MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Pea and Pesto Fettuccini Ingredients: 1 pack of fettuccini egg noodles 2 cups of fresh or frozen peas 1 cup of rocket salad 10 almonds, skinless 5 sun-dried tomatoes 3 tbsp of Parmesan 9 tbsp of olive oil 1/2 tsp of red pepper flakes water Directions: Put salted water on the stove to boil. Add to a food processor the rocket, sun dried tomatoes, almonds, Parmesan, red pepper flakes and olive oil. Blend on a high speed until the ingredients are well mixed and the consistency of pesto. Add the peas and pasta to the boiling water and boil for 8-10 minutes. Strain the peas and pasta, place them in a bowl and mix with the pesto. Serves: 4 persons       Red Onion Pasta Ingredients: 1 pack of spaghetti 2 large red onions, sliced 5 sage leaves, chopped 1/2 cup of ricotta cheese 5 tbsp of olive oil 1 small package of saffron 3 tbsp of wine Directions Boil salted water for the pasta. Sautee the red onions and sage in the oil over a medium heat for 5 minutes. Add the wine and the packet of saffron. Cook for another 4 minutes. Add the pasta to the boiling water and boil for 9-11 minutes. Strain and mix in a bowl with the red onion sauce. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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