Andrew Scrivani for The New York Times
Spring has sprung and with that comes Spring vegetables. Yesterday I went to my local Farmer's Market and was inspired by all that I saw- Pink Sweet Peas, freshly shucked peas, thin green asparagus, Spring onions.... Last night, with my newly purchased ingredients in tow, I decided to make a Spring Pasta featuring spring onions, garlic, asparagus, peas, basil, lemon juice and zest, and to finish off lots of parmesan cheese. So simple and so delicious.
I love this picture in the New York Times this morning, I will have to try this next!