The market has exploded with beautiful vegetables and mushrooms! English peas, so sweet and bright, fava beans, huge morel mushrooms, a bit pricey still, and porcini, to name but a few. Also halibut and Dungeness crab are plentiful and sweet right now.

I did a play on this recipe for some clients who had a dinner party for their mom's 60th and we really liked the way it turned out, so I played with it a bit to better express the beautiful products available this season.

I know this recipe doesn't contain any pork, and I know you may all find this unbelievable but I don't think pork would improve this dish! I know, right? Please get down to the market or your neighborhood farmer's market and use what's fresh.

Angel hair (or other long pasta) with English peas, Dungeness crab, lemon and mint

Serves 6 as a pasta course or 3 as an entree

1 pound pasta, dry

1 cup crab meat, picked for shells

2 cups English peas pulled from their pods

1/4 cup chiffonade mint

1 tablespoon minced shallot

1 teaspoon crushed garlic

1 cup dry white wine

4 oz plus 1 tablespoon unsalted butter

1 lemon, juiced and zested

Salt and pepper to taste

In a large pot bring salted water to a boil. While water is coming up to a boil, in a large sauté pan over medium high heat, add 1 tablespoon of butter. When melted but not brown, add shallots, garlic and peas, quickly sauté.

When water is boiling, cook pasta according to directions on box.

Add dry white wine to sauté pan with peas, garlic and shallots, and reduce by 1/2. Add crab meat and mint. Remove from heat. Add remainder of butter to sauté pan and swirl to incorporate.

Drain pasta but don't rinse. Add to crab and pea mixture. Add lemon juice and zest. Toss to combine and season with salt and pepper to taste. Serve in warmed pasta bowls. Enjoy!