Happy Friday, gang — and happy first day of spring! 🍓🌱
At exactly 10:46 Eastern Time this morning, the Spring Equinox arrives — the moment when day and night are perfectly balanced, and the northern hemisphere tilts just a little bit closer to the sun. We’ve been waiting for this one. After months of heavy coats and heavier comfort food, there’s something that feels almost magical about the official start of spring. The light is different. The air smells different (and I am not just talking about the pollen)! And suddenly, everything we want to eat and drink is bright, fresh, and full of color.
That’s exactly the energy behind today’s pairing. We’re making a Strawberry Basil Smash — a gorgeous, muddled cocktail that’s sweet, herby, and impossibly pretty in a coupe glass — alongside a Spring Pea Pasta with crispy prosciutto, dollops of ricotta, and a silky lemon sauce that comes together in the time it takes to boil the rigatoni. It’s the kind of meal that feels like a celebration, even if you’re just celebrating the fact that the days are finally getting longer. Welcome to spring, ladies!
What You’ll Find in Today’s Post
Strawberry Basil Smash 🍓
This is the cocktail that spring has been asking for. It’s bright, a little sweet, beautifully herby, and the kind of pink that makes everyone at the table reach for their phone. But it’s not just pretty — it’s seriously delicious.
We’re building this one with vodka, fresh strawberry purée with basil muddled right in, a touch of honey syrup for warmth, and fresh lemon juice to keep everything bright. Served up in a coupe, it feels elegant and celebratory — which is exactly how the first day of spring should feel. It takes about five minutes to make and tastes like you hired a bartender.
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✨ Beth’s Tips:
- Use the ripest strawberries you can find — they’re doing most of the flavor work here, and underripe berries will give you a flat, tart cocktail.
- Don’t skip the basil in the purée. It adds an herbal depth that takes this from a simple strawberry drink to something really special.
- If you want to make this extra pretty, drop a small basil leaf right on top of the cocktail. It floats beautifully.
- Muddling the basil gently is key — you want to release the oils, not shred the leaves. Think of it as a soft press, not a pounding.
- Store-bought simple syrup works perfectly here, or make your own by dissolving equal parts sugar and water over low heat. Let it cool before using.
FAQS – Strawberry Basil Smash
Yes — and it’s delicious. A London Dry like Tanqueray or Beefeater adds a juniper note that pairs really well with the strawberry and basil. Hendrick’s works beautifully too if you want something softer.
In a pinch, yes. Thaw them first and drain any excess liquid before muddling. Fresh will always give you a brighter flavor, but frozen works for the purée.
You can make it a few hours ahead and refrigerate it. Give it a good stir before using, as it may separate slightly. The basil will darken a bit, but the flavor will still be there.
Absolutely. Skip the vodka, increase the lemon juice to 1½ oz, and add a splash of sparkling water or club soda after straining into the coupe. You’ll still get that gorgeous color and flavor.
Yes! Make a big batch of the purée and combine it with the vodka, lemon juice, and honey syrup in a pitcher. Refrigerate until ready to serve, then shake individual servings with ice and strain into coupes. The shaking matters here — it gives the cocktail its beautiful frothy texture.
Strawberry Basil Smash Recipe Card
Strawberry Basil Smash
Ingredients:
For the Strawberry Basil Purée:
- 6 –8 ripe strawberries hulled and quartered
- 4 –5 fresh basil leaves
- 1 tablespoon simple syrup
For the Cocktail:
- 4 oz vodka
- 2 oz strawberry basil purée
- 1 oz fresh lemon juice
- 1 oz simple syrup
- Ice
- Fresh basil leaves and strawberry slices for garnish
Instructions:
- Make the purée: In a small bowl or muddler cup, combine the strawberries, basil leaves, and 1 tablespoon of simple syrup. Muddle until the strawberries are broken down and the basil is fragrant. Press through a fine mesh strainer if you want a smoother cocktail, or leave it rustic.
- Build the cocktail: In a cocktail shaker, combine the vodka, strawberry basil purée, lemon juice, and simple syrup with ice. Shake vigorously until well chilled, about 15 seconds.
