I read recently that rigatoni and linguini were making a comeback. What? Were they ever not beloved and au current? If we had known they were no longer in style, we would have eaten them anyway.
Pasta is always in season. The great thing about it is that it picks up and tags along with whatever is growing, swimming and grazing. Vegetables, seafood, beef and ham all show off the versatility of high-energy pasta. Springtime fresh flavors, such as herbs and early peas, offer an example of its adaptability. Even those with gluten allergies and sensitivities can enjoy wheat-free products that adapt to any pasta recipe.
What to do with that leftover Easter ham? Pair it with some fresh little peas and cellentani or cavatappi (that corkscrew pasta that looks like a pig’s tail). This super simple recipe for Ham, Peas & Cheese Pasta began as a revised carbonara and took off. The addition of chopped fresh mixed greens makes it seasonal and colorful. The peas are packed with vitamins A and C and lots of fiber. You can also toss in roasted asparagus to add another springtime touch to this pretty dish.
Cook’s Note: In recent months, I have converted to California olive oil exclusively. Reports indicate that Italian olive oil is often tainted with artificial flavorings and colors. Until this is fully addressed, I will stick to our regulated West Coast oil.
