pasta w/ sausage & grapes

It tastes as odd as it sounds - but in a totally delicious way. Who knew?! Here's what you'll need:

• 6 ounces mild Italian sausage, cut into 1-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 2 cups seedless red grapes, halved
• 1 cup chicken broth
• 1/4 teaspoon red pepper flakes
• 2 tablespoon grated Parmesan
• 1/4 cup fresh parsley, chopped
• Pasta of your choice (I used fettuccine in the picture above)

parmesan-crusted chicken

DELICIOUS! This dish is delicious. To be fair, I only post the recipes on here that I think are great. There's been quite a few doozies, but they don't make it to the blog. However, every once in awhile I get one that I don't just enjoy, I LOVE. This was one such dish. It actually reminded me a bit of the limehouse chicken - different ingredients, but similar idea. Really easy too. You can actually even make it easier than I did (as noted below). Here's what you'll need:

• Chicken breast (I, of course, just made this for myself, but the topping portion below is probably enough for 3-4 breasts).
• Dash of salt
• Sprinkling of black pepper
• 1/2 cup grated parmesan (pecorino would work too)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced, divided

cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

fettuccine w/ prosciutto & orange

Sounds odd, right? Prosciutto and orange do not seem like they're two things that should really go together. Cheese and orange doesn't sound quite right either. Well strangely, they're all lovely. Whodathunk? Go easy on the cheese though. It may seem ridiculous to say that, but trust me: lesson learned. Here's what you'll need:

• 12 ounces fettuccine
• 2 tablespoons butter
• 1/4 lb. sliced prosciutto, chopped
• 1 orange, zested (is that a word?) and juiced
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan
• Black pepper

spaghetti alla carbonara

I seem to be on a pasta kick lately. Maybe the late summer heat has me craving carbs? Maybe I'm just tired of making salads and pizzas? Whatever the case, I've been revisiting old favorites and trying out new ones. Carbonara is a dish that was big in Rome when I studied there, but I haven't attempted to make myself until now. Here's what you'll need:

• 1/2 pound spaghetti
• 2 tablespoons olive oil
• 1/2 pound pancetta, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 eggs
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 pinch salt and black pepper to taste

eggplant parmesan

Who doesn't love eggplant parm? I mean, seriously. It may be laborious to make, but it's pretty foolproof, and totally delicious. I took advantage of a rainy day recently to make it for the first time in a year or so. Here's how it goes:

• 2  medium Italian eggplants, cut crosswise into 1/4" thick slices
• 1/4 teaspoons salt
• 1 1/2 cups olive oil
• 10-20 fresh basil leaves, torn in half
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 3 1/2 cups breadcrumbs (I had smaller amounts of Italian style and panko, so I just mixed them)
• 1 cup finely grated Parmigiano-Reggiano
• 1 lb fresh mozzarella, thinly sliced
• 1 jar of your favorite pasta sauce (I KNOW! I'm lazy...)

Go ahead and preheat your oven to 375°F.

Stir together flour, salt, and pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together breadcrumbs and 1/2 cup Parmigiano-Reggiano in a third shallow bowl.

Heat up the olive oil in a large, deep, non-stick skillet over medium-high heat. Allow the oil to heat up while you prepare the eggplant.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in the breadcrumbs, pressing until evenly coated.

Fry eggplant slices a few at a time (fill the skillet, but they shouldn't overlap or anything), turning over once or twice, until golden brown, about 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

While that's going, heat up your sauce (I actually combined 1/2 jar tomato basil with 1/2 roasted garlic, as that's what I had in the fridge already - turned out well). Coarsely chop the basil leaves and add them to the sauce to simmer while you finish frying the eggplant.

Take a baking dish (I only used a 9x9, as I cook in a toaster over, but you could use a full size one should you have the appliances to accommodate it). Spread 1/2 cup of the tomato sauce in the bottom of the baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover the eggplant with about one third of remaining sauce (about 1 cup) and one third of mozzarella slices. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining Parmigiano-Reggiano.

I baked covered for about 20 minutes, then uncovered until the cheese is melted and golden and sauce is bubbling, about another 20 minutes.

I like to serve mine over a bowl of pasta, but you could totally eat it as-is. This would easily feed a family of 4, or make some amazing lunches for the following days.

Bon chappétit!

baked farfalle w/ mushrooms, prosciutto & peas

As I've said many times, one of my favorite things about cold weather I enjoy most is a good casserole. They're hot, easy and delicious. Even though my favorite is the classic tuna noodle, I do like to branch out on occasion and try something different. This week I pick up a recipe for a new one with prosciutto. Here's what you'll need:

• 1/2 lb. cremini mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• 1 shallot, minced
• 1/4 lb. prosciutto, thinly sliced then coarsely chopped
• 1 cup frozen peas
• 1/2 lb. farfalle pasta
• 4 tablespoons butter or margarine
• 1/4 cup flour
• 1 1/2 cups whole milk
• 1 cup parmigiano-reggiano cheese
• Salt and pepper 

Preheat your oven to 350 degrees and oil or butter a square baking dish. Bring a large pot of water to boil and cook the farfalle per the box directions.

Meanwhile, in a large non-stick skillet over medium-low heat, warm 1 tablespoon of oil. Then add the shallots and sauté for a couple minutes. Stir in the prosciutto and cook for just a minute or so, then remove the prosciutto and shallots and set aside.

Add the remaining oil to the same skillet over medium heat and sauté the mushrooms until they start to brown, about 8-10 minutes. Return the prosciutto and shallots to the pan, and add in the pas. All them to cook for a few minutes to blend the flavors. Remove from heat and set aside.

In a large saucepan over low heat, melt 3 tablespoons of butter. Add the flour and cook, stirring constantly, until it starts to brown. Gradually add the milk while stirring, then cook over medium heat until the sauce begins to boil and thicken. Stir in a dash of salt and pepper. Remove from heat, and add in the other ingredients (mushroom mixture), the pasta and 3/4 cup of cheese.

Spoon the mixture into the baking dish and top for the remaining cheese and butter. Bake for about 15 minutes, or until the cheese is melted and just barely begins to brown.

Bon chappétit!

steak w/ farro, tomato & zucchini salad

Some days I just want a steak. It's just a craving I get that I can't resist. I tried a new recipe tonight that let me have steak over a farro salad. I figured maybe that somehow made up for the slab of juicy meat I was about to have? Probably not, but it was still tasty. Here's what you'll need:

• 1 (8 ounce) filet mignon
• 8 ounces farro
• 10 cherry tomatoes, quartered
• 1 zucchini, diced
• 2 tablespoons extra virgin olive oil
• A bunch of basil, chopped
• 1 cup Parmesan
• Salt and pepper

Prepare farro by cooking in salted boiling water for 12 minutes and drain.

While the farro is boiling, season the filet with salt and pepper. Heat a non-stick skillet over medium-high heat with just a splash of oil. Once hot, cook the meat about 2-3 minutes per side (this is for a medium steak, for medium-well or well, let it go a few minutes longer on lower heat). Remove from the skillet the meat rest while the farro finishes.

When the farro is ready, mix it with the remaining ingredients in a serving bowl. Slice the steak right when you are ready to serve. Serve with the sliced filet on top. Perfection.

Bon chappétit!

PS. Ditch the steak and you have a pretty sweet vegetarian dish. Who said my meals weren't versatile?

PPS. I made this for myself - it could easily feed a family of 4.

blueberry risotto

In continuation of this week's blueberry theme, today's post is dedicated to blueberry risotto. Sound odd, right? I thought so. Risotto is usually so rich, I wasn't sure I bought into the idea of it including fruit as a good one.  After trying it out, I can say I certainly do. The blueberry really added a great new dimension to your standard risotto - a great variation for summer. Here's what you'll need:

• 5 cups vegetable stock
• 3 tablespoons butter
• 1 onion, finely chopped
• 1 2/3 cups risotto rice (Arborio)
• 1 cup white wine
• 1/3 cup Parmesan, plus additional for serving
• 1/2 cup heavy cream
• 2 cups blueberries

Begin by pouring the veggie stock into a pot and bringing to a boil, then reducing to a simmer. Meanwhile, melt the butter in a deep, non-stick pan (everything will eventually be in here). Add in the onion and cook over low heat for several minutes until softened. Add in the rick and stir constantly until it's coated completely with butter, a few minutes or so.

