Roasted Tomato Soup with White Bean Pistou

Creamy roasted tomato soup with tender white beans and basil pistou. This vegan summer soup is creamy without adding cream and is tasty served warm or chilled. Pistou is a French sauce made by grinding basil, garlic, and olive oil into a paste with a mortar and pestle. I took a slight detour from tradition […]

Roasted Pumpkin with Pea Pesto

Roasted kabocha pumpkin, whipped ricotta, crisp prosciutto, sweet pea pesto, and toasted pumpkin seeds. I originally intended this dish to be vegetarian. But like so many other dishes, during its evolution, crispy cured pork just seemed like the perfect addition. That doesn’t mean this dish will be bad without it, quite the contrary. It’s delicious […]

Ricotta Agnolotti

Ricotta and pecorino filled agnolotti pasta with sundried tomato fondue and arugula pine nut pesto. This tender agnolotti pasta has bright, fresh flavors from the sundried tomatoes and peppery arugula and richness from the double cheese filling. This dish is quite involved with four separate recipes. All of the recipes are simple, with the biggest […]

Broccoli Pesto Pasta with Whipped Feta

Broccoli pesto pasta…sounds healthy! Well, not exactly. If you are looking for a hearty pasta dish that sneaks in some veggies, this may be for you. This pasta is made with Italian sausage, two kinds of cheese, and just a little bit of butter. Oh yeah, there’s broccoli pesto too. I like to pre-chop my […]