Anytime Pasta with Scallions, Peas, and Parmesan

Pour one out, if you will, for the imported Italian bowl that you see above: I bought it on eBay a few years ago, it was my pride and joy, and yesterday — after doing the dishes — I was putting ramekins away high up in a cabinet and one of them fell and broke my most treasured kitchen possession. There are now two broken off pieces and my friend Rebecca gave me a Kintsugi kit, but it’ll never be the same.

Thankfully, its last night on this earth was a happy one (and, for the record, it has a twin in case you see the bowl again!). Happy because of this pasta which I made using frozen peas, a little butter, scallions, and lots of Parmesan. These are all things you should have in your fridge and freezer anyway: frozen peas (they’re better than fresh peas!), Parmesan cheese (guilty secret: I buy the good stuff, but already grated… don’t @ me), butter (I’m going through a Kerrygold phase), and scallions, which are excellent on eggs, in salads, and, as you’re about to see, pasta.

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Spaghetti and Meatballs

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There are certain dishes everyone should know how to make; Spaghetti & Meatballs is one of them.

It’s funny, though, because even though I’ve been cooking consistently for the past six years, cooking my way through the staples (here’s my favorite chili, my new standard roast chicken, my go-to chocolate chip cookie) I’d never really tackled Spaghetti & Meatballs. I once made fancy meatballs in a sugo that had orange zest and I titled that post “Not Your Mama’s Meatballs.” What I wanted, though, was the opposite: I actually wanted your mama’s meatballs. And I think, finally, that’s what I’ve found.

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