Add the white wine and cook for an additional 5 minutes. Reserve 2 tablespoons of the blueberries and add the rest to the pan. Begin stirring in the vegetable stock a few ladlefuls at a time. Stir constantly until it is absorbed, then add a few more. Repeat until all of the stock is incorporated (it takes around 15-20 minutes).

Stire in the cream and Parmesan and stir for just another minute or so. Then remove from heat and serve, topping with the reserved blueberries and additional cheese.

This was a very pleasant surprise. The flavor profile was very different from the typical dishes on the site - in a very welcome way. Definitely consider trying it while blueberries are still in season.

Bon chappétit!

fettuccine w/ fresh corn pesto

As my last post mentioned, or as you may have gathered if you've been reading the blog - or ever met me for that matter - pasta is my standard go-to cuisine. You seriously can't beat pasta. Whether it's simple or complicated (it should never be complicated); traditional or fusion; red sauce or creamy - it's just awesome. Dan and I tried out a completely new recipe this Sunday and - shocker! - it was freakin' delicious. It's a really summer-appropriate dish, now that fresh corn is abundant. Here's what you'll need:

• 8 thick slices of pancetta
• 4 cups fresh corn kernels (cut from about 6 large ears or so)
• 2 large garlic cloves, minced
• 1 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 8 ounces fettuccine
• 3/4 cup coarsely torn fresh basil leaves, divided

Cook the pancetta in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from the skillet. Add the corn, garlic, salt and pepper to drippings in the same skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 3/4 of a cup of corn kernels to small bowl and reserve.

Scrape the remaining corn mixture into a food processor processor. Add the Parmesan and pine nuts. With the machine running, add the olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook the pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup of the pasta cooking liquid. Return the pasta to the same pot. Add in the corn pesto, reserved corn kernels, and 1/2 cup of basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large bowl. Top with remaining 1/4 cup basil leaves and reserved pancetta (roughly chopped).

Seriously, delicious. We were blown away by how awesome the corn pesto turned out. Definitely give it a try while corn is in season.

Bon chappétit!

grilled garlic tomatoes

Here's another little grilled ditty we made while I was back home over the fourth. The recipe said to put these on top of hamburgers, but I don't see how that's really possible. We had them as a side dish to steak, and they were delicious. However, should you make them and feel like you're up to eating it on a burger, please feel free to send along a photo - I'd love to see it. Check out the recipe and you'll see what I mean. Here's what you'll need:

• 1/4 cup mayonnaise
• 3 tablespoons grated parmesan
• 2 tablespoons Italian breadcrumbs
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• 2 large tomatoes, cut in half crosswise.

Preheat your grill to high. Combine the mayo, cheese, breadcrumbs, garlic and lemon juice in a bowl. Spread the mixture evenly over the cut side of each tomato. Place a sheet of tinfoil on the grill and arrange the tomatoes on top. Cover the grill and cook for 12-15 minutes, or until the tops of the tomatoes are browned. 

That's totally it. Super simple, super delicious summer side dish. 

Bon chappétit!

pasta primavera

As Sunday was the last official day of Spring, and as I was totally craving some pasta for dinner (it had been DAYS), what could be better suited than a pasta primavera? This does happen to be one of those rare Italian dishes that I don't actually have a family recipe for, so I went searching through some of my favorite food blogs. Broke Ass Gourmet (check it out if you haven't already) had a great looking recipe up, so I decided to try it, with a few changes (mainly, more meat). Here's what you'll need:

• 1/2 lb. penne
• One small carton of heavy cream (like half a pint or something? The small one)
• 1/4 cup fresh Parmesan
• 1 head of broccoli, chopped up
• 1 red pepper, sliced
• A few mushrooms
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 1 bunch fresh basil, coarsely chopped
• Some pancetta (I got a 1/4 lb., however I ate half of it before it went into the dish...so 1/8 lb?)

