This has been SUCH a busy summer for The Spatularettes! It has been jam packed with vacations, weddings, work trips and apartment hunting… and things are just heating up! Last weekend Small One was out of town (once again!) but Tall One was finally able to enjoy a relaxing weekend at home. It was a wonderful few days full of reading out on her roof, drinks by the river with friends, and strolling through the Manayunk Arts Fest. To make things feel extra summery, she even made time to stop by her favorite farmer’s market in Chestnut Hill after church on Sunday. There were so many bushels of fresh and local produce that she couldn’t decide what to buy! Instead she brought home a little bit of everything and made an impromptu lunch that was too good not to share!
-1 lb package frozen tortellini
-1 red tomato
-1 yellow tomato
-Handful of fresh green beans
-1 orange pepper
-2 ears of corn
-1/4 cup of fresh oregano
-1/4 cup of olive oil
Roast 2 ears of corn in the oven at 400 degrees for 20 minutes. Leave the husks on, place them on a baking sheet, and throw in the oven. It is that simple. They will start to smell sweet and corny when they are done. Remove from the oven and allow to cool in the husk for about 10 minutes. Remove the husk and use a large knife to cut the kernels from the cob.
While the corn is cooking, boil water in a 2 quart pot. Meanwhile, trim the fresh green beans into bit sized pieces. Once the water is boiling add the tortellini and cook for about 5 minutes. Add the beans to the water for the last minute of cooking. Drain the tortellini and the beans together in a colander and set aside to cool a little bit.
While the corn is cooking and the pasta is boiling, dice the tomatoes and peppers and add them to a large bowl. Chop the oregano and add to the bowl as well. When they are finished, add the corn, pasta, and beans to the bowl. Top everything with 1/4 cup of olive oil and gently toss to evenly coat the ingredients. Finally add sea salt to taste.