The taste of Italy and Spain in a winning combination. A quick and easy pasta dish spiced up with Spanish chorizos and brightened up with shrimps and green peas. Instead of fettuccine, you can use tagliatelle – the only difference is the thickness of the pasta.
A traditional Roman working class staple, Pasta con Aglio, Olio e Peperoncini gets dressed up and gentrified. The addition of arugula with its slight peppery taste and smoked salmon takes this trustworthy dish to new elegant dimensions.
This light, refreshing pasta salad can be made ahead without any loss of flavor, just make sure that the ratio pasta-veggies is balanced. The dish is easily transformed into a vegetarian fare by omitting the bacon rashers. A nice crusty bread and a chilled rosé are superb matches.
This pasta dish is a vegetarian’s delight. Chives, typically used as garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms, also called baby Portobello or simply Italian brown mushrooms add the meatier touch.
Do not prepare chive pesto in advance. Chives will loose their emerald green color and turn dull green.
Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavours make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.
Pasta con Fave e Rucola, a hearty dish of pasta with fava beans (broad beans) and rucola (arugula, rocket) and easy to prepare. You can use tagliatelle, fettucine or pappardelle.