The delights of Spring … those early vegetables … and the thought of enjoying a Spring meal using young Spring greens – with luck new peas, sprouting broccoli, watercress, sorrel, Spring cabbage, early broad beans or runner beans, pasta with a creamy sauce … and some herbs …
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| Pasta Primavera with asparagus |
Healthy flat ribbon pasta (tagliatelle) – steam or lightly cook your veggie as you usually do … boil the tagliatelle, drain … add the fromage frais and gently stir in (making sure the sauce doesn't split) as you warm it through …
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| Sprouting Broccoli - one of my favourites |
Add the veggies and chopped herbs of choice (parsley and chives come to mind) with a splash of pasta water … stir very gently … lightly season …
Broad Beans - also delicious!
Serve scattered with parmesan, and a drizzle of olive oil …
Spring Meadow - with blackthorn in the
background
As this is a Spring dish … I prefer not to add tomato at this stage in the season … preferring a green pasta dish …
Pasta Primavera with Shrimp
We could add salmon, or seafood if so desired for a Good Friday lunch/supper …
Apparently the dish was invented in the 1970s in Canada by a New York restauranteur … I feel fairly certain the Italians would have been making similar dishes over the centuries in their villages … but so be it: it introduced me to Roberts Island, in Yarmouth County …
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| Yarmouth County, Nova Scotia - their shipping museum |
Personally I wouldn't add asparagus as ours really doesn't come into season til the end of this month … on checking – St George's Day is when it commences here (23rd April) … til mid-summer's day (21st June). Then of course May will arrive rather sooner than expected – so please use asparagus if you'd like to!
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| Peas growing ... so good straight from the plant |
A simple meal to prepare over the Easter weekend … with the fish appropriate for Friday … I doubt it's going to be warm enough here to eat outside – some years it has been.
Happy Easter to you all – here is a collection of Ukrainian pysanky with traditional folk designs … and I'll be back with my WEP entry next week …
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| A variety of Ukrainian Pysansky eggs |
Note: Pysansky are Ukrainian Easter eggs – decorated using beeswax and dyes. The verb comes from pysaty, “to write”, as the designs are not painted on, but decorated with beeswax.
See the history here ... Pysanksy Eggs project ...
Hilary Melton-Butcher
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53 comments:
So much I didn't know about primavera. You made me hungry! Loved the eggs decorated with bees wax. My sis sent me a small container of bees wax from her bees. It is amazing stuff.
I love wide pasta! Give me pappardelle any day. I like a good primavera in the spring too.
Hi Hilary, your flat ribbon pasta has made me hungry!
You've managed to make me crave pasta and salmon at eight o'clock in the morning!
Interesting. I didn't know how that was made.
Enjoy your Easter weekend - whatever's on the menu.
OMG. I love pasta primavera. I bet you make the best. I'm hungry now;)
Cheers,
Hari OM
Oh stop it, I'm drooling over here! Hold the fish though. Those veges will do me just fine... Have a wonderful Easter, Hilary. YAM xx
I didn't realize that dish was so new. No asparagus for me though.
Mary had a friend who gave her one of the pysanky. They're even more impressive up close.
You've made that pasta a thing of beauty with your description. I think it would be great with salmon or shrimp--or both! Happy Easter, my dear.
Love,
Janie
In the fullness of time (six months away) my primavera sauces will be green.
Love the nod to Ukrainian culture. Thank you.
@ Jacqui - well I have to say I learnt lots too ... I was hungry writing it up ... How lovely to have that beeswax from your sister's home ... I'd love to see it being worked on one of the eggs.
@ Holly - great to see you ... yes wide pasta is delicious too and I think I prefer the straight flat pastas ... oh I"m glad you agree with me re a Spring Primavera ... yummy!
@ Rachna - thanks ... delighted to see you - and I know writing about food is lip-smacking making!
@ Lee - apologies for that craving at 8.00 am... yes, a little early I agree!
@ Liz - thanks... perhaps you'll get to make it at some stage.
@ John - thanks ... lots of fresh veggie, then a family roast on Sunday ... always tasty ...
@ Sandra - being a veggie ... I can understand you'd love this recipe ...
@ Yam - no worries ... lots of veggie will be on hand for the dish.
@ Alex - I was surprised at the history - very surprised ... while I love love asparagus - but will have it on its own ... I'm happy to have your portion!!!
@ John - so nice that Mary had a friend who gave her one of the pysanka ... must be beautiful to look at. I'd love to know more about the symbols - I must check it out ...
@ Janie - yes both ... always such a good dish to serve up - easy to make too ...
@ EC - thanks for being here ... ah yes - the southern hemisphere is in the Autumn of its year. Thanks - yes I suddenly thought I should remember Ukraine ...
Thanks everyone so much - always lovely to see you here ... enjoy your Easter - cheers Hilary
Good job I’ve just had dinner or I’d be really hungry now!
Happy Easter to you!
I'm suddenly craving pasta primavera, ha.
I love, love, love pasta dishes. If you do them right, they are NOT fattening.
The attractive appearance of dinner is almost as important as its yummy taste. This is true for everyone, but especially so for people who don't eat meat. Do you grow all your own vegetables? No wonder everything looks so fresh.
This is a lovely mouth-watering post, Hilary. Fresh vegetables are so luscious. Have a lovely weekend x
We made pasta primavera just the other night, Hilary. It was probably not classically correct but it was darn good, with lots of fresh vegetables, linguine and Miriam's homemade sauce, and fresh grated Pecorino romano cheese. A friend had given us a bottle of Chianti too so that was quaffed and much enjoyed. Life is good!
@ Anabel - I know foodie posts are always a challenge to read at the wrong time of day - so pleased you'd had your dinner when you read this ...
@ Elizabeth - like you I enjoy being nodded in a slightly different food direction ... this I will try soon ...
@ Diane - you're right - there's no need to have a pasta dish that is fattening - I just enjoy cheese - so it's a challenge! Lots of fresh veg help ...
@ Hels - yes ... if we cook for vegetarians or vegans then our meals have to look appetising. I don't grow any vegetables now - but having been brought up with fresh veggie and fruits from my parents' garden - I really appreciate them, and that aspect of childhood hasn't left me. These are borrowed photos!
@ Janice - thank you ... glad it resonated with you ... fresh Spring veggie are so delicious ...
@ David - well great minds are bound to think alike - aren't they?! I don't think this one is classically correct - but was easy to describe ... excellent to have Miriam's homemade sauce, with the fresh Pecorino. That Chianti sounds a good accompaniment ... quaffed down well too I see. Life is good - you're right there ...
Thanks everyone - I do love the Spring time and all it offers as the days lengthen - all the best to you all - cheers Hilary
Goodness, a recipe! And nice to know you use only veggies in season.
Oh, YUM!
I'm not a fan of asparagus :p so the dish seems perfect just the way it is!
Great post
Your pasta primevera sounds yummy, but way too much greenery choices for Ray. He's meat/potatoes. There was an article in our local paper about a woman who specializes in painting the Ukranian eggs - the skill involved is fantastic.
We shall be hiding regular plastic eggs filled with goodies for the kids on Saturday. Fingers crossed - it needs to warm up a bit. Today's been brisk.
Enjoy your Easter weekend, my friend.
Lots of delicious spring dishes! I personally like Pasta primavera with asparagus.
Ever since I was a kid, I was interested in Ukrainian Easter Eggs. They're so artistic!
Have a Happy Easter!
Beautiful Easter eggs! Love pasta in all forms.
See you soon at the WEP.
Happy Easter to you.
What pretty eggs!
I'm very jealous that you have spring veggies already. Our snow just finally melted but freezes aren't over so it's too early to plant anything yet.
Happy Easter!
Is that purple broccoli?
@ Sue - yes an easy recipe, I hope ... so thank you. I always use seasonal fruits and veg ... just used to that way of living ... but wish I grew them myself ...
@ Deniz - I understand - asparagus is one of the veg that is loved or disliked. But the dish is perfect the way it is ...
@ Ashok - thank you ...
@ Joanne - I think the links send you off to that lady's site about Ukrainian eggs. I'd love to see it. Just have fun with the kids and their goodies around the garden. We're all 'elderly' this year! It is warming up = but still as you say a brisk chill in the wind.
I understand Ray's meat and potatoes ... fine for him - but you can enjoy this!
@ Sherry - I'd have Primavera any which way ... while I love a plate of asparagus with butter and perhaps a sprinkling of parmesan flakes.
The Ukrainian eggs are so beautiful aren't they ... as kids we love pretty things.
@ Nila - good to see you ... I love these delicately decorated eggs. Pasta like this is so simple and easy ... I must make some soon. Happy Easter to you too ...
@ Joan - yes they are very pretty ... while we are lucky to have a few veg already - it's been cool ... but they are sprouting. I'm glad we don't have your snow or ice!! I know you love your garden - you'll be out there soon ...
@ Sandra - yes it can have long sprouts, or there will be chunky pieces like the one above. Fresh from the plant is positively lovely!
Thanks so much to you all for visiting - have very happy Easters. Being on the coast - we're in the sun and it is a little warmer out there - a little warmer and I so love this time of year.
Cheers to everyone - Hilary
Well that simple meal just makes my mouth water. Happy Easter, Hillary!
What a yummy inspiration - one of my favorite pastas and this is the perfect time to start putting it back in rotation. No asparagus for me though.
That's a wonderful and healthy assortment of spring dishes. Wish you a very Happy Easter!
@ Bish - yes it's an easy to prepare meal isn't it ... I love this kind of food ...
@ Deborah - thank you ... I wanted something easy to write up - so thought yes .. this will do perfectly and so it seems to have whetted everyone's appetite ... I know the asparagus idea is a 'marmite' thought - I love both!
