I’m all about using up my Thanksgiving leftovers. Usually this means lots of turkey sandwiches with cranberry sauce, or maybe even turkey noodle soup. But this year, I went the sweet route and made these cranberry corn muffins.
These muffins are heaven. I am not exaggerating. They have a little crunch from the cornmeal, they’re sweet and tart with homemade cranberry sauce, and they’re light and pillowy inside. I’ve been eating them for the past three days for breakfast and I’m not sick of them yet.
I used whole milk to make these muffins but feel free to swap in another kind. I’m not sure how a plant-based milk will work, but I bet buttermilk or low-fat would produce just as tender a crumb.
Also, if you don’t have homemade cranberry sauce, I’m sure store-bought or canned will work in a pinch.
You can eat these muffins on their own, or you can split them in half and spread a little butter and jam or extra cranberry sauce on top. They’re especially good with a cup of coffee on the side.
Here’s a song to get you started on your cranberry corn muffin journey.
Cranberry Corn Muffins
1 cup medium grind yellow cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 1 Tbsp baking powder 1/2 teaspoon kosher salt 1 large egg at room temperature 1 cup whole milk 1 stick (1/2 cup) unsalted butter, melted and cooled 1 cup leftover homemade cranberry sauce
Preheat the oven to 400 degrees F and line a 12-cup muffin tin. Set aside.
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. In the bowl of a stand mixer, whisk the egg, milk, and butter until combined. Whisk in the dry ingredients. Remove the bowl from the mixer and use a spatula to fold in the cranberry sauce.
Spoon the batter into the prepared muffin tin. Bake the muffins for about 15 minutes, or until the tops spring back to the touch. Enjoy!
If you’re like me, the last thing you want to do the Monday after Thanksgiving is think about how much you ate Thursday-Sunday. Still, I think many of us reminisce about the delicious pies and meals we ate, if only to get us through the rest of the work week.
Plus, it’s “Pandemic Monday,” as I saw someone say on Instagram. We could use a little Thanksgiving nostalgia. We can concentrate on the quality of our food, not the quantity.
Which brings me to these Thanksgiving pies. I’ve made a pie for Thanksgiving for the past five or six years. It started with me using a frozen crust and making the filling, and not correcting my grandma when she incorrectly assumed I made the crust and complimented it, to actually making everything by hand. There’s no shame in not making your own crust, but I find pie making therapeutic. It’s a struggle at first, but once you get the hang of it, it can be very relaxing, kind of like knitting is for some people.
This year, I decided to make a chocolate bourbon pecan pie (pictured below). I was only going to make this pie because I was cooking for two, and I didn’t think we needed two pies for two people. Then I realized we absolutely needed two pies. I couldn’t skip making pumpkin pie. Even though I prefer chocolate bourbon pecan, pumpkin will always hold a special place in my heart.
Making two pies instead of one is easier in a lot of ways, too. Most crust recipes make two crusts, so you end up with two, anyway. Most ovens also fit two pies and they bake at about the same temp, so you can just pop them in and get both out of the way at once.
If you don’t want to make two pies at once, though, you can always roll out both crusts and freeze one for later. The thought of having spontaneous pie sounds really appealing, especially as we head into the gloomy winter months.
I used Nicole Rucker’s recipe for buttery pie crusts from her cookbook, “Dappled,” but you could use any crust to make these pies. Just make sure you blind bake the one for the pumpkin pie, because that one tends to get soggy if you bake the crust and filling together.
Some tips for pie baking: 1.) About halfway through baking, put a pie of aluminum foil on top of the pie. This will prevent the crust from getting too done. 2.) Use glass pie tins so you can see the bottom as it bakes. Once the bottom is as golden brown as the crust, your pie is probably done, or at least close to being done. 3.) Don’t be scared of a jiggly center of a custard-based pie (like pumpkin). It will eventually firm up as it cools.
If you want step-by-step instructions for these pies, visit my Instagram page and click on my “Baking III” story.
Here’s a song to get you started on your pie journey. Have I mentioned how much I like Kelly Clarkson’s Christmas album?
one pie crust, rolled out, fitted to a pie tin, and chilled in the fridge 450 g butternut squash or pumpkin purée, homemade or canned 3 large eggs 250 g light brown sugar 1 Tbsp cornstarch 1/2 tsp fine sea salt 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp ground cloves 240 ml heavy cream 60 ml whole milk
Whisk the pumpkin, eggs, and brown sugar in a bowl until combined. Add the cornstarch, sea salt, ground spices, and milk, and whisk vigorously until combined.
Par-bake/pre-baked your prepared and chilled pie crust for 10 minutes at 375 degrees F. Make sure to put beans or pie weights on top of parchment paper to weigh down the crust as it bakes.
Once the crust is done baking, fill it 3/4 of the way with the pumpkin filling. Bake the pie for about an hour, checking at 50 minutes and then every 5 minutes after for doneness. You want the middle to be slightly jiggly but almost set. Place foil on top of the crust about halfway through so the crust doesn’t burn.
Allow the pie to cool at room temp for at least 2 hours, and then refrigerate afterward. Enjoy!
Chocolate Bourbon Pecan Pie
one pie crust, rolled out, fitted to a pie tin, and chilled in the fridge 96 g light corn syrup 96 g light brown sugar 2 eggs, room temperature 2 Tbsp butter, melted 1/2 tsp salt 1 Tbsp vanilla extract 1 Tbsp bourbon 320 g chopped pecans (roasted & salted are best) 4 oz bittersweet chocolate, roughly chopped
Preheat the oven to 350 degrees F.
Whisk together the corn syrup, brown sugar, eggs, warm melted butter, salt, vanilla extract, and bourbon in a large bowl. Mix in the chopped pecans and chocolate and stir to combine. Transfer the filling to a prepared pie crust, smooth the top with a spatula, and bake for 50 minutes, placing foil on top about halfway through.
Remove the pie from the oven and let it cool at room temp for at least two hours. Refrigerate any leftovers or if you’re saving the pie for the next day. Enjoy!
I don’t know about you, but I pretty much always have a half-used container of ricotta cheese in my fridge. I’m not sure why…I mean, yeah, I use it in pasta recipes sometimes, but most of the time I find it after a week and it feels like it came out of nowhere.
Yesterday morning, I decided to use some up to make these lemon ricotta poppy seed pancakes. Lemon ricotta and lemon poppy seed are two of my favorite combinations, so I figured, why not combine them in one pancake?
If you’re looking for light, fluffy pancakes, these are them. They’re like little lemon clouds. They’re so fluffy that they almost spring back when you cut into them.
The texture comes from the ricotta, but also the whipped egg whites. I’m a big fan of making pancakes that call for whipped egg whites because they usually have a lighter texture. My absolute favorites are gluten-free ones from the Cannelle Et Vanille cookbook, but these are a close second.
I like to top my pancakes with a healthy pour of maple syrup, but feel free to top yours as you wish. I bet some blueberry syrup or fresh blueberries would also taste good on top.
If you want a step-by-step visual of how to make these pancakes, visit my Instagram and go to my “Breakfast II” story.
Here’s a song to get you started on your lemon ricotta poppy seed pancake journey.
Lemon Ricotta Poppy Seed Pancakes
1/2 cup ricotta cheese 6 Tbsp milk (I used 2%) 2 eggs, separated zest of one lemon 6 Tbsp all-purpose flour 1/4 tsp baking powder scant tablespoon of granulated sugar pinch of salt 1/2 Tbsp poppy seeds unsalted butter for frying
Mix the ricotta cheese, milk, egg yolks, and lemon zest in a large bowl. In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Whisk the dry ingredients into the wet, then whisk in the poppy seeds.
In the bowl of a stand mixer, whisk the egg whites on medium high speed until they form stiff peaks, about two to three minutes. Use a spatula to gently fold the egg whites into the pancake batter.
Heat a large skillet over medium heat and melt a couple tablespoons of butter. Pour about 1/4 cup batter into the skillet to make one pancake, making as many pancakes as can fit comfortably in the skillet. Turn the pancakes once little bubbles appear and pop on the tops, then flip and fry the other side until the pancakes are set and golden brown. Repeat with the rest of the batter.
