Weekends. How do we fit in all the fun things to do while still taking care of errands and stocking the kitchen up with the abundance of BCs finest foods, fresh from the farmers market? Luckily, under the shade of the giant trees in Thornton Park, just across the street from Vancouver Pacific Central Station awaits a conveniently located farmers market for chefs and commuters alike every Wednesday afternoon.
The second-youngest market in the family of Vancouver Farmers Markets, the Main Street Market is a mid-week cornucopia of local produce, meat, seafood and prepared goodies. Commuters can easily hop off their train or bus as it passes through the Main Street-Science World hub, grab ingredients for dinner and a few days supplies and head back on their way home before their ticket comes close to expiring. Ted Anderson of Campagnolo loves having the Main Street market in his neighborhood and shared this recipe:
Ingredients:
4 nests of tagliatelle pasta conveniently sold by Campagnolo at the station street market :)
3 tbsp cubed pancetta (unsmoked, cured pork belly)
1 small bunch young swiss chard sliced into 1.5 cm (or so) ribbons (choose green or yellow, the red may colour your pasta pink!)
1 generous handful shelled English peas
4 sprigs mint, leaves only
2 sprigs basil, leaves only
2 cloves garlic, sliced thin
1 pinch red chili flakes
100ml white wine
Extra Virgin Olive Oil
250g ricotta cheese
Method:
Bring a large pot of salted water to the boil. Over medium heat, start rendering the pancetta in a large sauce pot with a film of olive oil. As it starts to brown, add the sliced chard and cook until softened, only around 3 or 4 minutes. Add the garlic, chilies and peas and cook for another minute or so, being careful not to burn the garlic. Add the wine and cook until almost all the liquid has evaporated, then reserve off the heat. Add the tagliatelle nests to the pot, stir gently and cook for approximately 4 minutes, or until just undercooked. Add your pasta, as well as a half cup or so of the pasta cooking water to the sauce and cook gently until the sauce just coats the pasta. Tear the herbs and toss through the pasta, off the heat. Check the seasoning (add salt and more chili if you like), serve the pasta into 4 bowls and spoon a few spoonfuls of ricotta over each bowl. Finish with a spoonful or two of your favourite olive oil and enjoy!
