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We hit the freezer of our local Italian market and bought a box of handmade cheese tortellini and a package of frozen fava beans— so eager for spring, we can’t wait for the fresh favas to arrive. We blanched the favas, slipped off their tough skins, and dressed the bright green beans in a vinaigrette loaded with chopped parsley.  We slipped a few cooked tortellini in with the favas and piled them on a platter with a few slices of leftover Easter ham for lunch today. The daffys are all in bloom, but they need their sweaters today.

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