Fresh Pasta Squares with Peas and Prosciutto (Quadrucci con Piselli e Crudo)

On this blog I like to share all my foody adventures with you. More and more often they are inspired by other bloggers, and as you may have noticed if you have been following my blog for a while, I do not mind at all to blog about the results of trying other blogger’s ideas and giving them credit.

Today’s post is about a simple but very tasty Italian dish (aren’t they all): pasta with peas and ham. I’ve already done a post about pasta with (boiled) ham, peas, and cream, which was inspired by CampariGirl. Today’s version is different in a couple of ways: it uses cured ham (prosciutto crudo) instead of boiled ham (prosciutto cotto), it uses fresh pasta, and it doesn’t use cream. It has also been inspired by another of my favorite bloggers: Josephine of My Home Food That’s Amore. She is a wonderful person who shares her love for simple but tasty Italian food on her blog. Thanks, Jo, for introducing me to quadrucci, a type of fresh pasta that I had not seen before. I love them! Continue reading “Fresh Pasta Squares with Peas and Prosciutto (Quadrucci con Piselli e Crudo)”

Risotto with Peas and Mint (Risotto ai Piselli e Menta)

We have lots of fresh mint in our garden, and so it was easy to decide what risotto to prepare on one of the first summer days we’ve had around here this year. Peas and mint are a classic combination: the freshness of the mint pairs well with the sweetness of the peas. Peas are one of the few vegetables that are usually better frozen than fresh, so this is also a good recipe to make when you have mint in our garden, peas in your freezer, and don’t feel like shopping. Continue reading “Risotto with Peas and Mint (Risotto ai Piselli e Menta)”

Pasta with Ham, Peas, and Cream (Penne con Prosciutto Cotto, Piselli e Panna)

This simple but tasty pasta dish is great for a weekday meal, especially since all the ingredients can be purchased quite a long time in advance. Thanks to CampariGirl to remind me to make this again. The only important thing to remember here is to use good ham, preferably the kind that only has pork and salt as its ingredients. A good ham really makes this shine. Ingredients For 2 servings 150-200 grams (.33 – .44 lb) penne pasta 100-150 grams (5 oz) ham, in cubes 150 grams (1 cup) frozen peas 1 onion, thinly sliced 1 Tbsp butter 1 … Continue reading Pasta with Ham, Peas, and Cream (Penne con Prosciutto Cotto, Piselli e Panna)

Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree

Wine is often paired with food, but it can be inspiring to take a bottle of wine as the starting point and try to cook something that will go well with it. Oak barrels can give a hint of vanilla to wines, and so I thought it would be fun to make a vanilla cream sauce to go with a creamy oaked chardonnay. It worked out really well, and the pairing was outstanding. The wine went well with the vanilla creaminess of the sauce as well as with the seafood. The combination of scallops with parsnip and peas is something … Continue reading Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree

Pasta with Peas and Pesto (Mafaldine Piselli e Pesto)

This veggie pasta dish may seem very similar to last week’s pasta with peas and tomato, but the flavor is much ‘greener’. I’ve used the same type of curly tagliatelle called mafaldine, but feel free to use regular tagliatelle if you can’t find those. Peas and pesto work together very well. I wanted to freshen up the dish by adding some celery, and it worked like a charm. I made the pesto à la minute, but I’d recommend to make it the day before instead and keep it in the fridge so the flavors can develop. Ingredients For 2 servings … Continue reading Pasta with Peas and Pesto (Mafaldine Piselli e Pesto)

Pasta with Peas and Tomato (Mafaldine Piselli e Pomodoro)

This is a very simple light pasta dish with vegetables, and the nice thing is that you don’t have to go shopping for it if you sieved tomatoes and pasta in your pantry, peas in your freezer, parmigiano in your fridge, and parsley in your garden. In other words, all ingredients keep very well. If you can get good fresh tomatoes where you are, by all means use them instead! But with the ridiculously cold summer we’ve been having here, fresh tomatoes just aren’t good enough. The white wine is optional, it adds freshness and complexity to the dish. I … Continue reading Pasta with Peas and Tomato (Mafaldine Piselli e Pomodoro)