Welcome back Spring! We really missed you.
Today was the nicest day we’ve had in a long time. The weather was warm and the sun was shining. I fantasized about trading spots with Nala (my incredibly fat cat) who was basking away in the sun like a diva. Not a worry in the world…
Instead, I spent my morning chasing around 2 little boys who have not played outside since November. It was a beautiful thing. Even better, the lovely weather stayed with us through Easter weekend.
When we came inside, we made pasta and peas for lunch. That’s Dillon’s favorite. I fed the boys, and then turned the rest into a make-shift pasta salad. Have you ever tried pea shoots before? I had them once in a pasta salad and I’ll never forget it. They add this unexpected crunch making everything taste light and refreshing, kind of like Spring.
- 1 lb. whole wheat pasta
- 1 garlic clove, grated
- 1 pint grape tomatoes
- 1 c. peas, fresh or frozen
- 2 handfuls of pea shoots, trimmed
- ¾ c. crumbled feta
- parmesan cheese, to taste (optional)
- 1 lemon
- olive oil
- salt & pepper