This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good. Continue reading “Mushroom Zucchini Pasta with White Beans and Pesto”
This recipe is like spring in a bowl. It is fiddlehead season, for this week at least, and this dish highlights these tasty late spring veggies. I love those times of year when we can enjoy food that has a only a narrow window of opportunity like fiddlehead. I may only have one or two meals of fiddlehead each year, in late-May to early June when we get some in our local organic produce bin, so I love to come up with dishes that will showcase them.
Continue reading “Fiddlehead Zucchini Noodles”