When it comes to weeknight dinners that clock in under half an hour and still manage to taste like something real—a little bit cheffy, even—it’s tough to beat this ricotta pasta.
Pasta e ceci is a humble dish. In Italian it means “pasta and chickpeas,” and at its base, it’s just that.
But it’s so much more than the sum of those simple parts.
Who wants chicken for dinner?
It turns out I do. At least if it’s crispy and rubbed with a spicy garlicky cashew sauce.
The act of getting dinner on the table every night is a slog.
January has been a month of getting back into the ordinary and the routine.