How To make Saffron Pasta with Sugar Snap Peas

The Creamy Veggie Pasta My Family Begs Me To Make

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Today we're making Rigatoni Primavera. We're making it a bit different than the way it's normally prepared, but I think this way is much better. I hope you enjoy this easy pasta with spring vegetables recipe!

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Ada makes pappardelle with peas and pancetta! | Pasta Grannies

Ada returns for the 3rd time to Pasta Grannies to share her recipe for pappardelle, full of good tips like cook the peas and pancetta separately.
Dan Souza from America's Test Kitchen and What's Eating Dan contacted me for a signora to teach him how to make cappellacci, Ada was the obvious choice and it also meant we got to film with her again. If you haven't seen Dan's episode, there's a link/card in this video. It's fun and informative.
Meanwhile, here is the ingredients list:
150g semola rimaccinata and 150g 00 flour, 3 eggs
one onion, carrot and celery stick softened in olive oil (called soffritto) divided in half
- soffritto, 300g shelled peas, nutmeg, 200g tomatoes (tinned), pinch of sugar, a little stock
- soffritto, 100g cubed pancetta

Cream Alfredo Sauce , Sauce, Sugar Snap Peas, Angel Hair, Pasta

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Low Carb Cheesy Chicken & Rice Meal Prep

Low carb cheesy chicken and rice is a delicious low carb lunch option! Pan-fried chicken breast and broccoli are smothered with cheese and served over cauliflower rice. Filling but light with only 5 g carbs and 43 g of protein.

Full recipe at:

How to Make Pasta Primavera

Learn how to make one of Spring's most recognizable dishes, pasta primavera, with help from the Williams-Sonoma Test Kitchen.

Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.

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Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit