The Fellowship of the Spring

the perfect pasta for the new season

This is the first year we’ve had a legit California winter in Los Angeles in decades. Our winters might not be what most of North America would consider to be chilly or formidable, but they’ve made most of the country take notice this year. You’ve heard all about our crazy drought defying storms for months. Aside from making all our hills green and gorgeous, it’s made us Angelinos actually look forward to spring. The signs of our season are usually so subtle that you basically have to be a native Californian to notice them but this year we’re all in this together. We are on the cusp of a record-breaking year for wildflowers (and pollen). Our reservoirs are filling up and our snowpack is at historic levels. Things are feeling a little hopeful here on the west coast, so I thought we’d all like a dish that celebrated that. We’ve got to cherish any wins these days.

This pasta can be served warm right after you whip it up, at room temp, or cold during the week. It is easy enough to throw together and makes use of all the spring asparagus and carrots making their way into markets right now. The sunflower seeds add a great crunch and some protein but aren’t required. They remind me of salad bars in the early 90’s in the best way so if you’re on the fence, just toss them in. Live a little.

Spring Asparagus and Carrot Pasta

Make enough for 4-6 people

1 pound uncooked bow tie or your favorite similarly shaped pasta

1 tablespoon olive oil

1 lb asparagus, chopped into bite-sized pieces (little over 2 cups)

3 large carrots chopped into thing rounds (1 cup)

½ teaspoon garlic powder

Salt to taste

1 bunch green onions (1 ½ cups)

1 bunch dill (1/2 cup)

2 cups chopped arugula or spinach

½ cup toasted sunflower seeds

Lemon Champagne Dressing

2 cloves garlic, chopped

1/3 cup lemon juice

1/3 cup champagne vinegar

¼ tablespoons olive oil

2 tablespoons rice vinegar

1 tablespoon maple syrup

2 teaspoons Dijon mustard

Salt and pepper

Cook your pasta according to the package directions. They know what the fuck they’re talking about. When it’s done, drain it and set the pasta aside.

While the pasta is cooking, warm up the olive oil in a large sauté pan and throw in the asparagus and carrots with a pinch of salt. Sauté until the asparagus is bright green and the carrots no longer look raw, about 5 minutes. Sprinkle over the garlic powder and taste to see if the veggies are at your desired level of tender. I like them with a little snap still in them so 5 minutes is more than enough. Turn off the heat and let them chill in there while you make the dressing.

In a blender or food processor, throw in the garlic, lemon juice, champagne vinegar, olive oil, rice vinegar, maple syrup, and Dijon mustard. Run that shit until it all looks mixed up and there aren’t any big garlic chunks floating around. In a large bowl mix together the cooked pasta, sautéed veggies, and drizzle over the dressing. Then fold in the green onions, dill, and arugula with a little fresh pepper. Toss in half of the sunflower seeds, then taste and see what else you might think it needs like more pepper or lemon juice. If you want it cold, this is a great place to stop and chill it. There’s no right temperature so do whatever you want.

Right before you serve it, top the pasta with the rest of the sunflower seeds so that they stay nice and crunchy.

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Thanks for joining us here every Sunday. We appreciate the hell out of each and every one of you.

Michelle (and Matt)