Ditalini is what I like, with grilled corn, pancetta & cheese.
Whatever your favorite cheese is. I like parm & asiago. Pepperjack would be good.
I put the pasta on. Crisp up the pancetta. Throw a couple ears of corn on the grill, then cut off cob.
Add all together with good EVOO, salt, pepper, garlic, butter, a little cream at end, depending how creamy you like. Can also use the pasta water. (I always have sweet roasted garlic made).
Thought it needed more color , which made me think of scallions. That worked out good too.
I always use GOOD olive oil ♡
for LAZY days…I’ll eat this all week, lol. Adding salad here & there 🙂
BTW…TERRI ♡♡♡ …IF YOU READ THIS AGAIN. THE GUNS AT THAT TIME was NOT just hiking…I was always climbing rocks too. I thought of that AFTER we chatted about it. I was always climbing…I took Lynnette a couple times. That’s when I lived in Tucson. I can’t go regularly up in the concrete jungle aka Phoenix valley. The mountains are quite a drive for that. Oh but I will be back!
I was being watched….
Over my head I hear hummingbird….they will seriously let you know when their feeder is empty!
* I love to add a touch of
Sweet Cream & butter ♥
Let me first point out that while editing this I messed up and lost original copy. However. ..thanks to this lovely blogger I found a quick copy and also adapted from Rao’s Cookbook!
Pasta e piselli
(Pasta and Peas) ~ adapted from recipe in Rao’s Cookbook by Frank Pellegrino
Inspired by the tasty meals that my mother-in-law served daily to her family. It is very easy to prepare and (if you like peas) it is simply delicious!
Here are the main ingredients…and, of course, you’ll need plenty of salt and pepper!
Olga’s Pasta Piselli: