Yields 4 (2.5 cup) main course servings  

Ingredients 

• 1 medium shallot, thinly sliced*
• 1 bunch broccoli, stems cut into florets and 1-inch stems*
• 1 medium bunch radishes, trimmed and very thinly sliced*
• 12 ounces whole-wheat rigatoni
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon finely grated orange zest
• 3/4 teaspoon kosher salt, plus more as needed
• freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 7 ounces feta cheese, crumbled

* indicates you can find it at the East Boston Farmers Market!

Directions 

1. Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
2. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well.
3. Add the broccoli to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook for 30 seconds more.
4. Use a slotted spoon or strainer, scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables and pat them very dry.
5. Add the pasta to the same pot of boiling water and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
6. Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt, and pepper to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
7. Toss the rigatoni, broccolini, radishes, and shallots with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Wondering what fruits or veggies you'll find when you come visit us? Below is a list of some of the crops that you'll most likely come across today at the East Boston Farmers Market: