Ingredients

• Kosher salt
• 1 pound dried orechiette or mini shells
• 1 C frozen peas
• 1/3 C extra virgin olive oil
• 1 clove garlic, peeled and sliced
• 1 t red chili flakes
• 1 (5oz) can of tuna in olive oil
• 1T lemon zest + 2t lemon juice
• 1/4C chopped fresh parsley
• Freshly ground black pepper

A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta

Ingredients

Sweet Potato Filling

• 2 lbs sweet potatoes

• 2 tbsp brown sugar

• 2 tbsp butter

• ½ tsp nutmeg

• ½ tsp ground cloves

Pasta Dough

• 3 cups flour

• 4 eggs

• 1/4 cup water

Basil Brown Butter Sauce

• ¼ cup butter

• 2 tbsp fresh basil (finely chopped)

Ingredients

1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows

Ingredients

• 3 slices bacon, cut into 1/4-inch pieces
• ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
• 1 pound spaghetti
• 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
• 10 fresh basil leaves, sliced thin
• 5 eggs, whisked, at room temperature
• 2 tablespoons whole milk
• ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
• Kosher salt and freshly ground black pepper

Preparation

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Ingredients

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Directions

Ingredients

• 100g type 00 or cake flour, per serving you wish to make
• 1 extra large egg, per serving. There are special pasta eggs in Italy with almost florescent yolks. I've no idea what they add to the recipe other than color.
• 1 T olive oil per serving

Directions

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This is super easy and fast. Two options

• Salmon fillet
• Linguine, spaghetti, fettucinni ... your choice
• 12-20 Cherry tomatoes
• 1/3C Olive oil or to taste
• Hard Italian cheese

Now, make a choice:

• Oregano, three or four fresh sprigs
• 1T dried oregano, finely chopped or ground

or

• Blister pack of beef, pork or past herb medley
• several good shakes of Italian Seasoning

Fast, Easy and Delicious

• A salmon fillet
• Dill weed -- optional
• Basil -- a large tub from Fred Meyer, I think it's four ounces.
• Olive Oil -- a few tablespoons
• 1/2 to 1 Cup Parmesan or similar cheese, grated
• 1/8 to 1/4 Cup Pine nuts
• 1 lb Penne or spiral pasta