Tag: homemade

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Baked Pumpkin Ginger Scones

Pumpkin ginger scones are the perfect treat for any time of day!  The spiciness of ginger blends perfectly with the sweet, earthy taste of pumpkin.  Enjoy!

Pumpkin Ginger Scones

Pumpkin Ginger Scones

Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 2¾ cups flour
  • ⅓ cups sugar
  • 1 tbsp  baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup butter, cold
  • 2 cups crystallized ginger, minced
  • ⅔ cup canned pumpkin
  • 2 eggs
  • milk for brushing
  • Coarse white sugar for sanding

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
  • Work in the butter just until the mixture is crumbly.  It’s ok if some of the chunks of butter remain unincorporated.  
  • Stir in the crystallized ginger.
  • In a separate bowl, whisk together the pumpkin and eggs until smooth.
  • Stir the pumpkin mixture into the dry ingredients and stir just until the dough holds together.
  • Transfer the dough to a baking sheet lined with parchment paper that’s been lightly dusted with flour.
  • Divide it in half and shape it into two equal circles that are ¾“ high.  They will be 5” to 6” circles.
  • Brush each circle with milk and sprinkle with coarse sugar.  
  • Run a knife or bench scraper under cold water and cut each circle into 6 equal wedges.  Carefully separate wedges so there is about ½“ between each one.
  • Place the scones in the freezer for 20 minutes.
  • While the scones are chilling, preheat the oven to 425℉.  
  • Bake the scones for 22-25 minutes or until their golden brown and a toothpick inserted in the center comes out clean. 
  • Hack:  Scones can be stored tightly covered at room temperature for up to 3 days or frozen for up to 3 months.
  • Hack:  Freeze the leftover pumpkin to use in another recipe.
Keyword afternoon tea, baked, biscuits, bread, breakfast, dessert, easy, ginger, homemade, pastry, pumpkin, quick bread, scone, snack, vegetarian

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily-Rose Kindergarten Cook!

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Traditional Authentic French Brioche

This authentic French brioche is a traditional bread that’s so rich, you’ll be tempted to eat it just the way it is but it’s great for anything that needs bread!

Authentic French Brioche

Authentic French Brioche

Print Recipe Pin Recipe
Course Bread
Cuisine French
Servings 16 servings
Calories 200 kcal

Ingredients
  

  • ¼ cup water
  • 2 tbsp sugar
  • 1½ tsp dry active yeast
  • 2½ cups all-purpose flour, divided
  • ¾ tsp salt
  • 4 eggs, room temperature
  • 1 tbsp white vinegar
  • 1 cup cold butter (8 ounces or 2 sticks)

Instructions
 

  • In a small microwave-safe bowl, mix the water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add 1½ cups flour and salt to the bowl of a stand mixer fitted with the flat beater paddle and whisk together with a fork.
  • When yeast is proofed, add eggs, vinegar and yeast mixture to the flour mixture. Blend with the mixer until smooth.
  • Cover the bowl and let it sit for 45 minutes.  Because of the thinness of the batter, there will not be much change in the batter, although it should develop some bubbles.
  • Add the remaining cup of flour and beat for 8-10 minutes until the dough clears the side of the bowl and is shiny and elastic.  
  • Place a pastry mat or sprinkle some flour on your work surface.  Pound the butter with the side of a rolling pin until it forms a cohesive rectangle about ¼“ thick.  Fold the butter over as you’re working it so it will become pliable without becoming too warm or soft.
  • Add the butter to the dough and beat it until it’s fully incorporated.  
  • Cover the dough and let it rise for 1 hour.  It will still be very soft at this point.  Turn it out onto your pastry mat or lightly floured work surface and use a pastry knife to turn it over several times.
  • Place the dough in a greased bowl and cover it.  Refrigerate dough for a minimum of 4 hours or up to 16 hours.
  • Place the dough into a loaf pan or form it into a more traditional shape, such as a round or braided loaf.  If you choose to shape the dough, work quickly so the dough doesn’t become warm and sticky.  Place shaped dough into a brioche pan or round casserole dish.
  • Allow to rise for 2½ to 3 hours or until it’s doubled in size and crowning over the top of the pan.
  • Preheat oven to 375℉.  If a shiny crust is desired, brush with some egg wash.
  • Bake for 45-50 minutes until it is golden brown and has an internal temperature of 190℉.  
  • Remove the brioche from the oven and allow it to cool for 10 minutes before turning it out of the pan.  Allow bread to cool completely before slicing it.
  • Hack: Pastry knives (also referred to as bowl scrapers or pastry bench scrappers) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a pastry knife.
  • Hack: Use flour sparingly when pounding/kneading.  Too much flour may cause your finished product to be dry.  
  • Hack: For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack: On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take your finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal it in a bag or container and store it in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form it into rolls. Place each roll into a 5” pastry circle and allow to rise until double, about 30 minutes.  Bake for about 20 minutes.
Keyword authentic, bread, brioche, butter bread, dough, egg bread, French, freshly baked, homemade, pastry, rich, white, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion:  Toast up a slice of this rich bread and spread on some old-fashioned apple butter for a delicious treat!

