Pasta with tomato and fresh green peas

Classic tomato still life

The beautiful colors and flavors of the changing seasons never cease to amaze me. In the fall I adore the deep purple of grapes hanging on their vines In the winter every kind of pumpkin is a kitchen obsession. By the time spring arrives all things green and fresh overtake my attention. The grassy smell of celery and the heavy scent of the first leaves of fresh basil bring back memories of wandering through the vineyards behind our neighbor’s house in Caldogno. Spending the evening chasing fire flies between the neatly planted rows of the vegetable garden, I would inevitably ask if I could pick some peas only to eat them raw as dusk turned into darkness. I can still recall the earthy smells of that Italian scene every time I spot some peas in their pods.

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