It’s happening – spring is in the air! I’m busting out my birks and boat shoes and calling a moratorium on socks until October. The vegetable markets are starting to have the glorious vegetables of spring – peas, asparagus, ramps, and garlic scapes – and after a winter of stews and braises, I’m ready to eat vibrant greens again. This zucchini noodle pasta is packed with pancetta, asparagus, leeks and fresh peas and a lemony tang. With a glass of sparkling wine (or water!) in the backyard, this will be my go-to spring meal for entertaining.
tag #frompastatopaleo on Instagram to show me your finished dish!