I added peas to our Spaghetti alla Carbonara last night and served it with a side of broccoli rabe, which was sauteed with olive oil, garlic and crushed red pepper. There were no leftovers.
While we ate, Phineas and I talked about what winter recipes would be shelved for the summer (stew, chili, most pastas, soups, casseroles). Summer cooking revolves around the grill and the farmers market. I can't wait for the fresh corn, tomatoes, basil, cucumber, zucchini and squash to come in!
Recipe note: I ended up using only 1 oz (half a cup grated) of parmesan cheese, not 2 oz. This was plenty.