Fazzoletti Pesto with Asparagus and Burrata

Photo Credit: Liz Cuadrado Photography

I started this blog almost immediately after a close friend of mine suggested it a year and a half ago. That same evening I came up with the name Cuoco Contento. For those who don’t know, Cuoco is my married name. It translates to the noun “cook” in Italian. Believe it or not, I didn’t even know that when Joshua and I got married in 2014. I also didn’t like to cook before we were married. Actually, it wasn’t that I didn’t like to, it was that I simply never tried to. Living at home I commuted to college and, towards the end, lived off a less-than-stellar diet of boxed soup and sushi takeout. My wild passion for the kitchen began the very first night I cooked for Josh. If you are wondering, it was chicken parm. He approved.

With that in mind, the word “contento” translates to “happy.” It was simplest and most straight-forward word I could think of. No frills, no elaboration. Recipe planning, grocery shopping, food prep and cooking make me truly happy. The entire process is like therapy. Hosting guests in our my home makes me giddy. I am, quite literally, a happy cook.

Through my teen years and into young adulthood I’ve sought after contentment at different times. The word “content” means to be “mentally or emotionally satisfied with things as they are.” What a virtue! I am far from perfect, a feeling we can all relate to. Life throws different things our way. How we handle them is up to us.

“I consider that our present sufferings are not worth comparing with the glory that will be revealed in us.” (Romans 8:18 NIV). You can interpret this how you like, but on some level I believe this means that we need to look at the big picture. The bright future. No one can convince me otherwise: the best is yet to come. Always. How terrible would it be if we thought that today (or 10 years ago) we hit our peak? That our prime time was up and over with? I believe that we’re all ever-developing beings, constantly changing, growing and learning– even if you’re 85 years old. Often times we need to go through the storm in order to appreciate the sun. Having patience through the rain is the tough part. There is glory to be revealed in all of us.

I’ve been looking for a way out of a storm in my life for a while now. But every time I do, I feel God telling me that instead of getting me out of it, he will get me through it, if I only trust Him. Really trust Him.

I am a “working document.” Constantly making mistakes, coming under discipline, learning and growing. There will never come a day when I will wake up and say, “okay, now I’m perfect!” It’s just not possible. We are human. We fall. We are tempted. We try to hold the weight of our world on our shoulders. And we come back to the realization that we are not the one in control. And really…thank God for that.

It all boils down to one thing: trust. If I truly trust God, with my whole being, I would not worry about my job. I would not worry about money. I would not worry about my family’s future. Being content means being satisfied and happy with the way things are right now. I’m not saying it’s easy. I’ve struggled with it for years. You’re not alone if you do. There’s nothing wrong with having a hustler’s mentality, always wanting to reach higher levels. I believe God honors that ambition. But it is not healthy is to find it impossible to enjoy today because you can’t stop daydreaming about tomorrow.

There is a huge, bright light at the end of my husband’s medical school journey. We talk about our plans, even though there are about 200 different directions we could be lead at that time. Everything about our lives after his graduation is completely up in the air. Where we’re live being at the forefront of our minds. That part excites me even though it is so unknown. Yet, getting to a place where I can patiently wait for that huge, bright light has been one of the biggest challenges for me. I get why people say that patience is a virtue. So many times Josh has said to me, “you need to enjoy today.” And I know he’s right. I’m emotional just writing this, because it’s a message that hits me like an arrow straight to the heart.

Why is it so hard for us to wait? Why is it so hard for us to let go of the steering wheel and let God drive? The most interesting thing to me is that I have no problem having the biggest faith when it comes to Josh’s career. If ever even the smallest speck of doubt or fear enters his mind, I jump on it immediately and with such confidence tell him that God’s already worked it out. That God has made a way for him already. Look at His provision for you so far! Trust Him! I’m so sure of that, when it pertains to his life. So much so, it’s often frustrating when he doesn’t always see it for himself. How is it that we can be so sure of God’s provision in the lives of others but can’t seem to grasp it on our own lives?

God is watching over us. More than that, he is right there beside you, holding your hand, wanting so desperately for us to trust Him with our whole hearts. He’s the one who is saying to us, “I’ve already worked it out. I’ve already made a way for you. Look at my provision in your life so far! Trust me!”

Every day I am learning that nothing is too difficult with God’s help. What might seem impossible in our human weakness is not impossible with Him. I’m so fragile. So prone to complaining, to discontentment, to unhappiness if I let it take hold of my heart. Stand firm against it.

