"This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms, fiddlehead ferns and wild ramps with my mother. She would scramble our harvest with our own farm eggs in a dish not so different from this one. Come spring, this is a regular feature on our lunch menu and it sells out every time." – Seamus Mullen
Enjoy Rach's version of one of her mom's favorite recipes! A no-fail dinner is guaranteed with this pasta bake of a mixture of ricotta, parm and peas tossed with rigatoni and tomato sauce.
tags: dinner lunch casserole pasta bakes cheese pasta vegetables bake boil simmer Yum-o! Family-Friendly more