And, if it's spring, it's a good time for Pasta Primavera (Spring Pasta).
And, if it's time for Pasta Primavera, it's a good time for pink wine. French rosé. Or Oregon rosé.
And if you were really loving that day, you might make an appetizer platter of tapenade and local goat's cheese blended with fresh basil and grated lemon rind. Some proscuitto and tiny tomatoes make the plate.
The rosé will be quite stunning with that goat's cheese. Promise.
I'm sold lately on lemon ice cream. In fact, it's a perfect solution to dessert.
|Picture taken later after the ice cream had been in the freezer.|
About the Primavera... you could look up twenty recipes for Primavera and they'd all be different, except that they should all have spring vegetables of some sort (leeks, ramps, scallions, peas, asparagus, baby greens, fennel, etc.). If you go to the farmer's markets now (when you think there'll be nothing), you should find some spring vegetables. If not, pick up your favorites at the grocery and use those.
|A gorgeous fennel bulb..use the fronds for garnish. There's a core here much like in cabbage. Cut it out and slice the fennel into half moons.|
|Fresh pea shoots--leaves, shoots, and tendrils from pea plants. Yummy greens.|
|Ramps--quite like scallions|