There’s no better time to hit-up the farmers’ market than the day’s end. Merchants are eager to pack-up and haul-out, and they’ll throw their wares at you for a fraction of the price. For a scant 3 euros, I scored a heaping sack of bright-orange carrots and more parsley than I’ve eaten in a lifetime. An unusual pairing, sure, but when you’re scoring eats on the cheap, it doesn’t pay to be picky. You’ve gotta snag what you’re offered and challenge yourself to get creative. Still…parsley? Familiar to me only as the green garnish on a dinner plate, I wondered, what the eff am I going to do with it all?
I scoped out my pantry and honed-in on a vision: carrots-&-parsley sauteéd in olive oil, combined with fresh pasta, and topped with my favorite-ever culinary go-to, nutritional yeast. Plate it with sea salt and fresh-ground pepper, and you have yourself an elegant, exceedingly-simple, and so-freaking-cheap meal. There’s nothing more refined than living large on a dime.