Begin by boiling a large pot of water and cooking the pasta per the box directions, about 10 minutes or so. While that's going, take a large non-stick pan and cook up the pancetta so that it's nice and crispy, about 7 or 8 minutes. When that's done, place on a dish with a paper towel to dry. Once dried, simple crush it up into little bits.

In the same pan, sauté the garlic and oil for just a few minutes over medium heat, until the garlic turns golden. Next, add the broccoli, pepper and mushrooms and sauté these as well for another 3-5 minutes. By this time, your pasta should be cooked and drained. Add the two dishes together in the pot the pasta was cooked in. Add in the peas, cream, cheese and half of the pancetta. Cook over medium heavy for just a few minutes, until the cream begins to thicken.

Serve immediately while hot, and top with the remaining pancetta. This dish was quick and delicious. These veggies gave a nice balance to the creamy cheesiness, and you seriously can't go wrong with pancetta. Ever. It may have been in honor of Spring, but it'd definitely be a great meal anytime year-round.

Bon chappétit!

bruschetta w/ asparagus pesto

Last weekend I made a special trip up to my friend Ben's place (pictured below). He'd spotted a recipe for an asparagus pesto in The Times that he wanted to try. They recommended using it over fish, chicken or pasta. However, we decided to make a great little appetizer out of it by using it on traditional bruschetta.  Here's what you'll need:


For the Pesto:

• 1 lb. asparagus
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 3/4 cup parmesan, grated
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Bruschetta:

• 1 loaf Italian bread
• 1 lb. cherry tomatoes, halved
• Chopped fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 giant ball of bufala mozzarella (or any other variety, if you want to be lame), sliced

Begin by combining the tomatoes, basil and olive oil for the bruschetta in a bowl, along with a dash of salt and pepper. Set these aside to marinade.

Next, bring a large pot of water to a boil and add a dash of salt.  Trim the asparagus ends and add to the boiling water, cooking until fully tender, about 6-8 minutes.  Drain, but be sure to reserve some of the cooking liquid.  Let the asparagus cool slightly.

Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of oil, parmesan, and a couple tablespoons of the cooking liquid. Process the mixture, and gradually add the remaining oil.  Add the lemon juice and salt/pepper and pulse one last time. Set aside

Slice your bread 1/4-1/2" thick.  Place a spoonful of the tomatoes mixture on top of each slice, then cover with mozzarella. Arrange these on a cookie sheet and broil until the cheese begins to melt over the sides.  Remove and let cool.

Place a teaspoon of the asparagus mixture on top of each and serve. This was serious - not lying here - INCREDIBLE! We ate so much, we barely had room for the steaks we made later. Ben actually didn't eat much of his at all, which means I had 1.5 steaks.  In my eyes, that's an even GREATER testament to the awesomeness of these bruschette :)

Bon chappétit!

italian meatballs w/simple tomato sauce

Last night I decided to betray my mom (sorry!) and try a new meatball recipe. I'm used to the basic, old school kind that's really just ground beef, breadcrumb and egg. Well, let me tell y'all, this new version really sent me for a loop. They were so succulent and tasty, I don't think I'll ever turn back. And I really don't feel that sorry Mom - once you try these you'll see what I mean :) Here's what you'll need:

For the meatballs

• 1 lb meat (I used the a ground beef/pork/veal combo in my local market)
• 1/4 cup breadcrumbs
• 1 egg, slightly beaten
• 1/2 small yellow onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon oregano
• 1/4 cup of cheese (I used a pecorino romano I had, but you could use parmesan as well)
• Salt and pepper

For the sauce

• 1 large can peeled tomatoes
• 2 cloves garlic, minced
• 1/2 small yellow onion, finely chopped
• 8-10 basil leaves, chopped
• 1/4 cup olive 
• Salt and pepper

Begin by getting the sauce going. In a medium pot, sauté the garlic and onion in oil. Once they begin to open up and brown, pour the liquid from the tomatoes into the pot, and the tomatoes from the can into a bowl. Mash them up nicely, and then add to the pot, along with the basil, salt and pepper to taste.  Let this simmer on low heat in the background while preparing the meatballs.

