A taste of spring for tonight's dinner, farro pasta with fiddle head ferns, fresh shelling peas, fresh ricotta and chives.
Cook the pasta according to package directions.
Par boil the fiddle heads then sauté them with garlic and olive oil until cooked, toss in peas to lightly cook them but have them retain their fresh crunch, toss in the pasta ricotta and chives. Enjoy!
No comments:
Post a Comment