- Strain into two coupe glasses.
- Garnish each with a fresh basil leaf and a strawberry slice on the rim. Serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Spring Pea Pasta 🌱
This is the pasta that made me fall in love with spring cooking all over again. It’s light, it’s bright, it’s absolutely gorgeous in the bowl, and it comes together in about 25 minutes. That’s my kind of dinner party dish.
We’re using rigatoni here because those big tubes catch every bit of the silky lemon sauce, which is made from nothing more than the prosciutto drippings, good olive oil, lemon juice, and starchy pasta water. It sounds simple — and it is — but the result is this glossy, cohesive sauce that clings to everything beautifully. Fresh English peas add that sweet, green pop of spring, crispy fried prosciutto crumbled on top gives you salt and crunch, and generous dollops of ricotta and a shower of lemon zest finish the whole thing off. It’s elegant without being fussy, and it tastes exactly like the season.
✨ Kelly’s Tips:
- The pasta water is doing so much work in this sauce — don’t forget to reserve it before you drain. That starchy water is what makes everything silky and cohesive.
- Fresh English peas are worth seeking out for this dish. They’re sweet, tender, and taste like spring. If you absolutely can’t find them, frozen sweet peas work — just don’t add them to the boiling water. Toss them in with the pasta in the skillet so they warm through without getting mushy.
- Fry the prosciutto until it’s truly crispy. You want it to shatter when you crumble it — that crunch against the creamy ricotta is everything.
- Use good ricotta here, find a quality brand like Galbani. You want it creamy and luscious.
- The lemon zest goes on last, right before serving. It’s bright and fragrant, and it ties the whole bowl together. Don’t skip it.
- This pasta is best served immediately — the sauce tightens as it sits. If you’re reheating leftovers, add a splash of pasta water or olive oil to loosen things up.
FAQS – Spring Pea Pasta
You can, but rigatoni is ideal here — those big tubes catch the sauce and peas perfectly. Orecchiette, penne, or shells would also work well. I’d avoid long, thin pasta like spaghetti for this one.
Yes — frozen sweet peas are a fine substitute. Don’t boil them with the pasta; instead, toss them into the skillet with the pasta so they warm through gently without turning to mush.
ou can, but you’ll miss the salty crunch and the drippings that give the sauce its depth. If you skip it, increase the olive oil slightly and consider adding a pinch of flaky sea salt on top for that same savory element. For a vegetarian version, crispy breadcrumbs toasted in olive oil with garlic make a great substitute.
Fresh whole-milk ricotta from the deli section is what you want. It’s creamier and smoother than the standard tubs, and it melts into the warm pasta beautifully. It’s worth the small upgrade.
This is really best served fresh — the sauce is at its silkiest right after tossing. You can prep the components ahead (shell the peas, fry the prosciutto, zest the lemon) and then cook the pasta and assemble when your guests arrive. It comes together in under 30 minutes, so it’s easy to do in real time.
A simple arugula salad with lemon vinaigrette, crusty bread, and of course — a Strawberry Basil Smash. It’s also lovely with a crisp white wine like Pinot Grigio or Vermentino.
Spring Pea Pasta Recipe Card
Spring Pea Pasta
Ingredients:
- 1 lb rigatoni
- 1 cup fresh English peas shelled
- 4 oz thinly sliced prosciutto
- 3 tablespoons extra virgin olive oil divided
- 2 cloves garlic thinly sliced
- Juice of 1 lemon
- Zest of 1 lemon
- ¾ cup reserved pasta water more as needed
- ½ cup freshly grated Parmesan plus more for serving
- Fresh whole-milk ricotta for dolloping
- Kosher salt and fresh cracked black pepper
- Red pepper flakes optional
Instructions:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. During the last 2 minutes, add the fresh English peas to the pot with the pasta. Before draining, reserve at least 1 cup of pasta water. Drain the pasta and peas together.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Lay the prosciutto slices flat and cook until crispy, about 2–3 minutes per side. Remove to a paper towel–lined plate and let cool, then crumble or break into pieces. Leave the drippings in the skillet.
