Friday

Pasta with green pea pesto (recipe in the comments from June 3, 2008)
Roasted grape tomatoes and garlic

Hot cocoa
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This is our "recovery" dinner from last week's disastrous pesto experience. We discovered this recipe just before our move to Buffalo and loved it. We haven't had it sicne, but I made a mental note that it would be a perfect early spring meal, as peas and mint always seem spring-y, but the miracle of frozen peas don't require vegetables to actually be growing when you eat them :) The result was as fantastic and as different from any of our more traditional pestos. What a gust of spring feeling to usher in the new season. Happy Equinox to you all!

Prep Notes
Difficulty: Easy
Chopping: Nothing!
Time: 25 minutes (perfect for grocery list night!)
Make ahead: The pesto could easily be made long in advance and even frozen. Just toss with freshly cooked pasta.

Reaction
J: "Who can help but think spring when they eat peas and mint???"
M: "It's green - Happy spring!"