Spring Pasta e Piselli

Of all my childhood pasta dishes this Spring pasta e  Piselli was my favorite, and still is!!! It’s a simple vegetarian Italian pasta recipe your whole family will love.

I have fond childhood memories of my mom,  two older sisters and I sitting around a wooden picnic table my father build, shelling  fresh from the garden Spring peas.

If you don’t have access to fresh peas, frozen peas are a great alternative and can be used when a recipe calls for peas.

As far as pasta  shape, any short tubular pasta such as tubetti or ditali works well in this recipe.

My family’s version of Paste e Piselli is vegetarian. You can add pancetta or bacon to the onion mixture, if you want.

The most important ingredients in this few ingredient paste and peas are freshly ground black pepper and freshly grated parmesan cheese.

Why I love this Spring pasta e Piselli recipe

The first and most important reason I love this Spring pasta e piselle (Pasta and peas) recipe is, it’s delicious!!

Not only is this vegetarian pasta dish delicious, the second reason I have had a life long love affair with this Pasta e Piselli recipe it’s super easy, uses few ingredients and my whole family loves it !!

Happy Summer my friends!!! Give this recipe a try and please don’t forget to leave me a comment with your experience. I love hearing from you, it’s my favorite part!!

Ingredients

• 1/2 Lbs. small pasta
• 3 cups peas
• 4 cups Chicken or vegetable stock
• 3 Tbs. olive oil
• 1 yellow onion chopped
• 2 Tbs. minced garlic
• 2 Tbs. chopped Italian parsley
• 1 Tbs. red pepper flakes
• 1 cup grated parmesan
• Salt and freshly ground pepper to taste

Instructions

1. In a medium size stock pot bring the olive oil to medium heat
2. Add the onion, parsley, garlic and red pepper flakes saute until tender, fragrant and just beginning to brown
3. Add the peas saute 5 minutes salt and pepper
4. Add the Stock simmer for 10 minutes
5. Remove 2 cups of the pea and broth mixture and either blend in a blender or use an immersion blender to blend to a smooth consistency. Then return back to the pot.
6. Add the pasta and simmer until the pasta is al dent, about 7 minutes.
7.  Add a generous amount of freshly grated parmesan and freshly ground black pepper
8. ENJOY!!!!

Pesto chicken farfalle pasta

This pesto chicken farfalle pasta recipe is made with  farfalle pasta, basil pesto, chicken and broccoli,  it is  a delicious pasta meal complete with juicy chicken and healthy broccoli. Not only is it healthy it is easy and  delicious. And the best part??? This past dish can be on your table in thirty minutes.

The addition of fresh or store- bought pesto and a good quality parmesan cheese takes this humble dish to a new level. This easy pasta dish comes together in under 30 minutes and makes  a great weeknight family dinner!!!

Variations on pesto chicken farfalle pasta

1. Pesto chicken farfalle pasta with spinach: Stir in 4 cups of chopped baby spinach the last few minutes along  for extra greens .
2. Spicy pesto chicken farfalle pasta : Mix in some red pepper flakes or chopped fresh chilis along with the onion and garlic for a spicy kick.
3. Lemon pesto chicken farfalle pasta: Add a squeeze of fresh lemon and lemon zest from one lemon for a bright citrus flavor.
4.  Shop the picture: stainless Steele oil can

Ingredients

• 1/2 lb. farfalle pasta
• 2 boneless, skinless diced chicken breast
• 1 Tbsp each onion, garlic, onion and paprika powder
• 4 cups cut and washed broccoli florets
• 2 Tbsp. olive oil + 2 Tbsp. butter
• 2 Tbsp. minced garlic + 1 cup chopped onion
• 1 cup white wine
• 1 cup fresh or store bought  basil pesto
• 1 cup pasta water
• Salt and pepper to taste

