March 20. March 20. March 20. Say it with me, “March 20!!”
March 20th is the first official day of spring and I think I speak for everyone when I say, “About time!!” It’s been a heck of a winter with snow storms, ice storms, wintry mixes and crazy fluctuations in temperature.
Well, what better way to countdown the beginning of spring than with a beautiful green bowl of spring pasta?
To me, watercress screams springtime. Although it’s defined as a perennial plant, it’s at its peak flavor in the spring. It’s so delicate and has that rejuvenating herby taste. We can all use a little rejuvenation, right?
Peas are dainty and add more fresh flavor to accompany the zucchini noodles. Speaking of freshness, what better way to add nutritional benefits and that refreshed feeling than lemon juice? By squeezing a lemon over this pasta, it creates this garlic-lemon combination that brings out all the flavors in the other ingredients.
The leeks bring us back to the horrid truth: it’s still winter! But, they have a light and mild taste that complements the rest of the ingredients well – and adds more green color.
Don’t forget the parmesan cheese! This is optional, but a tiny bit of cheese (a dusting, if you will) adds saltiness, some protein and more flavor to the pasta.
Would it be overkill if we ate this with a green juice? I say no. You can never have too many greens! Like shoes.
What is your favorite part of the springtime?