Can you guys feel it?! That lightness and joy that can only come when spring is finally here? Depending on where you live in this hemisphere, it can still feel like a winter wonderland outside (sorry all you east coasters), but it's technically spring, and I'm embracing it full on. So far Vancouver has proven to be very Vancouver and kept on it's trajectory of raining just about every day. In those fleeting moments where the rain momentarily stops, I've been running outside to rake the yard, turn over the garden beds, or admire the small patch of narcissus that have poked their heads out of the earth.
I've never taken myself as a person who feels the effects of the seasons in a negative way. Cozy socks, sweaters and soups are my jam, so I always thought I loved winter, but this winter has been long and dark. It's not until these moments of being outside in the sun overcome with feelings of bliss and energy do I realize that these emotions have been absent all winter.
Last week we were granted what felt like a true spring day. We went for a walk and grabbed a doughnut. I dug in the garden and trimmed the hydrandra and felt the warmth sun on my skin for the first time in six months.
Despite being in a state of disrepair, the garden has come through the winter looking rather lively. I managed to find one rouge purple cabbage from last year (half rotten, which gave me a little startle), some kale trees that kept us going all winter, and a small little patch of chives that have been holding out despite the unusual amount of snow this season.
Grabbing together what I could from the little chive patch, I took them inside and immediately got to working making us the kind of spring dish I like to refer to as 'lazy' food.
This is just the type of dish I want to make when I'd rather be outside.
It's quick, made in under 15 minutes, and uses only one bowl. Beyond the ease, it's the embodiment of spring - filled with lemon, tender greens, and sweet peas. I've used frozen peas here, because there is no shame in frozen vegetables, but fresh ones would be better. Other spring favourites like thinly sliced asparagus would make a great sub or addition. And while I know that many of you stay away from pasta's and such, a whole grain like quinoa or farro would turn this into more of a grain bowl/ salad, which is delicious in it's own right.
The final garnish is a super easy sunflower crumble which I love to put on everything from avocado toast (so good with a little lemon) to roast root veg, or soups. Word to the wise, have it handy to sprinkle on eeeeverything.
SPRING HERB PASTA WITH LEMON + PEAS
Serves 2. Print Recipe Here
210 G (4 oz) Rice or Whole Grain Pasta
¼ Cup Frozen Peas
1 tablespoon Extra Virgin Olive Oil
1 Large Clove Garlic, grated
Pinch Sea Salt
1 tablespoon Chopped Chives, plus more to garnish
2 tablespoon Chopped Parsley, plus more to garnish
1 tablespoon Chopped Dill, plus more to garnish
½ teaspoon Lemon Zest
2 teaspoon Lemon Juice
½ Avocado, Chopped
Chili Flakes, Black Pepper, and Salt to Garnish
2 tablespoon Nutritional Yeast
6 tablespoon Toasted Sunflower Seeds (mine were salted, if yours aren't add a pinch of salt)
Pea Shoots (optional)
- Cook the pasta according to instructions. Around the mark when you have only a minute left on the timer, add the frozen peas to the water to thaw. If you're using fresh peas, feel free to eat them fresh at the end.
- While the pasta is cooking, chop the fresh herbs, zest the lemon, and grate the garlic on a micro plane.
- To make the sunflower crumble, add the sunflower seeds, and nutritional yeast to a food processor and pulse to a fine meal has been made. I used already toasted and salted sunflower seeds from the market, but if you're toasting your own, you may want to add a pinch of salt.
- Once the pasta and peas are cooked, drain them and return them to the pot. When the pasta is still nice and hot add the oil and garlic (the heat of the pasta will cook it slightly), along with the salt, lemon zest and juice. Stir to combine before adding the chopped herbs.
- Serve with more chopped herbs, chopped avocado, salt and pepper, and sunflower crumble.