Spring veggies are beginning to present themselves,

I can think of no better juxtaposition to the rich-n-salty flavor of ground prosciutto,

nutty parmesan and creamy egg yolks,


-than with the CRUNCH of fresh english peas -decidedly un-cooked, just gently warmed from the heat of the noodles 

Also today,

Gigli, with wild nettle cream sauce

Cavatelli, with pork ragu