Cooking with character: your first harvest, your first pasta

There’s something undeniably euphoric about cooking with your first harvest. Whether it’s a handful of beans, a crooked courgette, or that one ripe tomato that finally gave in — the moment you carry something from your own garden or pot into the kitchen feels like a small victory. Not because it’s a lot, but because it’s yours.

And today, it’s right here in front of me. A few basil leaves, a garlic bulb still clinging to its soil, and a colourful mix of vegetables I’ve been eyeing warily for weeks — too dry, too wet, too much sun, too much wind. But now they’re ready – and they’re going in the pan.

The joy of improvisation

The charm of cooking with your own harvest lies not in perfection, but in improvisation. You don’t make a shopping list — you make thoughtful choices with what is available. No basil? Then oregano will do. Too much courgette? Grate it into the pasta or sauté it with garlic and lemon zest. And that one tomato — because yes, summer has arrived — can go on top, raw and proud, like a little jewel.

It’s cooking by instinct, by rhythm, by seasonal mood. You don’t need to be a chef to create something special with these ingredients — the flavours do the work for you.

Pasta as a stage

Today I’m cooking fresh tagliatelle, tossed with a simple sauce made from what I just picked in the garden: courgette, garlic, herbs, and a squeeze of lemon. A dash of olive oil and a bit of starchy pasta water bring it all together into a creamy whole — without any cream. It’s not a recipe, it’s a mood. And the garden sets the menu.

Why this is more than just a meal

Harvesting your own food — even if it’s just from a balcony box — changes the way you see food. You feel connected to the process, to the soil, to the season. Cooking becomes less of a chore and more of a celebration.

It doesn’t taste better just because it’s fresher — though that certainly helps. It tastes better because it’s yours. Because it reminds you of a spring when you planted something, and of a summer when you get to eat from it.

And that’s what turns even a simple plate of pasta into something meaningful.

This story is part of our June special: The Month of the Kitchen Garden. Discover how we sow, harvest, cook, and celebrate — Costa style.