It’s starting to feel like winter outside, so it’s time to amp up the Vitamin C and A. I’ve actually been feeling healthier this year (aside from seasonal allergies), but it never hurts to boost your reserves ahead of cold weather.
I love this juice because it’s sweet, tart, and spicy at the same time. It makes the most of produce that you probably have lying around in the fridge and haven’t used up yet.
It also makes the most of good-for-you spices like turmeric and cinnamon. A dash of ground cayenne brings it all together.
An ingredient in this juice that may make you say, “huh?” is almond butter. However, don’t despair. The last step of the recipe calls for blending pressed juice with a tablespoon of almond butter, some honey, and the ground spices. The almond butter thickens the juice a bit and adds some depth of flavor. You can’t really taste it, to be honest, but you know it’s there because it gives the juice a smooth, thick texture.
I didn’t expect to love this juice as much as I did, but after I took a sip, I was hooked. I’m going to make it every week now through the winter to boost my vitamins. It’s a great alternative to green juice if you’re sick of that or need a change.
Also, if you’re looking for a juicer, I’d highly recommend Hurom. I got one from them on sale over the summer and I used it almost everyday. It’s great throughout the year, but especially during the spring and summer when a lot of fresh fruit is in season.
Here’s a song to get you started on your carrot grapefruit juice journey.
Over the weekend, I started craving something healthy-ish for breakfast. I usually make a big brunch on Sunday with pancakes, eggs, and bacon, but I was coming off a week of vacation where I basically ate hot dogs and nonstop barbecue, so I wanted something lighter.
Cue: These carrot cake muffins. They’re moist (had to use that word, even though I hate it); full of good stuff like flax seeds, walnuts, shredded apple and carrot; and they have plenty of fall spices like cinnamon and ginger. Also, they have lots of brown sugar and golden raisins, so you still get sweetness even though there’s a healthy dose of savory ingredients.
I was a little worried about how these would taste because of the abundance of healthy ingredients, but I was pleasantly surprised. They had the perfect amount of sweetness and were not too heavy, so I felt like I could have two with a cup of coffee. This morning I had one with a homemade chai latte and it hit the spot.
I’m storing my muffins in an airtight container in the fridge and microwaving them every morning to make them last longer, but feel free to freeze them if you want. Then you can heat the oven to 350 degrees F, pop them in for about 10 minutes, and you’ll have a freshly baked breakfast.
Here’s a song to get you started on your carrot cake muffin journey. I’m *slightly* obsessed with the new Kylie Minogue album, and surprisingly, so is my boyfriend. He knows a good bop when he hears it.
Carrot Cake Breakfast Muffins
200 g carrots, peeled 1 medium apple, peeled 65 g light brown sugar 40 g chopped walnuts 75 g golden raisins 70 g sunflower seeds 40 g whole flaxseeds 2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp fine sea salt 2 tsp baking soda 3 large eggs, at room temp 140 g grapeseed oil (or another neutral oil) 2 tsp pure vanilla paste or extract 253 g sifted whole wheat flour
Preheat the oven to 350 degrees F. Spray and line a 12 muffin tin. Set aside.
Grate the apple and carrots and add them to a large bowl. Toss in the brown sugar. Stir in the walnuts, raisins, sunflower seeds, flaxseeds, ground spices, salt, and baking soda.
In another bowl, whisk together the eggs, oil, and vanilla. Add it to the carrot mixture and mix until it’s combined. Fold in the flour to this mixture until you can’t see the flour anymore.
Use an ice cream scoop or spoon to spoon the batter into the prepared muffin cups. Bake for 22-23 minutes until the tops of the muffins spring back to the touch. Let cool in the pan for a few minutes before removing them to a wire rack to cool the rest of the way. Enjoy!
I love lasagna as much as the next person, but sometimes I get frustrated when it comes apart. I don’t have the patience to let it sit for a while after it comes out of the oven, so I usually have to deal with “deconstructed lasagna,” a.k.a. lasagna that falls apart.
That’s why I love these lasagna roll-ups. They’re fun and easy to make, and they stay in one piece better than towering layers of flat lasagna noodles.