I pray that if you are struggling with being content that your heart would be filled with peace today. To rest and know that God’s timing is perfect. That he longs to give good gifts to his children who only trust him. Be happy today. Enjoy this moment, because you’ll never get it back.

Whenever I start to feel less than content with my current situation, I rehearse these things in my heart:

  1. Crush every fear. It has no place in my life.
  2. Trust God. His ways are not my ways, His thoughts are not my thoughts. Let Him take control of the things we can’t.
  3. Be still and know that He is God. He is good. He is love. His promises remain true for all of time.
  4. Be thankful for where you are, how you got there and what you have been given.

My dear friend Liz and I shared a quiet Sunday afternoon in my pint-sized apartment talking, laughing, cooking (and eating) as we reminisced about our college trip to Milan now five years ago. Liz is a HUGE talent, and so humble, check her out on Insta!

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Photo Credit: Liz Cuadrado Photography

Fazzoletti Pesto with Asparagus and Burrata

Serves 2

  • 2 cups flour, plus more for dusting
  • 1 tsp salt, plus more as needed
  • 2 whole eggs
  • 3 egg yolks
  • 2 cups loosely packed basil leaves
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated parmigiano reggiano, plus more for shaving
  • 1 bunch asparagus tips, blanched
  • 1 ball fresh burrata cheese
  • course ground pepper
  1. In the bowl of a stand mixer, combine flour and salt. Add the eggs and yolks and mix just until a ball begins to form, about 30 seconds. Switch to the dough hook and add a few drops of water if the dough is dry. Turn the dough out into a bowl, sprinkle it with a little flour, cover it with plastic or a cloth and let it rest for about 30 minutes. You may refrigerate the dough wrapped in plastic, until you’re ready to roll it out, for up to 24 hours.
  2. In a food processor, combine the basil with a pinch of salt, the garlic and about half the oil. Blend, stopping to scrape down the sides of the container, and add the rest of the oil slowly. Add the toasted nuts and cheese. Pulse until relatively smooth, or you can leave it a bit more on the chunky side.
  3. Bring a large pot of water to a boil. Add a pinch of salt. Divide the dough into four sections. Roll though through the pasta attachment on the number 1 setting about 10 times, folding the dough in half with each pass. Pass through the number 3 setting once or twice. Repeat this with the other 3 sections of dough until you have 4 pasta sheets.
  4. Cut the dough sheets into 3×3 or 4×4 squares. They can be rough, no need to break out the ruler. Gently add to boiling water and cook for 3 minutes. The dough squares should rise to the water’s surface. Reserve the pasta water.
  5. Toss the pasta with the pesto and blanched asparagus tips. Add a spoonful of pasta water if pesto needs to be thinned out. Sprinkle generously with black pepper and shaved parmesan cheese.
  6. Divide burrata between two dishes and serve.

Pasta recipe adapted from New York Times Cooking.

Sunday Parmesan Marinara

My household eats a lot of pasta. Vodka sauce, meat sauce, alfredo sauce. Love it all. Marinara (aka classic tomato sauce) is my absolute favorite. Such fresh and vibrant flavor. San Marzano tomatoes (from outside of Naples, Italy) are ideal for this sauce. They’re sweet, low in acid and have a deep red, firm body. Make this recipe when you’ve got a little extra time on the weekend. Your pasta will thank you all week long. If you’re so inclined, double the recipe and freeze some! I’m all about the classics. This one’s a keeper for life.

Makes about 3 cups


  • 4 tablespoons olive oil
  • 2 garlic gloves, smashed and peeled
  • 1 28-oz can whole San Marzano tomatoes, crushed by hand
  • 1 small red onion, peeled and halved
  • 1 carrot, peeled and halved
  • 2 fresh basil sprigs
  • 2 2-inch pieces of Parmesan rind
  • 1 bay leaf
  • 1/2 teaspoon kosher salt

In a medium-size deep skillet or wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and sweat until fragrant. Add the tomatoes and their juices, red onion, carrot, basil, Parmesan rind, bay leaf, and salt. Reduce the heat to low and simmer, stirring often with a wooden spoon, for about 25 minutes. Stir in the remaining 2 tablespoons olive oil and simmer for an additional 5 minutes.

Allow the sauce to cool to room temperature. Discard the onion, carrot, basil, rind, and bay leaf. Pass the sauce through a food mil or puree it with an immersion blender and chill completely. The sauce will keep for 4 or 5 days in the refrigerator, or transfer to freezer containers and freeze for up to 3 months.

