Italian Spring Garden Supper: Orecchiette with Pea Pesto, Asparagus & Prosciutto, Lemony Arugula-Fennel Salad, and Tomato-Rosemary Focaccia (includes complimentary surprise dessert)

Immerse yourself in the fresh, vibrant flavors of Italian-inspired spring cooking with this Orecchiette with Pea Pesto, Asparagus & Prosciutto, a bright, seasonal pasta dish built around sweet spring produce and adaptable to both vegetarian and gluten-free diets. At its heart is tender orecchiette pasta—traditionally shaped to capture every bit of sauce—tossed in a silky pea pesto made from sweet peas, fresh basil, garlic, lemon zest, and Parmesan, creating a naturally sweet, herb-forward base that feels light yet deeply satisfying. The dish can be served vegetarian by omitting the prosciutto, allowing the fresh green flavors of the vegetables and pesto to shine on their own, or it can be enjoyed as written with crisp, salty prosciutto for added contrast and depth. For a gluten-free preparation, the orecchiette can be replaced with a gluten-free pasta shape such as shells or fusilli, which hold the pesto beautifully while maintaining the same vibrant character of the dish.

Blanched asparagus adds a crisp, green snap that enhances the seasonal feel, while the pea pesto brings together plant-based sweetness, aromatic herbs, and heart-healthy olive oil for a sauce that is both nourishing and uplifting. Peas provide fiber, plant-based protein, and folate, supporting energy and cellular health; asparagus contributes prebiotic fiber, vitamin K, and antioxidants that support digestion and bone health; and olive oil and nuts in the pesto provide healthy fats that support satiety and nutrient absorption. Lemon and fresh herbs brighten every bite, adding a clean, refreshing finish that keeps the dish balanced rather than heavy.

Served alongside a lemony arugula salad with shaved fennel, the meal gains a crisp, peppery counterpoint. Arugula offers natural nitrates and vitamin K, while fennel adds subtle sweetness and digestive support, creating a salad that feels both cleansing and invigorating. A side of tomato-rosemary focaccia completes the table, offering a warm, olive oil–rich bread topped with torn tomatoes, flaky salt, and fresh rosemary. The focaccia can also be made gluten-free if needed, using a suitable gluten-free flour blend that still bakes into a soft, golden bread with crisp edges and fragrant herb notes. The tomatoes bring natural sweetness and lycopene, while rosemary adds an aromatic, grounding herbal note that ties the entire meal together.

Together, this is a spring-inspired Italian-style feast that feels abundant yet light, satisfying yet fresh, and naturally adaptable for vegetarian and gluten-free guests without compromising flavor, texture, or beauty.

I can’t wait to cook this for you!