When I first made this gnocchi, I sat on my front stoop and ate it with a glass of cold white wine, and everything was right in the world. This recipe uses all the best spring produce like fresh arugula, basil, and leeks to make a delicious white wine butter sauce to toss with the sourdough gnocchi. And if you want to use store bought gnocchi, by all means! The sauce by itself is incredible.
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Pesto Pasta is a favorite in our house, but unless you have a garden, abundant basil is hard to come by. This Broccoli Sunflower Pesto Pasta is a solution to all of that! It uses only the tiny container of basil they sell at the grocery and the parboiled broccoli fills up the rest with flavor for a perfect, saucy pesto pasta situation. Plus it’s nut free!
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I’m relishing tomato season, and dreaming up so many new tomato recipes for the blog. My friend Gabe has been giving us so many cherry tomatoes from her garden. I’ve never made fresh tomato sauce before, but when tomatoes are sweet and in season, it just makes sense to leave them uncooked in sauce. My pasta with fresh tomato sauce is made up of both blended cherry tomatoes and halved cherry tomatoes, plus lots of fresh basil. Then it’s all topped with delicious burrata. It’s such a fresh summer dinner.
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Staying home means I’m making pasta from scratch more often. I used to think that homemade pasta wasn’t worth all the effort, until I used homemade noodles in a lasagna. That’s when I realized how good they really can be. You don’t have to make your own pasta for this Butternut Squash Lasagna, but it makes it even tastier. My version of this lasagna is filled with a butternut squash puree stirred into a creamy béchamel sauce, dollops of pesto, fresh mozzarella torn into pieces, and grated parmesan. I skipped the ricotta, because it’s so much better without it! Trust me on this one.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…