looks great. I love that it requires such simple, fresh ingredients. Plus, it gives me a chance to use my underutilized ramekins! Thanks for sharing!

  7. Skillful Cook Logo

    I made this tonight for my family. Honestly not our favorite pasta dish. There was more garlic and cheese than needed and lacked a bit of Flavor. The garlic overpowered everything. I’d try it again with less garlic and cheese and more herbs, and maybe add some pancetta. Love you site and recipes. This one was just not for us.

  8. Skillful Cook Logo

    I’m going to food process the peas to get them into my family (I love them, and they don’t), then I’m going to add roasted zucchini and red and yellow peppers before broiling (which they eat) to make this delicious recipe even more veggie-packed for my family!! This is one of the few vegetarian dishes that everyone enjoys. On rare occasions, we don’t eat meat since I don’t like for it — pancetta and bacon aren’t really my thing. They prefer meat, therefore I try to avoid it in most dinners, however because we have vegetable lasagna, we will all like this dish!!!!!