1lb penne, dried ½ cup pancetta, diced 1 onion, finely diced 3 garlic cloves, minced 1 asparagus bunch, cut into 2” pieces 2 cups snap peas, sliced sliced into thirds 1 ½ cups ricotta cheese ¼ cup parsley, chopped 3 tbsp chives, chopped Salt and pepper to taste Lemon wedges for garnish
Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste. Enjoy!
Deconstructed Pesto Fusilli
1lb fusilli, dried ¼ cup olive oil 4 garlic cloves, minced 4 cups spinach, chopped 1-2 cup basil, chopped 1 cup cherry tomatoes, halved 1 cup parmesan, grated ½ cup pine nuts
Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts. Enjoy!
Sausage, Oyster Mushroom & Broccolini Fettuccine
1lb fettuccine, dried ½ lb Italian sausage, casings removed ½ tsp chili flakes 2 cups oyster mushrooms, chopped 1 tbsp thyme leaves 2 garlic cloves, minced 1 bunch broccolini Salt and pepper to taste
In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste. Enjoy!
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