Every Thursday, we eagerly open our CSA (community supported agriculture) box of fresh veggies from a local farm–spring onions, kale, radishes, bok choy, sugar snap peas, cilantro and kohlrabi have been some of the stars so far. The weekly arrival of surprise ingredients dovetails wonderfully with a project my husband and I have been working on–making homemade pasta. We’ve tried numerous dough recipes and tweaked them countless ways, and tested out a few too many pasta makers.
Now we have our one day a week when we continue the perfecting, each time creating a new version of Pasta Primavera. As one of us hangs the pasta to dry, the other starts the sauce–Alfredo and Puttanesca are delicious, but we’re also fans of simple olive oil, salt, pepper and fresh garlic. Let us know how you are using your CSA, garden or farmers’ market veggies this summer!