pasta

Sweet potato ravioli

Ingredients

Sweet Potato Filling

  • 2 lbs sweet potatoes

  • 2 tbsp brown sugar

  • 2 tbsp butter

  • ½ tsp nutmeg

  • ½ tsp ground cloves

Pasta Dough

  • 3 cups flour

  • 4 eggs

  • 1/4 cup water

Basil Brown Butter Sauce

  • ¼ cup butter

  • 2 tbsp fresh basil (finely chopped)

Spring Pasta with asparagus and peas

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
  • 1 pound spaghetti
  • 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
  • 10 fresh basil leaves, sliced thin
  • 5 eggs, whisked, at room temperature
  • 2 tablespoons whole milk
  • ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
  • Kosher salt and freshly ground black pepper

Preparation

  1. Heat a sauté pan over medium heat and a

Nine minute pasta

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teasp