Italian Pasta

I feel a bit awkward writing this post since it’s been a good four months since I’ve written anything!  Let’s just say a haitus was necessary.  Between caring for my mom and step-father and writing two genealogy blogs a day, I felt the need to release some of my responsibilities for a bit.  Ritchey has been able to eat as soon as dinner was ready – I haven’t even been photographing my food!  But tonight I felt it was time to return – not an every day post as before – but as an occasional blogger, when there’s something special to share.

Another reason for tonight’s reappearance is a new blog – Food, Flowers, Herbs and Life – The Next Generation!  Yes, my daughter Kate has a new blog.  She has taken up the pen, the skillet and the camera – and brings the world her way of cooking and living life!  We’ve very different in many ways, but deep down we’re very much alike – as it should be!

Tonight’s supper was a throw together twenty minutes before Ritchey got home.  But I’ve come to love those last minute, throw something in the skillet meals!  This was a basic pasta dish, with some good things sauteed in the skillet while the pasta was cooking.  Paired with a great wine, it was all we needed for a great meal!  That’s all you can ask for!

• 1 pound sausage
• 2 handfuls pine nuts
• 1 large red onion, halved and thinly sliced
• 1/2 pound tiny, fresh green beans
• 1/2 pound cherry tomatoes, halved
• 1/8 pound Parmigiano Reggiano, cut into small cubes
• oregano
• 1/2 pound medium pasta shells, cooked according to package directions

In a large skillet brown the sausage, cutting it into small pieces.  Put the water on for the pasta while the sausage is cooking.  When the sausage is starting to brown add the onions and pine nuts.  Add the green beans and cook for about five minutes – or until crisp-tender.  Remove the skillet from the stove.  Add the tomatoes and Parmigiano Reggiano and stir well.  Add cooked pasta.  Sprinkle with oregano.  Enjoy!