Skip Into Spring with Fresh Produce — Seafood Pasta Alla Primavera

Recipe by Tammie Hughes 

In our coastal community, we are all eager to embrace the warmth of spring and all of its fresh and light flavors, from delicate herbs to tender greens and early harvests of asparagus, young peas, and the first shoots of scallions. In the South, we are accustomed to utilizing everything in season; it’s part of us, and it’s a healthy way to live.

This simple dish, highlighting the bounties of spring, is sure to delight your senses. Shrimp and crab add protein, and a few summer vegetables round out the plate—creating a fresh, aromatic, and spring-forward dinner favorite. Let’s celebrate “Alla Primavera,” a.k.a. “in the style of springtime!”

Ingredients:

8 oz. Pasta (I am using farfalle “bow tie”)
3 TB. First Press Extra Virgin Olive Oil
2 TB. Ghee (clarified butter)
Zest of 1 Meyer Lemon
Juice of 1 Meyer Lemon
⅓ c. Dry White Wine
1 Medium Zucchini, Shaved into Thin Slices
½ Medium Yellow Bell Pepper, Thinly Sliced
10 Orange Cherry Tomatoes, Halved
10 Red Grape Tomatoes, Halved
½ c. Young Green Peas
1 c. Asparagus Tips
⅓ c. Chopped Scallions
3 C. Loose Fresh Spinach
⅓ c. Fresh Basil Leaves
¼ c. Fresh Snipped Chives
1 ½ c. Fresh, Chilled Shelled Crabmeat
1 c. Chilled Shrimp—cooked, shelled, deveined
To Taste: Himalayan Pink Salt
To Taste: Fresh Ground Black Pepper
Topping: Shaved Parmesan

Instructions:

1. Cook and drain the pasta; set aside.
2. Add the olive oil and ghee to a medium-sized stockpot and sauté the bell peppers, zucchini, and asparagus for four minutes, covered, over medium heat. Uncover and add the remaining ingredients, including the pasta (except the parmesan). Reserve half of the lemon zest, chives, and basil for garnish. Continue to cook for an additional four minutes over medium-low heat, gently folding the ingredients together. Plate and garnish with lemon zest, shaved parmesan, fresh chives, and basil. Yields four servings.
3. Serve with a nice fresh bread, topped with butter and lava salt. Hawaiian Black Lava Salt is an air-dried sea salt combined with activated charcoal. The flavor profile is slightly sweet, earthy, and smoky, with a nice tangy mineral finish. It retains a crunchy texture, and the black, glistening salt adds dimension to your plate.

Notes:

I developed this recipe years ago, and I believe this is the best version yet!

Forgoing a creamy sauce, this recipe tosses the pasta and vegetables with a light, refreshing blend of olive oil, lemon, ghee, and white wine. All produce should be fresh. Choose the best olive oil and use the juice of a fresh Meyer lemon (trust me). Use ghee if possible instead of butter. Steam and shell crab legs instead of using lump crabmeat—it makes a big difference! I cooked and shelled the crabmeat and shrimp the day before, saving it in the fridge overnight. Choose your favorite pasta shape!

Farmers Markets

The majority of area farmers markets are slated to open in April. The Waccamaw Market Cooperative (WMC) is a 501c3 non-profit organization that manage farmers markets in Horry and Georgetown counties. They are fostering efforts to strengthen community access to fresh foods, provide unique neighborhood gatherings, and positively impact local businesses and farmers.

You can find the upcoming schedules within the WMC website: WaccamawMarkets.org/markets

Surfside Beach Farmers Market
North Myrtle Beach Farmers Market
Conway Farmers Market
Coastal Carolina Farmers Market
The Market Common Farmers Market
Georgetown Farmers Market
Little River Farmers Market