- Reduce heat to medium-low. Add the remaining 2 tablespoons of olive oil and the sliced garlic to the skillet with the prosciutto drippings. Cook until the garlic is just golden and fragrant, about 1 minute. Don’t let it burn.
- Add the lemon juice and ¾ cup of reserved pasta water to the skillet. Stir and let it simmer for about 1 minute to come together into a light, silky sauce.
- Add the drained pasta and peas to the skillet. Toss everything together over medium-low heat, adding the Parmesan and tossing until the sauce is glossy and coats the rigatoni. If it looks tight, add a splash more pasta water.
- Season with salt, pepper, and red pepper flakes if you like.
- Transfer to a serving bowl or individual plates. Top with generous dollops of ricotta, the crispy prosciutto, lemon zest, and a little more Parmesan.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
In Case You Missed Recent Springtime Recipes
- Rigatoni With Pancetta & Spring Peas
- Grapefruit Paloma & Crispy Smashed Potatoes
- Cucumber Gin & Tonic with Roasted Asparagus
- Lavender Gin Fizz & Lemon Herb Orzo
- The Simplest Spring Pasta You’ll Make All Season
- A Chef Salad So Pretty You’ll Want to Show It Off
Hello, Oscar & Ollie 🐾
Ollie is doing what Ollie does best — watching the world from her favorite perch on the porch. She’s been up there all afternoon, gazing out at the trees with that quiet intensity that makes you wonder what she’s thinking. Probably something very important. Probably about birds or lizards. Whatever it is, she looks absolutely regal doing it, and we’re not going to interrupt.
And we’re sharing one of my favorite springtime photos of Oscar today (this one is from last spring). He’s out in the backyard with his frisbee at his feet, looking back at the camera like, “Are you coming or what?” That was Oscar in warm weather — always outside, always ready to play, always soaking up every second of sunshine. The first day of spring was always his day, and it still feels like it belongs to him. We miss you, sweet boy. Happy Spring Equinox, Oscar. 🐾
What We’re Wearing on This First Day of Spring 🌷
Beth’s First Day of Spring Outfit
The first day of spring calls for something fresh, and I think this outfit delivered. I’m wearing my ‘70s Stripe Cotton Popover Shirt — the blue and white stripe has a relaxed, slightly oversized feel that I love, and the popover style means you can wear it tucked, half-tucked, or completely loose depending on your mood.
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I paired it with my Colette Magic Fabric Crop Wide Leg Pants in white, which are one of those pieces that look polished but feel like pajamas (in the best possible way). And for shoes — my Birkenstock Madrid Big Buckle Sandal. Because you know what? It’s officially sandal season, and I’m not waiting another day. The whole look feels like spring to me — easy, breezy, and ready for longer days ahead.
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Kelly’s First Day of Spring Outfit
I kept things simple today because the food and cocktails are the real stars of this post — and also because sometimes the best outfit is the one you don’t have to think about. My Ribbed Elbow Sleeve Henley Tee in white is soft, fitted, and has that subtle Henley detail at the neckline that keeps it from being just a plain white tee.
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I paired it with my Madewell Petite Pencil Jean in a medium wash — these are one of my go-to jeans because the straight leg hits at just the right spot, and the wash goes with everything. I finished the look with my Loraine Mesh Bit Loafers, which are quickly becoming a repeat offender on this blog (no regrets). It’s an outfit that says “I spent the afternoon making pasta and cocktails and I looked great doing it” — and that’s exactly what happened.
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Cheers to Spring! 💐
Happy Spring, ladies. Today the light wins — the days are officially longer than the nights, the season is turning, and everything ahead feels a little brighter. We hope you’ll celebrate tonight, even if it’s just a pretty pink cocktail and a bowl of pasta with someone you love. That’s more than enough. That’s everything, actually.
Welcome to spring. We’ll see you next Friday.
Until then, Beth, Kelly, Ollie…and always Oscar xo
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