Fresh chickpea fettuccine with lemon sauce and honey-roasted cherry tomatoes

Spaghetti al limone has always been one of my favorite pastas. I love its exuberance and simplicity. But I can never resist putting my own spin on the classics… C’est plus fort que moi (I can’t help it)!

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Fresh pasta dough with chickpea flour

Making fresh pasta with different types of flour is quite thrilling… and this pasta, made with fresh chickpea flour, is fun to make and absolutely delicious! The pasta acquires the slightly nutty, mild flavor of chickpeas, and turns out to be incredibly light.

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Cavatelli with fava beans and ramp pesto

Ramp pesto is pretty special… after all, you can only enjoy it when ramps are in season, and that’s only for a few short weeks every spring. So this recipe had to be special, too… highlighting the delicious pesto as much as possible. And for that, the recipe needed to be unfussy, yet I wanted it to be totally luxurious.

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Mac & cheese with sautéed kale and fresh goat cheese-torn croutons

No matter how you style it, macaroni and cheese is always a hit – a dish filled with comfort and goodness. And this mac & cheese is no exception! It is deliciously creamy (although not rich!), thanks to the crumbled fresh goat cheese. It’s also earthy, with bites of sautéed kale sprinkled throughout. And it has an amazing texture – the pasta is topped with torn croutons that acquire a fabulous crunch while baking. But the pasta itself, giant tubes called Penne Rigate Regine, also bring a fantastic texture, as well as being loads of fun to eat.

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Spaghettini with walnut sauce and goat cheese fonduta

Although very popular in Italy, walnut sauce tossed with pasta is almost never seen in the United States – I guess the sauce has too many rivals with more stature and fame! But walnuts make a most satisfying sauce, especially in the fall and winter months when nuts are at their freshest.

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