Spring Pea and Pistachio Pasta with Ricotta #SundaySuppers

Simplicity is what I think of for Mother's Day. Simple, home made gifts from my children made from the heart. Hugs and kisses and I love you's first thing in the morning served with oddly shaped pancakes on a platter next to a flower picked from the garden.  note to self: we need a garden.

Also, I like to remind myself how lucky I am to have three mothers in my life each of them special to me in very unique ways. My own mom who has lived with me for most of my adult life has taught me by devoted example how to live a very natural lifestyle and has always been there to help watch our children and love them (sometimes I'm sure they love her more than me ;) She is my constant friend, companion and shoulder to cry on. 

My step mom who married my dad when I was at the tempered age of 15 loves me despite those first few years of resentment, anger and the confusion of divorce and joining two large families into one. I've grown to know her as a true friend and someone I look up to and love for her sweet and understanding spirit.

My mother in law, well we have different ways of thinking at times, both of us strong willed and opinionated. She values family first and foremost and is a dedicated mother and wife. We have grown to understand and respect each other in most ways and it is a relationship I look forward to growing. Mostly, I love her for raising a man I love beyond words. 


Simplicity in all things for Mother's day is what I look forward to the most. Breakfast in bed, a clean house that I had nothing to do with and a simple dinner we can sit down to and enjoy as a family. This simple pasta was creamy and light with one of my favorite fresh herbs, tarragon to add just a touch of unpretentious flavor. 


You could add any vegetables to make this more substantial, summer zucchini, sweet peppers, mushrooms. Chicken, diced ham, shrimp or crab would also go well in this dish.

Ingredients

1 cup roasted unsalted pistachio nuts (buy them in their shell, if possible)

1 clove garlic, crushed

1 small handful of fresh tarragon leaves

1/3 cup grated good quality Parmesan cheese (Parmigiano Reggiano)

1 tablespoon extra virgin olive oil

a pinch of sea salt

6 oz whole grain pasta

zest of 1 large lemon

a squeeze of lemon juice

Put the first 6 ingredients into the bowl of a food processor. Pulse till nuts are finely ground. 

Cook the pasta in a large pot of salted water until is is just al dente. Drain water from pasta reserving a few tablespoons and set aside.  

Pour pasta into a large serving bowl. Grate in the zest of the lemon, and add a squeeze of the juice. Toss the pasta with the pistachio mixture adding a tablespoon or two of reserved pasta water if too dry. Add most of the ricotta to the hot pasta until creamy and well coated. Spoon in additional small spoonfuls of ricotta for texture and extra bits of creamy goodness. Spoon pasta into bowls, serve with freshly ground cracked pepper and Garnish with tarragon sprigs.

This is my very first Sunday Supper post and I couldn't be more excited! There is a growing number of fantastic bloggers who commit to share a common value of families eating together at the table each and every Sunday. I have been in a blogging 'rut' for the last several months asking myself why exactly I put in the time that I do towards blogging when it doesn't seem to reach the masses or make a difference in the way people feel about healthy eating. I hope Sunday Suppers will help me continue to reach my goal of 'Family First' and "Healthy Habits'. 

I want to thank my friend Liz of 'That Skinny Chick Can Bake' for hosting this weeks Sunday Supper. I've been a follower of her blog for, well ever! If you haven't yet, please visit her site for creative and mouthwatering desserts and more. She's a real sweetheart.


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our http://pinterest.com/thesundaysupper/sundaysupper/">#SundaySupper Pinterest board
for more fabulous recipes and food photos.

Pasta Tuna Nicoise: What to Make for Dinner When You Don't Feel Like Making Dinner...

Some days I'm so exhausted from trying to keep 4 kids alive that I have zero desire to make anything for dinner. Apples and popcorn anyone? After I pull myself together {relatively speaking} and take a deep breath I drag myself into the kitchen to see what's in the pantry that can literally be thrown together. This is the biggest reason why I don't keep junk food in the house, to ward off the temptation to eat boxed or frozen dinners which are full of preservatives, additives and nutrient deprived. Where I do cheat is keeping canned beans handy for when I forget to soak and prep dried beans. I also always have brown rice, lentils and whole grain pasta in my pantry. Canned light tuna and canned Alaskan salmon are great pantry staples as well and can be thrown into pasta or rice to make a complete meal in minutes when veggies are added.

Here is one of those dinners that were a big hit with the kiddos and more importantly, healthy and adult friendly as well. When I was little we had tuna casserole once or twice a month. Do you know the casserole I'm talking about? The one with canned tuna, cream of mushroom soup, frozen peas and crushed Ritz crackers sprinkled over top and then served on top of wide egg noodles. Ahhh, now that's nostalgic magic!

Well it was a big treat back in the day and a change from the beans and cornbread or fish and rice that we usually ate. I suppose frugality played a big role in us having that tuna casserole so often for dinner, as did my mom having 4 kids running around the house like wild monkeys as do I. Images of my 5 year old brother putting the car into gear while my mom was closing the garage door and driving it through the garage and into our living room are popping into my head. It's amazing she didn't just throw bird seed at us for dinner.

So, as much as I love to cook and as much as I want to enjoy a really wonderful meal, some days it's just not in the cards. Again, without resorting to Kraft Mac N' Cheese or hot dogs you can easily throw together a fuss free and healthy meal. This pasta is a healthy and adult spin on Tuna Casserole. I omitted the cream of mushroom soup or mayo that's usually in tuna casserole and opted for a light citrus dressing that is flavored with fresh herbs. Spring, pole beans replace the frozen peas since they are in season but feel free to use any veggies you have on hand, frozen works just as well.

TIME  15 MINUTES        SERVES  6-8

Ingredients:

1 lb. whole grain pasta, cooked according to package directions

2-6oz cans light tuna or Alaskan salmon, drained

1-14 oz. can Organic cannelini (white) beans, drained and rinsed

1/2 lb fresh pole beans or snap peas

2 cups cherry tomatoes, halved

1 red bell pepper, diced

1/2 small red onion, diced

1 small handful fresh parsley, chopped

2 tablespoons fresh chives, chopped

2 teaspoons dried tarragon (goes great with tuna, yum)

1 fresh lemon, juiced

2 tablespoons extra virgin olive oil

Salt and freshly cracked pepper to taste



Putting  Throwing it All Together:


In a large stock pot bring 2 quarts of salted water to a boil. Add pole beans and cook for just 2-3 minutes. Remove from heat, drain.

In a small bowl whisk together olive oil, lemon juice, tarragon, salt and pepper.

In a large bowl combine tuna, white beans, pole beans, tomatoes, red bell pepper, onion, cooked pasta, chives and parsley, toss to combine. Add dressing and toss to coat.

That's it!

What's your favorite 'Fuss Free' dinner?


This post is linked to Kitchen Corners for her May Cook off: Your favorite 'Go To' recipe.

Lemony Petite Peas

This is a very easy, light throw together side dish. Perfect for summertime dinner.
My husband who graciously tries whatever I put in front of him, hates peas. Loathes them. So I don't make them often as a stand alone side dish, even though I love them. Anyway, he spooned some onto his plate to my surprise and took a bite and with raised eyebrows proclaimed that they were delicious! Wow!
I think that the chopped parsley and lemon make this more of a zesty little salad rather than "just peas".
We ate this with Salmon Lox potatoe skins and it complimented it perfectly.


You will need:

1 small bag frozen petite peas
1 handful fresh parsley, chopped
2 tabelspoons fresh lemon juice
1 teaspoon lemon zest

Steam peas for 3 minutes. Drain, transfer to small bowl. Toss with parsley,  lemon juice and zest.