Chorizo and Asparagus Pasta
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
Tomatoes come in a rainbow of colours. Follow our suggestions or look to your local market for other varieties, such as dark purple, green-striped zebra or red-and-yellow-striped carnival tomatoes.
A drizzle of cheese over tender-crisp vegetables tucked into a pepper is a supper worthy of anticipation. Choose a long pepper rather than a fat one for a better cavity.
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Keep this at a low setting in a fondue pot or small slow cooker so the mixture doesn't bubble too much and stick to the bottom. Serve with crackers, flatbread or toasted slices of French bread.
Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
Portobello mushrooms vary in size so look for small ones that will give you eight to a pound (500 g). If unavailable, you can quarter larger ones after grilling if desired. Use a potato peeler to shave off curls of cheese.
With a nod to classic Italian pesto, this version is made using walnuts and basil and is a perfect dressing for boiled potatoes. Serve with grilled fish, chicken or steak.
Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.
