Hello and welcome to Kelly's Kitchen. I've got another delicious post for you today: a Spring & Summer pasta roundup.
Below, I've collected 5 of my favorite pasta recipes from the past year and put them together for you. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 5 pasta recipes perfect for Summer & Spring.
You can get the full recipe card for a dish by clicking the link at the end of each section
Today I have an incredibly easy salad, customizable and so very delicious. A citrus dijon dressing dresses this tuna salad; with celery, cucumber, radishes, green and red onions, and plenty of herbs, Kalamata olives and Pepperoncini for flavor.
The pasta is totally optional; this salad is fantastic on its own or as a sandwich. But I had a craving for cold pasta, and I love how the spirals of perfectly al dente Rotini pick up bits of tuna, lemon zest, seasoning and herbs – Oh my goodness, this is so good!
Let’s get to the recipe: Mediterranean Tuna Salad with Pasta.
We are kicking off this first week of May with a lovely bowl of Pasta and Sugar Snap Peas with Burrata. But it’s so much more than that. We have bouncy fusilli pasta and crunchy green snap peas, tossed with lemon juice, fresh garlic and olive oil; topped with fruity, spicy Calabrian chilis; creamy burrata, and toasted breadcrumbs.
There is a wonderful harmony when these ingredients come together; between the flavors and the textures, this dish is a bowl of ultimate satisfaction. Let’s do it!
Apparently Baked Feta Pasta took the internet by storm a while back. I came late to this internet craze, but fortunately for those of us not on the cutting edge of things, there is no expiration date on easy, delicious recipes. I have a Baked Feta appetizer recipe on the blog, so today, we take that a few steps further with Easy Baked Feta Pasta.
This is a choose-your-own adventure kind of recipe so consider what veggies you might like to swap in or out – get creative! Let’s jump right in.
It’s almost summer, so I thought a nice, light summer pasta dish might be just the ticket for today. This dish comes together really quickly; it’s so fresh and veggie forward with fresh herbs and a lot of fresh garlic.
We are using Pappardelle pasta for this recipe. I love the Cipriani Pappardelle because while it is a long, wide strip of pasta, it’s very thin and light. Let’s get right to it, like I said, it’s a quick cook recipe – perfect for a weeknight.
This is a great pasta recipe; creamy, light, and so easy to customize to whatever veggies and herbs you have in the fridge. Today, I have asparagus and fresh English peas, with tarragon, dill and basil. The creamy, tangy goat cheese sauce is super simple – just goat cheese and pasta cooking water. As for the pasta shape, use your favorite!
I happen to really like large tubular pastas because they tend to gather and hold herbs and veggies inside, so it’s easy to get a perfect bite, loaded with veggies and flavor. Let’s make Pasta with Spring Vegetables and Creamy Goat Cheese.
Saturdays are a 2-post day. This morning, Marlene recounted her Mother's Day memories over tea and coffee. Make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.