Author Archives: aries041158

Happy Cinco de Mayo

 

Photo Jun 05, 12 05 47 AM TACO NIGHT

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Hi Everyone,

I hope this post finds you well.

I am officially 3 months post heart transplant and working hard on my recovery so I can get back to posting the blog full time and sharing my tablescapes, recipes and stories with all of my members.

When the doctors told me that the full recovery from this major surgery takes a year, I thought that wouldn’t apply to me but found out it does. It is a long journey to complete recovery. I have had a few bumps in the road, but nothing will stand in my way to reach my goal.

I miss all of my members and want to thank so many of you for the get well cards. Your well wishes are so deeply appreciated.

I still don’t have enough strength to prepare a new tablescape, so for today in honor of Cinco de Mayo, I am reposting my Fiesta Night.

I hope Fiesta Night gives you some ideas to help you with your Cinco de Mayo tablescape or menu. It was one of my favorite posts, especially the cactus pretzel rods and Mexican corn.

(Just click on the link below.)

https://dishingwithdiane.com/2018/06/10/fiesta-night/

Photo Jun 09, 7 06 57 PM CACTUS PRETZEL RODS

Photo Jun 04, 9 16 06 PM MEXICAN CORN

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emailsI Love hearing from you.

Photo Jun 09, 8 14 30 PM CACTUS AND DIP

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Italian Easter Pies -(repost) & Happy Passover

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Hi Everyone,

This is a busy week in many households that celebrate Easter. This week many Italian’s make their Easter pies for Easter Sunday and Easter Monday.

I am not making Easter pies this year due to my surgery, but wanted to repost the recipes for my Italian Easter Pies, one sweet (Pizza Dolce) and one savory (Pizza Rustica) for all of you to try and enjoy.

Photo Mar 28, 11 53 10 PM PIZZA RUSTICA AND PIZZA DOLCE -EASTER 2018

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Pizza Dolce

Photo Mar 27, 11 26 19 PM -PIZZA DOLCE 2018

It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts.

It is definitely not a low-calorie pie.

INGREDIENTS:

24 eggs

3 lbs. Whole milk ricotta cheese (large container)  

1 qt. Whole milk 

1 oz. lemon extract 

1 oz. almond extract 

1 oz. vanilla extract 

1 oz. anise extract

Zest of ½ a medium lemon 

3 ½ cups sugar 

Colored confetti sprinkles (aka: rainbow nonpareil)

 DIRECTIONS:

 Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.

When completed, add extracts, sugar, lemon zest and mix well.

Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.

Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).

 (1 fluid oz. = 6 tsp or 2 TBSP)            This recipe makes 2 pans

Ready for the oven….

Photo Mar 26, 5 42 22 PM PIZZA DOLCE READY FOR THE OVEN

Pizza Rustica

Pizza Rustica is my absolute favorite. 

Photo Mar 28, 12 07 56 AM PIZZA RUSTICA 2018

It is a classic savory Italian Easter pie made with cured Italian meats, Italian cheeses and bound together with eggs. We usually eat thin slices of Pizza Rustica as an antipasto on Easter before a traditional lamb dinner, and it can be served either warm or cold .

This pie is also a main part of “Easter Monday” or “La Pasquetta” which means little Easter.

Easter Monday is a national holiday in Italy. Italians leave the city and head to the country, the beach or the mountains for a family picnic. Pizza Rustica, frittata, Easter bread, wine and chocolate biscotti are all on the menu.

The whole point is to celebrate the return of Spring.

We always celebrated Easter Monday when I was a child.

Depending on what region of Italy you are from, the name of this recipe may vary. It is also called Torta Pasqualina, Pizza Gaina and Pizza Piena .  

However, Easter is called Pasqua and Buona Pasqua means Happy Easter in Italy… no matter what region you are from!

