I realized last year that I crave tender spring vegetables about a month before they’re ready, so I froze some shelled peas from my garden in May for precisely this moment.
No, they aren’t anywhere near as delicious as new peas, but with hand-cut fresh pasta, bacon, crème fraîche, and mint, they aren’t half bad.
I had some leftover pasta sheets from making a half-pan of lasagna, so I cut them into irregular ribbons, which cooked up light and tender in just a minute or so.
Happy spring! See you at the season opening of downtown farmer’s market tomorrow.