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 …
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| Broad Beans - also delicious! |
Serve scattered with parmesan, and a drizzle of olive oil …
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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 …
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| 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 |
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but I can't find a satisfactory image – so I'm showing you Yarmouth County Museum – which is full of shipping history. Nova Scotia has an interesting coastline – suitable for rich barons who need summer homes!
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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