Ingredients:

¼ lb. prosciutto

1 stick soppressata (or mix half sweet and half hot)

1 stick pepperoni salami

¼ lb. hot capicola

6-8 slices of genoa salami

Fresh basket cheese……. NOT Mozzarella –– usually sold in a 2 lb. baskets at the Italian market. Let it drain in a colander overnight and when ready to use squeeze out any excess liquid. (Use a wooden spoon or fingers to crumble)

************************************

13 large eggs

¼ cup half and half

¼ cup grated provolone

½ cup grated Pecorino Romano cheese

8 oz shredded mozzarella cheese

Nutmeg (approx. 2 shakes)

½ Cup fresh Italian parsley

Black pepper

Salt – can be omitted because the cold cuts are salty

2 egg yolks & a tsp of sugar for the glaze

Two 1 lb. balls of pizza dough (either homemade, or from a pizzeria)

Directions:

Preheat oven to 350.

  1. Cut first six ingredients (meat and cheese) into small bite size pieces & mix together in a large bowl (This prep work can be done on one day and assemble the pie the next day).
  2. When ready to assemble, add Romano cheese, Mozzarella cheese, provolone, nutmeg, parsley, salt and pepper to prior meat and cheese mixture
  3. Prepare small roasting pan or spring-form pan, with olive oil to coat the bottom and sides. Cut pizza dough and shape to form a bottom layer WITH SIDES and a top layer of dough. (If you don’t want a full top layer, cut the dough in strips and criss cross on top with no venting)
  4. After shaping the bottom layer of dough in the pan–add the meat and cheese mixture. Separately, beat the 13 eggs and half and half, and pour over dry mixture in pan and MIX WELL. Add top layer of dough (or strips)
  5. Roll top & bottom layers of dough together around the sides to seal. Vent the top of the pie with a fork or paring knife several times.
  6. Add sugar to the EGG YOLKS and brush the top of the pie to prepare a glaze when cooking.
  7. Bake at 350 for 1 hr. to 1 hr. /15 minutes….
  8. For the first 30 minutes cover the pie with aluminum foil. For the remaining 45 minutes bake uncovered. If using a spring-form pan-let pie stand 15 minutes then release pan sides and transfer to plate. Can be served warm or cold.

Ready for the oven…

Photo Mar 27, 8 48 20 PM - RUSTICAPhoto Mar 27, 9 43 23 PM - PIZZA RUSTICA READY FOR THE OVEN

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And Happy Passover to all our members who will be celebrating this weekend!

I don’t have any recipes for Passover but I do have a list of the traditional foods for a Seder plate (source: myjewishlearning.com).

The Traditional Foods of Passover

Seder Plate

Here is an example of a traditional plate used only on Passover. From the bone at the top and counter-clockwise we explain the traditional foods.

1. Z’roa: A lamb shank represents a symbolic offering to the temple.
2. Beitzah: The egg is a symbol of rebirth.
Maror: Bitter herbs such as horseradish signify the bitterness of enslavement.
Karpas: A non-bitter vegetable, here parsley, is dipped in salted water to symbolize tears.
5. Haroset: A mixture of apple, nuts and wine that represents the mortar and bricks used by the enslaved Jews. 
6. Hazeret: Another bitter herb, such as romaine lettuce. Some do not use a second bitter herb. 
Source: myjewishlearning.comHappy Passover for blog image

Have a wonderful and Happy Easter and Happy Passover with your family and friends. 

Wishing you many blessings in the year ahead…

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 

Update from Diane…

Hi Everyone!

I hope this post finds you all well. I have missed posting and missed all of my members.

It’s been seven weeks since my heart transplant operation and I am so grateful for the gift of life.

I just want to say on a personal note how much I appreciate all the e-mails and comments regarding my medical condition. I appreciate your kind words, care, love and concern. I am getting stronger each day, although some days are harder than others.

I feel that all my members have become my extended family and I can’t wait to get back to writing the blog on a regular basis again. I might even come up with a few new recipes for organ recipients like myself that have a restricted diet.

Thank you once again for all of your love, I LOVE you all!

Although I am still too weak to start lifting dishes to set a tablescape or get back in the kitchen to cook, I wanted to share a few tips that I have learned in the hospital that I think would be good for all my members to follow.

Since the new “Dirty Dozen” and “Clean 15” lists came out this week listing all the foods that have the most & least pesticides, and the recalls for listeria and E-coli; I have to share this with you.

