Spring is finally here, flowers are blooming, birds are singing and at long last it’s warm enough to eat outside again. One of our favorite, fresh and bright dishes to eat outside as spring begins is Pasta Primavera, which (not coincidentally) from the Italian translates roughly to “Spring Pasta.
Unfortunately it may still be a few more weeks before those bright, flavorful spring veggies start flooding into your local farmers market, but that doesn’t mean your “Spring Pasta” can’t be filled with fresh, succulent flavor. Divina roasted red tomatoes and baby artichokes in oil are bursting with the full flavor of the best seasonal vegetables, any time of year.
We simply tossed the tomatoes and artichokes with spaghetti and added in English peas for a touch of green then sprinkled some fresh chopped parsley over the whole thing and finished with a light drizzle of olive oil and some salt and pepper. The pasta was light, fresh-tasting and absolutely beautiful, everything you could want out of your first outside-dinner of spring!