Category Archives: Pasta

Even I am amazed at the bounty that a pot of chicken broth produces–that’s why I make the effort to have it in my freezer at all times.  As I stated in my last post, I made broth last week for risotto.  It … Continue reading →

I’m still enjoying the super-sweet zucchini at my farm stand and the perfect way to accentuate its sweet flavor is with some briny shellfish and sweet scallions.  The scallions at my farm stand were deep purple and particularly beautiful–they inspired … Continue reading →

I can’t use up the cherry tomatoes from Beppi’s garden quickly enough. This is my version of a pesto that’s made in Sicily when cherry tomatoes are at their peak, and it’s one of the simplest, most luxurious ways to … Continue reading →

Although I think of cabbage as a fall and winter vegetable, the early crop is now in farmstands in my area, and it is sweet and delicate (no unpleasant odor while cooking these).  Savoy cabbage is more delicate than green cabbage and I always … Continue reading →

I have some toasted breadcrumbs left from my romanesco broccoli the other evening and that brought my mother’s cavatelli with toasted bread crumbs to mind.   Since romanesco broccoli are in season and they were so delicious the other evening, I’ve … Continue reading →

Cured sausage with shellfish is a wonderful combination (think of a Spanish paella) and since I have some andouille sausage in the freezer, I know it will be great with fresh shrimp with garlic and olive oil.  To add a … Continue reading →

This dish is one of those one-pot wonders that is so simple and easy, it can be made and served as an elegant dinner all by itself.  It’s particularly good tonight because both broccoli and garlic are fresh and local.  … Continue reading →

My neighbor Beppi’s garden is exploding with basil this time of year, and his pesto is legendary.  His late wife was from Genoa, the birthplace of the “original” pesto alla Genovese, and he has been kind enough to share his … Continue reading →

Pasta with seafood is something I make often in the summer–not only because it’s delicious, but also because it’s quick, easy and very elegant.  Thr preparation of this dish is very similar to pasta with lobster, chilis and mint, only … Continue reading →