Instructions

1. Stat by washing the chicken  pat dry
2. cut the chicken into medium size dice add to a bowl season with salt, pepper, onion, garlic and paprika powder. Massage the spice mixture into the chicken . set aside while you make the sauce and the pasta is cooking.
3. Cook your pasta in salted boiling water el dente add the cut broccoli the last 5 minutes.
4. In a saute pan in the oil and butter over medium high heat saute h onion and garlic until soft and translucent. Turn the fire up to medium high add the seasoned chicken and saute until golden brown.
5.  lower the fire back to medium deglaze the pan with the white wine waiting until absorbed before adding the pasta water. Simmer until sauce thickens about 10 minutes.
6. Add the pasta and broccoli to the pan sauce. mix in  the grated parmesan cheese
7. Ladle into pasta bowls top with more cheese and ENJOY!!!

Italian Pasta e Piselli Recipe (Pasta and Peas in Tomato Sauce)

Italian Pasta e Piselli in tomato sauce is a classic, comforting pasta dish that’s both simple and satisfying. Made with everyday ingredients, it comes together quickly for an easy vegetarian meal that’s perfect any night of the week.

Tender small pasta is tossed with sweet cherry tomatoes, onion, garlic, and fresh or frozen peas, creating a light yet flavorful sauce that feels rustic and homey. Even though the ingredients are simple, the finished dish is rich, fresh, and deeply satisfying.

Just like the white sauce version of pasta e piselli, this tomato-based variation is versatile and pantry-friendly. It’s the kind of recipe you can make anytime, using ingredients you likely already have on handThings to know when making Italian Pasta e Piselli Recipe (Pasta and Peas in Tomato Sauce)

For the most authentic flavor, use fresh shelling peas when they are in season. Sweet, tender farm-fresh peas add incredible texture and flavor to this classic Italian pasta dish. If fresh peas aren’t available, frozen peas are an excellent substitute and work beautifully year-round. I often freeze extra peas from my garden or the farmers market to enjoy this recipe even during the colder months.

To enhance the flavor, finish the dish with fresh basil for a bright, aromatic touch. A generous sprinkle of high-quality Parmigiano Reggiano adds richness and depth, bringing all the ingredients together for a simple yet satisfying Italian meal.

Here are a few related recipes you may also enjoy if you love simple, seasonal Italian dishes that highlight fresh vegetables and classic Mediterranean flavors.

Spaghetti alla Nerano
A classic pasta from Italy’s Amalfi Coast made with silky zucchini, fresh basil, and cheese for a simple yet elegant summer meal.

Ciambotta with Chicken
This rustic Southern Italian stew combines seasonal vegetables and tender chicken in a comforting one-pot dish full of Mediterranean flavor.

Braised Artichokes alla Romana
Tender artichokes are slowly braised with garlic, herbs, and olive oil in this traditional Roman side dish that celebrates fresh produce.

Italian Tomato Salad with Heirloom Tomatoes
Juicy garden tomatoes, fresh basil, and a simple vinaigrette come together in this refreshing Italian salad that pairs perfectly with any pasta dinner.

Ingredients

• 1/2 Lb. medium size shells
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1/2 cup chopped Italian parsley
• 4 cups cherry tomatoes
• 2 cups tomato sauce
• 1 cup pasta water
• 3 cups of peas
• 1 cup grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve a small cup of pasta water, then drain.

2. In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 3–4 minutes.

3. Add the peas, cherry tomatoes, tomato sauce, and a splash of reserved pasta water. Bring to a gentle simmer and cook until the tomatoes begin to break down. Use a potato masher or the back of a spoon to crush the tomatoes into the sauce.

4. Continue simmering for about 15 minutes, or until the sauce has thickened and developed flavor.

5. Stir in and Parmigiano Reggiano, and simmer for an additional 3–5 minutes until  the sauce is well combined.

6. Add the drained pasta to the skillet and toss until fully coated in the sauce. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Arrabbiate Spicy shrimp Linguine

You need dinner easy and quick?  Here you go, easy Italian dinner on your table  in 30 minutes.  This linguine arrabbiate with shrimp is spicy and delicious.

