I am craving warmth and sun after what it feels like the longest winter in recent history.
Slowly we are getting there.
The first signs of Spring have appeared. Blossoms, ramps, morels, peas and favas.
Every Spring there is a version of peas and faves in my kitchen. Sometimes with prosciutto and eggs, others in vegetable menestra form. It makes me feel like this recipe isn’t really even a recipe as it really is about minimally cooking and seasoning ingredients that are already at their peak. But aren’t those the best recipes most of the time anyway?