eat it up.

Okay, so here's the scoop.  I have decided to attempt to make a new recipe a week.  Okay okay, let's be honest here...the hubs is going to make one new recipe a week-maybe with the help of his sous chef every so often.  I know I make it sound like I don't cook, which I don't really because the hubs loves it, but when I do cook, it's the winter season.  So yes, I'm giving myself a little credit here {insert smiley face here}.  Anywho, I had this idea to make a new recipe a week out of the many, beyond many cookbooks stacked in our house.  What's the point of having cookbooks if you aren't going to use them, right?  So here's the first one for you...a delicious summer salad...either on the side or as a main dish.  We used it as a side with a delicious steak sandwich recipe...courtesy of what I like to call "Chef Bob".


Here's a Rachel Ray recipe for ya out of the 365:No Repeat cookbook.  If you have the book, you're in luck.  If you don't have the book, you're in luck too because I'm going to give it to you:


Ricotta Pasta with Grape Tomatoes, Peas, and Basil
*Side Note-the hubs doesn't usually like peas but this was a keeper for him so there all you non-pea lovers!


1 lb. penne
2 cups ricotta cheese
2 tbs unsalted butter, cut into small pieces
1/2 cup Parmigiano-Reggiano
2 tbs extra-virgin olive oil
1 medium onion, finely chopped
1 cup frozen green peas
A generous handful of fresh flat-leaf parsley, finely chopped
Coarse black pepper
20 fresh basil leaves, shredded or torn
1 cup halved grape tomatoes 


Bring a large pot of water to a boil.  Add the pasta and salt the water.  Cook the pasta al dente, with a bit to it.  Place the ricotta, butter, and Parmigiano in a large bowl.  Heat a small skillet over medium heat.  Add the EVOO and onions and cook for 5 minutes.  Add the peas and parsley and cook for 2 minutes.  Turn off the heat.  Drain the pasta.  Add to the bowl with the cheeses.  Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper.  Top the pasta with the peas, basil, and halved grape tomatoes.  Season with a little salt.  Toss and serve at the table.