Arrabbiate means angry in Italian, although am not sure why, because there’s nothing angry about this classic Italian pasta dish, in fact it will make you and your family happy.

It’s a delicious versatile pasta recipe you can customize to fit your lifestyle and taste.

A few ideas on this Arrabbiate shrimp pasta dish

This restaurant inspired spicy  shrimp linguine recipe works well with chicken if you don’t like shrimp, or tofu if you want to go the vegetarian route.

Also in this easy pasta dish the size of the pasta or shape doesn’t matter. If your gluten free use gluten free pasta.

If your family doesn’t like spicy no problem, add less hot pepper flakes or more if you want extra heat.

One thing, be sure to use a deep enough stock pot to allow the pasta to move freely when cooking, and a deep enough saute pan for the sauce.

A like this covered  6 quart stock pot and this covered saute pan

I used my homemade real easy marinara sauce, you can use store bought if you want.

If you make this recipe please  leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part!!!!

Ingredients

• 1 Lb.  linguine
• 1 Lb. large  cleaned shrimp
• 4 cups store bought or homemade marinara sauce
• 2 cups chopped spinach
• 1 cup chicken stock or white white
• 1 cup reserved pasta water
• 2 Tablespoon crushed hot pepper flakes
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 Tbs. each chopped Italian parsley  and  basil
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instruction
• Cook pasta according to package directions reserving 1 cup of the pasta water
• Mean while salt, pepper the shrimp
• Heat oil and butter to medium heatSaute shrimp until golden about 3 minutes per side
• Remove shrimp set aside
• Saute onion and garlic until tender and just beginning to brown, in same pan adding more oil if needed
• Add hot pepper flakes to pan saute 5 minutes to release the flavor
• De glaze pan with chicken stock or white wine
• Add marinara sauce and reserved pasta water
• Simmer until sauce thickens about 15 minutes add the spinach last 5 minutes
• Return shrimp to saute pan add the fresh basil simmer only to heat the shrimp
• Drain pasta toss in sauce
• Top with  parmesan and chopped Italian parsley…….ENJOY!!!!

Italian Pesto Fusilli pasta Salad

Just in time for Summer barbeques this Italian pesto Fusilli pasta salad is one of my old time favorites.

The first time I had this cold pasta salad was at one of my brothers outdoor get togethers. He and his wife Josie were great chefs, who entertained often  in their home and the many different restaurants they owned and my leader in our own restaurant career and an inspiration in my recipes.

Back to this Italian rooted pesto fusilli it needs to be one of your go to pasta Summer pasta salads. Spiral shaped pasta coated with your favorite pesto sauce  loaded with ingredients full of Italian flavors!!!

Three Tips when you make this Italian pesto fusilli pasta salad

The first tip when you make this Italian pesto fusilli pasta salad in this recipe the shape of the pasta as well as the quality is important. I use DeCecco fusilli the spirally shape  as nooks and crannies for the pesto sauce.

Second you can use store bought or homemade sauce. If your going to use store bought go with a good quality. I use homemade whenever I can it’s one of the staples I try to keep in my freezer year. If you want to go the store bought route this is a good alternative. https://amzn.to/3a0ECZa

Lastly run the fusilli under cold water to stop the cooking process and cool of the pasta before adding the rest of the cold ingredients.

One more thing this salad can be served cold or at room temperature.

Oh and please don.t forget to leave me a comment and tag me on Instagram. I love hearing from you it’s my favorite part!!! If your looking for more delicious and  easy to make  pasta salads try my personal favorite Pesto Tortellini Pasta salad ready in minutes.

