Pappardelle Pasta Al Ceci | Poetry for the Stomach

Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.”
Charles Pierre Monselet, French author (1825-1888)

‘Letters to Emily’
coyright 2012 Art of Living,PrimaMedia,Inc/Maria Liberati
It could not be said any better..beautiful yet simple scenery..luscious fresh food..like poetry for the senses..
Pappardelle Al Ceci (Pappardella Pasta with Ceci)

From The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edition
copyright 2012 Art of Living,PrimaMedia,Inc/Maria Liberati
*10 ozs canned or dried and cooked ceci (chick peas)
*1 pound red ripe tomatoes
*3 tblsps extra virgin olive oil
*Optional-1 lb sausage or meatless Harmony Valley sausage
*1 fresh sweet yellow onion chopped
*Pinch Tuscan Picnic Spice blend or salt and pepper to taste
*1 lb egg noodles
Prepare HarmonyValley sausage mix as directed or use fresh sausage then add in chopped fresh onion. Saute in 1 tblsp olive oil for 3 minutes. Remove from heat. Set aside
Place fresh tomatoes in boiling water for 5 seconds, remove and peel. Chop tomatoes into small pieces, eliminating the seeds.

Add tomatoes, Tuscan Picnic spice blend or salt,pepper, chick peas into sausage mixture and cook for 10 minutes over medium heat. Stir frequently.
Boil water in pasta pot and cook pasta as directed on package. When cooked, drain and add pasta into chick pea/Sausage mixture. Place on low heat for one minute while stirring all. Serve with grated parmigiana cheese.
For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at:
*October 7th-Willams- Sonoma-NYC
* Oct 12-14thPhiladelphia Gourmet Food and Wine Show, Oaks Pa, Oaks Convention Center
*Oct0ber 18th- Upper Bucks Chamber of Commerce Foodie Event in Quakertown, Pa