Peas and Rhubarb

Spring fruits and vegetables come and go quickly at the market. Before you know it, we’re knee deep in cucumbers, tomatoes and sweet corn, so I take advantage of my favorite early season varieties while I still can. Over the weekend, I picked up some fresh, shelled sweet peas and a couple pounds of rhubarb. I made fettuccini with peas, prosciutto and a light cream sauce. For dessert, I prepared a rhubarb crisp with some sweet strawberries and a crumbly, crisp oat topping. Fresh, light and delicious! Both recipes can be found in Great Food Fast – one of the books I featured in an earlier post “Five Cookbook Recommendations”.