Spring Pancetta & Pea Shoot Pasta

Spring Pancetta & Pea Shoot Pasta

Spring is full of wonderful things! Since I moved to a place with no seasons, ed I can’t say that I’m experiencing any of those wonderful things, but I do remember those signs of spring. The first day it’s warm enough to wear a dress without tights and boots. The first yellow-green buds on the trees. The tulips. The first picnic. And the abundance of things-that-are-not-brown at the farmer’s market. Asparagus, spring onions, rhubarb, fava beans and pea shoots.

Spring Pancetta & Pea Shoot Pasta

If you’re not familiar with them, pea shoots are lovely little green things that taste just like spring. So while it’s already hitting 80 degrees with 90% humidity down here, I can whip up something with pea shoots, close my eyes and remember the newness of spring. This pasta is one of those easy dishes – pancetta, shallots, pea shoots, lemon, olive oil and pepper tossed with linguine. It’s light and fresh and just tastes like spring! I am kind of in love with it and I think you will be, too.

And now for some housekeeping. I’m going on a long and lovely 2 week vacation to Paris, Rome and Tuscany. I’m so excited I can barely contain myself! I fully intend to gain 10 pounds and eat gelato, pastries, pasta and wine until my jeans no longer fit. So, things might be a little quiet around here starting next week, but I promise I’ll be back and inspired to cook and share everying I ate. Anyone got any must-eat places I shouldn’t miss? Leave them in the comments and I’ll add them to my very very long list.

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