We asked the Mom in our “Test Kitchen” what she’d like for Mother’s Day dinner. Mom’s reply: What she REALLY WANTS is one of the pastas from our recipe section. We’ve got several good ones on our website. It’s hard not to like any of them. Here are four you might consider preparing for Mom on Sunday.
Bucatini all’amatriciana ( photo above) is a classic Italian dish. But there’s some dispute in Italy over its origin. People in the central Italian town of Amatrice say they’re responsible for its creation. Hogwash, say chefs in Rome, who claim it as their own. Regardless, this dish is one of our favorite pastas. (Click here for the recipe.)
Orecchiette with Rapini and Goat Cheese The food gurus at Saveur magazine like using rapini – a pleasantly bitter vegetable – in a pasta combined with goat cheese, lemon zest, garlic, and red pepper flakes. Rapini also is known as broccoli rabe. (Click here for the recipe.)
Mussels taste good … and are good for the ocean. Like oysters and clams, farmed mussels help clean coastal waters by filtering seawater for their food. On the culinary side, mussels are good steamed or served with pasta. The spicy dish featured here combines steamed mussels and pasta. (Click here for the recipe.)
This flavorful pasta takes traditional basil pesto and swaps out the pine nuts for pistachios. It’s a quick meal you can serve with a salad and a good dry white wine. And if you want to go the extra mile for Mom, make her fresh pasta to go with this pesto. (Click here for the recipe.)
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