its finally spring outside! my taste buds are ready for fresh garden goodness. now i know i’ll have to wait a little bit longer to hit the farmers market for those goodies but why not just start making some summer recipes. over the weekend i made a giant batch of bruschetta and garlic toast to serve at a wine night. what to do with the leftovers? i created my owe so favorite nest of pasta, angel hair with some Portobello mushroom ravioli and tossed it in the bruschetta, light, garlicy and just the spring comfort i needed on a monday night!