With two Farmers Markets on the island we are spoilt for choice. Local fruit and vegetables are available for the consumer on the same day of harvest and distributed all over the island within a few hours. I visited Doreen this week
at her stall in Ta’Qali and she explains that although peaches are graded according to their size and the prices varies, the taste and flavor is the same irrelevant of the size, making it so economical to stock up on the smaller ones when using them to cook with.
I made a quick supper last night of penne with gorgonzola and walnuts, all ready to eat in under 10 minutes and you will need:
Penne (75-120 g per portion, depending on appetite)
¼ cup gorgonzola, crumbled, and a few small chunks to garnish
6 walnut halves, broken roughly
¼ tsp dried oregano
4 flakes dried flaked garlic, soaked and chopped up
2 tablespoons light single cream
6 tablespoons white or rose wine
Salt and freshly ground pepper
Drizzle of olive oil
Parsley to garnish, if desired
Cook the pasta in salted water according to the package instructions.
In a saucepan, heat up a touch of olive oil and cook the flaked garlic gently.
Add the oregano and cook further. Add the wine, cook and reduce.
Add the single light cream and the Gorgonzola. Stir until the cheese melts and everything has smoothly combined. The sauce should have a satiny texture.
Season with sea salt and freshly ground pepper.
Drain the pasta. Add the sauce and mix.
Add half the walnut chunks and toss together.
Plate and garnish with the rest of the walnuts, the small pieces of Gorgonzola, and parsley if desired.
I use penne by Pasta Rummo, dried herbs by Schwartz, fresh vegetables by Big Fresh, cheeses from Experia deli and nuts by Good Earth