This meal was nothing fancy – honestly, the pasta was primarily a vehicle for another batch of bright and zingy sorrel pesto. I made the sorrel pesto without pine nuts this time, instead tossing a bunch of chopped hazelnuts into the pasta when I tossed it to provide a little crunch.
Also in the mix: thin stalks of fresh, local asparagus, which I chopped into short little bits and tossed, raw, into the hot pasta, some tiny peas from the freezer, and a light dusting of finely grated Divine Providence. This pasta was simple, satisfying, and full of the flavors of springtime.
Although you may say the pasta isn’t very fancy, it looks gorgeous and absolutely delicious! What a fantastic way to have a quick, weekday meal
Thanks, Sean! This is one of my favorite quick weeknight meal templates, for sure. So happy to have more little veggies at the farmers’ market to work with 😀