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100% Whole Wheat Sandwich Bread

This 100% whole wheat sandwich bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make it all better!

100% Whole Wheat Sandwich Bread

100% Whole Wheat Sandwich Bread

Print Recipe Pin Recipe
Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • 2 tbsp orange juice
  • 1¼ cups milk
  • 4 tbsp butter (½ stick, 2 ounces)
  • 3 tbsp sugar
  • 2½ tbsp dry active yeast
  • 3 cups whole wheat flour
  • ¾ cup potato flakes
  • 1¼ tsp salt

Instructions
 

  • In a small microwave-safe bowl, mix orange juice, milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the meantime, measure flour, potato flakes and salt into the bowl of a stand mixer fitted with a dough hook.
  • When the yeast is proofed, add it to the flour mixture and mix on low until the dough forms a ball and no longer sticks to the side of the bowl, 3-4 minutes.  If you prefer, the dough can also be kneaded by hand for 10-12 minutes.
  • Transfer dough to a lightly greased bowl, cover and allow to rise until it’s nearly doubled in size, 1 to 2 hours.
  • Form the dough into a rectangle and place it into a lightly greased 8½” x 4½” loaf pan.  
  • Cover with a towel or plastic wrap and allow it to rise for 30 minutes.  Uncover the dough and continue to rise until the dough slightly crowns over the top of the pan, about 30-90 minutes. 
  • Preheat oven to 350℉.
  • Bake until golden brown, about 35 minutes.  Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉. 
  • Remove immediately from the pan to a cooling rack.  Brush the top, sides and bottom with melted butter.  Allow to cool completely before slicing.
  • Hack:  Bread can be sliced and then frozen or refrigerated for longer storage.  You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs.   Seal in a bag or container and store in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred.  After the first rise, separate the dough into 8 pieces and form it into rolls.  Allow to rise until double, about 30 minutes.
  • Hack:  To tell if the bread is proofed enough to bake, press your finger gently to the dough.  If the indent remains momentarily, then it’s ready.  If the indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
Keyword bread, freshly baked, healthy, homemade, sandwich, whole wheat

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a sandwich with some fresh cucumber sandwich spread!

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Saltine Cracker Crack Candy

Saltine cracker crack candy is a buttery sweet crunch covered in chocolate! It’s fast, it’s easy and it only uses 4 ingredients. Lily-Rose gives it a thumbs up!

Saltine Cracker Crack Candy

Saltine Cracker Crack Candy

Print Recipe Pin Recipe
Course Snack
Servings 35
Calories 135 kcal

Ingredients
  

  • 1 sleeve of saltine crackers (about 40 or 4 ounces)
  • 1 cup brown sugar
  • 1 cup butter (8 oz or 2 sticks)*
  • 2 cups semi-sweet chocolate chips (1 bag or 12 oz)
  • *If using unsalted crackers and/or butter add ¼ tsp salt

Instructions
 

  • Preheat oven to 400℉.
  • Line a 10"x15" baking pan with nonstick aluminum foil.  If using regular aluminum foil, coat it with cooking spray.
  • Arrange a single layer of saltine crackers over the bottom of the pan.
  • Place the brown sugar and butter into a saucepan and cook, stirring constantly, until the mixture comes to a full boil. Allow to cook for 3 minutes, stirring constantly.
  • Pour the hot caramel mixture over the crackers and use a spatula to spread it evenly, covering all the crackers. 
  • Put the pan in the oven and bake for 4-5 minutes or until the caramel is bubbly.  Remove it from the oven and turn off the heat. 
  • Allow pan to rest for 1 minute.
  • Sprinkle the chocolate chips over the caramel.  Use a spatula to evenly distribute and gently press chips into the caramel.  
  • Put the pan back in the hot oven for 1-2 minutes.  Remove and use a spatula to spread the chocolate evenly over the caramel crackers.
  • Place the pan on the refrigerator 2 at least two hours.
  • Peel the candy off the aluminum foil and break it apart with your hands to serve.
  • Hack:  Switch this up by using different crackers, such as butter-flavored or graham crackers.  
  • Hack: Use your favorite chocolate (milk, dark or white) in place of the semi-sweet chips.  You can also leave the chocolate off entirely if you prefer.
  • Hack:  Add some fancy pizazz by sprinkling chopped nuts, crushed hard candy or sprinkles over the top of the melted chocolate.  Gently press them into the chocolate before refrigerating.
  • Hack:  Store leftovers in the refrigerator for up to a week or freeze them for up to 3 months.
Keyword candy, childrens recipes, chocolate chips, cooking video, crack, crunchy, homemade, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, saltine crackers, sweets

