We got a bag of fresh snap peas in our CSA share last week and while they are completely delicious eaten raw, I knew that my young daughter would love them lightly cooked. Sweet, crunchy, and refreshing, fresh snap peas are one of her favorite veggies. And when paired with pasta and pesto, they make one of our favorite family meals. We love this recipe for Pasta and Peas since it’s an almost perfect 30-minute summer dinner.
Here are the simple adjustments that I made based on what we had available:
- The recipe calls for fresh shell peas, but I used snap peas instead since that’s what we have on hand.
- Instead of ditalini pasta, I used our favorite gluten-free penne.
- I left all of the snap peas whole, instead of blending some into the pesto mixture as the recipe says, and increased the amount of basil to make sure there was enough sauce.
- I skipped the prosciutto to make it a vegetarian dinner.
The prep for this recipe is easy since you make a pesto while the pasta is cooking—which means that it’s ideal for a fast weeknight dinner. I could see making similar versions of this with green beans or zucchini instead of snap peas as the summer goes on, and maybe using some bacon in place of the prosciutto on nights when we want a little meat.
It may seem surprising that a 3-year-old likes pesto, but my daughter has happily eaten it almost since she started eating solids. She likes regular basil pesto like this one, spinach pesto, and even pesto made with garlic scapes. I am sure it has something to do with the fact that I usually serve pesto on pasta, which is her favorite food of all time, but she also seems to really enjoy the flavor. It’s a pretty handy way to serve up green veggies without her even really noticing it!
Find the full recipe for Pasta and Peas here and try it for your family this summer.
Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.
I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:
After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.
Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!
And, here are the changes I made to the original BHG recipe:
- For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
- If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
- To make this salad gluten free, use brown rice pasta spirals.
Delish Dish, Pasta Salad, Side Dishes, Summer Salads | Tags:
basil, garlic, gluten free, gluten free recipes, healthy appetizer, healthy recipes, italian food, Mozzarella, pasta recipe, pasta salad, salad recipes, summer appetizer, summer party recipes, summer recipe, summer salad, tomatoes
This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – today I am bringing you yet another delicious recipe I tried and made from the Better Homes and Gardens archives! This delicious one-pot pasta with bacon and peas is a cook’s dream: so easy, made with just a few basic ingredients, and the clean-up is minimal! Everything is cooked in one pot: bacon, frozen peas, simple homemade Alfredo sauce, and even pasta (cooked in chicken broth)! You just can’t go wrong with these ingredients:
I followed the recipe’s instructions precisely, and the dish came out great! Everybody loved it! The cooking method is so easy: first, cook the bacon and the garlic, then add chicken broth, water, and uncooked pasta (together with salt and pepper), and cook everything, simmering, until pasta is tender, and almost all liquid (but not all) is gone. At the very end you’ll throw in frozen peas, heavy cream, and grated Parmesan cheese. It’s so good and so unbelievably simple! Tastes and looks like an entree from an Italian restaurant!
Chicken broth, together with the bacon, flavors the pasta from the inside out, as the pasta absorbs the chicken broth and the bacon flavors during the cooking process. This pasta is great as-is, but would be even better with sliced grilled chicken on top.
And, here are my notes/comments about the originial BHG recipe:
- I used whole milk instead of heavy cream, only because I didn’t have heavy cream. Both whole milk and heavy cream will work great! You can also double both cream/milk and cheese, if you want more sauce.
- You might have to add a little bit more water in addition to the chicken broth as you’re cooking the pasta, depending on the type of pasta you’re using.
- To make this recipe gluten free, make just one substitution: use gluten free brown rice penne pasta instead of regular wheat penne.
Hey, hey Delish Dish readers! Kristin from Iowa Girl Eats here for the last time this month, sharing my final (and favorite,) 30 minute recipe from BHG.com. Bacon and Egg Pasta is so easy yet elegant, you’ll be finding any excuse to make it again and again!
In 2010 my husband and I went on the trip of a lifetime to Italy, spending half of our time in Rome and the other half in the tiny town of Praiano on the Amalfi Coast. I’d been planning the itinerary for nearly a decade after falling in love with the glittering Mediterranean coastline featured in the movie Under The Tuscan Sun. Anyone else want to zip down the road in a convertible while wearing a white dress, hair whipping in the wind, after seeing that movie?
No? Just me and Diane Lane?
Anyway, while in Rome we devoured the most unforgettable pasta dishes like Cacio e Pepe (pasta tossed with cheese and pepper, ) and Spaghetti Carbonara which I recreated at home by adding brussels sprouts. Trust me, You’re going to want to try this. I can spot a spaghetti carbonara recipe a mile away and while the name of this dish is officially Bacon and Egg Pasta, it’s not fooling me, it’s a twist on spaghetti carbonara that you must make for yourself!
Regular or gluten-free spaghetti is tossed in a custardy sauce spiked with red bell pepper, garlic, a pinch of red pepper flakes, fresh basil, spinach and of course, bacon. Can’t have spaghetti carbonara without it! The result is a fantastically creamy pasta dish that’s special, decadent, and as always, ready in just 30 minutes.
Start by dropping regular or gluten-free spaghetti into a big pot of salted, boiling water. Don’t forget to salt your pasta cooking water – it makes a world of difference taste-wise in the final dish!
