Fall has arrived, and purple cabbages have appeared at the market, which I love. In this recipe, I used them to make a kind of pesto, to which I added a bit of whole grain mustard to balance the sweetness of the cabbage. I sprinkled everything with herbs and grated carrot. My cooking is definitely multicolored!

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama

I was just thinking of flavours that I like together, I wanted to create a pasta recipe with them .They worked out well .

https://www.noifacciamotuttoincasa.it/tagliatelle-al-pesto-di-pomodorini-burrata-e-pistacchi/Today, we're sharing a dish with bold, intense flavors: Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios. Quick, easy, and full of aroma, these gluten-free tagliatelle are sure to be a hit! This recipe was inspired by a wonderful Cookpad event where four authors (Enzo, Tania, Roberta, and us) and a staff member (Laura) cooked together live. We chose to make fresh tagliatelle with turmeric and timur pepper, tossed with a pesto made from confit cherry tomatoes, pistachios, and burrata, plus fresh basil for extra freshness and flavor. The dough, made with rice flour, felt great to work with; after resting for about 20 minutes, it rolled out into a thin, workable sheet. While having fun together, we made the pesto: a base of confit cherry tomatoes and burrata, with pistachios and a little extra-virgin olive oil. We used fresh basil, sweet smoked paprika, nutmeg, and lemon zest for an aromatic touch!

Hi everyone, this is my first recipe! To kick off my profile, I want to share these tagliatelle with sun-dried tomato pesto: absolutely delicious 🤤This pesto is super versatile—you can use it to dress pasta, on bruschetta, as a sandwich spread, or on focaccia. It’s really, really good with pasta!

A rich, flavorful, and delicious dish

I love it!

My husband left a basket of his garden vegetables in the kitchen for me (he’s got a great harvest right now): peppers, zucchini, onion, basil, tomatoes. I cleaned, washed, and chopped them, then sautéed everything in a skillet with olive oil, a clove of elephant garlic, and a sliced carrot. At first, I wasn’t sure if I’d use them as a side or something else, but I decided on something different. I made a pesto with half of the veggies, adding fresh basil and almonds, and used it to dress some egg tagliatelle. I’d say it was a great choice!

This Pancetta, Green Split Peas, and Cauliflower Tagliatelle blends crispy pancetta with a silky, roasted cauliflower sauce. A splash of white wine vinegar and Parmesan brings brightness and depth to every bite.

So delicious this pasta! Very fresh and summery. Wonderful with a glass of wine under the summer sun. #summerchallenge1 #italian #pasta

My family doesn't go vegetarian very often, so when we do the dish has to be stepped up a notch. Adding a little blue cheese to the cream sauce gives it a hint of funk, elevating the dish from your basic mushroom pasta.

Belgian endive has an acquired taste and is not always the favourite for children. In this recipe, the creamy sauce reduces the bitterness and make you appreciate this vegetable. You and your children will enjoy this recipe. Cheers!