Spring Pea Linguine with Charred Broccoli and Tomatoes

ELIZABETH SCAFURI

In my early twenties I became very interested in cooking. My Plan B life plan was always to go to Culinary School if my Biology degree didn’t pan out. Neither Plan became part of my life path, but that didn’t stop me from teaching myself how to cook. I watched The Food Network all day, every day, focusing on the foundations and techniques of cooking. I experimented with every herb and spice, read cookbooks front to back, and prepared as many dishes as I could. Over the years I have accumulated quite the library of recipes – which I am excited to share with you! After having my daughter, my husband and I bought a small starter home and my love for interior decorating began. I had so many ideas, but with a small budget and being a Stay-At-Home-Mom I decided to take on every task myself. It was immediately clear that this is what I wanted to do with my life – aside from being a wife an mother. I was able to find simplified methods to create the same looks as the professionals, but at a fraction of the cost! Now in our dream home, I haven’t even scratched the surface of the decor projects I have in mind. As I continue to renovate, design, makeover, cook and create, I will share each process and recipe along the way. I would love for you to be a part of my journey!

Spring Pea Linguine with Charred Broccoli and Tomatoes

1 Comment / Pasta, Plant-Based, Recipes / By ELIZABETH SCAFURI

BY Elizabeth Scafuri PUBLISHED 7/26/2019 This is a perfectly imperfect light pasta dish for any time of year. Don’t let the simple list of ingredients fool you…there is a lot of flavor! If broccoli is not your jam feel free to use a vegetable you do like (however if you’ve never had charred broccoli before …

Spring Pea Linguine with Charred Broccoli and Tomatoes Read More »