Seasonal Recipe: Springtime Pasta
At a Berkeley cafe last week, I had a really simple pasta dish with a bit of cream, Parmesan, toasted pine nuts and prosciutto. It was satisfying yet light at the same time with a little bit of saltiness from the prosciutto and Parmesan and toastiness from the pine nuts. Later that week, I decided to experiment and make the dish in my own kitchen, but I wanted desperately to work in some color &mdash some fresh vegetables.
So I ended up adding arugula for a little zip and frozen peas (although I would have loved to add fresh peas had they been available). I used fettuccine because it’s such a nice sturdy noodle that holds its own with the addition of heavy cream, and also helps the delicate arugula soften as the dish comes together.
The result is a light spring pasta that makes a satisfying lunch or a light dinner and will allow you to daydream, if just for a while, about the sunnier days to come.