A Spring-y Take On Pasta

This is the time of early harvests. One of those is peas. Their , fresh, green flavor is a harbinger
 of the bounties to come. They are good on their own. Paired with pasta,they become almost magical, bursting with a sweet earthiness.

David Tanis knows this and wrote about the pairing in his column A City Kitchen in yesterday's New York Times Food section,.Right now peas in pods are finally making an appearance in farmer's markets, here on the East Coast. (the West Coast have been enjoying them for the past few weeks). Peas have always gone well with pasta.They add color and zing to a cream sauce, while giving it a fresh, garden-y taste. The addition of pancetta gives Mr. Tanis'  sauce a salty smokiness, another perfect foil  that adds an interesting note.Pancetta , especially the unsmoked kind should be found at your local grocery but if you can't then just add in regular smoked bacon. Pancetta is usually sold in cubes or lardons and Mr. Tanis recommends simmering them in water for a minute or two. Doing this tomes down the smokiness and renders the fat. He also adds mustard green which were also found at his outdoor market. as for the pasta, any would do but papperdelle is the best. The sauce clings to the ribbon like pasta Either buy it fresh made or the imported dried version in boxes. if you're
adventurous enough, use your pasta maker and create those silky ribbons.

Making the sauce is easy.Everything is cooked in one skillet and afterwards the pasta is added to it.
The sauce  is bursting with not just the peas but also with the flavors of fresh basil,mint and parsley leaves. These three have to be put in either a mortar or mini food processor and mashed into a coarse pesto like paste. Mr. Tanis also adds green garlic shoots , also found in farmer's markets right now. Both the green and white parts should be used and finely chopped. As for the peas , four cups should do it. They and the garlic shoots are added to olive oil and should be sizzled but without turning brown. The pancetta is then tossed in   along with half a cup of water. Add the mustard greens
, then the herb paste along with a cup of fresh ricotta and the zest of one lemon. Boil the pasta, drain
mix into the sauce.. Transfer to a platter or individual bowls and sprinkle with Parmesan.If you want to change it up, use fettucini or tagliatelli.instead of the papperdelle.

Take advantage of the harvest that come with Spring. Right now it's peas. Try them in a creamy sauce that pair well with robust pastas.

Earth Day Eating

Today is Earth Day ,a day dedicated to saving the planet.Foodies can get involved too simply by changing their diets.Anyone can cut down on his or her carbon footprint.It's a version of guilt free eating but it not only helps you but all living things on the planet. One of the biggest and most considerate ways is going vegan or semi vegan.It takes a lot of energy to raise animals for slaughter and eating.The farms take up electrical and water power to raise poultry, fish and cattle.Plants do not,only relying on compost, air and water. Also try to buy products made and grown in your area instead of selecting foodstuffs from other countries or distant parts of the US,Canada or Mexico.Many fruits and veggies are either from South America or even Hawaii or Mexico.A good way of reducing your carbon footprint is buying from local farms or farmer's markets(these are just starting their season).The products are varied ,from honey to cakes and cheeses to produce.This last is also organic and you don't have to worry about them being sprayed with pesticides.Learn to eat seasonally as well.Instead of snacking on strawberries in the fall or winter, try local fruits such as apples or pears. Foodie's can also emulate their favorite celebs by going to restaurants and even bakeries that feature locally grown and produced ingredients.This is also called the fork to table or farm to table movement and it's firmly entrenched in trendy food forward New York City.This is where chefs get their produce and meats from local farms and butchers.Some restaurants such as Natirar in Bedminster, New Jersey has a farm where its chefs can pick out the best fruits and vegetables for their nightly menus.They even have livestock too so diners can enjoy free range chicken and veal.This is perfect in the late spring ,summer and fall however it can pose some problems come winter.Chefs then rely on pickled or canned goods to create sides and desserts.Anyone can create their own locavore table at home simply by planting a comprehensive garden.It not only helps the environment but gets families to eat healthier. Versatile veggies such as tomatoes and peppers can be planted and used in variety of ways.Strawberries and melons can also be planted and enjoyed for two months.Fruit trees take some time to bear fruit however once they mature ,there will be bountiful harvests.To keep the fresh taste, can or jar your produce.You'll be able to enjoy string beans or peaches well into November and December. Change tour diet and change the world. Be mindful of your carbon footprint.Buy locally,eat at restaurants that feature locavore dining.These small gestures add up to the big one of saving Mother Earth.