Macaroni And Peas
1 package frozen petite peas
1 lb ditalini
1 medium onion
3 cups chicken broth
2 cups chop celery including leaves
handful of oregano
handful pecorino romano
red pepper flakes as desired
chop onion and saute in 1/2 cup EVOO olive oil or as desired. Add celery after onion is translucent. Sauté until slightly tender . Add chicken broth and peas and then palm full of oregano. Bring to slow boil while ditalini is mostly done. Drain macaroni and pour into pan with pea mixture And simmer for a minute.Pour into serving bowl and add pecorino Romano as desired. Usually handful is good stir well and serve!
Orecchiette and Dandelion Greens
1-2 lbs Dandelion Greens
6 Mini colored Peppers
2 scallions
4 cloves garlic
1/4 cup Olive Oil
salt and pepper
1/2 cup breadcrumbs for toasting
1/4 cup pecorino romano
1 lb orecchiette
toast bread crumbs in 1 tablespoon olive oil until golden , remove to a bowl and mix in pecorino. Cut off stems on dandelions and wash well in colander. Boil for 10 minutes, drain and let cool. Reserve 1/4 cup water. Begin boiling macaroni while sautéing peppers and scallions in frying pan. Add garlic and well drained greens and saute for 8-10 mins…add 1/4 cup reserved liquid to greens , drain macaroni and add to greens mixture and sauté for 1 minute. Place in serving bowl and add breadcrumb mixture. Salt and pepper greens to taste before adding macaroni.
