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.