As we move through the hot, hazy days of summer, we generally prefer much lighter fare than we do the rest of the year, although our appetite for pasta remains the same. If you are one of those people who equates pasta with hearty meaty sauces, then it is time to broaden your horizons, and consider some fresh, light pasta dishes this summer. Summer pasta recipes take advantage of the vast selection of fresh produce and seafood readily available to us in our markets at this time of year, and are generally quick and simple to prepare. The sauces are light, and generally very healthy, using combinations of fresh herbs, vegetables and seafood as apposed to the meat or cream based sauces we enjoy in the cooler months. 

The purpose of antipasti is to stimulate your senses before your meal, waking up your appetite, and making you yearn for more. Antipasto literally translates as "before the meal". The custom to serve antipasti actually dates back to Roman times when huge banquets were assembled with a variety of seasonal appetizers. Every region across Italy today has their own traditional antipasti items depending on the local specialties and seasonal produce. Visitors are often amazed at the mouthwatering show of appetizers displayed in abundance in many restaurants here in Italy. There are usually an endless choice of vegetables cooked in every way imaginable; roasted, grilled, marinated, and fried. Cold meats such as prosciutto and salami are also often displayed along with platters of seafood salad, steamed muscles, and clams.

Pici is a thick, hand rolled pasta, similar to fat spaghetti usually made from just flour and water. It originates in the province of Siena in Tuscany, and in the Montalcino area it is also referred to as pinci. This is a hearty pasta so it best served with a rich meat sauce, although a chunky spicy tomato sauce is also delicious. Making pici by hand is labor intensive so it might be something you'd save for special occasions, but would be a fun activity for guests to help out with if you had the room.

I am a huge fan of most vegetables, but artichokes and fava beans are certainly two of my favorites. Since they are spring vegetables, I am always looking for new and delicious ways to prepare them each spring. I came across a recipe for Vignole in a tiny Umbrian cookbook and decided to give it a try. Vignole apparently originated in Rome, and is simply a spring vegetable stew and is the perfect dish to showcase the best of the season including artichokes, fava beans, and peas.