These lasagna roll-ups can be as simple or as complex as you want them to be. You can use jar marinara sauce for the top like I did, or if you want to make your own sauce or use some homemade that you have on hand, you can.
You can also sub in different meat if you want. I really like the prosciutto in this dish, though. My trick for making it seem more meaty is rolling up the thin prosciutto and then chopping it, so it sticks together and becomes more like thick chunks. My boyfriend told me he liked the consistency of it and was surprised by how meaty it was. I rarely cook with meat so I think he appreciates it when I sneak some in.
The roll-ups are delicious on day one but they’re even better on day two, which is a feat for a pasta dish. My boyfriend and I microwaved the leftovers yesterday and they were so good. The flavors really came together and the texture of the lasagna was still on point.
Here’s a song to get you started on your lasagna roll-up journey.
for the béchamel sauce: 2 Tbsp unsalted butter 4 tsp AP flour 1 1/4 cups whole milk 1/4 tsp salt 1/8 tsp freshly ground black pepper pinch ground nutmeg
for the lasagna: 1 15-oz container whole milk ricotta cheese 1 10-oz package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 Tbsp grated Parmesan 3 oz thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 to 2 Tbsp olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella
First, make the béchamel sauce. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and continue to whisk the mixture for a few minutes. Whisk in the milk and increase the heat to medium high. Whisk the sauce for a few more minutes until it starts simmering and has thickened. Whisk in the salt, pepper, and nutmeg. Set the sauce aside.
Grease a 9×13-inch baking pan and set aside. Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl until it’s well blended.
Generously salt a large pot of water and bring to a boil. Add the olive oil and cook the lasagna noodles until they’re tender but still firm to the bite. Drain the noodles.
Spoon the béchamel sauce into the prepared pan and spread it out to coat the bottom. Place the noodles on a work surface and spread about 3 Tbsp of filling on top of each one. Roll up and then place the noodles, seam-side down, in the béchamel sauce. Make sure the noodle roll-ups do not touch. Pour the marinara sauce on top and then sprinkle on the rest of the Parmesan cheese and the mozzarella cheese.
Cover the pan tightly with foil and bake for 20 minutes. Then remove the foil and bake for another 15 minutes. Cool slightly before serving. Enjoy!
This pasta dish came about because I had a bunch of Swiss chard in my garden that I wanted to use up before the weather turned, and because I wanted to make the most of butternut squash I see at the farmers’ market every weekend. Swiss chard and squash are two of my favorite fall ingredients.
They pair well together because even though they’re both earthy, Swiss chard is more like kale and butternut squash is sweet, so they compliment each other well. They also both pair well with cheese, which is another star ingredient in this pasta dish.
You can use any kind of noodle in this dish but I would recommend spaghetti or a more substantial noodle. There’s a lot going on, so you want to have a noodle that will hold up well under cheese and vegetables.
This is the perfect dish to make when you don’t feel like cooking. It takes minimal effort but delivers maximal flavor.
It also spotlights the best ingredients of the season, which don’t stick around for too long (unfortunately).
Here’s a song to get you started on your spaghetti with butternut squash and Swiss chard journey.
Spaghetti with Butternut Squash and Swiss Chard
1 medium butternut squash, peeled and cubed 1 package spaghetti 5 leaves of Swiss chard, thinly sliced 4 cloves minced garlic olive oil juice of one lemon 1/4 cup grated Parmesan pinch of red pepper flakes olive oil, sea salt, pepper, and more Parm for topping
First, roast the butternut squash. Preheat the oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper. Toss the butternut squash with a drizzle of olive oil and some salt, and roast the cubes for about 30 minutes, or until they’re tender and slightly brown. Remove the squash from the oven and set aside to cool.
Boil the spaghetti according to package directions. In the meantime, heat some olive oil in a large lidded skillet on medium heat. Add the Swiss chard and garlic and sauté for a few minutes until the Swiss chard is wilted. Put the lid on and let it sit until your spaghetti is done.
When the spaghetti is done, drain it while reserving a little pasta water for tossing later. Add the spaghetti to the skillet with the pasta water, lemon juice, Parmesan, red pepper flakes, butternut squash, olive oil, salt, and pepper. Toss the ingredients together to combine, then serve. Enjoy!
