With the sudden arrival (and equally sudden, albeit fleeting, disappearing) of Spring, the food media has bombarded me with things that I should be excited about: RAMPS! RAMPS! RAMPS!
But there's something else I'm really eager to play with--something I've been thinking about since Carla's highest moment of accomplishment on Top Chef last season--fresh peas.
This recipe makes great use of our newly arrived spring vegetable du jour, and seeing as that I still haven't eaten pasta since Passover, this may be due its turn in my kitchen sometime real soon.
Click here for a beautiful springy recipe for Shells with Creamy Basil-Tarragon Pistou and Sweet Peas, but be warned--you might end up hungry!