EWG’s Clean Fifteen 2019                   

  1. Avocados     *unfortunately, this week avocados have been recalled
  2. Sweet Corn
  3. Pineapples
  4. Sweet Peas Frozen
  5. Onions
  6. Papayas
  7. Eggplants
  8. Asparagus
  9. Kiwis
  10. Cabbage
  11. Cauliflower
  12. Cantaloupes
  13. Broccoli
  14. Mushrooms
  15. Honeydew Melons

EWG’s Dirty Dozen 2019

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes

As you can imagine, not only do I have a lot of food restrictions post op, but I have to try and remain as healthy as possible and clean all my food thoroughly since I no longer have an immune system to rely on.

Rinsing fruits and vegetables in a colander under water is just not enough, washing with organic dish detergent is not enough and produce sprays that you can buy in a grocery store are basically citrus extracts that aren’t strong enough to clean the pesticides. In addition, most of the produce sprays contain grapefruit extract which interferes with some medications, especially cardiac medication.

So what can you do? After many studies, it turns out that the best pesticide cleaner is good old baking soda. In a bowl of water add a tbsp. of baking soda and soak your fruits and vegetables for 10-15 minutes. Remove the food from the bowl and into a colander to rinse by using tongs or a glove. DO NOT pour the water from the bowl directly in the colander or you will be pouring the pesticide sediment back on to your food. Rinse with water and then cook. I could definitely feel the difference with the fruits and vegetables once washed this way.

Tip # 2

Many of the doctor’s were very concerned about the proper temperature of the food once cooked. Every oven is calibrated differently and sometimes looks alone can’t determine if the food is cooked to the proper temperature. 

  • chicken and turkey- 165 degrees
  • fish – 145 degrees
  • beef, roasts – rare (130 degrees) & well done (155 degrees)
  • pork, veal, fresh ham -rare ( 130 degrees) & well done (155 degrees)
  • pre cooked ham, hot dogs, sausages -140 degrees

To solve the mystery, Bob and I bought an instant read meat thermometer. I bought a separate thermometer for my hand bag for when we are allowed to eat in a restaurant again (which won’t be after a year of healing for me, but I am prepared). The thermometer is instant read and lifetime warranty. We purchased it on Amazon for $18.95 and it gives me peace of mind to know the food is cooked properly.


 

I hope you try at least one of these tips and find it helpful. Food safety is so important for all of us.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emailsI Love hearing from you.

Update on Diane

Hi everyone, this is Diane’s husband Bob.  I wanted to share with you why Diane has not posted in a while.  She had a heart transplant in late January and is now home recovering.  Diane will not be posting any tablescapes soon, but she will be posting recipes (with my help).  She misses all of her members and can’t wait to get back to posting on a regular basis.

Stay well,

Bob & Diane

Sausage, Bean and Spinach soup…

photo jan 28, 7 18 49 pm sausage bean soup with mini ravioli

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Hi Everyone, 

Since most of the country will be experiencing the polar vortex this weekend, here is a soup to warm you up.

Sausage, Bean and Spinach Soup!

More like a meal in a bowl. I hope you give it a try.

It is filled with sausage, red kidney beans, canellini beans, tomatoes, spinach and an extra touch of mini cheese filled ravioli.

(The ravioli can be found at Trader Joe’s).

photo jan 29, 1 44 43 pm mini ravioli

Ingredients:

  • 2- 3 tablespoons extra-virgin olive oil
  • 4 links of sausage (hot or sweet- your choice), casings removed
  • 2 small onions, diced (I used one yellow and one red)
  • kosher salt and freshly ground black pepper
  • 5 garlic cloves, minced
  • 2 quarts low sodium chicken stock
  • two (14.5-ounce) cans cannellini beans, drained and rinsed (I removed the beans and some liquid from half a can and mashed them to add some thickness to the soup- totally optional)
  • 1 can (14.5 ounce) dark kidney beans, drained and rinsed
  • 3 cups baby spinach, chopped and washed (10 oz frozen thawed and drained spinach can be substituted)
  • 1-pint grape tomatoes cut in half
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 Parmesan cheese rind (optional) * I think this makes a big difference
  • ½ cup heavy cream
  • 1 cup grated cheese or more
  • ¼ cup red wine
  • 2 tbsp. tomato paste
  • ¼ tsp red pepper flakes
  • 1 tbsp. butter (makes it velvety)
  • mini cheese filled ravioli or any small pasta can be substituted – orzo,  or mini farfalle – any quantity you choose.

