Linguine with bay scallops, bacon, and tomatoes

It's been an age-and-a-half since I've had one of my favourite indulgences: blue cheese. So when the wife agreed to a pasta night, it didn't take long to decide on the type of sauce to make. Creamy, delicious blue cheese, of course. With a little (or a lot) of crispy bacon mixed in. And some walnuts for crunch. And bright, cheerful sweet peas because, y'know, veg. If you're thinking of making this, a word of warning: this dish is heavy. So dieters, stay away. To help cope with some of the richness, I've included a bonus recipe for a super-simple tomato salad. It makes a great accompaniment to the pasta.

Back when I was a wee sprout, before I knew the joys of making my own pasta sauces, my go-to sauce began with Classico brand, roasted garlic alfredo flavour. To it I'd add even more garlic and an obscene amount of bacon, including all the fat that rendered out. Diet, it wasn't. Tasty, you betcha. This recipe is a slightly less artery-clogging but just as rich version of that one. The bechemel can be made ahead of time and kept in the fridge, covered with a bit of plastic wrap (make sure the wrap touches the sauce surface to avoid a skin forming).

Another weeknight, another quick and easy pasta for dinner. This simple but tasty dish can be whipped up with things you probably already have in your pantry.

About a week ago I made a bacon and shrimp pasta with creamy pesto. Not surprisingly, it went over well. I didn't realize just how well, though, until this evening, when my wife pulled out even more shrimp and another package of bacon and asked for an encore. I don't really like repeating myself, at least not so soon, so I told her I wouldn't be making the exact same dish, but I'd try to make something equally delicious. For inspiration, I looked to my favourite flavour of potato chip (seriously). Weird origin aside, I think I succeeded.

Our local supermarket's been putting scallops on sale a lot lately, and as a result, I'm cooking with them a lot more. This is okay, because I love 'em. Especially in this super-quick, super-delicious pasta. Quick tip: if using frozen scallops, first soak them in milk for 30 minutes to remove any fishy smell. Just be sure to rinse them thoroughly afterward.

Keto version of one of our favorite pasta dishes.

Wild scallops from Patagonia, half a world away but worth buying, frozen patagonian wild scallops are a delicacy, easy to prepare, ready in minutes.

A few nights ago, I came across an old vid of Jamie Oliver on YouTube, making a trio of quick pastas. One was a super-simple lemon pasta, made only with lemon, olive oil, and parm. I made up my mind pretty quickly that I wanted to try it. However, as the time to do so came around, it occured to me I could jazz it up, mainly by incorporating some half-shell mussels I had in the fridge (I was saving them for gumbo). The end result was one part Jamie's recipe, minus the parm (because my imaginary Italian nonna won't let me combine seafood and cheese in a pasta dish), and another part mussels cooked vongole-ish style. The fusion was a perfect marriage of lemon, seafood, noodles, and deliciousness.

I saw a picture of scallops wrapped in bacon on a frozen food package at the supermarket, so I copied it.The butter is only used to bring out the bacon fat, so you only need a little. Even with a small amount, it still has a buttery flavour. For 8. Recipe by Yukirinrin

I improvised a recipe from food network

Simple and quick to make for a weekday dinner!

This is another last-minute dish, whipped up after my wife requested pasta to go with the chicken I was in the middle of preparing for dinner. I didn't have anything at hand that could obviously go into a pasta, such as sausage or herbs, and only had a bottle of passata and a handful of capers in the pantry. So I decided to forgo both altogether and created something new, with a little bit of inspiration from carbonara, and a little bit of inspiration from caccio e pepe. For a simple, spontaneous dish cooked in less than 10 minutes, it turned out really well.

An ultra-creamy pasta recipe with burrata, enhanced by the combination of zucchini and lemon.

Hang on, don’t judge me yet. For the record, I don’t like to follow trends... I am not a fan of wrapping everything in bacon and I am also not a fan of smearing everything with avocado. I actually made this for someone’s special occasion and I had a little bit left over. With all of that being said... I still secretly enjoyed this hahaha!

A super fast and tasty supper which is also low on the calories!!

So simple. So light. So good.

Food reporter Julia Moskin wrote about what she called modular and complete meals that could be quickly adapted to dietary preferences. She mentioned this pasta as an example and it got 5 stars from me. After making it several times, I modified it a bit.#pasta #tagliatelle #pappardelle #fettuccine #pancetta #bacon #lemon #pine #nuts #parsley #Parmesan #dinner #easy #quick

This is an easy dish to whip up quickly for a weeknight dinner. It is flavorful, and also feels just a little bit fancy. You can add more heat by increasing the amount of red pepper flakes, and/or you could sprinkle it with a little Parmesan cheese when you serve it.The original recipe came from the Food Network.#Dinner #Seafood #Noodles

seen this on YouTube and had to give it a try I love seafood and Italian dishes, here’s the link , for the original recipe but I changed it up some .https://youtu.be/VC-iDlV6DWQThis was so quick and easy to make.

The warm season begins, and nature offers us delicious vegetables that delight the senses and make our quick dishes more enticing.

I normally make scallops a different way but decided to screw around with this recipe. Oh man did it work out!

This recipe has been sitting in my draft box for a while now, but for some reason I really never got around to making it. Today, it’s very cold and at the moment it’s snowing and I don’t want to make soup, so I decided on this delicious pasta dish which will work just fine. New Year Eve seems to getting closer, and I still haven’t planned out the New Year Eve Menu not really sure what it is I want to make 😦 but one thing I do know for sure is we will be making the classic Greek Cake Vasilopita.During the holidays we tend to make too much food and this means too many leftovers. This year there was wayyy to much leftovers than previous years, the reason as you all know was due to the fact of the passing of our dog Marka, no one really had a appetite for eating big…:( Life must go on and so it will as the New Year approaches.I hope you enjoy this delicious pasta dish not to many ingredients and very quick to make. 🙂

Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta. A little chicken breast gives the dish some heft, while a squirt of lemon livens the party.

This dish inspired me to go to Culinary School.

Very easy to prepare and grilled in no time. Serve as an appetizer or as a main dish with jasmine rice and grilled vegetables.