Embracing the Season’s First Bounty

Spring Starts in Fall

The journey of this pasta begins with the garlic that plays a key role in this dish. Planted in the fall, the garlic bulbs spend the winter months in the ground, gathering strength for the spring. As the first shoots emerge, we know that the garlic is ready to be harvested. We pull the bulbs from the earth, their pungent aroma a testament to their freshness.

The Promise of Spring Peas

In early spring, we plant the peas, their seeds nestled in the earth, waiting for the warmth of the sun to awaken them. As the days get longer, the pea plants emerge, their tendrils reaching for the sky. We watch as the first pea pods appear, plump and green, ready to be harvested. The sweet, earthy scent of the peas fills the air as we pick them by hand.

A Peppery Touch

The arugula adds a peppery kick to the Spring Pea Pasta. We sow the arugula seeds in early spring, and within a few weeks, the tender leaves are ready to be harvested. The arugula’s vibrant green color and bold flavor make it a perfect addition to the dish.

Awakening of the Farm

As spring progresses and the earth awakens, our farm is filled with the sights and sounds of new life. The garlic, peas, and arugula, each nurtured with care, are some of the first crops to be ready for harvest.

The Spring Pea Pasta is a simple dish, but it holds the essence of these early harvest ingredients. The earthy aroma of the garlic, the sweetness of the peas, and the peppery bite of the arugula come together in a dish that is both humble and flavorful.

Topped with the creamy cheese from Twin Sisters Creamery, where the cows graze happily on the fresh grass, it’s a reminder of the simple joys that come from the land and the satisfaction of a meal made with ingredients we’ve grown ourselves.

Spring Pea Pasta

Preparing the Pasta

Preparing the Spring Pea Pasta is a joy (and it’s super easy!). We start by bringing a large pot of salted water to a boil and cooking the pasta until it’s al dente. While the pasta is cooking, we sauté the freshly harvested garlic in olive oil until it’s fragrant.

Then we add the peas, their bright green color a testament to their freshness. We stir in the lemon zest and juice, the citrusy aroma filling the kitchen.

Once the pasta is cooked and drained, we toss it into the skillet with the garlic, peas, and lemon. We then stir in the arugula and the cheese from Twin Sisters Creamery. The creamy cheese melts into the pasta, creating a symphony of flavors that brings together the best of the season’s early harvest!

As we sit down to enjoy the Spring Pea Pasta, we’re reminded of the love and care that goes into growing the ingredients for this dish. It’s a celebration of the beginning of the season, the land, and the joy of sharing a meal with our loved ones.