Instructions:

  1. In a large soup pot, heat the olive oil over medium; add the sausage and cook until lightly browned and crispy, about 7 to 8 minutes, stirring frequently. Remove with a slotted spoon and set aside.
  2. Add the onions to the hot oil, season with some salt and pepper and cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more.
  3. Add the red pepper flakes and tomato paste and cook for 1-minute coating the onions with the tomato paste.
  4. Add 1/4 cup of red wine to the pan, scraping up any browned bits from the sausage. Add the remaining stock, beans, spinach, bay leaves, grape tomatoes, rosemary, thyme and Parmesan rind, if using. Bring to a boil, cover, lower the heat and simmer for 30 minutes.
  5. Fish out the bay leaves, herb stems and Parmesan rind; add in the cooked sausage, heavy cream, butter and grated cheese, and cook until soup starts to thicken slightly, about 5 minutes more.
  6. Taste for seasoning.
  7. I separately cook mini pasta and add it to the soup before serving.

I serve this with a slice of crusty bread and a little bit of Dubliner cheese melted on top.

(Dubliner cheese is imported by Kerrygold and tastes like a nutty cheddar cheese).

Stay warm and stay safe.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

Happy 4th Blogiversary!

 

photo jan 26, 12 06 13 am congrats extra

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Hi everyone,

Well it’s that time of year again, time to celebrate another anniversary for DishingwithDiane.com

Hard to believe that DishingwithDiane is

Four Years Old !

photo jan 26, 12 03 46 am (1) blogiversary cake

 Four years have flown by so quickly. I absolutely love sharing my recipes, tablescapes, family events and stories.

The more members we have just makes the DishingwithDiane family bigger and better. I deeply appreciate every member.

I wish I could thank each and every one of you in person for signing up to become a member and showing so much love and support for this blog. 

I hope that over the course of four years I have helped you in some way. Perhaps a new recipe that has become a family favorite or new ideas for your tablescapes for parties and holidays. Whatever it is, it has been a labor of love for me.

Please continue to ask your family and friends to like, share, comment and join DishingwithDiane, as we head into year number Five.

******

So let the celebration begin and lets start an anniversary tablescape for our

Fourth Anniversary. 

photo jan 25, 11 58 45 pm (1) 2019 sign

I knew from the day I bought these dishes that I wanted to use them for my 4th anniversary tablescape. They are pretty versatile. They can be used for any winter celebration and even for a Christmas luncheon.

I think what attracted me to these dishes was the black & white harlequin pattern, absolutely one of my favorite patterns. And they are designed by one of my favorite artists, Susan Winget.

I have been obsessed with black and white in fashion and home decor for many years. I think I fell in love with the bold look of black & white once I saw My Fair Lady and they had the Black and White Ball.

Does anyone remember seeing the movie and how stunning Audrey Hepburn looked in this ensemble?

Photo courtesy of Arktimes.com
c1d31abaaadc71a01ab085ef71b781e2 my fair lady black and white

 She has always been a favorite actress of mine.