Did you know?  Chocolate was originally served as a warm (and bitter) drink!  Check out some more fun facts about chocolate here!

These classic no-bake cookies are another fast and easy snack that the
the kids will enjoy making!

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Easy Homemade English Muffins

Sure, you can pick up a package at the store but these easy homemade English muffins are super fresh and tasty with some jam or chutney!

Easy Homemade English Muffins

Easy Homemade English Muffins

Print Recipe Pin Recipe
Course Bread
Servings 1 muffin
Calories 179 kcal

Ingredients
  

Starter:

  • ¾ cup water
  • ⅛ tsp yeast
  • ¼ tsp sugar
  • 1½ cup all-purpose flour

English Muffin Dough:

  • ¾ cup milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 tsp yeast
  • 1¾ cups all-purpose four
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 2 tsp baking powder

Instructions
 

Starter:

  • In a small microwave-safe bowl, mix water and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in water mixture and set aside for 7 minutes to proof.  Normally, I would look for a foam to form on the top but in this case, because of the small amount of yeast, the blooming will not be obvious.
  • Mix the flour with the yeast mixture.  Cover and leave it at room temperature for at least 4 hours or up to 16 hours.  It will be fluffy and full of bubbles.

English Muffins:

  • In a small microwave-safe bowl, mix milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the bowl of a stand mixer, place the flour, cornstarch, salt and baking powder.  Add starter and bloomed yeast mixture.  Beat on low speed for 8 minutes.
  • Cover and let rise for 1½ hours.
  • Preheat a skillet to 325℉. Place English muffin rings (I used silicone egg rings) on the skillet and spray lightly with cooking spray.  Pour ¼ cup of batter into each ring and “swish” it around a bit to spread it out.
  • Cook undisturbed for 10-15 minutes until a skin forms on the upper side of the muffin.  Remove the ring, flip the muffins and cook for another 5-7 minutes or until the internal temperature reaches 200℉.
  • Transfer muffins to a rack and allow to cool completely.  For the best flavor, store in a tightly covered container or plastic bag overnight before eating.  
  • Hack:  If you prefer to bake these in the oven, reduce the initial rising time to one hour.  Place rings on a baking sheet and coat lightly with cooking spray.  Pour ¼ cup of batter into each ring, cover and let rise for an additional hour.  Bake in a preheated 350℉ oven for 25 minutes or to an internal temp of 200℉.
  • Hack: If you don’t have rings, you can make these without them.  The edges will not be as well-defined but they will still taste great!
  • Hack:  Store English muffins at room temperature for 1-2 days, in the refrigerator for up to 4 days or in the freezer for up to 8 weeks.
Keyword bread, breakfast, easy, english muffin, fried, homemade, sandwich, simple, skillet, toast, yeast

 

While the origin of the English muffin is uncertain, the name is strictly American.  The British version is known as a “crumpet”.  Check out some more fun facts here!

Suggestion:  Serve these with some old-fashioned apple butter or fig chutney!

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Homemade Easy Dulce de Leche

This easy dulce de leche is a thick, creamy caramel-like spread made from cooked sweetened condensed milk.  Its uses are only limited to your imagination!

