In March, I believe that everyone is a little bit Irish. As far as I know, I have no ancestors from the Emerald Isle, but I love corned beef, soda bread and colcannon, and I often make these tasty treats this time of year. Given that potatoes are the mainstay of Irish cuisine, it is virtually guaranteed that I will find most Irish food satisfying, tasty and comforting; better than that, they tend to be easy to make with a simple prep and a long cook time that fills the house with homey aromas.

Sometimes, though, I find that the annual traditions I have observed for years leave me a little listless. Would an Irish stew warm my bones and feed my family? Sure. Have I made it a million times with various swaps and personalization? Also, yes. Am I at all excited to make it this year? Alas, no. My Irish ancestors would be sorely disappointed, so it is lucky (ha—see what I did there) that I don’t have any.

This year what I am really hankering for is spring. Light flavors and quick prep times are calling my name. My taste buds want something that tastes fresh and flavorful—a tall order when there might still be snow on the ground. In March, it is a risky proposition to venture too far from reliable root veggies to include things that grow above ground, but the first inklings of a new season can be found if you know where to look.

Asparagus is one of the first fresh spring vegetables to be seen on store shelves each year, and for me it holds all the promise of longer, warmer days. I look for pencil-thin stalks that cook in mere minutes and turn a beautiful color when cooked. English peas are another spring vegetable that also cook quickly and add a mild sweetness to any dish. While asparagus is generally pretty easy to find in early March, the peas can be a little trickier; if needed, frozen sweet peas can be found any time of year and will lend the same freshness and color.

In the time it takes to boil a pound of pasta, you can have the vegetable-heavy sauce prepped,  cooked, and ready to go. Pour everything together and stir for a few more minutes and you have a delicious vegetarian side. Serve it with your favorite protein (for me that is likely some grilled chicken or salmon), and you have a springtime meal that is easy enough for a weeknight and fancy enough for company. While there is nothing about this dish that is remotely Irish, it is very, very green, which has to count for something, right? If you are still not convinced, take a bite and be transported into the balmy days of spring; it is enough to make anyone feel very lucky indeed.

 

Asparagus and pea pasta

• 1 pound farfalle (bow tie) pasta
• 1/4 cup olive oil
• 4 shallots, sliced thinly
• 1 pound asparagus, ends trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 10 ounces sweet peas (about two cups), fresh or frozen
• 2/3 cup grated parmesan cheese
• 2 Tbsp butter
• Zest and juice of one lemon
• 1 cup chopped Italian parsley
• 3/4 cup toasted pine nuts
• Salt and pepper to taste

Prepare pasta according to package directions. While the water comes to a boil, chop the veggies. Heat the olive oil in a large pan and sauté the shallots until soft, then add the asparagus and garlic until the asparagus is tender and bright green. Add the peas and stir until warmed, about two minutes. Drain the pasta, reserving about a cup of the pasta water. Over low heat, add the pasta and reserved pasta water to the vegetables and stir to incorporate. Turn off the heat and stir in the cheese, butter, lemon zest and juice, parsley and pine nuts. Serve immediately with additional parmesan cheese.

 

Article and photos by Lisa Crockett