Back to the dishes…

The dinner plate is very festive and it has the black and white harlequin pattern as the border with an accent of amber and burgundy at the edge of the plate. The center of the dinner plate is white framed in an array of fruits in tones of burgundy, amber and green finished with a red bow. Almost looks like a wreath of fruit.

photo jan 25, 11 48 58 pm dinner plate

The salad plate also has the harlequin border with an amber and burgundy edge and each plate features one of the fruits displayed on the dinner plate in the center.

photo jan 25, 11 47 58 pm salad plate two

photo jan 25, 11 48 29 pm (1) salad plate one

Unfortunately for me this set does not come with soup bowls, only small ice cream bowls which I chose not to buy. I did purchase the mugs along with a small harlequin rectangular tray (12 X 6) with handles and the creamer and sugar bowl

photo jan 25, 11 50 22 pm creamer and mugsphoto jan 25, 5 53 39 pm rectangular tray

I am starting my tablescape with a solid black tablecloth with a woven square pattern. Very basic but I needed the pattern to add something to the table. I think a plain solid tablecloth would be too dull.

photo jan 26, 1 17 57 am tablecloth

Along with the black tablecloth, I had to add my black and white harlequin table runner.  I originally bought this table runner to decorate a table at Halloween for bowls of candy for trick or treaters. 

Photo Jan 25, 5 59 39 PM  RUNNER.jpg

Now for the placemats and chargers. This tablescape needed an accent color from the plates, so I am using a red woven placemat. This will add a pop of color and match the bow on the dinner plate.

photo jan 25, 11 42 49 pm placemat

I didn’t want to add any additional color to the tablescape so I am using clear glass chargers. They dress up the table without taking away from the table linens.

photo jan 25, 5 59 54 pm charger

When I purchased the table runner I also purchased the matching napkins and I am so glad that I did. They work perfectly on the table and I decided to use a pearl napkin ring. I love the combination and I am using pearls in my centerpiece.

photo jan 25, 5 58 46 pm napkin and pearl ring

My flatware is absolutely fantastic! I was gifted this set of black and white harlequin cutlery and I love it. My son’s girlfriend gave me this set because she knows how much I love black and white and the harlequin pattern. There couldn’t be better flatware for this tablescape.

photo jan 25, 5 58 08 pm

Now the glassware. Since there is always a dessert and prosecco celebration for the anniversary, I am using my Waterford crystal flute glasses.

photo jan 25, 5 57 25 pm flute

photo jan 25, 11 51 23 pm prosecco

My centerpiece is the crystal vase that matches the stemware and I filled the vase with black and white silk flowers and a few pearl sprays to accent the flowers and coordinate with the napkin rings.

photo jan 25, 11 40 51 pm centerpiece

For the first time I am using water jewels as a vase filler. These are water absorbing polymer that grows larger the more you hydrate them. When the water evaporates the beads shrink and can be saved in an airtight container for another project.

Normally, I would use these beads for fresh flowers, but I wanted to try them on silk to help the flower stems stay exactly where I wanted them.

Here is the picture of the water jewels I purchased…

(Found at Michael’s Art’s & Crafts).

photo jan 25, 11 33 26 pm (1) water jewels

My table accents are candles of course and I am using mercury glass votive holders to complete the table along with black, gray and white glass gem table scatter.

photo jan 25, 11 44 14 pm candles and scatterq

My cake stand is clear glass at the base with a crackled pattern for the cake stand top. It actually reminded me of the water jewels in the vase.

photo jan 25, 11 42 27 pm cake stand

Now, what is a celebration without a cake? This year I asked for a harlequin print on the cake and I had to go to two bakeries before anyone would accept the challenge. It seems that black frosting is a color that isn’t asked for very much. 

I finally found a bakery willing to try and I think they did a great job. I even kept the filling simple to make it easier for them- just yellow cake and chocolate pudding (can’t go wrong with basic).

And now the finished cake served by candlelight…

photo jan 26, 1 16 16 am table and candlelight

photo jan 26, 12 07 45 am (1) cake with candle

I wanted to add a second accent to the table and decided on some fresh fruit that was featured on the salad plate. I used a white ceramic fruit bowl with pears, apples and grapes. 

(Bob said this looks like a painting).

photo jan 25, 11 40 02 pm fruit bowl

Table Setting

photo jan 25, 6 00 44 pm place setting

And now, Bob and I will have our traditional toast to another great year along with a toast to all the members of DishingwithDiane that make my dream of having this blog come true.

Thank you

photo jan 26, 1 26 24 am cake and toast

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

4th blogiversary - use

Pasta with Peas (Pasta Piselli)

photo jan 08, 6 46 17 pm pasta piselli with cream sauce

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Hi Everyone, 

I hope all your decorations are put away and you have recovered from the holidays and have begun a wonderful, happy, healthy New Year!

