Pea, asparagus, & spring herb pasta (gluten free)

Pasta and macaroni Italian cuisine

So I feel like I am in a different world, state, or even city the past two days. It has been 55 in Chicago. In January. Did you hear me?!?!?! 55 IN JANUARY! What in the world? I don’t want to be one of those people who always talks about the weather, even though I have kind of done that the last three posts. I know that talking about weather is the number one mistake in small talk and also means you have nothing real to say. But this is so weird! This weird weather has me ready for Spring! I was outside today with my nieces and nephews without a jacket in my standard spring-ish apparel; jeans, t-shirt, and clogs. It felt so good. I recalled a recipe I had bookmarked with a scrap of paper in my new all-time favorite cookbook, Keys to The Kitchen by Aida Mollenkampfor a spring-inspired pasta. When reading through the ingredients, I get a little weary of the list of acceptable spring herbs because, for a very long time, the only fresh herb I used was basil. I know I was missing so much. But truth be told, a long time ago I had …