I’ve got a few things to share with y’all:
I made a fabulously easy, delicious, hearty, pasta dish.
I got pretty edible flowers, for free, from my herb guy at the Farmer’s Market – one of the many benefits of a being a part of a food community, looking people in the eye who feed you, making friends with them, getting free stuff
And…..The Talking Kitchen is getting a makeover!
I am sooo excited about this – I can’t believe I kept it to myself for so long. I guess I am good at keeping secrets.
Here’s a sneak peak at my new logo (modeled after me of course – NOT!) sike! <— remember that?!
Pretty cute eh? Pretty pink was my first impression (I’m primarily a blue girl) but after a few eye-catching glances, I was hooked.
What do you guys think?
I can’t believe The Talking Kitchen is almost 1-year-old! I am so thankful to all of YOU who keep coming around and take a chance on a wacky girl and her kitchen. Besides absolutely loving blogging and photography, you readers, your comments and emails, keep me coming back for more. The new website is for you too – way easier to navigate and user-friendly – I can’t wait!
In true Talking Kitchen fashion, I’ve got a simple, tasty dish for you, and it’s got a start to finish time of 30 minutes flat. Chayeahh!
With all life’s hustles and bustles, don’t you want a simple Rachel Ray 30 minute meal – that’s preferably hands off? Well, don’t worry, I’ve got your back; this easy healthy whole wheat spring pea mint pasta couldn’t be a more relaxing or rewarding throw together dish.
Simply cook the pasta in heavily salted water, add the peas with 2 minutes to go, drain – reserve some pasta water, add cheese, mint, salt and pepper and stir…That’s. It.
Enjoy your Monday and a home cooked dinner.
What do you think of the logo? I’d love to hear some reader feedback!
Spring Mint Pea Pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (8 servings)
- 1 lb. whole wheat pasta
- 8 oz. goat cheese
- 2 c. frozen peas
- 2 c. pasta water
- 1 Tbsp sliced mint
- 1/2-3/4 tsp sea salt
- 3/4-1 tsp freshly ground black pepper
Bring the water to a boil to make the pasta, be sure to salt the water with about 1-2 T sea salt/kosher salt. Cook the pasta.
With 2 minutes left for the pasta, add the frozen peas.
Drain pasta and peas, reserving 2 c. pasta water.
Add drained pasta/peas back to the cooking pot, add 1 1/2 c. of the pasta water and all the goat cheese, salt and pepper. Add rest of pasta water as needed. Last add the mint, stir to incorporate.
Serve with a grate of Parmesan cheese and freshly ground black pepper.