For the meatballs, basically just combine everything in a large bowl.  Roll into desired size (mine pictured are about the size of golfballs).  I then baked mine on a cookie sheet for about 10 minutes on 450 degrees.  You can also brown them in a skillet with a little oil if you'd prefer.  They also get a little crispier this way, which can be nice. However, I was feeling lazy and didn't want to have another pan to clean (I lined the cookie sheet with tin foil to avoid cleaning - genius!)

After they've been cooked by whichever method, add them to the sauce and let them simmer and blend while you cook your pasta. Once the pasta is done, toss it all together and you're done.  This made 16 meatballs, which could easily feed 4 people.  You may want to double the sauce if you're serving that many and want it really saucy. I kept it on the lighter side - although I ate half of this all by myself in one sitting...

Bon chappétit!

prosciutto risotto

Risotto is one of those truly amazing dishes that takes me back to my time spent in Italy during college. I used to do risotto for dinner at least once or twice a week. The only think I had more often was probably prosciutto (in sandwiches, in pasta...on it's own, just because). So when I recently came across a recipe for bacon risotto, I figured this would be a wonderful opportunity to combine the two together. Here's what you'll need:

• 1/4 pound prosciutto, sliced
• 5 cups chicken stock
• 2 tablespoons butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2 large tomatoes (or several smaller ones), cut into 1/2" slices
• 1 bunch of basil, chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Begin by cooking the prosciutto with just a little bit of olive oil in a large skillet over medium heat until browned, about 10 minutes. Drain and place on a paper towel to dry.

Meanwhile, bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.

In the same skillet as the prosciutto was in, heat 2 tablespoons of butter over medium-high heat. Add the onion and garlic and cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, about 2-3 minutes.

Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly (seriously, constantly). Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, tomatoes, basil and the reserved prosciutto. Season to taste with salt and pepper before serving.

This turned out amazing for Dan and I this past Sunday. We paired it with a tilapia, but it easily could've stood as a meal by itself. Definitely a must-try.

Bon chappétit!

homemade lasagna

This has to be one of my all-time favorite meals. Lasagna is one of those dishes that's very specific to each person who makes it. I've tried a lot of different kinds, but like any good son, my heart belongs to my mom's recipe. It definitely takes a bit of time, but it's so, so worth it. Here's what you'll need:

For the Sauce:

• 1 lb. lean ground beef
• ½ lb. spiced bulk Italian sausage
• 1 med. Onion, chopped
• 1-2 cloves garlic, finely chopped
• 2 (28 oz) cans of crushed tomatoes
• 2 (6 oz) cans tomato paste
• 1 teaspoon salt
• ¼ teaspoon pepper
• Pinch dried basil & oregano

For the Filling:

• 15 ½ oz. ricotta cheese
• 2 eggs
• 8 oz. mozzarella cheese, grated
• ½ cup of Parmesan or Romano
• ¼ teaspoon pepper
• 6 oz. jar pesto

Building the lasagna:

• 1 # box Barilla no-cook lasagna noodles
• Grated mozzarella

For sauce: Over medium heat, cook the ground meat & sausage, then drain. Add the onion & garlic and continue cooking until the garlic is lightly browned. Put the meat mixture in a sauce pan, then add the crushed tomatoes and paste. Fill paste can with water; add to the sauce along with the spices. Simmer covered on low for 1 hr.

Side note: Last time Dan and I made this, we accidentally quadrupled the meat (seriously - the proof is in the photo). Like all my dishes, one mistake doesn't ruin the whole thing. We just added an extra can of crushed tomatoes, then split it up into two dishes with two layers each (instead of three).

For the filling, combine the ricotta, eggs, mozzarella, parmesan, pepper & pesto. You're now ready to build the lasagna.

Begin by using a thin layer of sauce to moisten the bottom of a 9 X 13 inch baking dish. Then build the lasagna: noodles, sauce & cheese; repeat.