Ingredients

• 1/2 Lbs. fusilli pasta
• 1 cup prepared pesto sauce
• 1 cup sliced kalamite olives
• 2 cups cherry tomatoes
• 1 cup sliced English cucumber
• 2 cups fresh mozzarella balls
• 1 cup grated parmesan cheese
•  1 cup extra virgin olive oil
• 1/3 cup red wine vinegar
•  Salt and pepper to taste

Instructions

1. Cook pasta according to package directions running it under cold water
2. In a bowl add the fusilli and pesto sauce mixing well
3. Add rest of ingredients up to the oil, vinegar and parmesan cheese
4. Now add the oil, vinegar and half the grated parmesan
5. Toss well top with remaining parmesan Enjoy!!!

Marry me shrimp with orzo

Marry me shrimp with orzo is a delicious dish featuring succulent shrimp with creamy orzo. The shrimp are seasoned than sauteed to perfection with rich flavor.

Orzo a small rice – shaped pasta is cooked until tender with sundried tomatoes and spinach. Then the shrimp is mixed in creating a delicious meal . It’s a satisfying and comforting meal that’s both elegant and easy to prepare!!!

A FEW TIPS FOR Success when making Marry me shrimp with orzo

Use large shrimp they are labeled 16 -20 shrimp meaning there are 16 to 20 shrimp per pound  season the shrimp generously with the seasonings. Most fish cook quickly shrimp is one of them.

Don’t over cook the shrimp leave them a little under cooked to finish when they are return to the pan to heat through. T

Ingredients

• 2 lbs. large shrimp
• 2  tablespoon extra virgin olive oil
• salt and pepper to taste
• 1 Tablespoon powder garlic
• 1 Tablespoon paprika
• 2 tablespoon butter
• 1/3 cup minced shallots
• 2 tablespoon minced garlic
• 3 cups orzo
• 3 cups chicken stock
• 1 cup chopped sundried tomatoes
• 1 cup grated parmesan cheese
• 3 cups chopped spinach

Instructions

1. Clean your shrimp
2. In a bowl season your shrimp with the olive oil. garlic and paprika. salt and pepper to taste.
3. In a saute pan over medium high heat saute the shrimp until  almost cooked through about 5 minutes, remove
4. In the same pan add the butter, add the shallots and garlic. Sautee until soft and fragrant. Add the orzo, sundried tomatoes,  chicken stock, and the cream.
5. Simmer until orzo is el dente Add the graded parmesan and spinach and simmer 2 to 3 minutes longer. Return the shrimp back to the pan , just to heat through. ENJOY!!!

Craving comforting Italian flavors? This creamy mushroom penne pasta recipe is the perfect dish to satisfy your pasta cravings. Made with tender penne pasta and sautéed mushrooms, all tossed in a rich and silky garlic-infused cream sauce, this easy pasta recipe brings restaurant-quality Italian comfort food right to your table.

Perfect for weeknight dinners or a cozy weekend meal, this creamy mushroom pasta is a crowd-pleaser that feels indulgent yet comes together quickly. The savory mushrooms add a deep umami flavor that pairs beautifully with the smooth, cheesy sauce, making every bite satisfying and full of flavor.

Whether you’re a fan of vegetarian pasta dishes or just looking for a delicious way to enjoy mushrooms, this Italian-inspired creamy penne pasta is sure to become a favorite. Serve it with a sprinkle of Parmesan and fresh herbs for an elegant, satisfying meal that’s ready in under 30 minutes.

Three tips when making this  creamy mushroom penne pasta recipe

First start by sauteing the mushroom in the olive oil and butter mixture until golden  brown when you make this creamy mushroom penne pasta recipe, this adds depth of flavor to your mushroom sauce.

Second, build flavors gradually by adding the garlic and shallots letting them saute until soft, before deglazing the the pan with either white wine or chicken stock.

Lastly finish  with freshly grated parmesan cheese. Season with fresh chopped Italian parsley. Salt and pepper to taste. Enjoy!! If your looking for more easy vegetarian pasta recipes try  my zucchini and tomato pasta shells , a delicious summer pasta dish

Please email or comment with questions. And please don’t forget to tag me on Instagram if you make this easy creamy mushroom penne pasta recipe. I love hearing from you. It’s my favorite part!!!! If your looking for more easy vegetarian pasta recipes try

Many of you asked about my preferred saute pan.I have linked my favorite .