While the spaghetti’s cooking, saute salty bacon over medium heat until crispy then scoop onto a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
Saute chopped red bell pepper, minced garlic, and a pinch of red pepper flakes in the fat with white wine, then pour in a mixture of eggs whisked with heavy cream (I used half & half.) Traditionally heavy cream isn’t used in the egg sauce for spaghetti carbonara but I loved it in here because it gave the dish an incredible, custardy richness. Definitely decadent and delicious.
Cook the egg mixture over low heat for a minute then transfer the cooked pasta right over from pot – no need to dirty a strainer. Add the chopped bacon along with fresh basil, spinach, and asiago cheese into the skillet then toss and add ladlefuls of pasta cooking water until the sauce is creamy and evenly coating the pasta.
Transfer to plates then swirl away. This is one pasta dish that you are going to remember for a long time. I can’t wait to make it again!
Thank you, Delish Dish readers, for following along this month as I shared my favorite 30 minute meals from BHG.com. I hope you’ll come visit me over at my blog Iowa Girl Eats and, no matter what, happy eating!
Julia again here from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – and I’ve got an amazing, easy-to-make, dinner recipe for you today: Chili Pasta Skillet! It’s so easy – you use just one large skillet and cook everything in it. After the dinner is over, the clean-up is a breeze! Everybody in your family will love this recipe, kids and adults alike!
Flavor-wise, this dish is basically a Mexican-style mac and cheese, made completely from scratch! It looks so delicious and smells so good as it’s cooking – you’ll be tempted to eat it right out of the skillet (in this case you will have really only ONE DISH to clean)! The recipe uses simple ingredients easily found in any pantry. All you do is combine the ingredients in one skillet, including dried elbow pasta:
Mix everything up and cook according to the recipe instructions.
And, here are the changes I made to the original BHG recipe:
- The recipe calls for BOTH diced tomatoes AND tomato sauce – I just used one 28 oz can of peeled tomatoes instead. I broke the tomatoes into smaller bite-size pieces right in the skillet.
- I tripled the amount of elbow macaroni – used 1 and 1/2 cups of dried elbow macaroni (or 6 oz).
- Because I added extra macaroni, I also added 2/3 cups of water IN ADDITION to 28 oz of canned peeled tomatoes.
- I added 1 teaspoon of cumin for more robust flavor.
- The process of preparation is the same as described in the original BHG recipe.
The resulting dish is the deliciousness you see on the photos below! This recipe also easily converts to a gluten-free one by using gluten free brown-rice elbow pasta.
Beef, Beef Casserole, Beef Casseroles, Delish Dish, Mexican Casserole, Mexican Dishes, Pasta | Tags:
beef, black beans, chili, Dinner Recipe, easy recipes, Mexican recipes, pasta recipe, weeknight dinner
Looking for an easy (and delicious) weeknight dinner that you can make in under 30 minutes? I’ve got one for you right here! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – and I love making easy recipes even simpler! That’s exactly what I did with this delicious pasta recipe that I found in Better Homes & Gardens archives – Garlic Parmesan Chicken and Noodles Recipe :
It’s a delicious creamy pasta with chicken and peas in a homemade creamy sauce (basically, a simplified Alfredo sauce). The recipe uses very simple ingredients, it takes only 30 minutes to make this dish, yet it tastes like an entree from a fine Italian restaurant – you’ll love it! The bread crumbs really take this creamy pasta dish to the next level. Use regular bread crumbs, or, for even better results, seasoned ones!
And, here are the changes I made to the original BHG recipe:
- I used just regular fettuccine pasta instead of wide egg noodles – because that’s what I had available.
- I used half-and-half, not milk. It made the pasta dish creamier and allowed the sauce to thicken more easily.
- You might need to use more Parmesan cheese to thicken the sauce.
- Make sure to season your pasta dish with just enough salt before serving it on individual plates.
- AND HERE IS WHERE I SIMPLIFIED THIS EASY 30-MINUTE RECIPE EVEN FURTHER: I skipped the step where you bake each serving in individual casserole bowls topped with the butter-breadcrumb-Parmesan mixture on top. I skipped this oven step completely. What I did instead was I used regular plates (not individual casserole bowls), and just topped each serving of pasta GENEROUSLY with seasoned bread crumbs. That’s it! No need to bake. Everything is made on the stove top. EVERYBODY loved it this way! Especially me (since it made this wonderful dish even simpler)!
If you want to make the original BHG recipe gluten free, do the following TWO SIMPLE substitutions:
- Use gluten-free brown-rice fettuccine or gluten-free egg noodles.
- Use gluten-free bread crumbs or gluten-free stuffing, processed into fine crumbs in a food processor.
And, here are a couple of step-by-step photos of the cooking process. I used 2 pound purchased roasted chicken just like what the recipe calls for:
I removed chicken from bones, discarded skin and bones; and shredded chicken:
Then, I combined shredded chicken with peas and garlic in a pan:
Finally, I added half-and-half and the cheese, heated everything up to a boiling point and simmered the pasta in the sauce until the dish was bubbly, and the cheese melted (you might need to add extra cheese):
30-Minute (or Less) Chicken Recipes, 30-Minute (or Less) Dinners, Chicken, Chicken & Pasta, Chicken Recipes, Delish Dish, Italian Dishes, Italian Recipes, Pasta | Tags:
chicken dinner, chicken recipe, easy recipes, gluten free, noodles, parmesan, pasta recipe, peas, weeknight dinner