Spring is about transition.
Although spring vegetables are creeping into our farmer’s markets and produce stands,
it’s still a little chilly to bust out the Ray Bans and short sleeves,
-let alone lunge into the FULL ON light-bright-spring menu items.
So here’s a nice “transitional” offering today!
Ditali (thimbles) with Asparagus, Garlic and Salsa Pomodoro
Mafaldine, with Basil-parsley pesto
Lumache, with lamb Sugo