It's spring, and at The Kitchn we are enjoying the return of fresh spring asparagus, greens, new fruit, and delicate berries. We welcomed spring back into our kitchens with this fresh, easy green pasta. Just a bit of late winter broccoli, steamed and cooked with garlic and onion and pureed with feta cheese into a deliciously tangy spring pasta. Healthy too, but that's beside the point.
More from The Kitchn below, including perfect (and not-so-perfect) hardboiled eggs, matzo crack, best kitchen worktops, how to care for cheese, and more.
This week I made your mushroom pasta sauce and the broccoli and feta pasta sauce. They were both amazingly delicious and will be made frequently (also, thumbs up on both from an almost 11 year old). I was also inspired to make mushroom and cauliflower soup because I had leftover cauliflower in the refrigerator. I am excited to try more of your recipes. Thanks.
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