Penne ai sapori della Primavera
In this extraordinary moment of life, many of us have necessarily moved from shopping every couple of days to shopping or receiving delivery of a weekly order. We find this abundant arrival of vegetables in our kitchen hugely uplifting and it drives us to create fresh, delicious dishes that the whole family can enjoy.
We find that the kids are particularly fond of having Leccino, Taggiasca or Biancolilla doused over their new season peas and courgettes. Asparagus has also started appearing on the shelves as well as artichokes, which make our food routine more varied. Indeed during this time we are reminded how lucky we are to live in a place with some extraordinary food ecosystem and to have such variety of choice of food and as challenging as it is to keep those 3 meals a day varied and healthy, it is manageable. This simple pasta dish has all the freshness of spring, it is very quick to make and is adaptable to the vegetables you have in your fridge.
Serves 4 people
400 gr Penne
300 gr fresh peas.
3 spring onions
1 clove garlic
1 small fresh chilli pepper
Thinly cut all the veggies and shell the peas (you should have about 100gr of peas). Put the the Penne in abundantly salted boiling water . Gently fry chilli, garlic leaks and onion in good Extra Virgin Olive Oil (we use Biancolilla by Cutrera for this), until gold and soft. Add the zucchini and peas. When the penne are all dente, drain and toss them in the pan with the vegetables for a few seconds to get the juices from well coated on the penne. Check for seasoning and serve with some freshly grated pepper and some parmesan, as well as an extra drizzle of olive oil.