At my house supper is almost always quick, but it has to be flavor- and nutrition-packed, and this hits all the right notes. I tend to use whole wheat spaghetti as it works really well with the avocado.
At Bucato , a restaurant in Los Angeles, California, chef Evan Funke makes thousands of pieces of pasta daily, all by hand. Quick! An Italian lesson: Pasta fatta a mano: Pasta made by hand. Pasta fatta in casa: Pasta made in-house.
Spring produce and bright, light flavors take center stage in these fresh pasta dishes, from spaghetti tossed with morels and asparagus to orecchiette with broccoli rabe and tangy goat cheese.
It uses both the ramp bulb and its leaves, features plenty of snowy Pecorino Romano and Parmesan, a full cup of delicious pancetta, and a sluice apiece of white wine and lemon juice. Ramp Carbonara From Food52 1 pound spaghetti 1 cup chopped pancetta 2 tablespoons olive oil 1 pound ramps 1/3 cup white wine 1/2 cup grated Parmesan 1/4 cup grated Pecorino Romano 1/2 medium-sized lemon 5 eggs (if you use extra large - 4 eggs) 1.
There’s nothing that says “springtime!” quite like fresh peas. Except, maybe, tender stalks of asparagus. Oh, or hearty, earthy morel mushrooms.
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring — straight from the freezer.