Happy Easter to you both and everyone who reads ... I'm hoping for a bit of sunshine later on ... cheers Hilary
Looks fresh and mouthwatering. Hope you're having a wonderful Easter.
Delicious recipe and certainly our taste with homegrown vegetables. Hope that you had a good Easter.
We are now back home with too many photos and a very overgrown garden to sort out. At least we covered the vegetable garden with weed-free cloth and it worked!!! I will be posting when I can, I have made a slow start!!
Cheers Dian
Hope you had a happy Easter:)
Lovely eggs! I hope you had a happy Easter and enjoying your Spring. 🌼
Wow. What detail on those Easter eggs. And using beeswax. Interesting.
Glad to hear your spring flowers are arriving.
Cheers,
I love pasta primavera! We usually make it with vodka rosé sauce and crumble bacon over the veggies, but this recipe looks delicious as well. I've never been further east than Quebec, which is a shame, since the Atlantic coast looks fabulous in summer photos. Interesting culture out there, between the Scottish and Acadian French!
@ Nick - Thanks - I do hope your journey to publication is going well over this time ...
@ Diane - thanks ... I must say fresh veggie pasta is one of the best. For you I'm sorry you're back - but also I'm sure you're garden is 'blooming' ... lots of rain for everything. Enjoy getting it back under control - it always looks amazing ...
@ Sandra - I had a happy Easter thank you ...
@ Kay - the Ukrainian eggs are special aren't they ...
@ Sandra - I'd love to see the eggs being crafted - so clever. I'm glad our early flowers are giving us cheer - sadly battered by the heavy rains this week - but they'll be back ...
@ Debbie - me too, it's such a delicious dish for a meal - oh how interesting about the vodka rose sauce ... and yes crumbled bacon over the top just adds a bit of piquancy ...
I'd love to visit that east coast of Canada and north America ... while it has such an interesting history and thus culture.
Cheers and thanks to you all for your comments - I love the interaction ... happy weekend - Hilary
Hi Pradeep - thanks for your comment ... I'm sorry I've just rescued it and posted ... cheers Hilary
Have a grand weekend, Hils.
Cheers,
And now you've made me hungry. Excuse me while I grab something to eat. If only I had Pasta Primavera.
Those Ukrainian Easter eggs are stunning!
I have fond memories of decorating eggs with my Ukrainian grandmother and taking them to be blessed at church. It only happened occasionally when Orthodox Easter coincided with the Christian Easter and we we visiting.
The pasta dish looks amazing, and even though it's 9.30am on Sunday morning, I could happily eat it!
Those eggs are stunning!
The dish you described sounds delicious. I can imagine that adding tomatoes, when they are in season, would make the dish taste slightly different, but fabulous. Thanks for sharing. I hope to make this soon. :)
~Jess
@ Sandra - the weekend was good thank you ...
@ Chrys - sorry about making you hungry - these early Spring pasta dishes are so delicious. I know those Ukrainian eggs are quite stunning ...
@ Annalisa - how fascinating to learn of your Ukrainian roots - and for you to have those memories. Your family must be so anxious of what's happening to the country and its people ...
I'm glad the pasta dish entices! Sorry about your Sunday morning thoughts ... ?! Enjoy when you get a chance to make it ...
@ Jess - I know - I so admire the talent of those craft egg decoraters ...
I'm delighted that many commenters seem to have taken this pasta dish to heart - and are considering making it. Simple - but fresh and tasty ...
Cheers to you all - at least we're warming up a little here. Hilary
All that delicious food had me nearly licking my screen, Hilary. Hope your Easter was happy!
Hi Hilary. I popped over after I saw you at my blog. Your entry/entree made me hungry, lol. And yes, not every Italian dish requires tomato sauce. Looks delish!
I'm not seeing any 'follow this blog' here, nothing that lets me know I'm still following. Very strange. I"ll keep investigating. Hugs <3
Me again. Okay I clicked on the 'follow' button on your sidebar and told me I'm already following, so maybe there is a glitch? x
Do you make your own noodles?
Cheers,
@ Denise - thanks ... it's made me hungry every time I come over! But please don't lick your screen - not a good idea ... so glad you restrained yourself. Easter was quiet - but probably what I needed.
@ Debby - thanks ... and yes sometimes the simpler dishes are just as tasty.
I'm sorting out - how you'd get my posts - I'll email you this one. I know - blogger and WP don't match - yet I can still get some WP posts, as too blogger ones - but others don't appear in Feedly any more: I'll be in touch.
@ Sandra - I had friends who were better cooks than I was ... so left them to do things ... I'd do meals that, for me, were easy ...
Cheers to you - we've still got a chilly east wind - but the sun has been out a bit more ... bliss - my Beautiful World post is up. Hilary
A bit late to say Happy Easter, but this post makes my mouth water. Cheers Diane
Hi Diane - yes ... I bet your fresh garden veggie would be delicious for this pasta dish ... enjoy those veggies - cheers Hilary
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