With a high of 27 today and fresh peas at the farmer's market on the weekend, spring must be here! I usually don't get excited until after the typical May long weekend snowstorm, but its been so beautiful for the last couple of weeks that I can't help myself!
I always love the ritual of shelling peas. It may seem like a lot of work, but the reward of sweet, fresh peas is always worth it. Last night we decided to whip up some fresh pasta and use this Smitten Kitchen recipe for pea pesto. I added a bit of lemon zest and juice for acidity, but the recipe is great as is.