I'm flying to San Francisco tomorrow for a super-quick turnaround work trip and the dress code for one of the events I'm attending is snappy casual. Maybe this is a thing these days and I had never heard it but I love it. Google tells me it means informal but stylish but to me snappy also means bright, bold and fun.
This week has been very busy and exciting! I got back from a trip to Florida with my college besties and feel so rejuvenated and happy from that. We belly laughed for 3 straight days and despite a very delayed flight home that got me home at 3am Monday morning, it was 100% worth it.
On Tuesday I had a fun girls day in the city with Alex and Eva (pictured above) to try on wedding dresses for Eva's wedding which was obviously the most fun ever!
I have had a complicated relationship with my nose since the age of 10 when some kids in my class nicknamed me "the nose". I've gone from hating it as a child and teen to accepting it as a young adult to hating it as an adult to living with it to hating it and back 1,000 times.
We all love a good spring pasta recipe and this one has all the flavors I crave this time of year... bright herbs, sour lemon, nutty pine nuts, and sweet peas. Serve it with salmon or chicken for a perfect filling meal. Luca loved this so much he had thirds!
Makes 4 servings
Ingredients:
- 2 garlic cloves
- 1/4 cup olive oil
- Zest from 1 lemon
- 1 tsp dried oregano
- 1/4 cup fresh parsley
- 2 cups cooked peas, divided
- 2 Tbs fresh lemon juice
- 1 lb pasta of your choice
- 2 tsp salt
- 3/4 tsp black pepper
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 15 oz ricotta cheese
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