Easy Dulce de Leche

Easy Dulce de Leche

Print Recipe Pin Recipe
Course afternoon tea, Condiment, Dessert, Snack
Servings 6
Calories 212 kcal

Ingredients
  

  • 1 can sweetened condensed milk
  • Water to cover

Instructions
 

  • Remove the label from the can of sweetened condensed milk.
  • Place the can on its side in a saucepan and add enough water to cover the can plus 1”.  Cover the pan with a lid and bring the water to a boil.
  • Turn the heat to low.  Simmer can for 3 hours, rolling it around every 30-40 minutes.  Add water, if necessary, to keep the can completely covered.
  • Use tongs to carefully remove the can from the water.  Allow it to completely cool before opening.
  • Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
  • Hack:  Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
  • Hack:  I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
  • Hack:  Don’t have time to watch a pan?  Put the can in a slow cooker and cover it with water plus 1”.  Set it to low for 8 hours.
  • Hack:  Dulce de leche can also be made in the oven.  Simply open and empty the can into a pie pan or similar size pan.  Cover tightly with tin foil.  Place the pie into a larger pan (so that the pie pan sits comfortably).  Fill the larger pan with ¾" of water.  Bake in a 425℉ oven for 60-90 minutes,
Keyword afternoon tea, cake filling, caramel, coffee sweetener, dessert, Dulce de Leche, homemade, snack, spread, sweet, sweetened condensed milk

What’s the difference between caramel, butterscotch and dulce de leche?  Check it out here!

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Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

Print Recipe Pin Recipe
Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • 1¼ cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

For more from Lily and her friends, subscribe to her YouTube Page.  Don’t forget to like your favorite videos!

Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

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Healthy Bruschetta Chicken Pasta

This easy but satisfying bruschetta chicken pasta dish is made with fresh bruschetta and chicken. It’s perfect for a quick and easy weeknight supper for one!!

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

Print Recipe Pin Recipe
Course Main Course
Servings 1 serving
Calories 563 kcal

Ingredients
  

Instructions
 

  • Bring one quart of water to a boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.
  • Heat olive oil in a heavy pan.  While the oil is heating, cut the chicken into 1” cubes and toss with Italian seasoning.  Add chicken to the pan and saute until no pink remains, 6-8 minutes.
  • Add pasta and bruschetta, toss and saute until warmed through.  Remove to a plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.
  • Hack: Store leftovers in teh refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Canned or leftover chicken can be used in this recipe.
  • Hack: Feel free to use your favorite pasta or whatever pasta you have on hand!
Keyword bowtie pasta, bruschetta, chicken, chicken dinner, chicken recipe, chicken with pasta, easy, farfalle, homemade, Italian cuisine, Italian food, meal for one, quick and easy, quick dinner, quick prep

Did you know?  Chicken is a healthy, low-fat protein and one of the best protein choices for the price.  Check out the facts here!

Suggestion:  Pack a nutritional and healthy punch by pairing this dish with some asparagus, onions and tomatoes!

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Quick and Easy Homemade Bruschetta

Although this easy homemade bruschetta is best known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta, over potatoes, with rice or eggs!

Easy Homemade Bruschetta

Easy Homemade Bruschetta

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian
Servings 10 servings
Calories 10 kcal

Ingredients
  

  • 1 pint cherry tomatoes
  • ⅓ cup fresh basil
  • 4 cloves garlic, minced (4 tsp)
  • 1 tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Cut the cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop the basil.
  • Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
  • Serve immediately or refrigerate for up to 3 days.
  • Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Keyword appitizer, bruschetta, buffet, easy, homemade, hors d'oeuvres, Italian cuisine, Italian food, picnic food, vegan, vegetarian

If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em…just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.

For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!

Suggestion: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

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Dry Italian Salad Dressing Mix

This dry Italian salad dressing mix is more economical than buying it ready-made. It comes together quickly with spices you probably already have in your kitchen!!

Dry Italian Salad Dressing Mix

Dry Italian Salad Dressing Mix

Print Recipe Pin Recipe
Course Salad Dressing
Servings 2 tbs prepared
Calories 130 kcal

Ingredients
  

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp sugar
  • 2 tbsp oregano
  • 1 tsp black pepper
  • ¼ tsp thyme
  • 1 tbsp parsley
  • 1 tsp basil
  • ¼ tsp celery salt
  • 2 tbsp salt

Instructions
 

  • Mix together all ingredients and store in a tightly sealed container at room temperature.
  • For the salad dressing: Combine 2 tbsp mix with ¼ apple cider vinegar, ⅔ cup olive oil and 2 tbsp water. Shake or whisk to combine.
  • Hack: Use this dry Italian salad dressing mix as a dry rub for chicken or other meats!
  • Hack: Add this mix to soups or other "one pot" meals!
Keyword condiments, dry, easy, homemade, Italian salad dressing, mix, powder, quick prep, salad dressing, spices

Did you know?  Italian salad was not invented in Italy.  Check out the story here!

Suggestion:  Use this mix to make fresh pasta salad with peas!

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