IT'S HOT, HOT, HOT.....BUT NOT IN MY KITCHEN

WHEN THE WEATHER IS HOTTER THAN THE DEVIL, WHO WANTS TO COOK?  NOT I SAID THE LITTLE RED HEN (OK, BUMBLEBEE MIZ BZ)

THAT'S WHEN I STROLL TO THE MARKET & FINED WHAT'S RIPE, QUICK AND DELICIOUS..... THIS WEEK IN THE MARKET LOCAL APRICOTS ARE FRAGRANT, ROSEY CHEEKED, PURRRING WITH HONEY NOTES AND SAYING "EAT ME"    MINT IS DOING IT'S SUMMER THING, AND GROWING LIKE A WEED 

AND SO I PRESENT RIGATONI WITH APRICOT, MINT AND EDAMAME

1/2 LB OF RIGATONI ( SAVE THE OTHER HALF  OF THE BOX FOR LATER USE)  I USE BARILLA BRAND

3T OLIVE OIL

1 MEDIUM SIZED ONION

4  FRESH APRICOTS

1/2 C FROZEN EDAMAME ( YES YOU CAN USE FRESH BUT IT'S SUMMER IN THE CITY AND I'M TO HOT TO COOK AT THAT'S PRETTY)

1/2 BUNCH FRESH MINT (DON'T SWEAT THE MEASUREMENTS)

SALT AND PEPPER

HEAT A LARGE STOCK POT WITH WATER AND A PINCH OF SALT

WHILE WAITING FOR THE WATER TO BOIL, START CHOPPING THE ONIONS,

ADD THE PASTA TO THE BOILING WATER AND COOK ACCORDING TO THE TIME THE BOX CALLS FOR AL DENTE

MEANWHILE, IN A HOT SKILLET ADD THE OLIVE OIL AND SAUTE THEM WITH A PINCH OF SALT AND A FEW GRINDS OF PEPPER

COOK FOR 3 OR4 MINUTES UNTIL  ONIONS ARE TRANSLUCENT.

WHILE THE ONIONS ARE COOKING CUT THE APRICOTS INTO 6 PIECES EACH.

LOWER THE HEAT A BIT ADD THE APRICOTS  A PINCH OF SALT AND A GRIND OR TWO OF PEPPER AND COOK AN ADDITION 4 TO 5 MINUTES.

MEAN WHILE WASH AND CHOP THE MINT

ADD MINT AND EDAMAME TO THE ONION APRICOT MIXTURE SAUTE FOR AN ADDITION  MINUTE

YOUR PAST SHOULD BE READY AT THIS POINT, DRAIN AND RETURN TO THE STOCK POT TOSS WITH AN ADDITION TABLESPOON OF OLIVE OIL.

MIX THE APRICOT, MINT, EDAMAME MIXTURE  TO BLEND AND TASTE, CORRECT SALT AND PEPPER

ADD THE PASTA TO BOWLS, TOP WITH APRICOT SAUCE AND ENJOY

OPTIONAL SERVE WITH FRESH  GRATED PARMESAN CHEESE 

APRICOTS, ONIONS, EDAMAME AND MINT  WAITING TO BE  MIXED IN A CAST IRON SKILLET

DINNER PLATED AND READY TO EAT... YUM