A lot of people start diets this month or they just want to start incorporating meatless meals into their diet and I have the perfect recipe.

I posted a picture of this meal on my personal Facebook page and received many requests for the recipe, so I decided to post it for all of my members.

If you want an easy, quick meal, this is for you.

The dish is “Pasta Piselli” or pasta with peas.

I call it comfort food- Italian style.

When I first got married, my mother told me to always have the ingredients to make pasta piselli in the house because it can be whipped up in no time for the nights you are tired, can’t think of what to make for dinner or just need something quick.

I took my mothers advice and it has come in handy on many occasions. 

The original recipe has only six ingredients plus seasonings.

Below is the recipe that my mother taught me.

___________________________________________________________________

Ingredients:

1 lb. ditalini pasta or small shells

Extra virgin olive oil to slightly coat the bottom of a saucepan

Small red onion, finely chopped

3 cloves minced garlic

2 cans sweet peas, with their juice

Salt & pepper to taste

red pepper flakes

Freshly grated cheese – your choice (I use Locatelli)

Instructions:

Cook pasta in a large pot of salted boiling water until al dente- follow package directions.

Drain pasta and reserve one cup of pasta water, set aside.

Heat oil in another large pot. Stir in the diced onion and a pinch of salt.

Sauté for a few minutes and add the garlic and red pepper flakes and cook for 1-2  minutes.

When the onion is soft, add 2 cans of peas and their juice.

When peas are heated through, add the drained pasta to the pea mixture and stir to combine. Adjust seasoning of salt and pepper.

Take off the heat and add grated cheese and let it sit for a few minutes before serving.

If the pasta looks to dry for your liking add a little pasta water or chicken broth- 1 tbsp at a time.

Serve with more grated cheese.

____________________________________________________________________________

For those of you who know me, you know I have to tweak a recipe and I decided to tweak this recipe and make it

Pasta Piselli with a Cream Sauce. 

So this is my new version of this dish… The photo above is this new version, but the original is fabulous as well.

____________________________________________________________

Ingredients:

1 lb box of medium shell pasta or ditalini pasta or any small pasta (I used penne)

8 TBSP mascarpone cheese * (Mascarpone cheese is Italian cream cheese)

1 can low sodium sweet peas, rinsed and drained

Small bag (10 oz) of frozen peas

1 medium red onion (sliced)

3-4 cloves garlic (minced)

2 Dorot brand cube of crushed garlic (found in Trader Joe’s frozen section- photo below).

½ tsp garlic powder

Salt & pepper to taste

Olive oil

3 TBSP of grated cheese (or more to taste)

Reserve 1- 2 cups of the pasta water

Directions:

Prepare pasta according to package directions.

In the meantime, in a large skillet or saucepan add olive oil to slightly cover the bottom of the pan.

Add the sliced onion and a pinch of salt and saute for a few minutes. Add the garlic, frozen garlic cubes and red pepper flakes and saute for approx. 2-3 minutes.

Reduce the heat to low and add both the drained cans of peas and the frozen peas, turning slightly and gently not to smash them, only heat them.

Add the mascarpone cheese to melt and make a sauce.

When the pasta is cooked, reserve 1- 2 cups of the pasta water and set aside.

Drain the pasta and add to the peas & sauce in the pan and mix gently.

Add your seasonings-  salt, pepper, garlic powder plus grated cheeses and 3 TBSP of the pasta water. Mix well and set aside for 1-2 minutes to blend all the flavors.

If you feel the pasta is too dry, add a TBSP at a time of the pasta water to the desired texture, otherwise this dish is complete.

Can be served with additional grated cheese (to taste).

Save the remaining pasta water in a jar. You will need it to heat up the pasta piselli leftovers.

_________________________________________________________________________

This is the crushed garlic cube that I use…


photo jan 09, 4 11 48 pm crushed garlic cube__________________________________________________________________

I hope you try this recipe and add it to your meatless meals.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.