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

Craig Claiborne’s Spaghetti with Peas

Since we have been on the topic of peas (last post), I have one more recipe for peas and pasta that I simply must share. I promise, after this one, I’ll stop with the peas. My mother ripped this recipe out of the New York Times Magazine section in April 1964. I don’t recall ever … Continue reading

Pasta Asciutta

“Asciutta” means dry in Italian, and doesn’t usually refer for food, but when referring to pasta it means dry or without sauce.  When I first heard about this pasta dish, I must say that I was very skeptical.   There’s only three ingredients…peas, grated Italian cheese and pasta.   How good could this taste? Well, in one … Continue reading