Fettuccine with Arugula Pesto, Sugar Snaps and Mushrooms

I love peppery arugula and it makes a great pesto when blended with olive oil, pine nuts and parmesan.  I addd mushrooms and sugar snap peas to my fresh pasta to make a flavorful meatless dinner.  You can snap off the stems of the snap peas and then pull string that runs the length of the pod if you desire.  This doesn’t bother me so I don’t bother with the … Continue reading Fettuccine with Arugula Pesto, Sugar Snaps and Mushrooms

Orzo Primavera with Fresh Herbs

I made this simple spring salad as a side dish for dinner with my family over Memorial Day weekend.  I love a good orzo salad, and this is one of my new favorites because it’s tangy and fresh and would go with pretty much everything! I blanched the asparagus and the sugar snaps to cook them a bit while maintaining their crisp and beautiful vibrant … Continue reading Orzo Primavera with Fresh Herbs

Chicken and Orecchiette Primavera

This easy pasta dish is loaded with spring vegetables and tossed in a light, creamy sauce with a spicy dash of red pepper.  I added chicken but this would be great as a vegetarian dish. It reheats well for lunch the next day. Fun fact:  the pasta’s name, “orecchiette,” comes from its shape, which resembles a small ear. Orecchio=ear in Italian.  Buon appetito! What to buy (serves 2): 1 … Continue reading Chicken and Orecchiette Primavera

Three Cheese Baked Spaghetti

I’ve been in a bit of a cooking rut as a new mom,  relying heavily on my crockpot and simple casseroles to get dinner on the table so I was excited when Tuttorosso invited me to “Celebrate the Sauce!”  The 85-year-old, family-owned and family-run tomato brand (all tomatoes are carefully grown in Indiana, Michigan and Ohio) recently launched a new website (www.tuttorossotomatoes.com) with recipes, an inspirational … Continue reading Three Cheese Baked Spaghetti

Pasta Salad with Peas and Broccoli Pesto

This pasta salad side dish with fresh herb pesto is a great alternative to a creamy pasta salad.  It is a lovely green color,  studded with green peas and nutritionally packs a bunch with a full head of broccoli.This recipe is number twenty-two in my countdown of thirty recipes perfect to make for your cookout this July 4th. You can find all of the previous recipes here. What to … Continue reading Pasta Salad with Peas and Broccoli Pesto

Caprese Cheese Tortellini Pasta Salad

I’m always looking for portable and delicious recipes I can take to work for lunch.  This recipe is so simple I debated even posting it  and my measurements are just a place to start; you can use whatever combination of basil/olive oil/garlic/lemon juice/balsamic vinegar that you like! This pasta salad will get tastier as it sits in the fridge for a few hours or overnight and is perfect for … Continue reading Caprese Cheese Tortellini Pasta Salad

Spinach Artichoke Pasta

If you’re a fan of spinach artichoke dip, this is a recipe you’ll love because it is like eating your favorite appetizer for dinner. Unlike my favorite spinach artichoke dip that counts mayo as a main ingredient, this one skips the mayo.  Instead, a roux (flour and butter) and a combination of parmesan and mozzarella give the sauce its flavor.  On the healthier side, this dish is … Continue reading Spinach Artichoke Pasta

Green Pea Pesto with Shells and Sausage

If your basil plants have quit producing or you’re like me and aren’t lucky enough to have basil plants yet, I have a pesto recipe for you that substitutes peas for basil leaves.  It is bright, delicious and would be great with grilled chicken, sausage or on its own as a vegetarian dish. Do you have any variations on the traditional basil+parmesan+pinenuts+olive oil pesto? What to buy … Continue reading Green Pea Pesto with Shells and Sausage