Pasta Primavera Carbonara; Spring Guilt

Ah, Spring!

All of the bright blooming flowers: daffodils, tulips, hyacinths….

All of the fresh vegetables: artichokes, asparagus, favas….

All of the trees coming into bud….

All of the lovely, warm sunshine…..

All of the guilt….


Spring Guilt?

Yes, my friends: Spring Guilt.

After 5 months of enduring winter, complaining about the cold, loudly proclaiming all of the things we would like to be doing, if we only could, but, after all it’s winter so we can’t….

Spring is here and guilt follows close behind.

The herbs’ needs planting; the potager needs tilling, followed by planting…. And then the whole lot needs to be watered every day until it’s established.

All the rabbit holes need to be filled, but first the fence has to be mended so they stay out.  Wait, we have to get another load of dirt and more grass seed… And don’t forget the temporary fence to keep the dogs out.

Might as well dig out some of those big rocks that chew up the mower blades while the ground is still workable…. Then fill the holes and plant seed.

Better hurry…. The farmers say all the planting should be done by the middle of April.

Oh, wait, today is the middle of April….

And then the gardens have to be hoed and the grass has to be mowed; again and again and again.

Not to mention all the chores inside that have been put off until it was warmer and the windows could be opened and we actually felt like doing something.

Things like cleaning out closets and washing windows and turning the mud room back into a pantry…

Did I mention that the house needs painting and the drive needs more crushed rock and the terrace needs new stones so we can put the furniture out?

And the weeds behind the house need to be attacked with the strimmer to keep the snakes away and the brambles at the bottom of the hill need to be cut back  and I really should’ve moved the irises before they got so big…

And I haven’t checked into Twitter or Facebook for 2 whole days?

NOW do you understand Spring Guilt?

It’s my personal belief that we were granted such an abundance of wonderful spring vegetables to compensate us for the incredible amount of spring work and guilt we must endure.

Presto pasta nights

I do my best to put it all to good use.

Since I love pasta, what better way to showcase the bounty of spring by making my very own version of Pasta Primavera (Spring Pasta)?

I’m sending this to Daphne, of More Than Words, and the host of this weeks Presto Pasta Night, the weekly pasta festival founded by Ruth, of Once
Upon a Feast.

Be sure to visit Daphne on Friday for the recap.

Pasta Primavera Carbonara

Pasta Primavera Carbonara  serves 2, as always

8oz ham
3oz (90gr) green asparagus
3oz (90gr) white asparagus.
3oz (90gr) mangetout, snow peas
4oz (120gr) fava beans, peeled,  about 1/2 cup
4 stalks green garlic
4oz (125gr) spaghetti
2 tbs olive oil
2 eggs
2 tbs Greek or plain yogurt
3/4 cup freshly grated Parmesan

Cook pasta according to package directions.  Drain.
Trim and roll cut asparagus.  Trim mangetout, cut in half.  Peel fava beans.  Trim and slice green garlic, using as much green as looks good. Cut ham into small pieces.
Whisk eggs and yogurt together.  Add Parmesan, and whisk well to combine.

While pasta cooks: Heat olive oil in a large skillet.  Add the asparagus, ham and stir-fry over medium-high heat for 2 – 3 minutes, until the asparagus are crisp-tender.  Add the green garlic and stir-fry 1 minute longer.  Reduce heat to medium low and add the fava beans, heat through. Add the pasta.  If/when the pasta is hot  remove skillet from heat, add egg mixture, stir well.  Serve immediately with a bit more Parmesan for sprinkling.

To roll cut: Cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface.

To peel fava beans: Break open the pod and take the beans out. Don’t bother with any really tiny ones. Blanch in rapidly boiling water for 30 seconds. Drain and put into cold water.
After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half… that’s okay.

If you’ll excuse me now, I have work to do.

10 thoughts on “Pasta Primavera Carbonara; Spring Guilt”

  1. Are you sure you are not living in the Jungle? Isn’t your name Mowgli and what you call your dogs are Baghera and Baloo?
    He, he, this keeps you so alive, darling :D, and that pasta dish with all those green beauties will give you the strengh.

  2. Ruth, me too! It was a tasty pasta ;-))
    Nuria, it makes me want to move to an apartment…. But then the work is done and I can enjoy and be happy about it… with a glass of rosado, of course…

  3. What lovely flavours! I really like the use of yogurt and egg in this. Got to give it a go to try a tasty creamy pasta without the fat that goes with it!

  4. Hmmm this spring business seems like more trouble than not. But at least the veggies make it all better. The pasta looks fabulous! I love a good green-filled dish.

  5. I don’t have to feel guilty yet. Our planting shouldn’t be done until all danger of frost is past: the May24 long weekend. There’s PLENTY of time until then (cough).
    What? No bacon in your carbonara? (It looks delicious.)

  6. Looks wonderful and delicious Katie. Gosh 2 days without Facebook or Twitter so much to read. I am exhausted on your behalf for all the work you have to do. Thank God for a courtyard and my friend who comes in and cleans them up for me all I need is a cleaning lady now!!!

  7. Daphne, I cook a lot with yogurt – much better then cream…
    Joanne, spring is definitely a lot of work… I’m still deciding if it’s worth it.
    Elizabeth, I shouldn’t be planting yet, but the weather gts warm and I just can’t help myself. And then it gets cold and I have to replant. Stupid woman!
    Gilli, 2 DAYS? Wow! I would give a lot to have my sweet little cleaning lady back from Andorra….. 25 a week for an immaculate house…. And she gardened!

  8. You don’t even know what stupid woman means, Katie. I couldn’t help myself from buying little pots of two kinds of thyme, tarragon and sage at the market last weekend. I still don’t even know for sure if last year’s thyme, tarragon and sage really didn’t survive our bizarre virtually snowless winter. (The grape hyacinth are only just starting to flower and the forsythia is still in full bloom with the leaves barely peeking out of the branches)

  9. Elizabeth, stupid woman is one who didn’t realize the horseradish was growing, thought it was a weed and pulled it out…. Promtly replanted it…. But the cute little pots are so…. cute. How can you resist?

Comments are closed.

Share via
Copy link
Powered by Social Snap