I am always on the hunt for some new recipes and found a great one from DELISH.COM...it would be great with any of my pastas, especially the Garden Herb, Garlic, Garlic, Garlic or the Tomato Basil.
Pepperoni Fettucine 
 Serves 4 takes about 25 Minutes Total
8 to12 oz. fettuccine 
1/2 lb. pepperoni, chopped 
2 tbsp. butter 
3 cloves garlic, minced 
2 tbsp. all-purpose flour 
1 c. milk 
1 c. low-sodium chicken broth 
Kosher salt 
Freshly ground black pepper 
1 tbsp. dried oregano 
1 c. shredded Mozzarella 
1/2 c. freshly grated Parmesan, plus more for garnish 
Chopped fresh parsley, for garnish
1. Cook fettuccine as per package directions, leave it a little undercooked.
2. In a large skillet over medium heat, cook pepperoni until crispy. Transfer to a plate and wipe out fat from skillet. 
3. Make Alfredo: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined. Let cook 1 minute. Pour in the milk and chicken broth and season with salt, pepper, and dried oregano. Let thicken 3 minutes.
4. Add Mozzarella and Parmesan and stir until melted.
5. Add cooked fettuccine and crispy pepperoni and toss until combined.
6. Garnish with parsley and Parmesan and serve.

handmade flavored pastas

This week I have found another one from Delish.com. Great Site. The following recipe calls for Spaghetti, but is perfect with my Tomato Basil Garlic Fettucine.

 It takes about 20 minutes 
and serves 4

Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach
This meaty spaghetti in a cream sauce is the whole package for an easy dinner.
12 oz. spaghetti 
1 tbsp. extra-virgin olive oil 
2 cloves Garlic, Chopped 
3/4 lb. cooked Italian sausage links, sliced 
3 c. baby spinach 
1/2 c. chopped sun-dried tomatoes 
3/4 c. low-sodium chicken broth 
3/4 c. heavy cream 
kosher salt 
Freshly ground black pepper 
Freshly grated Parmesan, for garnish 
1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
2. In a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked, 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper.
3. Garnish with Parmesan and serve.
 "Tasty Tuesday" This week we found yet another great recipe from Delish.com Chicken Carbonara. How about getting some of Kelly's Black Pepper Fettucine to add to the deliciousness of this dish.

Chicken Carbonara
12 oz. fettuccine 
4 slices bacon 
3 cloves garlic, minced 
1/2 lb. boneless skinless chicken breasts, cut into strips 
kosher salt 
Freshly ground black pepper 
4 large eggs, beaten 
3/4 c. freshly grated Parmesan, plus more for garnish 
1/3 c. freshly chopped parsley, plus more for garnish 
1. In a large pot of boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. 
5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
7. Garnish with Parmesan and parsley and serve immediately.
This recipe comes from rasamalaysia.com it takes about 30 minutes from start to finish.
I would pair this with Kelly's Tennessee Cherry Chile or Garlic,Garlic,Garlic pasta. This recipe is only for 2 people-I think I would double it for more!!! Yummy

Crispy Shrimp Pasta Recipe
Crispy shrimp pasta – the best shrimp pasta ever with rich creamy sauce and Cajun-seasoned crispy fried shrimp 
Author Kevin and Amanda
• 4 oz fettuccine pasta
• 3/4 lb raw shrimp peeled, deveined and tails removed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoon flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup whipping cream
• 1/2 tsp Cajun seasoning
1. Cook pasta according to the package instructions.
2. Toss shrimp with salt and pepper so they are coated fully. Then toss the shrimp with one tablespoon of flour at a time until coated thoroughly. 
3. In in a large skillet over medium high heat, add the shrimp in a single layer and cook on each side until golden brown. Should take 2 to 3 minutes a side. Remove to a plate.
4. Pour the chicken broth into the skillet whipping the bottom of the pan to get all the good bits. Cook for about 5 minutes. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add the more salt, black pepper, and Cajun seasoning to taste.
 The recipe is mine, and feel free to add your own favorite veggies and spices. It is very forgiving.

Real Simple Shrimp and Veggies over Pasta 

Other than the chopping this whole meal takes about 15 minutes. It goes well over Garlic, Garlic, Garlic or Tomato Basil Garlic Pasta-Serves 2 to 3

8 oz of fettuccine
Raw Shrimp about 20 cleaned and deveined 
Olive oil-a couple tablespoons
Thick slice of onion chopped
2 cloves of garlic minced
Small zucchini sliced
Handful of mushrooms sliced 
Handful of cherry or grape tomatoes
Pour 2 tablespoons of oil into a large skillet over medium heat, sauté the onion and garlic until they appear clear. Add your zucchini and mushrooms and continue cooking until their juices begin to form in the pan. Add your shrimp, the shrimp will turn pink when they are done. Add the cherry tomatoes and continue moving these ingredients around your skillet. Take the pan off the heat. Toss already cooked pasta into the skillet incorporating your ingredients throughout. Plate up and toss with some great grated cheese.
Carbonara Market Style
One of my customers always purchases my black pepper pasta and this is what she likes to do. She scrambles some eggs with onions and peppers then adds ricotta cheese and pours that over the pasta.
I saw Jamie Oliver demonstrate this recipe on a cooking show and it is the best!!!!
It is from his book Jamie’s Dinners and can be found on JamieOliver.com
It is wonderful and when finished toss it through your pasta.
½ clove garlic chopped
Sea salt
Freshly ground black pepper
3 good handfuls fresh basil, leaves picked and chopped
1 handful pine nuts, very lightly toasted
1 good handful Parmesan cheese freshly grated
Extra virgin olive oil
1 small squeeze lemon juice, optional
Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it's not essential. Try it with and without and see which you prefer.
Bridgette and Melissa’s
 Quick End of Day Dinner
With either the Garden Herb or the Tomato Basil Garlic Bridgette and her Mom roast Tommy Toes (Cherry) Tomatoes in the oven then add a little olive oil and cheese and mix it with my pasta

Enjoy this collection of recipes from my Facebook page. Weekly "Tasty Tuesday" posts

Lemon Basil Alfredo All Recipes Website
1/2 lemon, juiced
1/4 cup butter 
2 cloves garlic, crushed 
2 cups heavy whipping cream 
1 cup grated Parmesan cheese 
1/2 cup grated Romano cheese 
1/4 cup ricotta cheese 
2 tablespoons chopped fresh basil, or more to taste 
salt and ground black pepper to taste 
Cook the Lemon and Orange Fettucine as directed inside package
1.Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes. 
2.Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more. 
3.Pour the Alfredo sauce over the Lemon and Orange Fettucine Noodles. 
Juice the rest of the lemon for extra flavor if desired.
Heavy cream is ideal; or use 2 cups whole milk and cook down. I added a bit of ricotta cheese to enhance creaminess for the milk version.
You could add in your favorite cooked veggies as well, such as asparagus, baby peas, or zucchini (or serve these on the side).
You could also finish the dish by drizzling Blood Orange Olive Oil over the top.

serves 4
12 oz. spaghetti /fettucine
1 large onion, diced 
2 cloves garlic, minced 
1 large carrot 
1 lb. ground turkey 
kosher salt 
Freshly ground black pepper 
1 c. white wine 
1 28-oz. can crushed tomatoes 
2 tbsp. freshly chopped rosemary 
Freshly chopped parsley, for garnish 
Freshly grated Parmesan, for garnish 

1.In a large pot of  boiling water, cook spaghetti /fettucine according to package directions until al dente. Drain and return to pot.
2.Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook, 5 minutes.
3.Toss spaghetti/fettucine with ragu and garnish with parsley and Parmesan.