When zucchini are in season I use plenty of them and when my dad had the garden even more. I like very much zucchini in a pasta, as part of a fresh sauce: today a recipe that smells of summer and is prepared with very little effort.
Spring comes at its best when you find sweet and tender peas on the greengrocer's stalls. And in Veneto, in addition to Risi and Bisi, even with tagliatelle they go great.