For the past few months, I’ve started to bake a lot of gluten-free food. I love gluten as much as the next person, maybe even more, but I’ve noticed that when I cut down on wheat, I feel better.
That brings me to these gluten-free pumpkin muffins. They’re one of my favorite muffins I’ve made recently, and that’s saying a lot because I usually bake them every other week.
These muffins incorporate amaranth flour, which is familiar to people with gluten-free diets but probably unfamiliar to the rest of us. I had never heard of it until I read about its nutty flavor and smooth texture, and then I decided to incorporate it into these muffins. It also has lots of health benefits, so I figured it would be a good addition.
These muffins have all the best elements of fall: They’re slightly sweet, earthy, nutty, warming, and most importantly, filling. They’re the perfect thing to make on a chilly Sunday and store for the rest of the week for breakfast. I ate about two a day and I didn’t get tired of them.
I’d recommend sprinkling powdered sugar on top of each one once they’ve cooled, but if you want to cut down on sugar, you can omit that step. Or you can take them in the opposite direction and add icing, which would make them more like cupcakes.
Here’s a song to get you started on your gluten-free pumpkin muffin journey.
Gluten-Free Pumpkin Muffins
2 large eggs 100 g blonde cane sugar 7 Tbsp unsalted butter, melted 3/4 cup pumpkin purée 1/2 cup quinoa flour 1/4 cup amaranth flour 1/4 cup white rice flour pinch of sea salt 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg
Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners.
In the bowl of a stand mixer, beat the eggs with cane sugar on medium until light in color. Reduce the speed and beat in the melted butter and pumpkin purée.
In a large bowl, combine the flours with sea salt, baking powder, baking soda, and spices. Mix the dry ingredients into the bowl of the stand mixer using a spatula.
Divide the batter among the muffin cups and bake for 25 minutes, or until the tops spring back to the touch. Allow the muffins to cool briefly in the pan and then turn them onto a rack to cool all the way. Top with powdered sugar. Enjoy!
Last fall when I visited my friend Lyz out in California, she made nachos for dinner. When I asked her to show me how to do it, she was surprised. “You’ve never made nachos before?” she said. I had not. I grew up eating chips and dip, and I’ve had my fair share of takeout nachos, but I’d never actually eaten them at home.
When I saw how easy it was, I decided to create my own version at home. I use thinly-sliced sweet potatoes instead of tortilla chips, and I get creative with toppings.
I had Jim slice the potatoes for me last night because I still have PTSD from when I cut off part of my thumb on a mandoline. Without going into too much detail or preventing you from making these nachos, four years ago when I was living in DC, I decided to cut a peach with a mandoline to make peach pancakes. Peaches are slippery little suckers, and it got away from me. If it weren’t for my good reflexes, I’d probably be down part of a thumb.
Anyway, now I’m completely healed and you can barely see the scar. But sometimes I still worry about cutting stuff on a mandoline, which is why I’m glad that Jim is here.
Feel free to sub toppings in this recipe. I’d recommend keeping the avocado and black beans because they pair so well with the sweet potato, but you could get creative with vegetables. You could also use a different kind of cheese than Monterey Jack, although I love how that melts down and browns in the oven.
My favorite part of this recipe is it comes together on one pan. Actually, two pans if you want to space out the sweet potatoes so they cook more evenly. I decorated two with toppings last night and told Jim that we should each eat one. We ended up each eating about half and saving the rest for lunch today.
Also, you could easily make this dish vegan. My sister is vegan now so I thought of her after I made it, and recommended that she gives it a try. Just sub the Monterey Jack out for vegan cheese.
Here’s a song to get you started on your loaded sweet potato nachos journey.
