Gobi Mutter Paneer (Tofu)

Gobi Mutter Paneer (Tofu)
Serves 4

1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro

Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.

Pasta with Sausage, Smashed Peas, and Ricotta

Pasta with Sausage, Smashed Peas, and Ricotta
Serves 6

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 shallot
1 cherry pepper, minced
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1.5 cup ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.

Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

Gnocchi with Sausage, Peas, and Smoked Mozzar

Gnocchi with Sausage, Peas, and Smoked Mozzarella
Serves 4

1 lbs gnocchi
olive oil
1 pound sweet Italian sausage, casings removed
2 clove garlic, thinly sliced
1/2 tsp chile flakes
28oz San Marzano tomatoes, crushed
1.5 cup fresh shelled or frozen peas
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella, cut into 1/4-inch cubes
handful basil, chopped

1. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Move the sausage around and cook until the pink disappears and it’s browned, about 7 to 8 minutes. Add the garlic, wait a minutes, and add tomatoes, salt, and pepper.

2. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the top. Cook for 1 more minute.

3. While the gnocchi are cooking, evenly distribute the mozzarella over the sauce.

4. Use a wire-mesh skimmer to remove the gnocchi from the pot and place them and the peas directly into the skillet. Use a wooden spoon or spatula to carefully fold together the gnocchi and sauce.

5. Serve immediately.

Pasta with Sausage Peas and Ricotta

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Yield: 4 to 6 servings

1 pound tagliatelle, fettucini, etc
olive oil
2 cloves garlic, thin-sliced
1 pound hot Italian sausage, casings removed
1 pound peas, room temp
1 cup ricotta cheese
1 bunch basil, chopped
Salt and Pepper

Cook and drain pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and season. Toss and serve.

Kinda Southern Pasta

This works with that scary no-fat "Half-and-Half" too, just add a little sour cream and cornstarch slurry to help it thicken.

Pasta with Ham and Peas

1 lbs Small Shells or Macaroni
Olive Oil
4 cloves garlic, chopped
1 10oz package peas, thawed
1 8oz package nice mushrooms, sliced
1/4 lbs chopped ham
1.25 cups Cream
1 cup Chicken Stock
1/4 cup Parmesan
1/4 cup Dill, chopped

Cook the pasta
Saute garlic in a pan. Add ham and mushrooms, and brown. Add peas and warm everything.
Add cream and stock, and bring to a simmer. Simmer 5 minutes, or until thickened some.
Mix everything together, and eat.