Farmer's Market, Bakey Cafe, Peach Picking, and Fresh Whole Wheat Rigatoni with Spinach Sauce Topped with a Poached Egg and Pecorino Romano

We had a great, action-packed Saturday today.  I woke up to pancakes and maple syrup, courtesy of the Dishwasher.  We then headed out to our local farmers' market, where I bought some fresh whole wheat rigatoni and a new melon that I've never seen before: a Sugar Cube melon.  It is a small melon -- about the size of a large grapefruit, and I can't wait to taste it. Doesn't it look cute sitting in my fruit basket?

We always go to the Bakery on the Common after our trip to the Farmers's Market.  Today we had an early lunch.  I had an iced coffee, with a half smoked turkey sandwich and a cup of gazpacho.  The Dishwasher had a cup of chicken-rice soup with a half of a basil, mozzarella, tomato sandwich.

Then we went fruit picking.  We picked nectarines, peaches, and some early apples.  We went to Lookout Farm in Natick.  It was amazing to see such a variety of stone fruit, apples, pears, and grapes growing.  The smell of the fresh peaches was incredible, and made me greedy.

We ran a few more errands, and then came home to relax and to put dinner up.  We made a great use of that fresh pasta.  I made a spinach sauce recipe that I adapted from The Silver Spoon, and then topped the whole bit with a poached egg and some freshly grated pecorino romano.  It was a feast for the eyes and the plate, with the bright green spinach sauce and the gooey egg and melting cheese.  I am never going to be done with this whole "top it all with an egg" phase.  Ever.

Fresh Whole Wheat Rigatoni with Spinach Sauce Topped with a Poached Egg and Pecorino Romano
serves 3
sauce adapted slightly from The Silver Spoon

Ingredients:
10 oz fresh spinach (or subsitute frozen)
1 1/2 Tbsp butter (SmartBalance or other light, trans-fat free butter substitute will work fine)
1/2 cup milk
1 pinch nutmeg
salt
1/2 Tbsp all-purpose flour
ground pepper to taste
12 oz fresh whole wheat rigatoni, or other fresh whole wheat pasta
3 eggs, poached
1 cup freshly grated pecorino romano

Directions:
1. To begin with, make the sauce.  First rinse the spinach.  Then cook it in a large covered pot over medium heat for five minutes, with just the water that clings to the leaves.  You may have to add the spinach in batches so that it will all fit.  Using tongs to move the spinach around after 2 or 3 minutes.
2. Use a food processor (my small chopper worked fine) to puree the spinach.
3. Meanwhile, melt the butter or butter substitute over medium heat in a small saute pan.  Then add in the spinach puree and the milk.  Add in the nutmeg and salt to taste -- these are both crucial to good flavor.  If the sauce appears, runny, add in the flour and stir through to thicken.
4. Simmer for 10 minutes or so.  Add ground pepper to taste.
5. Meanwhile, cook the fresh pasta in plenty of salted boiling water according to package directions (fresh pasta takes only a very few minutes to cook).
6. To serve, place a mound of pasta in each bowl, topped with a generous spoonful or two of sauce.  Top with a poached egg, piercing the yolk so that it oozes over the pasta.  Cover with a generous 1/3 cup pecorino romano.