Late Spring Pasta Salad

Even though school is out for the summer, I'm clinging to what's left of the mild spring weather since so much of this season was rainy this year in Boston. Of course this weekend marks the unofficial start of summer, but there's no need to hurry into summer and cut this season short! This week I was experimenting in the kitchen, and came up with a seasonal pasta salad featuring artichokes and edamame. It's perfect for pot-lucks, picnics and grill outs, because it doesn't have any mayonnaise. I'm just going to let you know now, I found that the spaghetti was a little unwieldy, so in the recipe I'm going to recommend a short pasta even though it's spaghetti in the picture.

Late Spring Pasta Salad

1- 1 lb box rotini cooked and drained

4 oz. finely cubed pancetta

2 cups fresh, shelled edamame beans

1- 8oz. jar marinated artichoke hearts

as much finely grated Parmesan cheese as it takes to make you happy

In a medium frying pan, on medium heat cook the pancetta for about7-9 minutes, or until it's crispy. Add the beans and the artichoke hearts (including the marinating liquid) and cook for 2 more minutes until it's all warmed through. Pour this mixture over the pasta and toss to coat the noodles. Serve with shredded cheese on the side so people can add to their liking.

That's it! You can serve it warm or cold. It's yummy either way!

Do you have any plans for Memorial Day weekend? What are they? I'm going to see these guys in concert on Friday, and I'm REALLY excited!!