These pesto scallops with zucchini on top of a bed of pasta is one of the most satisfying meals I have had in a long time. Not only does it look pretty, but it tastes amazing too.
They key here is to have a really good pesto on hand. I used CoBee’s Cuisine Pesto, which I picked up at the Sausalito Farmer’s market the other weekend. But a homemade pesto or your favorite store bought brand will work fine.
I can’t wait to make this again for my mom on Mother’s Day. Continue reading
I think you might have caught on by now that I LOVE pasta! It is the ultimate comfort food. And while it is true that I am on a serious diet I still have to have my pasta! Moderation is key here.
I also have quite a fondness for making sauces. I attribute that to my grandma Joyce who always made a killer tomato sauce. On Thanksgiving growing up we would always have her famous sauce. To this day when I think of Thanksgiving I think of pasta, not turkey. :) I will be making my spin on her bolognese sauce this year and will post it.
While the bolognese will be served up in a few weeks, I wanted something lighter so I created this simple (5 ingredient) tomato and fennel sauce and served it with some shrimp and linguine. It was quite heavenly. Continue reading
There is nothing more that I crave than pasta. Linguine, Spaghetti, Fusilli, Penne, Farfalle, Orzo, Lasagna, all of them. Bring it on!
Linguine with Clam sauce reminds me of my rockstar brother, Andy Frasco, who would always order this dish as a kid. I have never made it before or clams at all for that matter, but it is surprising easy! The sauce is really light and the freshness of the clams really shine. Of course you can substitute the pasta with whole wheat linguine and use less oil and butter for a healthier version.
It would be great for a family dinner or for a romantic evening.
So Andy, if you are reading this – when you come visit me in San Francisco, I will make this for you! The non-romantic version that is! 
As an “Italian” girl, (my last name is Frasco) I am obsessed with all things Italian. But most of all, I have always been in love with those fluffy little pockets we call gnocchi since I was a kid. I even remember the first time I had them. Yes, my love affair with them began at Caesars Palace in Las Vegas when I was no older than 10. I think it was about that time when my family coined me as the “Food Snob,” and it is a nickname that definitely stuck.
Although I never made gnocchi before Wambach and I had the tools ready and I really wanted to conquer this italian feat. Let me tell you – this one is an absolute show stopper!!
Be prepared though, you will spend a good few hours rolling, cutting, and texturizing. It is well worth it. Get a group of friends together and make a party out of it. That’s what Wambach, Nathan, Jason and I did.
Good times and Gnocchi!
I am not going to lie – I am getting a bit sick of these winter greens. Yea, yea, I know they are good, great for me, but week after week. Where are you spring? But on a more positive note, I have really expanded my winter green recipe collection as you will see with this and future posts. (This weeks Farm Box included Kale, Chard and Collard Greens)
I don’t think I have ever had collard greens before, but the Farm Box was telling me otherwise. It was whispering, “try me, eat me, you will like it.” So I took to the internet and found this recipe for Gnocchi with Chard and White Beans I gave it a try. And I hate to admit it, but those whispers were correct — Collard Greens are good!
NOTE: Kale, Chard or Collard Greens are all pretty much interchangeable.
Continue reading