A few days ago, I had the great fortune to test a recipe written by my friend, Suzanne, who writes the lovely blog, A Pug in the Kitchen. She developed her recipe for a contest featuring foods prepared with five ingredients or fewer, in which she is one of two finalists. I would be extremely grateful if you would take a look at it here. And once you’ve done that, you can go here to cast a vote for it.
Suzanne’s Pasta Piselli (Italian for peas) leads us right into brightly-colored springtime dining, and is the essence of a quick weeknight dinner. Everything is cooked in one pot. But best of all, it is also the soul of a warm, comforting dinner any night of the week. I am grateful to have had the chance to add it to my repertoire.
Seriously, how can you walk away from a recipe whose backstory begins, “I first had this when I lived in Italy.” Both the recipe and its story only leave us wanting more.