Ingredients

• 1/2  lb. penne pasta
• 1/2 stick of butter
• 1 Tablespoon extra virgin olive oil
• 2 tablespoon minced garlic
• 3 tablespoon minced shallots
• 1/2 pound sliced cremini mushrooms
• 2 cups white wine or chicken stock
• 2 cups cream
• 1 cup pasta water
• 1 cup grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. In the  1/2 stick of butter and the one tablespoon of olive oil saute the shallots and garlic until soft and fragrant
2. Add the mushrooms and saute until brown salt and pepper the mushrooms
3. Deglaze the pan with the white wine or chicken stock simmer until the liquid evaporates. before adding the cream and pasta water.
4. Simmer until sauce thickens about 15 minutes.
5. Add in the parsley, toss in the el dente penne, grate more parmesan cheese over the top. Enjoy!!!

seared scallop creamy orzo

Just in time for valentine day this restaurant quality seared scallop and creamy orzo is sure to impress your loved ones!!!

This recipe combines the succulence of large perfectly seared scallops with the comforting texture of orzo, creating a taste that  elevates this seared scallop creamy orzo to the next level!!!

Three tips for success when making seared scallop creamy orzo

To a achieve a prefect sear on the scallops when making this seared scallop creamy orzo be sure to pat the scallops dry with paper towels. And don’t crowd the pan, the scallops should not be touching each other. I used a mixture of butter and extra virgin olive oil. I find this combination for seared the scallops works best it produces a beautiful golden  sear without the burn. Also I prefer to use a stainless saute pan. In my experience in produces a better sear on the scallops than a non stick pan,

Elevate the orzo by cooking it in a mixture of cream and broth infusing it with rich flavor and  a velvety, creamy texture.

Complement the sweetness of scallops with a hint of lemon in the orzo and finish with a sprinkle of fresh chopped Italian parsley.

Lastly be sure to tag me on Instagram if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

• 16 to 20 scallops
• 1/2 stick of butter
• 2 tablespoon extra virgin olive oil
• 2 teaspoon minced garlic
• 4 tablespoon chopped onion
• 2 cups orzo
• 2 cups chicken stock
• 1/2 cup white wine
• 1 cup heavy cream
• 3 cups chopped spinach
• 1 cup grated parmesan cheese
• salt, pepper and paprika

Instructions

1. Start by pulling the mussel off the side of the scallops. Pat dry with paper towels. then seasoning the scallops with salt. pepper and the paprika.
2. In a pan over medium high heat add the butter and the olive oil be sure the pan is hot before adding the scallops
3. Sear the scallops three minutes per side . basting the scallops with the butter while cooking.  remove and set aside
4. In the same pan add the garlic and onion saute until soft  and fragrant.
5. Add the chicken stock, wine , cream and the orzo. simmer covered for 10 minutes. Add the spinach and parmesan simmer 2 to 3 minutes longer
6. Plate the orzo add the scallops on top and enjoy!!!!

A hearty pasta fagioli recipe

A Hearty pasta  fagioli recipe is Italian peasant comfort food.

Indulge in the warmth and richness of a classic Italian pasta dish with my pasta e fagioli recipe with pancetta. This heartwarming soup  combines the  flavors of pancetta,  pasta and beans in a savory tomato broth. I grew up eating this pasta and fagioli. It’s a classic delicious Italian recipe that uses few ingredients and comes together quickly , less than 30 minutes!!!

A few Alternatives for this Hearty  pasta and fagioli recipe

First in this hearty pasta and fagioli recipe, I added pancetta, I love the add flavors. If you want to keep this soup /pasta dish vegetarian omit the pancetta. but if you want to keep the smokey flavor of pancetta and having a difficult time finding pancetta you can use bacon.

