In the meantime I threw together this pasta salad to bring to my dad. At least someone will celebrate my farmer's market finds with me.
I was on vacation for a week and a half and came back to a brown herb garden (but some promising looking tomatoes) so I'm sorry for the lack of fresh parsley.
Early Summer Pasta Salad
1/2 lb fresh green beans, cut into smaller pieces
1 medium zucchini, cut into matchsticks
1 1/2 c short pasta (dry), I used macaroni
1 clove garlic, minced
juice of 1 lemon
3 Tbs olive oil
pinch of salt
pinch of italian seasoning
1/4 c parmesan, grated
Bring a pot of water to a boil, add plenty of salt, throw the green beans in for 4-5 minutes and remove with a slotted spoon (you still want them a little crisp). Run under cold water to stop cooking and throw them in a mixing bowl. Throw the zucchini in the same bowl (uncooked). Toss your pasta into the boiling water and cook until done. Drain and add to the mixing bowl. While the pasta is boiling whisk together the lemon juice, olive oil, and seasonings. Taste the dressing and adjust accordingly. Pour the dressing over the warm pasta and toss everything together. Add the parmesan and toss. Taste it. Taste it again. And again. Cover and stick in the fridge for a few hours.