Pea Crostini Dip

I really don't know how to name this post...

This pesto like dip/spread/appetizer literally came out of what I had in my freezer and pantry.  We were hosting an impromptu Wine Wednesday night and I didn't have time to go to the grocery store beforehand and it was just a small party so, I winged it.  This dip was nutty and sweet with a little bit of heat from the red pepper flakes and it had a lovely green color.  Perfect with Pita Chips, toasted bread, or crackers with some cheese.

Pea Dip/Spread

1/2 an onion, diced
3 garlic cloves, minced
1/4 - 1/2 cup breadcrumbs
1/2 bag of frozen peas
salt and pepper
red pepper flakes
1 tsp butter
1 tsp olive oil
1/4 cup toasted slivered almonds
few handfuls of mint
few sprigs of parsley
2-3 tbsp half and half
1/2 cup graded Parmesan cheese

In a sauce pan, melt the butter and olive oil on medium heat.  Add the onion and saute til translucent.  Then add the garlic and the breadcrumbs and saute for a minute or two, until the breadcrumbs start smelling nutty. Add the peas and cook for one more minute.  Season with salt, pepper and red pepper flakes.  Let cool for a few minutes.

While waiting for the peas to cool, in a food processor pulse the toasted almonds until a paste.  Season with bit of salt.  Add the cooled peas, onions, etc into the processor, add the mint and parsley and puree until smooth.  Taste for seasoning.

Transfer to a serving bowl and fold in the half and half along with the graded Parmesan cheese.  Let refrigerate (because let's face it, I didn't wait until the peas were completely cool) until ready to serve.

Yeah, go devour it...now.

Butternut Squash Triangoli

It has been one hell of a week. Work was crazy, the boy is out of town, and I have one really nasty flu. I'm doped up on Sudafed, Advil, and lots of tea. It's times like these where, if I am even hungry, I need something quick and homey that doesn't take a lot out of me to make. I had some Butternut Squash Triangloli that Trader Joe's now carries and figured I'd add some vegetables to my vitamin lacking body. You can substitute the peas with spinach, kale, green beans, really any dark vegetable would suffice.

I know I have posted a previous butternut squash pasta recipe before but this is a nice tweak on it. I add pancetta, shallots and peas and also make it lighter without the brown butter sauce. I add some of the pasta cooking water and along with the vegetables, makes a nice and light sauce.

Butternut Squash Trangoli with Peas:
1 Package of TJ's Butternut Squash Triangolini
2 oz. Pancetta
1 tsp butter
1 tsp extra virgin olive oil
1 shallot, thinly sliced
1 garlic clove, minced
1/2 cup frozen peas
5 springs of thyme, leaves picked
Salt and Pepper


Bring a large pot filled with water up to a boil. While the water is heating up in a sauté pan, start cooking the pancetta over medium heat with the olive oil. Once the pancetta is crispy, take out with a slotted spoon and let drain on a paper towel. Add the shallot and garlic to the pancetta fat and let sweat.

Once the water is boiling, add a hand full of salt and add the pasta. Cook for 4 minutes.

Once the shallot has cooked a few minutes, add the frozen peas, butter, the thyme leaves a touch of salt, and some cracked black pepper. Once the pasta is cooked, add it to the sauté pan with 1/4 cup of the cooking water. Gently stir to combine everything.

Garnish with Parmesan cheese and serve with a caprese salad.