Roasted Asparagus and Tomato Penne Salad with Ricotta
Pasquetta, Easter Monday, is a holiday in Italy, and is traditionally an occasion for those who live in the cities to head out into the countryside and enjoy a picnic. With Easter coming late this year the prospect is even more inviting! I have one foot firmly planted in Spring but my mind, and kitchen, have already moved over to summer. Summer means plenty of salads and fresh plucked garden ingredients. Our local farmers market opened this weekend but with a late Spring I didn't expect to be enjoying lightly sauteed fiddleheads, morels or the pop of a fresh garden pea just yet. Without these longed for ingredients salads are looking a little wilted and tired so far this season.
To the rescue comes an inspiration from Cooking Light magazine where fresh local asparagus, roasted tomatoes and baby spinach become the star. The original recipe uses arugula and goat cheese but around here I use what I have on hand if at all possible. I love it when I am able to spend a leisurely afternoon at home with very little effort in the kitchen to get a light supper on the table. The bonus...no need to head to the grocery store either. This recipe would be perfect for a picnic on a sun dappled Spring day!
