Orecchiete, meaning little ears in Italian, is one of my favorite pastas. These little ears hold sauces in their pockets and have a dense bite to them. I really wanted to feature this pasta so that you can get a generous portion of the ragu with each bite, rather than using string pasta where it can fall to the bottom of the bowl. I’ve made this ragu before in a farro dish, but this recipe is just a tiny bit different than the other one, and spicier, for all the heat lovers like myself.
Squash is great for blending into sauces, soups, and even mixed with fruit in smoothies. Similar to pumpkin and sweet potato, it has a natural sweet flavor and starchy texture that go well with so many other foods.
Pasta Primavera, or ‘spring’ pasta. This is a traditional Italian dish that is full of fresh vegetables, olive oil, lemon, and garlic. It’s perfect for the warm weather because it’s light. My recipe has some sweetness from the cherry tomatoes and sweet peppers, and fullness from the spinach and basil. It’s the perfect combination, and so simple to make. You don’t need a lot of ingredients to whip this up. Pasta Primavera is a not only a great spring dish, but refreshing for any season.
Another pesto, kale and the mighty Brazil nut. Read more about their health benefits below. This kale Brazil nut pesto has a course texture to it and sticks to the pasta well. The kale has a mellow green flavor that is not overpowering, and the brazil nuts add a light, soft bite.
Saving the pasta water is one of the most beneficial kitchen tips you’ll ever get. You’ll see it in some of my recipes so keep it on hand. Once you start using it then you’ll be saving this stuff like it was gold.
Experimenting with different pesto ingredients is my specialty. Tomato walnut pesto is creamy, rich, succulent, raw, low in oil, high in healthy fats from the walnuts, and spreads beautifully on sandwiches, over pasta, and as a dip. I love this pesto so much and I always run out of it too fast. It takes a minute to make…let’s start now.