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magazine fasteasyfresh 2008 03 pasta with peas cream parsley and mint
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Pantry pasta at its best.
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Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.
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All of the allure of pasta primavera (with none of the ’80s vibes).
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A reader favorite for almost 50 years, freshly updated with a brighter sauce.
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It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.
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For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.
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Crispy, Parmesan-crusted cutlets make this spring dish sing.
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italian food, vegetarian recipes, pasta recipes, dinner, main course, first course, cheese recipes, shallot recipes, garlic recipes, parmesan recipes, herb recipes, mint recipes, cooking for 2, valentines day food, high fiber recipes
3.6
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
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Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
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Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
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Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.
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To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.
4.0
(4.15)