Recipe from Giada De Laurentiis, Happy Cooking, 2015.

Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Photo Credit: Ashley Cuoco

Happy Sunday, all! A little encouragement, from one friend to another:

When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze.

Isaiah 43:2

The new year has me thinking a lot about my future and my family’s future. My husband is in medical school. A lot of our future is unknown. Just last week, I took a shot at something new in my life. I wanted so badly to believe it was meant to be and that I deserved it. When everything fell silent, I had thoughts like “this isn’t fair!” and “doesn’t God want me to be happy?” While God does want to bless us to overflowing, I didn’t have the right attitude in that moment. His plan is abundantly better that ours. He sees things that we can’t see yet. I’m believing that if this wasn’t the right thing, He has something else in store that is 100x better!

In my frustration during the last week, I opened up my Bible on Friday morning and read this about how Jesus calmed a raging storm (Luke 22:8-25):

One day Jesus said to his disciples, “Let us go over to the other side of the lake.” So they got into a boat and set out. As they sailed, he fell asleep. A squall came down on the lake, so that the boat was being swamped, and they were in great danger. The disciples went and woke him, saying, “Master, Master, weʼre going to drown!” He got up and rebuked the wind and the raging waters; the storm subsided, and all was calm. “Where is your faith?” he asked his disciples.


I thought to myself: Were the disciples crazy? There they are, with Jesus right there beside them. How could they have been afraid? How could they have doubted for one second that he would protect them and bring peace to the situation?

It hit me like a brick, and I cried. That boat is my life. I’m in the boat. Jesus is also in the boat, right there along side me. Through all of my frustration, my anger, the chaos around me– Jesus is there. He has always been there. Where was my faith? How could I have doubted for one second that He was in complete control? I had forgotten about simple faith. I was choosing anger instead of trusting Him wholeheardetly. In our weakness, God is strongest. Emotionally, I collapsed and humbly spoke out: “you’ve always been there.”

Jesus is the same yesterday, today and forever. He’s right beside us, ready to calm the storm if we only trust him. Have child-like faith. He’s in control and will never let you drown. No fear, no doubt. This is going to be a great year.


I’m so excited to be sharing this recipe as a part of Soe @limeandcilantro’s #Noodleholicsparty! Head over to Instagram and check out our virtual noodle feast.

Around holiday time, my grandfather always brings a bagful of chestnuts with him. He brings his own pan for roasting, weathered and blackish-brown with age. A family tradition, we score the chestnuts, toss in a pan and roast at 425F for 45 mins to an hour. They come out sizzling and hot. We burn our fingers in impatience as we peel and eat. Inside, the chestnut flesh is tender and sweet.

In honor of our tradition, I used chestnut flour and chestnut puree to make pasta, two ways: fettuccine and tortellini filled with ricotta cheese and chestnut puree. I tossed both in a sage cream sauce. For me, this is ultimate comfort on a chilly night. The act of passing sheets of homemade pasta through the fettuccine attachment is THE most soothing thing for me.

I decided to toss it in a butter, sage, shallot, cream, white wine sauce. Well, because… these are a few of my favorite things!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Makes about 20 tortellini and 1 lb fettuccine

Pasta Ingredients:

  • 1 cup all-purpose flour (I prefer King Arthur) plus extra for dusting
  • 1 cup chestnut flour (You can find it at specialty Italian grocery stores)
  • 34 tsp. salt
  • 2 large eggs
  • 2 large egg yolks
  • 34 cup ricotta
  • 14 cup unsweetened chestnut purée*
  • 12 tsp. salt
  • 2 pinches ground nutmeg

Sage Cream Sauce Ingredients:

  • 1-1/2 Tablespoons unsalted butter
  • 1/4 cup finely chopped shallots
  • 1-1/2 Tablespoons chopped fresh sage or crumbled dried leaves
  • 3/4 cup dry white wine
  • 2/3 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper

*chestnuts are naturally pretty sweet. Adjust the puree to your liking.

