Even as spring approaches, 16 percent of all dinners made in America tonight will be from the frozen food aisle of the supermarket. It's not completely surprising considering the convenience factor, but why not spring for something with fresh seasonal ingredients instead? Pun (and deliciousness) intended.

Peas are in their absolute prime this time of year. The snow pea is a legume that's grown in open fields during cool seasons and cultivated in the spring. Unlike garden and field peas, the snow pea is notable for its entirely edible pods that lack the disagreeable fiber found in other peas' pod walls. For this reason, the green shoots are often cut and served as a vegetable in many cultures. In China you will find them stir-fried with shellfish and fragrant spices. In Italy, we sauté them in garlic, and then chill them and dress with the juice and zest of a juicy lemon. This is the way snow peas are prepared in my Chilled Penne Pasta with Asparagus and Peas.

To perfectly complement the freshness of peas, I've added other seasonal vegetables: asparagus and ramps. Asparagus, a vegetable prized by many chefs, arrives with the first few days of spring. Since ancient times, asparagus has been one of the best health risk reducers around. With its anti-inflammatory and antioxidant nutrients, it's a truly special vegetable when in season. Ramps, on the other hand, are a little later to arrive. These wild spring onions have a short season, from April to early June. If they're not available, a mix of extra garlic, leeks and scallions makes a nice substitute.

You can make this recipe during spring when these vegetables thrive or even freeze it to have at a later date. Either way, Chilled Penne Pasta with Asparagus and Peas is probably much tastier than that other frozen selection you had in mind!

Chilled Penne Pasta with Asparagus and Peas

Makes 8 servings.

1 1/2 pounds penne pasta

2-3 tablespoons olive oil

3 cloves garlic, thinly sliced

1 teaspoon crushed pepper flakes

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