Second am using one of me favorite pasta shapes in this recipe ditalini, a small Italian tubular shaped pasta. In this recipe you can use any small shaped pasta that you like.

Third I used canned cannellini beans you can use dry beans. if you use dry soak them in water for a few hours or overnight. Drain the beans and add them to the past fagioli at the same time as when you add the marinara and chicken stock.

This hearty pasta fagioli recipe is delicious, uses a few ingredients and is make in one pan. I used my white Dutch oven to make this all in one pot.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped pancetta
• 2 tablespoons minced garlic
• 1/2 cup chopped yellow onions
• 1 cup each chopped celery and carrots
• 2 cups marinara sauce
• 2 cups chicken stock
• 2 cups water
• 2 cups tubular pasta
• 3 cups cannellini beans
• 2 cups chopped spinach
• salt and pepper to taste
• grated parmesan

Instructions

1. Saute the pancetta in the one tablespoon of olive oil over medium high heat until crispy
2. Add the onion and garlic saute until soft and translucent
3. Add the celery and carrots saute until soft about ten minutes.
4. Add the marinara sauce , the chicken stock and the water. cover and simmer for ten minutes. add the beans, spinach  and the pasta and simmer five minutes longer
5. ladle into soup bowls grate parmesan cheese over the top. ENJOY!!!

Chicken Meatball Soup recipe

This Chicken Meatball Soup recipe is a hearty soup filled with nutritious and delicious ingredients. Each slurp is filled with bold Italian flavors, everyone likes.

Tasty  and healthy ground chicken meatballs, good for you vegetables, and pasta in a light tomato broth makes this soup is a family favorite.Sometimes it’s hard to find a meal everyone likes, this is one of those soup recipes that everyone likes. And you will feel good about serving your family a good for you meal.

Here’s 3 Prep Plan Tips When Making This Chicken Meatball Soup Recipe

Don’t let the looks of this Chicken Meatball Soup recipe intimidate you. If you have a prep plan this soup recipe can be on your table in 30 minutes.

Start by making the meatballs, you can make them one  day ahead of time, or weeks ahead of time and keep them frozen after baking, in freezer friendly containers.

Second  I bake the meatballs in my Toaster oven/air fryer for a quicker and more affordable bake, than turning on my large wall ovens.

And third you can make the whole recipe ahead of time and freeze it for ready made meals. In fact purposely double the recipe for during the week lunch reheats.

Just one more thing, please leave me a comment if you make this recipe and please don’t forget to tag me on Instagram. I love hearing from you!!!!

Ingredients For The Meatballs

• • 1 lbs. ground chicken breast
  • 1 cup Italian seasoned bread crumbs
  • 1 cup grated parmesan cheese
  • 2 Tablespoons each chopped garlic and Italian parsley
  • 1 egg
  • 2 tablespoons milk
  • salt and pepper to taste
  • For the Soup
  • 1 chopped yellow onion
  • 2 Tbs. chopped garlic
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 2 cups chopped spinach
  • 1 14.5 can crushed tomatoes
  • 2 cups chicken broth
  • 2 cups water
  • 2 cups dry small tube pasta
  • Salt and pepper to taste
  • 1 cup grated parmesan cheese

  Instructions

  1. Turn oven to 375 degrees
  2. Mix all ingredients except the ground chicken well
  3. Add the ground chicken mixing until well blended don’t over mix
  4. With damp hands roll into small size balls
  5. Bake in a preheated oven 10 minutes set aside
  6. Meanwhile in a medium stock pot saute the onion and garlic until tender and just beginning to brown
  7. Add the carrots and celery saute until tender
  8. Add the tomatoes, chicken broth and water
  9. Simmer covered 30 minutes
  10.  Return the meatballs to the soup add the pasta and spinach simmer 5 minutes longer
  11. Adjust seasonings sprinkle with parmesan
  12. ENJOY!!!!