One-pan creamy gnocchi, sun-dried tomatoes, and peas. A super easy dinner recipe that is decadent and ready in 15 minutes.

Here’s a delicious and easy Italian recipe for pasta with asparagus and peas. It’s a wonderful pasta dish that uses a light alfredo sauce to coat the vegetables. And what makes it even better is that ...

When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are ...

Draw off the heat and allow to cool. The pasta should be al dente so drain it quickly. Add the sugar snaps, peas, zucchini, chopped parsley and the torn basil or chopped marjoram to the pasta.

Can be served hot or cold. Try using cream cheese as a basis for other sauces, for example adding chopped cooked mushrooms, chopped ham or cooked diced vegetables. Visit us on Twitter ...

Marcella Hazan, who died Sunday at age 89, was hailed as the queen of Italian cooking in America ... the land of bounteous flavor. Use a pasta with hollows, such as a short tubular shape like ...

Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over ...

asparagus and broad beans mixed in with the pasta to the peas, basil and mint in the pesto. Primavera means spring in Italian, and this dish makes the most of in-season broad beans, peas ...