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Farmers' Market Pasta with Chiaretto di Bardolino

Farmers' Market Pasta

Savor the bounty of summer produce with this Farmers' Market Pasta paired with a thirst quenching Chiaretto di Bardolino, an Italian dry rosé.
Course Main Dishes and Wine Pairings
Cuisine Mediterranean
Keyword Farmers' Market Pasta with Chiaretto di Barolino
Servings 4
Author adapted from Cooking Light Magazine July 2018 & "Dinner Changing the Game" by Melissa Clark


  • 3/4 lb. uncooked pasta; casarecce, fusilli or penne
  • 8 oz. fresh haricot verts or small green beans, halved and trimmed
  • 2-3 tablespoons extra virgin olive oil
  • 2 cups eggplant, cut into one inch size cubes
  • 1 tablespoon fresh garlic clove, minced
  • 3 cups cherry tomatoes, halved
  • 1 pinch Piment d' Espelette (optional to add a little spice)
  • 1/4 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 cup Parmigiano-Reggiano, grated
  • 8 oz. fresh mozzarella ball, torn into bite size pieces
  • 2 cups fresh mint leaves (or combination of mint and basil), torn
  • 3 scallions, thinnly slices
  • flaky sea salt
  • freshly ground black pepper


  • In a large stockpot bring the water to a boil, add two good pinches of sea salt and then add pasta. Cook for 2 minutes short of suggested time. Add the green beans the last 3 minutes of the pasta cooking time.  Reserve 1 cup of pasta water. Drain pasta and green beans.
  • While the pasta is cooking, heat a 12 inch sauté pan over medium high heat. Add two tablespoons of olive oil. Add the eggplant and sauté, stirring until tender about 4-5 minutes. Add garlic and sauté for 30 seconds. Add 2 cups of the tomatoes and sauté for about 3 minutes. (Sprinkle with Piment d' Espelette of using) Add the wine and cook, stirring until the wine is almost entirely evaporated.
  • Add the pasta, green beans, and remaining tomatoes. Stir. Add the butter and Parmigiano-Reggiano cheese, stir to combine, Add some of the pasta water if mixture is too dry. 
  • To serve; put pasta in a large flat pasta bowl and garnish with mozzarella pieces, and top with mint/basil and scallions. Drizzle with olive oil and sprinkle with salt flakes and black pepper.