Bake covered at 350 degrees for 45 minutes. Remove the cover, top with mozzarella and bake for 15 minutes more, or until cheese is melted.

You can also prepare this the night before, refrigerate overnight and then bake the next day. This is also one of those amazing dishes that gets better reheated days later. I don't know why...my mom's just good like that :)

fettuccine with peas, asparagus & pancetta

So I was reading up on fooding with emily's blog, and it got me hungry for some creamy pasta carbonara. However, that can be quite heavy, and with the weather warming up, I was in the mood for something slightly more Springlike. I had this fettuccine recipe set aside for sometime, weary of adding all that lemon and lemon zest to my pasta. I'm glad I went for it though - the flavors blend seamlessly, and the lemon adds a great dimension to a traditional dish. Here's what you'll need:

• 12 ounces of fettuccine (3/4 of a box)
• 1/2 lb. of pancetta, chopped (could do proscuitto as well...could also do a whole pound if you're feeling lucky)
• 1 bunch of asparagus, trimmed, cut on diagonal into 1-inch pieces
• 2 cups frozen peas
• 2 garlic cloves, minced (or more, if you're like me)
• 1/2 cup finely grated Parmesan cheese (plus additional for serving)
• 1/3 cup heavy whipping cream (the smaller container on the shelf
• 3 tablespoons extra-virgin olive oil
• Juice of one squeezed lemon
• 1 tablespoon finely grated lemon peel
• 1 bunch of sliced fresh basil

Begin by boiling the water and cooking your pasta per the box directions. Drain, saving 1/4 of the pasta water.

While the pasta's boiling, add 1 tablespoon of oil to a medium-hot skillet and cook the pancetta until crisp. Slice and place on a paper towel to drain.

In the pancetta grease, add the garlic cook until browned. Next, add in the asparagus and cook until bright green (3-5 minutes). Then add in the peas, cooking until thawed (they'll turn bright green as well). Turn the heat down to keep warm until the pasta is done.

When the pasta is done, add the vegetable mix into the pot. Add to that the lemon juice, lemon zest, basil, heavy cream, parmesan, remaining olive oil, pancetta and the 1/4 cup of pasta water. Mix until the cheese melts, and serve (probably about 4 servings.) It took under a half hour total to cook, and made a pretty awesome pasta dish for Spring.

Bon chappétit!

eggplant parmesan and/or lasagna

So, I'm going to be a bad Italian for a moment and admit that I'm not sure what this dish should be called.  I make two variations of it, and I like them both so much that I could actually care less what the proper name is.  Here's what you'll need:

• 1 eggplant
• A couple eggs (2-3 maybe? Idk.)
• Italian style bread crumbs
• Lots of olive oil
• Pasta of your choice (I dig Angel Hair)
• Cheese (I use mozzarella, which I'm aware negates the "parmesan" in the title, so feel free to use parm if that suits your fancy)

Start by heating up a good amount of oil in a decent size pan (you need enough to cover the eggplant slices.  Slice up the eggplant horizontally so that you get circular slices.  I usually like to get them around 1/8-1/4" thick.  Don't go too thick, or they won't fry properly.  Beat the eggs in a small bowl, and pour some bread crumbs out onto a plate.  Dip each slice of eggplant completely into the egg, then coat with the bread crumbs.  Plop them in the hot oil, flipping every few minutes until done.  When done, place them on a place over a paper towel (to absorb excess grease).

While that's going on, heat up some of your favorite pasta sauce (I usually like a tomato basil with a lot of added pepper).  When the pasta's done, drain and plate.  Add some eggplant slices on top, with some sauce on top of that.  Finish with the cheese of your choice and let melt for a few minutes.  Done.

The other variation to this is to go for an eggplant lasagna.  All I do here is take a 9x9" baking dish, and alternate layers of eggplant, cheese and sauce until I run out.  Then I cover and bake for awhile on 350 degrees (say 30 minutes) and then another 10-15 minutes uncovered.  I serve this on top of pasta with a little extra sauce.  It's also amazing the day after.