Pasta with Peas + Fruit Crisp

Spring is here! I can tell because I have so many good, fresh things to eat in my refrigerator. Oh yeah, and all the flowers blooming and stuff.

Here’s a simple spring dish: pasta with peas, bacon and mint. While the pasta is cooking, mince and fry a few slices of bacon until crisp. Turn the heat down, add a cup or so of peas and some chopped mint. Season with salt and pepper. Warm the peas gently and mix with the cooked pasta. Garnish with grated Parmesan or similar cheese. This sauce works very well with a filled pasta like cheese ravioli.

Having a surplus of berries, I made the fruit crisp recipe in Mark Bittman’s Food Matters for dessert. I thought this was a very nice recipe, particularly good mixed with vanilla yogurt (I’m sure ice cream would work just as well). My two-year-old turned up his nose at it, though, even though it contained three different berries. I just can’t get that kid to eat his dessert.

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