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Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it some spice.
cooking.nytimes.com
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
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Here's a savory pasta dish that actually has some sweet notes in the corn, cream and ham that compose the delicious sauce.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Feel free to substitute whatever vegetables are in season when preparing this super-simple pasta dinner.
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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.
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Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
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Get Trick Foods Recipe from Food Network
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Veg out with this super-fresh summer pasta.
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Big, tasty beef meatballs are simmered in an easy Italian tomato sauce in this easy recipe.
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Get 20-Minute Bolognese Recipe from Food Network
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!