Suzi's Blog

Orecchiette with Ricotta, Peas and Lemon Zest from Pasta by the CIA

Spring brings new and wonderful opportunities for pasta. From Pasta: Classic and Contemporary Pasta, Risotto, Crespelle and Polenta Recipes by The Culinary Institute of America, here’s a beautiful and marvelously satisfying elegant pasta dish. It’s filled with lots of spring peas. [Yes, you can use frozen but that spring flavor cannot be surpassed.] This recipe…

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