As the weather heats up, this recipe is fantastic either eaten hot as a light dinner or eaten chilled as a pasta salad.  Either way, it's great to eat out on the porch in the sunshine.

This is a spinoff of my recipe for Pasta Shrimp and Peas that I shared last year around this time.  Both of these recipes have proven to be kid pleasers. 

My youngest and I spent the day outside on Friday.  It was the first day in about a week that wasn't cold and rainy. 


We picked flowers and went splashing and walking in the woods. We tried the Garlic Mustard leaves and flowerbuds.  They're getting more potent in their mustard flavor, but still managable by my standards.  I picked a handful of tops in one hand, and carried my daughter back home in the other.

After lunch, it was naptime and I got a spare moment to create a beautiful green soup with a mixture of store-bought and freshly foraged ingredients.

This recipe, of course, can be made completely with spinach or other store-bought greens, and I have made it that way before too.  It's equally tastey! Mix in a little basil, which is traditionally associated with love and desire, and you have a nice soothing soup just for (rain-soaked) Beltane.

Garnish and serve!   Some garnish ideas:  Sweet violets or other edible flowers, hardboiled egg slices, carrot "curls".

Enjoy!!