Loaded Sweet Potato Nachos
2 large sweet potatoes, peeled and thinly sliced 1 tsp extra virgin olive oil 1 cup shredded Monterey Jack cheese 1 cup cooked black beans 1 bunch of radishes, thinly sliced 1/4 cup salsa 1 avocado, diced 1 jalapeño, thinly sliced 1 lime 1/4 cup Adobo sauce (from canned chipotles in Adobo sauce) salt and black pepper to taste
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Toss the sweet potatoes with olive oil and some salt and pepper in a large bowl. Spread the sweet potatoes on your prepared baking sheets. Bake them for about 15 minutes. Then sprinkle the shredded cheese on top and bake for about 10 more minutes, or until the cheese is golden brown and bubbling and the potatoes are soft and brown around the edges.
In the meantime, prepare your toppings. Toss the sliced radishes in your salsa.
To assemble, take the baking sheets with the sweet potatoes out of the oven and sprinkle with all your toppings. Enjoy!
I’m usually a purist when it comes to pasta. I’ll put veggies in, and sometimes I’ll do a meat sauce, but I hardly ever go the seafood route.
However, pasta is actually the perfect vehicle for any and all seafood. It’s a neutral backdrop so you can play around with toppings. For this spaghetti, I decided to combine crab with tomatoes from the farmers’ market, a bunch of fresh herbs, and frozen peas (that I obviously cooked).
A word about fresh herbs: If you’ve ever read Samin Nosrat‘s “Salt, Fat, Acid, Heat,” or heard her talk about cooking, she always emphasizes the value of fresh herbs. I’d tend to agree. They don’t cost that much, and they add way more flavor than dried herbs. They also take the dish’s sophistication up a notch. I know we’re not all shooting for restaurant quality at home, but if that’s your goal, you might want to invest in some fresh herbs.
This dish comes together quickly even though it sounds fancy, making it the perfect dish to serve for a dinner party, or even just yourself if you want to treat yourself to something delicious.
My two favorite parts of the recipe are cooking the peas and pasta in the same pot (hello, fewer dishes), and letting the roasted tomatoes sit in the oven once they’re done cooking. You might be like, what? Won’t they burn? The simple answer is, no. You roast the tomatoes at 350 degrees F, a relatively low temp, and they will cool along with the oven after you turn it off. Also, it saves counter space and time as you don’t have to remove the pan from the oven in the middle of assembling the rest of the dish.
Here’s a song to get you started on your spaghetti journey. I heard it in my friend Julicia’s Instagram story the other day and now I’m hooked.
Spaghetti with Roasted Tomatoes, Peas, and Crab
for the tomatoes: 2 cups cherry tomatoes 2 garlic cloves, minced 1 tsp sugar 1 tsp chopped marjoram 3 Tbsp olive oil salt and pepper to taste
for the pasta: 1 cup frozen peas 16 oz spaghetti 2 Tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, minced 1/3 cup dry white wine 1 Tbsp chopped marjoram 1 lb cooked crab meat (from one large can) 3/4 cup chicken broth salt and pepper to taste 1/2 cup heavy cream 1 Tbsp chopped Italian parsley, plus more for garnish
First, roast the tomatoes. Preheat the oven to 350 degrees F. Toss the tomatoes in a bowl with garlic, sugar, chopped marjoram, olive oil, salt, and pepper. Spread into a baking dish and roast for about 25 minutes. When they’re done, turn off the oven and leave the tomatoes in there to stay warm.
To make the pasta, bring a large pot of salted water to a boil. Add the peas and cook for a couple minutes. Use a slotted spoon to remove them from the water and place in a small bowl. Cook the spaghetti in the same pot according to package directions. Drain, reserving about 1/2 a cup of pasta water. Return the spaghetti to the pot and toss with a tablespoon of olive oil. Put the lid of the pot halfway on to keep the pasta warm.
Heat another tablespoon of oil in a large sauté pan over medium heat. Add the onion and garlic and cook for a few minutes without browning them, stirring occasionally. Add the white wine and bring the mixture to a simmer. Increase the heat slightly and let the wine reduce for a couple minutes. Add the marjoram, crab, and chicken broth, season with salt and pepper, and let the mixture simmer uncovered for 5 minutes. Add the heavy cream and reserved peas and simmer for a few more minutes. Stir in the parsley, then add in the spaghetti and toss to coat the noodles in toss. Add the roasted tomatoes and toss the whole mixture together. Serve with more parsley. Enjoy!