When the spring vegetables become available at the farmer’s market, I just want to do a little happy dance. Usually the winters have been long, and so we all have been patiently waiting for the produce that is truly candy for the eyes. It becomes hard to choose which vegetables to purchase for the week, and the good news is when looking to make the first spring pasta of the season, simply pick your favorite and freshest veggies.
For my recipe I have added asparagus, sugar snap peas, English peas and a spring onion. In one dish you have your starch and your vegetables (low-starch) with a touch of creamy cheese. The recipe is Melissa Clark’s of The New York Times, and there is a reason more than 800 people have given it glowing reviews. While perhaps partially due to the simplicity to create it, the flavor is spectacular due to the finishing sauce of crème fraîche, Parmigiano-Reggiano and fresh herbs.
In fewer than 20 minutes this dish will be on your table to enjoy with a glass of white wine and a smile as you savor concluding the day with simplicity and satiation. Bon appétit!