Pesto Pasta with Peas

Yes, it’s technically spring. But. It snowed last night here.  So it’s not time just yet to delve into super springy recipes. Sigh. So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well) Ingredients: Pesto: 1/4 cup walnuts 1/4 cup pine nuts 4 cloves garlic, roughly chopped 3 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pasta: 3/4 pound fusilli pasta 3/4 pound bow tie pasta fresh pesto (see recipe below), to taste 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1/4 cup mayonnaise Grated Parmesan, to taste 1/2 cup frozen peas, defrosted 1/4 cup pine nuts salt and pepper, to taste

Asparagus with Tomato and Feta

It can be tough to prepare a side dish to go with your dinner on busy weeknights. It’s just one more step you probably don’t want to deal with when you get home and you just want to eat. But this recipe for Asparagus with Tomato and Feta is so simple, you can easily make this delicious side to go with sauteed chicken breasts or seared salmon in no time! This side can be made in about 15 minutes and cooks in the stove, leaving the stovetop free for you to cook the rest of your meal.   Ingredients: 1 1/2 cups halved grape tomatoes 1 tablespoon olive oil 1 pound trimmed asparagus 1 tablespoon white balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 ounce crumbled feta cheese

Wild Mushroom Truffled Pizza Topped with Runny Eggs

Pizzas are a great weeknight meal option; it’s easy to make it out of products in your pantry and can be customized for whatever you’re in the mood to eat that night (or what you need to clean out of the fridge!) There is a pizza place near me in Philly called Nomad Pizza that has one of my favorite pizzas: their Truffle Pecorino pizza. The pizza is topped with cheese, garlic, shiitake mushrooms, truffle oil, and a runny egg. I wanted to try out a version of this pizza for myself. I used a mixture of baby bella, maitake, and shiitake mushroom caps and made a quick garlic truffle oil to drizzle on for extra flavor. Ingredients: 1 store bought pizza dough (I used Pillsbury class pizza crust because it’s already rolled out thin in a rectangle) 1/4 cup olive oil, plus 1 tablespoon, divided 2 garlic cloves crushed a drizzle of white truffle oil 1 package of sliced shiitake mushroom caps 1 package of sliced baby bella mushrooms 1/4 cup maitake mushrooms (or any wild mushroom you prefer) salt and pepper, to taste 4 oz ricotta 2 tablespoons grated Parmesan cheese 4 oz shredded mozzarella cheese 4-6 oz … Continue reading

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