I got this idea last week, for an olive oil, parsley, garlic, lemon, Parmesan cheese pasta. A meal that can be easily pulled together in less than 20 minutes. We've been really into that quick and easy style of cooking lately, and pasta always falls into that category, unless you're making it from scratch.
Sage Roasted Cauliflower and Chickpea Pasta
Roasting vegetables is something we do a lot around here. Lately, I've been dabbling in roasted chickpeas, which make a killer addition to Caesar salad, pasta, or for snacking. I love the idea of warm roasted vegetables piled high on top of pasta, drizzled with olive oil, and topped with seasonal herbs.
A Hearty Vegetarian Pasta Sauce
Vegetarian Lasagna
Speaking of signature recipes, just last night I made Marcella Hazan's butter tomato sauce. As I watched the tomatoes simmer and the house fill with the most wonderful aromas, I thought about the history of this particular recipe, about Marcella, and I wondered if her family feels the same excitement and enthusiasm that I feel each time I ladle a generous serving onto my pasta.
Orecchiette with Peas, Asparagus and Mascarpone
Fettuccine with Basil Almond Pesto
Mushroom Pappardelle Pasta with a Goat Cheese Cream Sauce
A left-over package of cream cheese from the cheese festival last weekend, made an excellent base for the sauce. Some beautiful mushrooms, hearty and flavorful, cooked to perfection with some oil and garlic. The aromatic flavors from the garlic seeping into every nook and cranny. A red pepper to add crunch and a touch of color. Lemon zest and fresh parmesan cheese, a perfect combination.
