When I lived with Ali Segal in Chicago in 2002, we used to both make the "house special" at least once a week: pasta, broccoli and red sauce. At some point my tastes changed and the house special became whole wheat pasta, asparagus, olive oil, fresh parm, salt and pepper. Amazing! But when asparagus isn't in season and there are veggies in the backyard, the formula changes.
In mid-July the snap peas were desperate for the picking, the ugly yellow squash just getting fired up, and the first zucchini - skinny and perfect - were ready for harvest. Behold pasta primavera - locavore style:
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