  1. To make the pasta, in the bowl of your stand mixer add the all-purpose flour, chestnut flour, and salt. Stir to combine. Form a well in the center and add the eggs and egg yolks. Begin to stir on low, gradually picking up speed to medium until the dough forms. It will be crumbly and thick.
  2. Turn out the dough onto a lightly floured work surface and incorporate any crumbs from the bowl. Knead until the ball of dough is smooth and elastic, about 5 minutes. Dusting lightly with more flour as needed. Wrap in plastic wrap and chill for 1 hour.
  3. To make the filling, in a food processor add the ricotta, chestnut purée, salt, and nutmeg. Process until smooth. Use immediately or refrigerate in a sealed container up to 1 day. You will have filling left over, if you decide to also make the fettuccine.
  4. To make tortellini, set a small bowl of water next to your workstation. Slice the chilled dough into 5 pieces. Flour lightly. Work with one piece at a time, keeping the others refrigerated. Save 2 of the 5 pieces for fettuccine, if making. The dough will be thick, so roll out the first piece of dough into a small 1/2″ rectangle by hand with a rolling pin. Using a pasta sheet attachment, pass through the sheet roller on the 1, 3, and 5 settings until you have a nice thin sheet. (If it’s crumbling at first, keep folding and passing through until it holds together). Cut out rounds using a 2-inch cookie cutter. Working one round at a time, place 1teaspoon of filling in the center. Very lightly wet the rim of the round with water, then fold the ends over the filling to meet and form a half-moon shape. Press together firmly to seal. Lightly wet both of the pointed tips, then fold them together to meet and form a ring. Set on a lightly floured baking sheet and repeat with the remaining rounds and pieces of dough. (If not using that day, you can freeze the tortellini on the baking sheet; once frozen, store in resealable plastic bags or containers. Boil from frozen.)
  5. Using the same method, roll your thin sheets of dough through the fettuccine attachment. Be sure to flour so they don’t stick together.
  6. In a pot of boiling, salted water, add the pasta. Let cook, stirring occasionally, until the pasta floats to the top, about 4 minutes. Remove using a slotted spoon and transfer to a large serving bowl.
  7. To make the sauce, melt butter in medium skillet over medium heat. Add shallots and sage. Sauté until fragrant, about 30 seconds. Add wine and cream. Turn heat to med-high and reduce until thickened, about 5 minutes. Lower heat and stir in parmesan cheese. Taste and season carefully with salt and pepper. Parmesan is already a little salty.
  8. Toss pasta in sauce and coat well. Serve warm.

Pasta recipe adapted from Saveur Magazine.

Take a look at what our other fun partygoers have contributed:

Pho Ga (Vietnamese chicken noodle soup) by @beyondsweetandsavory
Alfredo Pasta by @mylavenderblues
Beef Ragu with Pappardelle by @cloudykitchen
Malaysian Laksa with Pumpkin by @vermilionroots
Vegetarian Tteokbokki by @husbandsthatcook
Shrimp Scampi with Tagliatelle by @upcloseandtasty
Vegan Jjajangmyeon by @the.korean.vegan
Duck Noodle Soup by @lindsaysfeast
Kuching Style Laksa by @passmethedimsum
Meatball Pasta by @insearchofwonders
Shanghai Onion Oil Noodles by @omnivorescookbook
Oak-Smoked Pasta Cacio e Pepe by @harvest_and_honey
Aceh Noodles (Mie Aceh) by @whattocooktoday

Persian Noodle (Reshteh) by @noghlemey

Thanks so much to Soe @limeandcilantro for setting up this fun virtual #noodleholicsparty! Be sure to check out the recipes from all the talented blogger partygoers on Instagram by searching #noodleholicsparty.

Shrimp Scampi over Linguini

1Photo Credit: Ashley Cuoco

I’ve been eating shrimp since age 5, when I had my first shrimp cocktail. I popped them like candy, dipping generously one after another into cocktail sauce. It was at that moment that my parents realized they had a daughter with an “expensive palette” who appreciates the finer things in life. Fast forward almost 20 years and I am still a connoisseur of shrimps. Cocktailed, sautéed, grilled, or otherwise– nothing beats fresh seafood. Whenever I’m at an Italian restaurant I always tend toward a pasta dish with shrimp, scallops or mussels. I love a nice, light butter white wine sauce or simple marinara. There’s something so delicate and satisfying about a smooth, flavorful sauce and succulent shrimp over al dente pasta. I go back to it time and time again. Find your local seafood shop and become a regular. Pour yourself a glass of your favorite white wine and watch this easy weeknight meal become a restaurant quality treat at home. If your husband doesn’t like shrimp… well, then: more for you!

Prep Time: 15 mins — Cook Time: 25 mins — Yield: 4-6 servings


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves
  1. Cook pasta as directed on package. I prefer Barilla linguini cooked al dente.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence via Food Network.


