In Season : Peas and Asparagus


Pasta with Spring Peas and Asparagus


“Fruits are still little flowers and the strawberries of May seem an eternity away…And finally with a little bit of luck, the glorious day arrives when someone has fresh asparagus at the market…Then come the artichokes, and before I know it, I’m once more on that food carousel that will take me through summer and into the bounties of fall…”

-Mimi Thorisson, A Kitchen In France: A Year of Cooking in my Farmhouse

I gain so much inspiration from writers like Mimi Thorisson with an intense focus on celebrating each season and the present moment.  Over the past few years, I have developed certain favorite recipes and traditions to bring in a new season. A favorite Spring flavor has become a bright, fresh mint pesto to mix with pasta and whatever fresh produce becomes available. Particularly peas or asparagus.

Pasta with Spring Peas and Asparagus


For this lovely, rainy April try Sylvia’s version of Spring Pea Pasta as a wonderful base recipe. She suggests adding truffle oil or goat cheese crumbles. When in doubt, pasta is never a wrong choice to pair with fresh vegetables.

{ Beautiful photos used with permission from Sylvia of Feasting at Home }