Pasta with Asparagus and Peas (Primavera)

Pasta Primavera can typically be made using all, or some, of Spring’s finest bounty.  My favorite way, however, of making this dish is with asparagus and fresh spring peas.   The simple flavors of asparagus and peas go so well together, especially when sautéed with shallots, garlic, olive oil and butter.   All you need after that … Continue reading

Fusilli with Collards (the forgotten pasta)

I recently was looking through my folder of pasta recipes that I’ve collected over the years, and I came across this beautifully handwritten recipe for fusilli with collard greens.   As usual, the memoires started flooding back to me. My (non- Italian) friend brought this to me one day in 1990, and said, “I made this … Continue reading

Spaghetti with Arugula

  This is a very simple, light dish, but full of flavor.  The peppery taste of arugula, combined with garlic, oil and a little broth, makes each mouthful burst with fresh goodness and intensity.   Who thinks of these combinations?  And how many ways are there to make pasta with vegetables?  In the late 1980s, … Continue reading

Spaghetti with Zucchini and Tomatoes

Obtaining recipes from chefs in restaurants was very common in my family.  Before 1980, there weren’t many Italian cookbooks.  We relied on our family recipes and those of our friends.  However, if we went to dinner at a restaurant, and particularly loved a dish, we would ask to speak with the chef, and one of … Continue reading

Spaghetti with Zucchini

I’m not sure if this was true of all Italian families, but when I was young, my mother had a routine for what she made for dinner each night of the week.  As a mater of fact, this was true of all my relatives as well.  For instance, if I ate at a cousin’s house … Continue reading