Spring Garden Pasta
One of my favorite ways to use up whatever we are harvesting is simply by mixing it with a carb or protein. So potatoes, rice, pasta, beans, meat, etc. become the vehicle for all of the goodness from the garden.
Right now we are harvesting lettuce, peas, fava bean greens (they taste just like peas!), onions, garlic, and are seeing baby squash and green beans coming up next. The weather has been lovely and Stewart has been busy with a host of projects, so I have found myself in the garden with a few helpers for a few hours most mornings in recent weeks. That means come 11:30, I need a quick lunch to feed all of the gardeners and barn-builders.
On one such morning this past week I put a pot of water on and then headed to the garden. We brought in a big bowl of peas to shell, big handfuls of greens, and whittled down the last of the green onions given to us from our neighbor’s garden. By the time we got back in, the water was boiling and the rest of the dish came together in the time it took to shell the peas.
The result was this super green pasta just green enough (and quick enough) for the bustle of spring.
Spring Garden Pasta
Ingredients
- 1 lb organic pasta (gluten-free works well)
- 2 cups freshly shelled spring peas
- 2 cups, packed, spring green such as spinach or fava bean leaves
- 3 spring onions, chopped fine
- 1/4 cup olive oil
- salt and pepper to taste
- Parmesan or goat cheese to serve
Directions
Boil pasta according to package directions. Drain and add all other ingredients while hot. Stir well to combine, adjust seasoning and serve with cheese as desired.
Hello, I don’t comment very much…I think it has actually been a very long while. My computer skills are limited to say the least and it frustrates me at times to try and leave messages and it will not work…That being said I want you to know I very much enjoy reading your blog…I am learning so much from you and I love your new family picture!!You have a beautiful family. I love the simplicity of your spring garden pasta and will be making this for my family. Summer is a busy time for us as we try and raise most of our own food…simple and quick it must be in the busy season for us. God bless you and your family
Nadine,
Thank you for your kind words! What a blessing to be growing your own food! And thanks so much for commenting!
Love the new family photo! Beautiful. I can’t wait to get your book in my hands. Thank you for doing the work to have it published.
Hi Toni!
Thank you – my mom took that photo recently when they came to visit. I hope you enjoy the book and thank the Lord for His provision in allowing the book to come to fruition!
Agreed! Book is in my Amazon cart and soon to be purchased. I value everything you have taught me over the years. Fermentation has changed my relationship with food and the world. That may sound crazy, but I know that fellow devotees will understand. The new photo looks great.
Hi Jen,
Oh I agree – fermentation was a game-changer for me in the way I see food as well! What a gift it is and I hope that comes through in Traditionally Fermented Foods!