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

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Also today:

Mafaldine, with Basil-parsley pesto

Lumache, with lamb Sugo