Three Cheese Semolina Ravioli


I’d like to go out on a limb here and say that homemade ravioli is the ultimate comfort food. Anyone agree? Here’s my argument: After a glass of wine or two, you use your fork to break open one soft, delicate pocket of dough. Out comes pouring creamy ricotta, mascarpone and freshly grated parmesan cheese. You find yourself overcome with content. More than content: extreme pleasure! In my opinion there is nothing more satisfying and comforting than 3 or more cheeses. Especially after you’ve made a complete mess of the kitchen. Flour, egg and KitchenAid attachments are everywhere and your biggest reward is taking that first bite. It’s an experience worth having. Invite a good friend over for wine, cheese and a heck of a lot of fun rolling out pasta sheets. It’s a night you won’t soon forget. This recipe comes from a young talent: chef Dominick Tesoriero.

Yield: 6 servings

Pasta Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups fine semolina flour
  • 2 whole large eggs plus 5 large yolks
  • 1 tablespoon whole milk
  • 1 tablespoon extra-virgin olive oil

Filling Ingredients:

  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1/2 cup grated Parmesan

First we make the pasta dough. Whisk the all-purpose and the semolina flour in the bowl of a stand mixer to combine (you can also do this the old fashioned way, right on your counter top and mix with your hands. I prefer the stand mixer for easier clean up). Make a well in the center.

Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes (Or use a large fork to work egg mixture into flour manually). If you find the dough is still piece-y and not coming together, slowly add water, only 1 tablespoon at a time, until it comes together. You don’t want to add too much or it will become sticky.

Lightly flour your work surface. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.


To make the cheese filling, combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pasty bag (or ziplock bag with a corner cut) and refrigerate until needed.

Remove your dough from the refrigerator and cut into 4 equal sections. Using your KitchenAid roller attachment or manual sheet roller, roll out 1 section of dough into a long sheet, passing through several times until it is thin and translucent enough that you can see just see your fingers through it. I usually go through the roller once on the #1 setting, then once through the #2 setting, and finally go through twice on the #4 setting. Flour in between passes so it doesn’t stick to the roller. Flour your work surface VERY well before you place the rolled sheet down. Once you’ve rolled out one sheet, starting at the bottom half of the rectangle, pipe about 1 tablespoon (or more) of filling into portions about 2-3 inches or so apart from the next. Once you have a line of piped portions, whisk 1 egg and brush around the edges of the cheese. The egg wash acts as a glue to hold the dough together. Then gently fold over the top half of the sheet over the bottom half containing the filling. Using a ravioli cutter or other cookie cutter, gently cut out the dough. Make sure you constantly are flouring your work surface! Continue this process with the other 3 sections of dough. An alternate method to this is to pipe on one sheet and cover with another sheet, as I have done below. You’ll waste a little more dough, but you can make bigger ravioli. From this step, you can refrigerate or freeze until ready to cook.


If ready to cook, bring a pot of water to a gentle simmer (medium high) but not boiling. Place 6-8 ravioli in the pot for 2-3 minutes, tops. Even if they float to the surface before this time, they may not be fully cooked. Gently remove with a slotted spoon and top with marinara and parmesan to serve. Enjoy!


Recipe courtesy of Dominick Tesoriero, adapted from Agnolotti Bolognese, www.foodnetwork.com.



Spaghetti with Radish-Greens Pesto

3Photo Credit: Ashley Cuoco

I must admit: I am a pesto newbie. This was my first shot at it. And, I did not grow up eating it so I didn’t know what to expect as far as taste and texture. Being mostly Italian, I knew it had to be good…a little crunch, a lot of flavor! This autumn version is perfect. Who knew you could eat the greens of a radish? Not me. According to Food & Wine, you can also use beet or turnip greens, or even arugula for a similar outcome (I love arugula, have to try that one next). I was so pleasantly surprised by the final product. It was much less bitter and much more flavorful than I expected. I think the parmesan and the lemon are to thank. My favorite part is getting use of the entire vegetable– no waste! All combined, and topped with crushed pumpkin seeds, this pasta is sure to please this Thanksgiving. We’re almost there!!

Yield: 4 servings — Total Time: 30 minutes


  • 2 garlic cloves, crushed
  • Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
  • 1/4 cup parsley leaves
  • 3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
  • 3/4 cup extra-virgin olive oil
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt
  • Pepper
  • 12 ounces spaghetti
  • 2 tablespoons fresh lemon juice
  1. In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.
  2. In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.
  3. Transfer the pasta to bowls and garnish with pumpkin seeds and cheese. Enjoy!

Recipe courtesy of Food & Wine, www.foodandwine.com

2Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco