The eighth stop of our cross country road trip was Moab, UT and was also the last two national parks of Utah’s ‘Mighty 5’ that we visited. If you missed my last newsletter of our stay in Capitol Reef, you can find all my previous newsletters with all the stops on our trip here!

The YouTube video showing everything we did in Moab including all the homemade pasta I made & cooked up is also live if you want to watch it HERE!

This was our first time visiting Canyonlands - we spent the whole day in the park and didn’t even cover a quarter of it. It’s definitely somewhere that we’ll want to visit again and plan for a few days so that we can explore more of the park. Canyonlands is over 300K acres - it is enormous!

We visited Island in the Sky, just one of the district of Canyonlands. Island in the Sky is the easiest to get to so we decided to stay in this area since it alone is 49K acres! We stopped at a ton of the overlooks, including Candlestick Overlook which is where I made homemade pasta and where we ended the day, watching sunset with a glass of wine and cheese.

Before we stopped for pasta making, we did a mid-day hike, called the Upheaval Dome Trail, which was awesome, and a super steep hike up to ancient ruins that also overlooked a lot of the park. Since we had Moose in the car, and it was a warmer day, we stuck to a short hike, under a mile, with a nice elevation gain so it was still a good workout!

We stayed at the Sun Outdoors in Downtown Moab, just outside Arches & Canyonlands National Parks. The campground was super convenient and allowed us to walk into town whenever we wanted, and was just a short drive to both parks.

You’re not allowed to have campfires when you’re in the RV spots which initially was a bummer, but then we found the communal campfire ring down the hill right next to this awesome creek that flowed alongside the RV park. So one of the mornings, we made a fire and enjoyed our coffee down there with Moose who got to run around since there was literally no one down there!

We walked into town to explore the shops and got one of my favorite meals on the trip - at Trailhead Public House Moab. We split the Cheeseburger and the Fish & Chips, and OMG it was incredible. I love me a homemade sauce - and this place had homemade tartar sauce, homemade burger sauce, homemade ranch and the coleslaw also was house made and soo good.

I would 100% recommend if you’re in the area. We also finished the meal with a Churro sundae because Churros are Hunter’s favorite, so we had to.

The last day of our stay in Moab, we visited Arches National Park. We visited Arches back in 2022 but didn’t explore as much of the park as we did this time! We lucked out with a beautiful, cool day and were able to go on a long hike since we knew Moose would be fine in the RV - another perk of the RV, it stays super cool inside.

We did two hikes while in Arches. First, we hiked the Devils Garden Trail which is a 7.9 mile loop, with a ton of arches to see - 9 total I believe - and it includes the epic Landscape Arch which is below!

Another one of my faves on this hike was the Partition Arch - which is a double arch, with an incredible view of the park through it!

If you want to see more of the hikes we went on, you can watch them via my Moab YouTube video!

The second trail we hiked at Arches was one you just have to do if you visit the park - the iconic Delicate Arch. It’s a 3.2 mile moderate hike to the most incredible naturally formed arch. It’s HUGE in person, if see the little people taking photos behind us in the photo below!

After our hikes, we stopped at another iconic spot in Arches, Balanced Rock, which if you haven’t seen it, here’s a photo below - it was an awesome backdrop for my orecchiette!

Now for the food that I made in Moab…

For my Canyonlands pasta, I made a delicious pasta salad with sun dried tomatoes, corn, crispy prosciutto, fresh parsley, feta and a balsamic vinaigrette. I made this pasta salad last year for the fourth of July and it was a hit - I still need to add it to my website, but it’s an easy one to just eye the ingredients, which is what I do every time!

For my Arches pasta, I made creamy orecchiette with ham & peas - it was incredible after a long day of hiking!

Here’s the recipe, you can watch the video on my youtube, it starts at 18:28.

Ham & Pea Cream Sauce:

1 stick butter

1 cup heavy cream

1/2 cup parm

1/2 cup pecorino

Sliced/Cubed ham

1 cup frozen or fresh peas

We had such a great stay in Moab, and so glad we got to explore Canyonlands this trip since we didn’t even know it was there the last time we visited!

As a reminder - you can watch the full video of our stay on my YouTube, here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated when you do - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

Hope you all have a great rest of the month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

Capitol Reef: The seventh stop of our cross country road trip & third on our list of the “Big 5” National Parks in Southern Utah. If you missed my last newsletter of our stay in Bryce Canyon, you can find all my previous newsletters here!

The YouTube video showing everything we did in Capitol Reef including all the food I cooked up is also live if you want to watch it HERE!

This was our first time visiting Capitol Reef and we couldn’t believe how huge the park was, and how underrated it is. It also felt so long driving from one end to the other, which makes sense since its over 200,000 acres!

Capitol Reef is the 2nd largest of the Big 5 National Parks, right under Canyonlands, which is actually the next stop - so stay tuned since it was pretty epic.

We stayed at the Capitol Reef RV Resort & Glamping, which is a semi-new family owned RV park, so they’re still adding upgrades to the resort.

It was an awesome spot, with lots of open space, and included a mix of RV sites and mini cabins aka the “glamping”, which had incredible views of Capitol Reef.

Also, they have a whole fridge/freezer with meat from the local farms, which we thought was so awesome and such a good perk!

Capitol Reef also has very little light pollution, so you could see SO many stars!

This was one of our favorite things about the road trip and being out in the middle of nowhere, the stargazing was next level.

The campground was right outside the park, and unlike the last two parks, there is no shuttle service around Capital Reef, so we did have to unhook and drive the RV into the park which isn’t ideal, but was totally worth it!

The day we drove into the park, we had a jam packed day in Capitol Reef which included a hike, pasta making, ancient rock carvings and best of all, fresh pie with homemade ice cream!

Here’s one of the two pies we got - Mixed Berry :) it was incredible, as you can imagine.

The hike we went on was called Hickman Bridge Trail, and was just about 2 miles, so would be the perfect hike for just about anyone, of any age!

Since we drove the RV into the park, we weren’t able to keep the RV hooked up which meant we couldn’t put the AC on for Moose, and therefore had to opt for a shorter hike. Luckily it was in the 60s so it was plenty cool for him and he slept the whole time as he usually does when we’re away from the RV.

The trail was awesome, with lots of naturally formed caves and arches, like this little cave below.

The hike ended at the Hickman Bridge which was a naturally formed bridge made out of rock - if you see in the photo below, it’s in the top right quarter of the photo.

PS you cannot actually walk on the bridge you just look at it from afar - it’s honestly very similar to the arches in Arches National Park, which again was the following stop, right after Canyonlands (both are in Moab so it was the same RV campground, just two different parks!)

After our hike, we headed to get pie and ice cream at Gifford House & Museum which is the cutest little homestead with a store that has lots of jams, pickles, and freshly made baked good!

We didn’t get there until 1pm so we did miss the cinnamon rolls, but they still had a ton of pies, so we got an Apple and Mixed Berry - so good, my fave was the mixed berry.

After pie and ice cream, we headed to see the petroglyphs, or ancient carvings, which are all around the park, but there is a specific area right down the road from the Gifford House that has a lot of them that are easy to spot, with lots of historical facts about them around the area.

Here’s just one section of the Petroglyphs - so so cool!

From there, we drove up the road to find a more secluded spot where I made some fresh cavatelli in front of the beautiful red rocks of Capitol Reef!

Now for the food that I made in Capitol Reef…

If you watch my YouTube video, you’ll see that I made the most delicious breakfast while in Capitol Reef - Banana Bread Waffles.

This recipe was a total shot in the dark, since I had very over ripe bananas, no oven, and a husband that doesn’t like banana bread - cue the little waffle maker that we brought on the trip finally coming in handy.

And as you can probably tell, these waffles came out sooo good and were a huge hit.

You can find the full video and recipe on my Capitol Reef YouTube or on my recipe website, provecho.co/buonapastaclub

For our pasta dinner, I made my Lemon Ricotta sauce, which is one of my favorites to make, since it is SO easy and so good.

It’s so creamy, but doesn’t have cream, just ricotta cheese, parm and pasta water to get that perfectly creamy sauce!

Full recipe is below :)

Ingredients:

1/3 cup butter

3 cloves garlic, minced

1 Zest of lemon (save some for topping)

1/3 cup pasta water, plus more as needed for sauciness

1/4 cup ricotta

1/3 cup parmigiano reggiano

sprinkle of sea salt & pepper

Crushed red pepper, for topping

Instructions:

Melt butter over medium low heat

Add garlic and lemon zest and simmer on low until fragrant or ready to add your pasta water

While your butter mixture is simmering, cook your pasta

Once your pasta water is starchy, whisk into butter mixture a little at a time until thickened

Let simmer on low until pasta is ready to add to your sauce

Add your pasta and let simmer in sauce for 30 seconds to get nice and thick

Remove from heat and add both cheeses followed by a sprinkle of sea salt & pepper to taste

Mix all together until creamy

Top with more parmigiano, crushed red pepper and sea salt flakes!

You can find the full video and recipe on my Capitol Reef YouTube or on my recipe website, provecho.co/buonapastaclub

We had such a great stay at Capitol Reef - it was super unexpected, and we felt like we could have stayed a whole week just to explore more around the park, since it’s so dang big!

As a reminder - you can watch the full video of our stay on my YouTube, here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated when you do - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

Hope you all have a great rest of the month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

The sixth stop of our cross country road trip was the second of the “Big 5” National Parks in Southern Utah. If you missed my last newsletter of our stay in Zion, you can find all my previous ones here!

And find the YouTube video showing everything we did in Bryce and all the food I cooked up here!

Neither Hunter or I had been to Bryce Canyon before, and personally it was one of my favorites! It was unlike anything I’ve ever seen before, and looks like you are on another planet - it is WILD. I especially loved the hike that we went on, Queens Garden, since the views were absolutely incredible!

We stayed at the Ruby’s Inn RV Park & Campground, which is family owned since they opened in 1916. Our favorite part was the store which literally has everything you could need, from groceries to cheesy souvenirs to expensive brands like Pendleton and everything in between!

Ruby’s Inn has a Restaurant and Diner, plus a shuttle that stops at the Inn, Campground, and every viewpoint in Bryce Canyon - this was a huge perk for us since again we only have the RV, so it was much easier having the shuttle to bop around the park whenever we wanted!

Here’s our view from the RV 😍

And here are some photos from around our campsite which was one of the more secluded sites, with lots of trees surrounding the area, it was awesome!

One of our favorite things we did in Bryce Canyon was our hike - we took the Najavo Loop trail down to the Queens Garden trail. It was the coolest hike I’ve ever been on, with so many views of the hoodoos, which are the red rocks that make up Bryce Canyon - they look like red drip castles you make at the beach!

Bryce Canyon also borders the Dixie National Forest so you have all these beautiful trees within the red rocks!

Another thing we loved about Bryce Canyon, especially after visiting Zion, is it was SO quiet. There were barely any people on the shuttle, and on the trails, it was such an enjoyable hike!

We also got a couple snow days which was a complete surprise - two of the mornings we woke up to a winter wonderland! Moose absolutely loved running around and playing in the snow - and I was very happy since it made a great backdrop for my pasta making!

For the breakfast in my video, I made a simple Avocado Toast…

All you need…

Toast (I used english muffins) + Sliced Avocado + Olive Oil + Sea Salt

* This is my absolute favorite breakfast that I eat almost everyday, so simple, so delish, and perfect for on the road.

For dinner to pair with the pasta, I made one of my favorite recipes from my cookbook - my Crispy Prosciutto & Caramelized Onion Pasta! But for this trip I instead used bacon since it felt more like a camping vibe - so so good with the bacon!

Find the full recipe in my cookbook!

We had such a blast in Bryce Canyon, highly recommend visiting, and can’t say anything bad about Ruby’s Inn - we loved every bit of it, from the Buffet Dinner, to the awesome store, to the forest-y campground, and every inch of Ruby’s Inn is a beautiful log cabin!

As a reminder - you can watch the full video of our stay on my YouTube, here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated when you do - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

Hope you all have a great July!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

The fifth stop of our cross country road trip was the first of the “Big 5” or “Mighty 5” National Parks in Southern Utah. We visited all 5 and I made homemade pasta in each one! If you’re not familiar, the other parks in the Big 5 are Bryce Canyon, Capitol Reef, Arches and Canyonlands, and each one was similar but SO different - it was awesome to see each of the parks one after the other to really see the differences 😍

You can watch the full YouTube video of our trip to Zion here!

Zion National Park is the only park of the 5 that we’ve been to before this trip, but this time we stayed at the Zion Canyon Campground just outside the entrance to the park in Springdale, Utah. Springdale is a super cute town, and has changed so much since we visited in 2022, with so many more restaurants and shops!

Here’s some photos of the views from our campsite, first photo is the view in one direction, and the 3rd is the view in the other direction - red rocks everywhere! The middle photo is our campsite setup, right along the river 😍 This was one of our favorite campsites, since we basically sat on the river 90% of the time we were there!

How cute is our campsite, with our string lights, right on the river!?

And this is the view from our spot that we posted up right below our campsite! Also the spot I made fresh cavatelli, can’t get much better than that :)

Another awesome thing about our stay here was that the shuttle stop was right outside of the campground so it was very convenient when we wanted to head into the park, since we only had the RV.

The campground was also right on the Virgin River, a river that runs through the park, and the one that you hike through when hiking The Narrows, which we did on our last trip to Zion - highly recommend this hike, and doing it in the early fall was perfect timing since the water wasn’t too cold!

One of our favorite things we got to do on this trip that we didn’t on our last, was hike Angels Landing, which you need a permit for since it’s super exposed and has a limit to the amount of people that can hike in each timeframe.

The summit of Angels Landing is 5790 ft and to give you an idea of how crazy this hike is, someone fell off while hiking the day after we hiked it, so it’s so so important that you take it seriously and give your full attention, since there are many spots along the hike that have a steep drop off. We rock climb regularly, and even for us it was very sketchy in certain areas that don’t have the chain to hold onto!

But once you reach that summit, the view is incredible, and like nothing I’ve ever seen - It was a check off our bucket list!

We started out the day with an early hike - Angels Landing! We got the early time slot which was a great way to start the day - we got to the shuttle at 7a right when they started running, and it was a short wait until we were headed to The Grotto which is where the hike starts.

You don’t need the permit for the first half of the hike up, so in the beginning we were hiking up with a good amount of people, although we hauled a** immediately after getting off the shuttle, so we could get a good head start since the shuttles were PACKED!

Here’s some photos of our hike… PS I made sure to be in a very safe spot, when taking photos of the hike, since one step in the wrong direction and you could literally fall off the side.

Such an incredible view!

Almost there…

After reaching the summit, enjoying the view, eating our snacks and taking some time to just hang out at the top, we ventured back down, which took about 1/4 of the time it took to go up, so we were back down at the shuttle in no time!

When we got back to the campsite, it was about 11am, and it felt so good to have gotten an awesome hike in before noon! By then we were super hungry, so we plopped down at the river, and I made a quick and easy - yet delicious - lunch for Hunter and I.

This is apparently a Midwestern classic - and I actually did mess it up by toasting the bread - so it would have taken even less time to make! There’s just something about the soft white bread, with the creamy mayo and crispy bacon - this is one of my favorite lunches that Hunter has introduced me to.

All you need…

White bread(don’t toast it like I did!) + Crispy Bacon + Mayo

Guys, I’m serious when I say this sandwich is just so unexpectedly good. I don’t make it often, but I was craving it on the trip, and it’s definitely a perfect camping meal, because we can always find bread, mayo and bacon!

We enjoyed our lunch on the river, and since it was so quiet and most everyone was probably hiking and exploring the park, I decided to make some homemade pasta right there on the river! Homemade gnocchetti pasta, right on the river, with the red rocks in the background - can’t get much better than that.

PS you can find all my in depth pasta tutorials including this one for free on my YouTube channel here!

For dinner to pair with the pasta, I made my classic Rosa sauce, but added pancetta and some creamy ricotta, and it was soo good!

Recipe for my Creamy Rosa Sauce with Pancetta…

4 oz Pancetta (optional)

1/2 Stick Butter

1/2 tsp Garlic Powder

1 TBSP Tomato Paste

1/2 Cup Cream

1/4-1/2 Cup Parmesan

Salt & Pepper to taste

8 oz pasta of choice

Optional: Dollop of creamy ricotta

Directions:

Cook pancetta in a skillet over medium low heat until crispy, and move to a paper towel until ready to add back in

Melt Butter over medium heat

Once Melted add garlic powder and whisk into butter

Add tomato paste & stir until butter & paste are mostly incorporated

Let simmer for 1-2 minutes, tomato will become a deep red

Whisk in cream and simmer for 1-2 minutes until sauce becomes thick

Add parmesan & stir to combine

Add your cooked pasta, crispy pancetta and dollop of ricotta and enjoy!

Here’s the full recipe & video for my classic Rosa Sauce (without the pancetta/ricotta)

Our stay at Zion was amazing, some highlights for us was of course hiking Angels landing, having the river right behind our campsite, exploring the cute town of Springdale, and making homemade pasta on the Virgin River!

One of the only things we didn’t like as much about this campground compared to the ones we stayed at prior to this, was you are super close to your neighbor with no divider. This is definitely more common in the RV campgrounds since they usually have hook ups and therefore closer sites.

Here’s what our campsite looked like - honestly we had one of the best sites, because we chose the sites that are up against the river, so it was at least more private than the others!

Unfortunately, we had a pretty loud group next to our campsite, and the kids from multiple families were running back and forth through our campsite - which is pretty bad camping etiquette, not to mention that it made Moose constantly on alert since he gets excited very easily when a lot of people are around, especially wild & crazy kids!

Luckily we had the river right behind our campsite, so we spent the majority of our time down at the river, which was incredible and definitely made the stay since we were pretty much the only people down there! Also this was a game changer for Moose since he got to run around off leash on the other side of the river, play around in the water, and take many naps while we were there…

I even got editing & work done while relaxing at the river!

Another thing to note is that Zion National Park was probably the busiest parks of our entire cross country road trip. In the last couple years it has gotten very popular and there are just so many people, especially if you’re trying to get on the shuttle and head through the park. Luckily we got the early slot for hiking Angel’s Landing, so we got to the shuttle at 7a and only had to wait about 30 minutes for the shuttle.

When we returned after our hike at 10:30a, the line to get on the shuttle at the entrance of the park was - no joke - at least 3 hours. So if you’re traveling to Zion, I highly recommend getting to the shuttle early! I think it starts at 7a, which is when we got there, and there was already about 50 people in line ahead of us, but the wait wasn’t long at all, in comparison to later in the day.

As a reminder - you can watch the full video of our stay on my YouTube, here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated when you do - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

Hope you all have a great June!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

The fourth stop of our cross country road trip was Lake Powell, Arizona - We stayed at the Wahweap RV & Campground, and had one of the best sites in the campground! Below is the view from our bed in the RV 😍

You can watch the full video of our stay here! This video includes some good bloopers, to switch it up a bit for ya-

This was in between spring break and summer so the campground was pretty quiet, since the campsites are all pretty spacious - which we love - especially since we have a pup who wants to say hi to everyone he sees!

The first day, it was suuuper windy so we bundled up and took Moose for a walk down to the lake - which we had almost completely to ourselves. If you’re familiar with Lake Powell, you may know that this year with the little weather they got this winter, the water level is extremely low, 173 feet below the usual!

We’ve never been to Lake Powell before but it was pretty wild to see such a massive lake so low, you could tell a lot of what we were walking on used to be under water, like the tires in this photo above!

For dinner our first night, I made a Spicy Sausage & Peppers Cous Cous with dollops of creamy ricotta - it was delicious and such an easy dinner especially on the road!

All you need…

Olive Oil + ½ pound spicy Italian sausage + ½ onion, sliced + 1 Red Bell Pepper, Sliced + 2 cloves of garlic, minced + 1 tbsp tomato paste + 14 ounces canned tomato + 1 cup Israeli/Pearl Cous Cous, cooked + 1 tbsp Red pepper flakes, divided + ¼ cup parmigiano reggiano, plus more for topping + dollops of Ricotta

You can find the full recipe and video with step by step instructions on my website, here!

The next morning was already a much nicer day then the first, and we started it off with our usual coffee and a fire. We took Moose for a walk down to the lake so Hunter could do some fishing and I could make some cavatelli lakeside. Moose was over it after about 20 minutes since it got hot real fast, so Moose and I walked back to the RV and I made some lunch - chicken salad for some sandwiches that I brought back down to the lake to enjoy with Hunter.

It was the perfect camping meal since it takes only a few ingredients and is always a hit!

All you need…

4 chicken tenders(about 8 ounces), seasoned with salt and pepper, cooked and shredded- or you can use rotisserie chicken, which I use often!

Mayo - the amount is up to you, I usually add a nice big dollop, to my shredded chicken, mix and then add more if needed

And then mix into your chicken/mayo mixture…

A sprinkle of Salt and a few cracks of Pepper

A pinch of sugar

Chopped walnuts and dried craisins/cherries/etc.

Put all of that on some toast & you’ve got the perfect lunch! I sometimes just scoop the chicken salad with pita chips which is also such a good snack/lunch :)

*This recipe is a remake of a chicken salad from one of my favorite spots in Rhode Island which actually closed, so I recreated it & have been making it this way ever since - kinda like a chicken waldorf salad but dried fruit instead of fresh!

After our lunch, I set up my spot for pasta making and made homemade cavatelli right on the lake!

Such a peaceful place to make pasta, it’s the best making it outdoors. Although at this point, the pasta making started getting a bit tough - actually it started getting rough in Monument Valley since it’s SO dry in the southwest, I had to keep it covered, and work quickly so my dough didn’t dry out from the desert air!

When we got back to the RV, I made a delicious Garlicky Green Onion sauce for our cavatelli - which is right off my website! You can find the recipe here :)

The next night we decided to have a little date night and head to the restaurant at the Lake Powell Resort, which was about a 20 minute walk from our campsite with a beautiful view of the lake the whole walk!

There were two restaurants to choose from - one that was more fancy, called the Rainbow Room and another that was more casual, called the Driftwood Lounge. Since the fancy one required reservations which we did not have, we opted for the casual one - which I will say they shared the same kitchen so I’m pretty sure there wasn’t much difference in what you get…

For dinner, we ended up getting burgers for our entrees which were actually pretty good compared to our appetizer - speaking of, I have to share the Shredded Beef Nachos that we got, which sounded delicious, here’s what the menu said…

Tortilla Chips, Shredded Beef, Cheddar and Jack Cheese, Pickled Jalapeno, Diced Tomato, Green Onions, Salsa, Sour Cream and Guacamole

Sounds great right?! Well…below is the photo of what we got 😭😆

Only missing the green onions, salsa, sour cream and guacamole - also the jalapeños were not pickled, and if you squint really hard you can see that there is in fact beef on there haha - although it was incredibly dry.

It looked like it was made by a 2nd grader, who’s parents weren’t home so they had to make it in the microwave 🤣 I’m just really unsure how this even got outta the kitchen lolol. We we’re so in shock, and was more funny than anything, although after we left we did regret not sending it back or asking for a refund since these nachos were $18!! WTH

So anyway, if you visit Lake Powell Resort, stay away from the nachos.

Overall, our stay at Lake Powell was great- We had such a nice couple days hanging at the campsite and by the lake, and enjoying the view!

Our main regret was not renting a boat to explore more of the lake, which I really would recommend if you visit, if you can afford it. With that said, it was SO expensive to rent a boat, I think the lowest price was like $500-600 for a half day rental of the pontoon or jetski! So that was the main reason we didn’t rent it in advance and then by the time we got there, there were no reservations so we’ll just have to visit again and maybe come back with friends :)

As a reminder - you can watch the full video of our stay on my YouTube, here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated when you do - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

That’s it for now :) Hope you all had a great June!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

The third stop of our cross country road trip was Monument Valley, Utah and we stayed at the Monument Valley KOA, which had the most amazing view of the sandstone spires & mesas right from our campsite.

You can watch the full video of our stay here!

The campground was so quiet with barely anyone around us- It was so nice staying in the off season since it was the perfect weather, without the crowds!

Moose had a blast just laying in the dirt the entire time we were there, his hair went from grey to red reeeeal fast!

The first day, we got there in the late afternoon and just walked around, set up camp and enjoyed the view from our campfire. I also got some laundry done since it was much needed - so nice to have onsite laundry in so many of these RV campgrounds!

The next morning we started it off with coffee and a fire, and then I quickly made some breakfast since that desert sun gets hot fast! Since we had such a great spot with an unobstructed view of Monument Valley and we had a grate on the campfire we thought it would be fun to try making Eggs in Purgatory on the campfire - which was a major success!

It’s such a simple recipe with just a few ingredients that you most likely have - It made the perfect campfire meal!

For four servings…

Olive Oil + 1 Onion, diced + Red Pepper Flakes + 3 Garlic cloves, minced + 4 eggs + 28 oz can Whole Peeled Tomatoes + Salt & Pepper

Find the full step by step recipe on my website

After breakfast we ended up renting a Jeep which was one of the two tour options at the campground (the other was horseback riding). We figured this way we could go explore Monument Valley while also search for an epic spot to make pasta in the wild, which we did!

We drove into Valley of the Gods and found a beautiful backdrop for fettuccine making! It was all going great until we got completely attacked by flies, or no see ums, or something but we ended up with lots of tiny red bumps all over our backs and arms but it was worth it, ha!

When we got back, I made a delicious Pancetta & Peas sauce for our fettuccine - which is right out of my cookbook! You can order your copy here.

The next morning we woke up for sunrise and went to explore around the area - we went to see John Wayne’s Cabin at Gouldings where you can also visit the museum and see all the old Western movies that were shot in Monument Valley which was fun to see!

We went to the Trading post to get some souvenirs and then headed into town for lunch, because we HAD to try the Navajo Tacos which everyone was talking about - which, by the way, 100% lived up to the hype.

We went to Amigo’s, which was the cutest restaurant, I highly recommend if you’re in the area to go to Amigo’s. The Navajo Taco was SO good, and if you don’t know what a Navajo Tacos is, it’s refried beans, beef, lettuce, cheese, tomatoes and sour cream served on the most delicious Fry bread - so so good! Photo below for reference :)

We also got coffee drinks which were incredible and we ordered Pozole and more Fry Bread to-go because someone at the table next to us ordered pozole and we were so jealous so we had to try - and it was one of the best pozole I’ve had!

We had such a great couple days in Monument Valley, and the KOA was such a great spot to stay, highly recommend!

You can watch the full video of our stay in Monument Valley here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing the rest of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

That’s it for now :) Hope you all have a great rest of May!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

The second stop of our cross country road trip was Sedona, Arizona and we stayed at Rancho Sedona RV Park, which we absolutely LOVED!

You can watch the full video of our stay here! PS recipes for the churro pancake cinnamon whipped cream we had for breakfast and caprese panini we had for lunch are in the description of my YouTube video :)

The campground was so clean and quiet, with a river running right behind our site - it’s been one of our favorites now that we’ve been on the road for some time! We brought Moose to the river a ton while we were there, which he loved since he was able to be off leash and explore!

We had a pretty private spot with a fence, and opted for the Adults only section since it can get pretttty loud - we were next to some screaming kids for a few days at our first stop. But honestly the entire campground was super quiet the whole time we were there - I think we got lucky and visited right before Spring Break started!

The first day we just explored the campsite and hung by the river since it was in the high 70s, low 80s while we were there! The campground had a really nice, clean dog park that looks up to the red rocks right behind the campground - can’t beat that! We primarily brought Moose to the river instead for him to run around since it was so close.

The next morning we started it off with a dip in the river, it was coldddd but felt so good! We weren’t allowed to have fires which we were a little bummed about at first but honestly it was so warm while we were there, we really didn’t miss it. I made churro pancakes from a box that I got from the store in San Elijo and made some homemade cinnamon whipped cream as a topping - it was incredible! (find recipe in my YouTube video)

After breakfast we went for a hike to Devil’s Bridge. We hiked the Mescal Trailhead to Devil’s Bridge which I’d highly recommend over the other trail, since it was a more scenic route and had way more shade - and as you can imagine hiking in Arizona mid-day in the summer, it’s HOT! We had such a great hike and because it was the middle of the day (since we’re crazy) there wasn’t many people at Devil’s Bridge which can be super busy if you’re going at prime time in the morning or at sunset. If you go mid-day like we did, bring lots of water and snacks/fruit!

After our hike, I made some homemade pesto for the pesto pasta I made later that week (scroll down for the recipe) and added the extra pesto to our caprese panini for lunch with fresh mozzarella, heirloom tomato, proscuitto and a drizzle of olive oil and balsamic - it was SO delish!

After our late lunch, we brought Moose back down to the river before we headed into town to explore Sedona, walk around and got a bite to eat at The Vault - highly recommend, everything we ate was incredible!

We ordered the trashcan nachos, the buckaroo bites, and the smashburger - seriously so so good!

The next day we hung around, got some work done, visited the river and then later that day we took the shuttle to one of the trailheads above the campground and I made fresh pappardelle under the red rocks! You can watch the full video here :)

We shuttled home and I cooked up the fresh pappardelle and added the homemade pesto I made the day before for a super quick and easy dinner! Besides being absolutely delicious, pesto is the best since it’s so versatile and can be added to so many dishes and comes together in no time!

We had such a great couple days in Sedona, and we will definitely be back!

You can watch the full video of our stay in Sedona here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing more of our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Here’s the recipe to my homemade pesto…

Homemade Pesto Pasta

2 servings - makes extra pesto

Ingredients:

2 - 3 cloves Garlic, roughly chopped

1/3 cup Walnuts or Pine Nuts

2 cups Basil, Gently Packed

1/2 tsp Salt

1/4 tsp Pepper

1/2 cup(or more) Olive Oil

1/2 cup Parm

8 oz pasta of choice

Directions:

Blend nuts & garlic until mixture is fully combined.

Add in basil, salt & pepper and blend.

Add your olive oil into the mouth of the food processor, while it’s running.

Add Parmesan & blend once again until fully incorporated

Add more olive oil depending on texture/consistency preference & Enjoy!

*Full Recipe & video for this + all my recipes can be found on my website, peacelovepasta.com or provecho.co/buonapastaclub (full access to 1000s more)

Here’s a few tips if you’re looking to stay around downtown Sedona…

Rancho Sedona RV Park was amazing. I will say they have a lot of rules but honeslty the grounds were pristine, it was so peaceful and clean and would 100% stay there again since it’s also such a great location, walkable to downtown Sedona or an easy shuttle drive!

On that note - Sedona is not the best for parking, there’s definitely some parking downtown but not a lot for the amount of people visiting. The shuttle is only a couple dollars and they come within about 15 mins! You’ll want to download the shuttle app if you want to shuttle into town, or go to the trailheads which also fills up for parking so shuttling was super easy and highly recommended!

If you’re bringing your pup, there’s a little dog park which was super clean and has an awesome view of the red rocks. And then of course there is the river which was a game changer for Moose since he could explore off leash - there was only a few people the whole time we were there while we were at the river, which was awesome!

If you’re staying for more than a few nights and want a little night off from campground cooking there are a ton of really great restaurants super close to the campsite, in downtown Sedona!

We loved The Vault, it had a beautiful view, fantastic food, yummy drinks and great service! Highly recommend :)

Anyway, A+ stay at the second spot, highly recommend!

Just a reminder…

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

That’s it for now :) Hope you all have a great rest of May!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

We are officially on our cross country road trip 🥳 The month before was insanely busy & I didn’t send out my March newsletter, so it’s been a while!

Since we’re on such a long road trip, we had to do some major packing as you can imagine, and have my brother staying at our house so had to get it all ready for him, so the month before our trip was FULL ON.

Watch our very first YouTube video showing the full day of driving up to LA to pick up the RV here!

I’m going to be sharing about each stop on our trip + each YouTube video via my newsletter so be sure to subscribe if you haven’t already.

For the first stop of our cross country road trip, we stayed for a few days at San Elijo Beach Campground in Encinitas, California which is the ideal beach camping spot in San Diego.

Since the RV life was a bit new for us, we figured it would be a good idea to stay close to home the first couple days - and San Elijo happens to be one of our favorite campgrounds so it was a no brainer to make that the first stop on our travels!

Our first day, we got the RV hooked up - which ended up being super easy, just seems intimidating at first but Hunter has been handling it like a pro!

Moose laid in the dirt & sunbathed while I got the inside of the RV looking nice and cozy! Since we’re going to be on the road for almost 3 months, I decided to bring some things from our house that would make the RV feel more like home.

I brought our comforter, our pillows, a hanging macrame that my friend made, and a few pillows from our couch that would make it feel a bit cozier - and it definitely has!

Another thing that I brought that has been SO nice is a big wooden cutting board which I keep on the stove top. Not only is it nice to have a big cutting board but it gives me so much extra counter space & doubles as a drying rack since I just keep a dish towel on it!

Our first day we brought Moose around the campsite to meet some pups and then headed down to the dog friendly beach for sunset!

I was actually under the weather the first couple nights of our trip - stupid sinus infection! - so we got burritos and chicken & rice soup (Caldo de Pollo) for dinner from Lourdes, a Mexican restaurant right across from the campground [more recommendations below!]. That soup is incredible- highly recommend if you visit!

The next morning we made coffee and sat by the fire before I made my go-to camping breakfast tacos with homemade chipotle sauce. We headed to the ocean for a beach day and later that afternoon I made homemade pasta on the beach for my pasta in the wild video :) you can watch the full video HERE

After sunset we headed back to the campsite to make a sauce for the fresh beach made cavatelli, my creamy sun dried tomato sauce - a classic! (recipe below)

The next day we had a beach day and later that night our friends met us for pizza across the street at Best Pizza & Brew, as a little farewell before our big trip!

Such a great couple days in San Elijo Campground and the perfect first stop of our road trip :)

I just posted my YouTube video from our stay at San Elijo campground including some delicious meals, fresh pasta and some beach time with Moose!

You can watch the full video of our stay here!

PS it helps significantly if you like and comment on my YouTube videos so just know it is greatly appreciated - Also don’t forget to subscribe to my channel so you don’t miss future vids!

Looking forward to sharing our travels with you all!!

And if you want to book your own RV trip, here are my links!

RENT AN ROAD BEAR RV: https://shorturl.at/YNDYU
RENT AN EL MONTE RV: https://shorturl.at/cZVZl

Here’s the recipe to my sun dried tomato sauce…

Creamy Sun Dried Tomato Pasta

2 servings

Ingredients:

1/2 Stick Butter

Smashed Garlic

1/2 cup Sun Dried Tomatoes

3 TBSP Sun Dried Tomato Oil(from jar)

1 cup Cream

1 cup Spinach (or basil)

1/2 cup Parm

8 oz pasta of choice

Directions:

Add Butter to pan over medium heat

Add smashed garlic & let simmer in butter until soft and fragrant

Mix in Sun dried tomatoes & oil & stir to fully combine

Stir in cream & let simmer until thickened, 2-3 minutes

Remove garlic & stir in spinach (or basil)

Add pasta or choice & mix into sauce

Add cheese & simmer for 1-2 minutes until thick and creamy

Salt & Pepper to taste

*Full Recipe & video for this + all my recipes can be found on my website, peacelovepasta.com or provecho.co/buonapastaclub (full access to 1000s more)

Here’s a few tips if you’re looking to stay at San Elijo Beach Campground…

The booking window is a rolling 6 months - so highly recommend booking your stay 6 months out if you can! This also gives you a chance to book a premium site which is soo worth it! Premium sites site are beach front so you have a full view of the ocean!

On that note - whether you’re staying in premium or a regular campsite, you’re still just a few steps to the beach! There are stairs that go right down to the beach so you can have plenty of beach days while you’re camping at San Elijo.

And if you’re bringing your pup, there’s also a dog friendly beach just a few lifeguard stands down from the campground. You’ll still need to keep them on leash but it’s such a nice big beach so they’ll have plenty of space to run around!

If you’re staying for more than a few nights and want a little night off from campfire cooking there are a ton of really great restaurants right across the way in Cardiff!

Here are a few of my favorites:

Best Pizza & Brew- the name says it all

Lourdes - get the chicken tortilla soup

Waverly - fancier (but still beachy) restaurant

Fish 101 - great seafood spot

VG Donuts - this is a classic donut spot

Bump Coffee - if you like good coffee

And if you’re looking to just get a drink…

The Shanty - great dive bar in Cardiff

If you need to get groceries while you’re staying in San Elijo, the Seaside Market is stocked with all the best groceries and prepared food. A bit on the pricey side but you’re also going to only get good quality food at Seaside Market. If you’re looking for some meat to grill, the Cardiff Crack is a must!

If you’re going to have a car with you to venture out of the campground, Encinitas is just a few minutes north of Cardiff and is the cutest beach town - super clean with that Southern California beach town vibe. There’s lots of cute shops, coffee spots and restaurants.

Encinitas also has the Self Realization Fellowship Garden which is such a beautiful and peaceful area to walk around that’s right on the ocean!

Anyway, A+ stay at the first spot, highly recommend!

Just a reminder, you can watch the full video of our stay at San Elijo here!

You can find all my full recipes here

You can find my cookbook here

And all my other links including favorite tools and ingredients here

You can shop my merch HERE

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel!

It really helps me when you subscribe, and even more when you like or comment on my videos!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

That’s it for now :) Hope you all have a great rest of your month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

It’s been a while :) I took a little time off from social media, work stuff, etc since I was just nonstop for so long and very much exhausted from everything with the cookbook, the holidays - all of it! And then that felt so good it was pretty hard to get back into the swing of things, but we’re back!

PS If you missed last month’s newsletter you can find it HERE

Let’s start with the FREE RECIPE…

Since The Super Bowl is this weekend I wanted to share this super delicious Italian Chili that I created recently!

I’ve been making a ton of chili since it’s been - chilly - and I had the brilliant idea to make an Italian version with pancetta, spicy Italian sausage and Calabrian chili and holy COW it came out absolutely delicious! I even added a dollop of ricotta, fresh basil, crispy pancetta and focaccia and it just blew us away, so I wanted to share!

Italian Chili with Crispy Pancetta & Spicy Sausage

8-10 servings

Ingredients:

2 oz Pancetta

1 small onion, diced

Olive oil

2 cloves garlic, minced

½ red bell pepper, diced

2 tsp calabrian chili, divided

1 lb ground beef

½ lb spicy(or sweet) Italian pork

1 tsp dried oregano

28 oz can chopped tomatoes in puree (or crushed tomatoes)

1 cup bone broth

15 oz can cannellini beans

1 tbsp tomato paste

3 tbsp Fresh basil, chopped

3 tbsp fresh parsley, chopped

Dash of paprika

Dash of chili powder

Salt & Pepper to taste

Instructions:

Cook pancetta over medium heat until nice and crispy, about 3-5 or more minutes depending on the thickness. Set aside on a paper towel to crisp up.

Add onion to your pan along with a drizzle of olive oil and let simmer until translucent, about 3 minutes.

Mix in garlic and let simmer together for a minute before adding the red bell pepper.

Let simmer for another couple minutes until softened before mixing in your Calabrian chili.

After a minute, move everything to the outer edges of your pan and add the beef and sausage to let brown..

After about 3-4 minutes, you can mix all together with the onions, garlic and peppers.

Sprinkle with oregano and simmer for another 3 minutes before adding your tomatoes, followed by your bone broth, beans and tomato paste.

*If you watch the video below, you’ll see that I used frozen homemade bone broth(you can find the recipe at provecho.co/buonapastaclub), so I had to melt them first - if you use liquid broth or you melt it separately, you can add all the ingredients above (tomatoes, bone broth, beans, tomato paste) together!

Let simmer together for a minute before mixing in your fresh herbs, paprika and chili powder. *I also added a little more calabrian chili at this point since I wanted it to be a bit more spicy - so add more at your own discretion!

Simmer for at least 45 mins, ideally 2 hours for ultimate flavor!

Season with Salt and Pepper to taste & enjoy!

Serve with dollop of ricotta, crispy pancetta, fresh basil and focaccia.

Watch the full video HERE.

For this chili, I used Pepper May Farms ground beef and spicy italian sausage! If you are interested in one of their meat subscriptions, you can get 15% off your first new box subscription (10 lbs or more) with code BUONAPASTA15! They offer grass-fed, grain-finished beef and pork raised with sustainable practices, so you know you are getting the good stuff!

If you want TONS more easy recipes (and more Game Day Recipes)…

You can get all my recipes plus thousands more from some of the best chefs and foodies when you subscribe to provecho.co/buonapastaclub! You can find my ‘Game Day Recipes’ right on my page under the categories.

When you subscribe, you’re not only supporting me but 100+ (and growing) creators who put out some of the most incredible recipes for you to enjoy! It includes meal prep, tutorials, recipes, and so much more - it’s well worth it!

You can even download Provecho straight to your phone in the APP store!!

If you want a ton of FREE pasta making tutorials…

You can find all my in-depth tutorials on my YouTube Channel! I’ve been working hard to get these live for you and have more posting each week :)

It really helps me when you subscribe, and even more when you like or comment on my videos, especially the long ones!

Here’s the LINK to subscribe to my YouTube & find all my tutorials!

**I have a reeeeally fun series coming to my channel soon!

Also, in case you missed it…

I was on NBC California Live making some pasta and talking about my cookbook! It was pretty surreal being on live TV, and literally went by in the blink of an eye - IYKYK - live TV is no joke!

Here’s some pics- I’ll share the full episode to my social media when it gets posted to their site!

I also have some NEW MERCH…

Nothing crazy, just some things I’ve been wanting to do for a while, including cropped sweatshirts & hats - plus I have a new cropped tee vendor and can now make it a little more affordable, since dang were those expensive!

You can shop my merch HERE

Here are the hats, that I just LOVE - they came out so good! They are corduroy but a super thin corduroy so they are great all year long :)

*PS if you ever have a special request for merch, maybe you like one of the designs but it’s not on the product you want, or you have a fun idea, I am always down to make some adjustments and add new items to the line! I actually did this with the ‘Justice For Pasta’ merch since someone wanted it on a tee!

That’s it for now :) Hope you all have a great month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

*The links below include either my own Etsy products or Affiliate links, so when you purchase from these links, you help support me! PS you do not pay any more, it’s just that I get a cut if it :) And I so appreciate it!!

First things first, if you’re looking for the perfect holiday gift…

You can find the link to snag my Buona Pasta Cookbook HERE

And now for my gift guides which all include my book he he…

1. Buona Pasta Cookbook

2. Nood Tee

3. Pasta Stickers

4. Dough Scraper

5. Pasta Tee

6. Man I Love Fettuccine Tee

7. Gnocchi Board

8. Ravioli Spoon Rest

9. Pasta Tote Bag

10. Dual Ravioli Cutter

1. Buona Pasta Cookbook

2. Pasta Boards

3. Antipasta Pasta Club Tote

4. Tomato Sweatshirt

5. Trofie Wife Sweatshirt

6. Fun Cooking Tools

7. Tomato Stickers

8. Pasta Tee

9. Pasta Machines

10. Tomato Tote

1. Buona Pasta Cookbook

2. Pasta Boards

3. Dough Scraper

4. Ravioli Wheel

5. Cavatelli Maker

6. Fun Cooking Tools

7. Dual Pasta Cutter

8. Pasta Strainer

9. Manual Pasta Machines

10. Slotten Spoon

1. Buona Pasta Cookbook

2. Gnocchi Board

3. Pasta Extruder

4. PastaLinda Machine

5. Drying Rack

6. Pasta Stamp

7. Pasta Attachments

8. Stand Mixer

9. High End Pasta Crank

10. Multi Wheel Cutter

1. Buona Pasta Cookbook

2. Nood Tee

3. Strega Nona Tote

4. Tomato Stickers

5. Justice For Pasta Tee

6. Funky Pasta Tools

7. Madone Tote

8. Man I Love Fettuccine Tee

And if you liked any of the tees, sweatshirts, totes & stickers above, you can find all my pasta merch with more styles and designs on my Etsy HERE!!

And for more pasta tools & items, you can find all my pasta essentials HERE

Another great gift idea…that you can literally get in minutes, is a subscription to my website with thousands of incredible recipes, tutorials and meal prep from 80+ chefs & food creators!

PS When you subscribe, you’re not only supporting me but 80+ (and growing) creators who put out some of the most incredible recipes for you to enjoy! It includes meal prep, tutorials, recipes, and so much more - it’s well worth it!

Subscribe to the all access Provecho website here: provecho.co/buonapastaclub!

PS you can now officially download Provecho straight to your phone in the APP store!!

Happy Holidays!! Here’s Moose from last year :)

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

If you missed last month’s newsletter you can find it HERE

What a month!

Between the cookbook release, book signings, my parents being in town, the holiday week, and bopping around San Diego & LA to get my book in some cute local shops - I am EXHAUSTED!

But all good stuff!

PS If you’re in San Diego, I have another book signing, pasta making event at Pigment in Liberty Station next Sunday December 14th from 2p-5p! Would love to see you there - also I’ve got fun pasta freebies to give away you won’t wanna miss :)

Speaking of… I have an exciting GIVEAWAY…

To celebrate my cookbook release I’m stocking one lucky pasta lover with all the pasta goodies with a special giveaway collab with one of my favorite brands, Delicacies Jewelry!

So if you have a special someone who loves pasta, or if that someone is you, we’re giving away a Delicacies Pasta Obsessed Necklace & Earring Set (below) along with a signed Buona Pasta cookbook, a gnocchi board, pasta socks, stickers & more!

Details for the giveaway & how to enter can be found HERE!

If you’re looking for the perfect holiday gift…

You can find the link to snag my Buona Pasta Cookbook HERE

And to pair with my book, you can find all my favorite pasta essentials HERE

or

SHOP My Pasta for Beginners Gift Guide here!

SHOP My Pasta Lover Gift Guide here!

And don’t forget…

You can shop my merch HERE - ps there’s some new stuff in there!!

For this month’s FREE RECIPE…

Since today is National Comfort Food Day, I wanted to share one of my favorite recipes for the occasion - my Gnocchi alla Sorrentina, the ultimate Comfort Food!

Gnocchi alla Sorrentina

4 servings

Gnocchi Ingredients:

2 large potatoes, russet variety, 1 1/2 pounds, pierced with fork

1 1/4 cups all-purpose flour, plus more for kneading

1 egg, large

1 1/2 teaspoon kosher salt, divided

Gnocchi alla Sorrentina Ingredients:

2 tablespoons olive oil

2-3 garlic cloves, crushed

28 oz can Crushed Tomatoes in Puree with Basil & Sea Salt (if you can’t find the sauce with basil included, add the basil in with the garlic) * I used Tuttorosso Tomatoes - so good!

Freshly ground black pepper, a few cracks

Fresh mozzarella cheese, 8 oz ball, shredded

1/4 cup Parmigiano-Reggiano cheese, grated

Basil leaves, for serving

Gnocchi Instructions:

Bake the potatoes at 400°F for 1 hour.

Once cool enough to touch, peel off the skin and pass through a potato ricer.

Add riced potatoes to a flat surface and sprinkle flour over the top. Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.

Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).

Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).

Sauce Instructions:

Preheat oven to 400°F.

Heat olive oil over medium heat in an oven-safe pan (or transfer later to an oven-safe dish). Add garlic(and basil if not included in sauce) and let simmer in the oil until fragrant, 1-2 minutes.

Add Crushed Tomatoes in Puree with Basil & Sea Salt(or add fresh basil with the garlic in previous step) and stir to combine. Let simmer for 10 minutes.

During this time, start boiling water for the gnocchi. Turn off the heat and remove the garlic. Season with salt and fresh ground pepper. Cook the gnocchi in boiling salted water until floating.

Using a slotted spoon, carefully add gnocchi to the sauce.

Add mozzarella shreds and Parmigiano Reggiano and gently mix to combine, distributing mozzarella evenly throughout the dish.

Cover and bake for 20 minutes, until the mozzarella is melted. Top with Parmigiano Reggiano and fresh basil.

Watch the Gnocchi alla Sorrentina video HERE.

If you want tons more easy to make recipes…

You can subscribe to the all access Provecho website and get my recipes plus thousands more from some of the most incredible chefs and foodies when you subscribe to provecho.co/buonapastaclub!

PS you can now officially download Provecho straight to your phone in the APP store!! When you subscribe, you’re not only supporting me but 80+ (and growing) creators who put out some of the most incredible recipes for you to enjoy! It includes meal prep, tutorials, recipes, and so much more - it’s well worth it!

That’s it for now :)

Hope you have a great month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

Thank you SO much to everyone who’s preordered Buona Pasta: Fresh Pasta Made Easy With or Without a Machine!

If you still need to snag your copy, you can find all the links to order HERE. With a pre-holiday release, it makes the perfect gift for any and all foodies in your life, including yourself!

I put my pasta loving heart into this book - A mixture of my family recipes and my own creations, it combines everything I’ve learned growing up in an Italian family, while studying & cooking abroad in Florence, Italy & everything I’ve researched & taught myself these 10 years about pasta making - which is A LOT! I love this book so much, and I know you will too :)

If you ordered my cookbook and want to get yourself some of my favorite tools and ingredients for all that pasta making you’re going to be doing - like a gnocchi board or pasta machine, or some fine semolina or 00 flour - you can shop for all of it HERE on my LTK, or on my Amazon shop HERE :)

Keeping this one short & sweet and hoping everyone has a great November!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

If you missed last month’s newsletter you can find it HERE

Andddddd we’re only FOUR WEEKS out from my cookbook release!! I cannot believe it’s right around the corner- Thank you SO much to everyone who’s preordered Buona Pasta: Fresh Pasta Made Easy With or Without a Machine!

I’ve had a lot of people ask recently whether it’s better to preorder or to grab my book when it’s officially out, and it’s actually a lot better for me when you order it early since that boosts demand and helps it get in more retail doors! And with the holidays coming up, now is the time to grab some copies for your holiday gifts and get your holiday shopping done early :)

Sooo if you can order it before it’s out, it does help, but I would be so grateful for your support whether you bought it before November 4th, or after!

I seriously appreciate the support from every one of you 🫶

You can find all the links to preorder HERE.

This past month was CRAZY…

I had so many trips - starting with a relaxing vacay in Joshua Tree with my husband Hunter & pup Moose, followed by a fun-filled, food-centric trip to Mexico City with my favorite team at Provecho [more info and an exciting update on that below] and immediately followed by a trip to Long Island, New York to celebrate one of my best friends’ weddings!

Stay tuned for lots of fun content from this last month on my socials!

For this month’s FREE RECIPE…

Since it’s officially soup season, I want to share my absolute favorite soup recipe - My Creamy Cappelletti and Sausage Soup made with homemade cappelletti, a filled pasta similar to tortellini, plus sweet Italian Sausage, a creamy tomato broth and fresh basil! This one is always a hit in my house :)

Creamy Cappelletti & Sausage Soup

4 servings

Cappelletti Ingredients:

1 Cup “00” Flour (can also use All Purpose)

2 Large Whole Eggs

1/2 cup Ricotta

1/4 cup Parm

Soup Ingredients:

½ lb Sweet Italian Sausage

½ Onion, diced

2 cloves Garlic, minced

⅓ cup Tomato Paste

¼ cup Flour

32 oz Chicken Broth

½ cup Cream

10 Basil Leaves

Salt & Pepper

8 oz filled pasta (find the Cappelletti recipe/video below)

Directions:

To Make the Cappelletti:

Make egg dough by kneading for 5-7 minutes until smooth and bouncy.

Rest covered for 30 minutes and prepare your filling by mixing both cheeses together.

Once your dough has rested, roll it out into a thin sheet, thin enough to see the woodgrain through it.

Using a cookie cutter or ravioli circle cutter, cut out circles into the pasta sheet

Add dollops of filling into the center of each circle.

Seal cappelletti by shaping into a half moon first and then bringing the corners to meet around the cappelletti.

If making it later, freeze until ready to cook. Cook for 5 minutes and add to your soup or sauce of choice.

To Make the Soup:

Crumble Sausage & cook over medium heat until fully cooked. Remove from the pot.

Cook onion in the same pot used for sausage. Once translucent, add garlic & simmer both until soft & fragrant.

Add tomato paste to onion & garlic. Mix all together

Cook for 1-2 minutes until tomato paste becomes a deep red. Add flour & mix until combined.

Add Chicken Broth and mix into tomato paste.

Add sausage & cream and mix until broth is creamy.

Add cooked cappelletti or filled pasta of choice & basil leaves. Mix together.

Season with salt & pepper & enjoy!

Watch the Creamy Cappelletti and Sausage Soup video HERE.

Watch the Cappelletti Tutorial HERE.

You can access over 100 more of my simple recipes and pasta tutorials all with step by step instructions on the entire process when you subscribe to my website peacelovepasta.com

And if you want more than just my pasta & sauce recipes, you can upgrade to the all access Provecho website and get my recipes plus thousands more from some of the most incredible chefs and foodies when you subscribe to provecho.co/buonapastaclub!

PS my recent Mexico City trip was put together by Provecho to celebrate the launch of the Provecho app, so you can now officially download it straight to your phone in the APP store!! When you subscribe, you’re not only supporting me but 70+ (and growing) creators who put out some of the most incredible recipes for you to enjoy! It includes meal prep, tutorials, recipes, and so much more - it’s well worth it!

My Favorite Tools & Ingredients…

As always, you can shop all my favorite tools & ingredients HERE on my LTK, or on my Amazon shop HERE :)

Hope you have a great month!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

If you missed last month’s newsletter you can find it HERE

We’re officially TWO months out from my cookbook release!! And it’s ON SALE today and tomorrow during Barnes & Noble’s very last Preorder Event of the year - so you’ll get 25% off when you preorder my cookbook! You just have to sign up for their free Rewards program & use code PREORDER25 to get the discount.

Get 25% off my cookbook at B&N HERE!

This is the final home stretch for me to get as many preorders as I possibly can before it lands in the warehouse next month, so get your order in if you haven’t already - especially while it’s on sale! Now is the time to grab some extra copies for those holiday gifts - cough cough - get the shopping done early!

I seriously appreciate the support from every one of you 🫶

You can find all the links to preorder my cookbook HERE.

I’m trying to grow my YouTube…

I’m SO close to getting into the YouTube partner program, which is a HUGE deal and really hard to get since it’s based on views over a 90 day period so if you don’t get it within the timeframe you lose the views!

So if you have a free moment and want to help me out, subscribe to my YouTube and comment + like any and all of my YouTube shorts! Find my YouTube channel HERE

I’ve also got some great in depth, long format pasta making videos on my YouTube if you want some extra help with the basics! I have some really fun ideas coming the back half of the year, so stay tuned & be sure to subscribe!

For this month’s FREE RECIPE…

Since we’re officially into the fall months, I wanted to share my Butternut Squash Mac & Cheese recipe! This was a HUGE hit when I made it for a dinner party with friends, the entire thing was devoured!

8-10 servings

Butternut Squash Puree:

Small Butternut squash, roasted with olive oil, salt & pepper

¼ cup ricotta cheese

¼ cup parmigiano reggiano

Mac & Cheese

½ cup butter

2 shallot, sliced

¼ cup all purpose flour

2 cups milk, heated

1.5 cups of Cheddar & Greyere mix

Salt and Pepper to taste

16-20 ounce cooked pasta - preferably a short pasta shape

Directions:

Cut the Butternut Squash into cubes and roast at 400F for 30-40 minutes or until soft and golden

Remove from oven and blend with ricotta and parm until smooth

Next, start on your roux by melting butter over medium low heat

Add shallot and cook until soft and sweet, about 3 minutes

Add flour into butter and shallot mixture and whisk until fully incorporated and thick

Pour the heated milk into your roux in ½ cup increments, and whisk constantly

Once mixture becomes thick after each addition, pour in another ½ cup of milk until all is added

Continue whisking until it becomes a thick smooth sauce

Add in 1 cup of cheese and mix into the sauce completely. Season with salt to taste.

Mix your cooked pasta into your sauce and top with remaining cheese

Bake at 400F for 20-30 minutes or until melted and golden & Enjoy!

Watch the video HERE.

You can access over 100 more of my simple recipes and pasta tutorials all with step by step instructions on the entire process when you subscribe to peacelovepasta.com…

My Favorite Tools & Ingredients…

As always, you can shop all my favorite tools & ingredients HERE on my LTK, where you can shop directly from my videos! Also, on my LTK, I can tag both exact products as well as similar products, like hand made or vintage items from Etsy, and lower priced items like pasta machines and tools! You can also still shop all my favorite pasta tools & ingredients on my Amazon shop if you like that format better - HERE :)

That’s all for now - Hope everyone has a great September!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

FIND ALL MY MERCH HERE

Love you all!

Have a great Labor Day!!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

So if you’ve been eyeing something on my site, now is your chance to get it before it’s gone!

FIND ALL MY MERCH HERE

Love you all!

Have a great rest of your week :)

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

If you missed last month’s newsletter you can find it HERE

We’re officially THREE months out from my cookbook release!! This is the home stretch and a very important time for me to get as many preorders as I possibly can, so get your order in if you haven’t already! I appreciate the continued support from all of you, it means so much 🫶

You can preorder my pasta for beginners cookbook, Buona Pasta: Fresh Pasta Made Easy With or Without a Machine HERE.

I went live on Instagram last night to celebrate 3 months until the big day! If you missed it, I’m going to be going live on my YouTube Channel this Thursday, August 7th at 6pm PST to make gnocchetti sardi which includes semolina flour & water in case you want to watch along and join in on the fun!

Anddd if you can’t make it this time, I’ll be going live again starting at the 2 month mark, September 4th and continuing to go live through September & October until the launch, so there will be more chances to join via Instagram & YouTube!

Speaking of YouTube…

My current priority (besides my cookbook) is growing my YouTube! I’ve got some great in depth pasta making videos, plus some great quick pasta tutorials in the form of YouTube shorts, which sometimes get lost on my Instagram! You can find them in the Playlists section of my channel.

Find my YouTube channel HERE. I have some really fun ideas coming soon, so stay tuned & be sure to subscribe!

For this month’s FREE RECIPE…

My TOMATO PIE recipe!!

If you’ve never had tomato pie, you are in for a treat! It’s super popular on the east coast, this one is specific to Philadelphia, but I know there are also similar dishes in the New England area. The first time my husband visited my hometown, we got Tomato Pie, and it was love at first bite - he talks about it all. the. time.

For the Tomato Pie Crust:

1 1/4 cup warm water

1 tablespoon granulated sugar

1 Packet of 7 grams active dry yeast

3 cups all purpose flour

1 1/2 teaspoons kosher salt

3 tablespoons olive oil

For the Tomato Pie Sauce:

3 tablespoons olive oil

3 garlic cloves, crushed

1 (28 ounce) can Peeled Plum Tomatoes in Puree

(I used a version of tomatoes with basil already in it, so if you can't find it, add fresh basil before this step to simmer with the garlic)

1/2 teaspoon dried oregano

1 teaspoon granulated sugar

Kosher salt, to taste

Freshly ground black pepper, to taste

Grated parmigiano reggiano, for serving

To make the crust
In a small bowl, combine 1/4 cup warm water with the sugar and the packet of active dry yeast. Let it sit for 5 minutes until the yeast is activated.

In a larger bowl, mix together the flour and salt. Create a well in the center for the yeast mixture.

Once the yeast is activated, pour it along with the remaining 1 cup of water into the well in the flour mixture. Mix until the dough becomes flaky and all the moisture is incorporated into the flour.

Transfer the dough to a flat surface and knead for 10 minutes until smooth, adding more flour as needed until the dough is no longer sticky.

Place the kneaded dough in a large bowl greased with olive oil. Let it rise for 1-1.5 hours, or until it has doubled in size.

To make the Tomato Sauce
Heat the olive oil in a pot over medium-low heat. Add the crushed garlic and simmer until fragrant and golden, about 3-4 minutes. (Add fresh basil halfway through if you can’t find canned tomatoes with basil included)

Add the Peeled Tomatoes in Puree with Sweet Basil to the pot with olive oil and garlic. Use a potato masher to crush the tomatoes. Add oregano and simmer for 10 minutes.

Turn off the heat. Remove the garlic from the sauce. Add sugar and mix until combined. Puree the sauce until smooth. Season with salt and pepper to taste. Set aside.

To assemble the Tomato Pie

Once the dough has doubled in size, gently punch it down to deflate.

Line a large sheet pan with parchment paper(I used an 18x13). Transfer the dough to the middle of the sheet pan and gently spread it outwards to each corner, creating a rectangle that fills up most of the pan while maintaining a consistent thickness. Use the side of your hand to create a thin crust along the edges of the dough.

Use a fork to pierce the dough all over. Let it rest and rise for 30 minutes.

Preheat the oven to 450°F.

Once the dough has risen on the sheet pan, bake it for 15 minutes.

Carefully remove the sheet pan from the oven and spread the sauce evenly over the top of the crust, leaving the edges bare. Bake for an additional 10 minutes or until the bottom is crispy.

Remove the Tomato Pie from the oven and let it cool for 15-20 minutes. Optionally, transfer it to a cooling rack to crisp up the bottom.

Sprinkle grated parmigiano reggiano on top before serving. Tomato Pie is typically served at room temperature or cold.

Watch the video HERE.

You can access over 100 more of my simple recipes and pasta tutorials all with step by step instructions on the entire process when you subscribe to peacelovepasta.com…

*** And now you can upgrade your subscription to gain access to over 10,000 more recipes from a ton of incredible chefs and food creators - for only a few extra bucks! PS this is super important for me to grow this higher tiered subscription especially this month since we just launched it, so if you’re interested in this I would be SO grateful for your support - it’s month to month so you can cancel anytime! And you can also start with a free trial to join without commitment ***

Get FULL ACCESS HERE

If you missed it, I had a new PASTA MERCH drop in June…you can shop all my pasta merch HERE. Just a heads up, the full range of designs won’t be available for much longer, since we’re going to cut back to top sellers, so if you’ve been eyeing something, be sure to get it sooner than later since it may be going away!

As always, you can shop all my favorite tools & ingredients HERE on my LTK, where you can shop directly from my videos! Also, on my LTK, I can tag both exact products as well as similar products, like hand made or vintage items from Etsy, and lower priced items like pasta machines and tools! You can also still shop all my favorite pasta tools & ingredients on my Amazon shop if you like that format better - HERE :)

That’s all for now - I don’t have any travel this month which I’m very happy about! Gives me time to enjoy San Diego :)

Hope you all have a wonderful August!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

If you haven’t snagged my pasta for beginners cookbook yet or you wanna get a few extra copies to make the perfect holiday gift - now’s your chance!

The Buona Pasta Cookbook comes out November 4th & includes everything you need to know to make fresh pasta at home with whatever tools or machines you have - or don’t have - on hand! It also includes some incredible but easy to make sauces to pair with your homemade pasta 🍝

I promise you’re going to LOVE this cookbook 😍

A few things…
⭐️ you only have from now until Friday 7/11 to get the deal

⭐️ you have to use code PREORDER25

⭐️ you must be a rewards member - which is free to sign up!

⭐️ if you’re a premium member you get an additional 10% off

GET YOUR COPY HERE!

Cheers!

Katie

Just want to first thank everyone for being here & get a little deep since I often struggle with that on here :)

This pasta community means the world to me and you don’t know how much I appreciate each and every one of you. I am so incredibly grateful to be able to do what I love and share it with all of you - I am not kidding when I say nothing makes me happier than to hear the pasta you made last night, or the sauce you cooked up last week! It still feels like a dream and I just wanted to express my gratitude to all of you!

A few things to share with you…

I wanted to share again a little daily ritual that I do with my husband. Everyday at 7pm is Gratitude o’clock in our house (ps it can be whatever time you want!). It’s just a nice way to stop and take a moment for yourself that day, to really stay present. It can be your family, your friends, your pets - maybe something significant that has happened in your life, or that day - whatever you want! Especially with so much chaos in the world, sometimes you just need a reminder of the things you do have that make it all worthwhile.

Anddd I am currently reading a book - that’s right, if you know me you know I hate books LOL! (unless they’re cookbooks) But for real I always struggled with reading growing up - I have more of a math brain, than a reading brain - where I’d count the number of people in front of me in class so I could practice my paragraph, anyone else do this?! Anyway I am reading a book right now that I absolutely love and I’ve never read a book SO fast, so I wanted to share!

It’s called The Let Them Theory by Mel Robbins and it’s all about ways to let go of the minor things that often frustrate us and tend to stick in our head for a little too long and perhaps end up altering our day in a negative way. A good example is when someone cuts you off while you’re driving, instead of getting mad and maybe doing something in retaliation - speeding up and cutting them off, or letting one of your fingers stray from your hand hehe - it reminds you to just take a breath and say, “Let Them”.

It helps you let things go that you really cannot change and don’t actually matter in the whole scheme of things. Because really are you going to let some jerk on the road ruin your day, when that person is probably just having a bad day- or maybe they’re just a jerk. But either way it allows you to remain in control and not give up your power on something that doesn’t really matter, or you cannot change. It also helps with relationships, work dynamics, so many things!

I’ve already used it several times, like when I get a mean comment on my social media which happens a little too often - I just say “let them” and brush it off instead of making me feel bad. There's a lot more to it and a second half that goes along with it, but I don’t want to ruin it for you! I feel like everyone could find this book helpful, I’ve already told so many of my friends and family about it - so I highly suggest looking into it if that sounds like something you’re into!

💛💛💛

Okay now back to business!

We’re officially FOUR months out from my cookbook release!! AH!

You can preorder my cookbook…

Buona Pasta: Fresh Pasta Made Easy With or Without a Machine HERE.

PS - Thank you to everyone who has already preordered my cookbook 🫶🫶🫶I cannot wait for you to see it!

And just in case you were waiting to order, I would SO appreciate anyone who is able to preorder your copy early - I promise you will absolutely LOVE this cookbook! I am trying to hit my preorder goal by NEXT MONTH, which will significantly help my book get into more stores! And did I mention it makes the perfect gift for all your foodie friends & family with a pre-holiday release, so you can get the dreaded holiday shopping over early! [you’re welcome ☺️]

In case you missed my YouTube Channel announcement…

My current priority is posting long format pasta making videos & vlogs to my YouTube! Right now I’ve got some great in depth pasta making videos, if you want a little extra one-on-one help with the basics, as well as some more fun, less serious videos like making pasta blindfolded or making pasta at 30,000 feet! Also if you have some fun ideas or things you want to see, let me know - I’m thinking of doing some pasta tests like whole egg vs egg yolk, deep fried pasta, etc!

Find my YouTube channel HERE. I have some really fun ideas coming the back half of the year, so stay tuned & be sure to subscribe!

For this month’s FREE RECIPE…

Since we’re now full into summer, I figured I’d share one of my favorite recipes, my Peach & Burrata Salad - or should I say my mom’s, shout out to Betsy for this one!

And although this recipe doesn’t include pasta - WHAT - it is still going to blow you away!

The combination of the sweet peaches, fresh and creamy burrata and crunchy pistachios, topped off with tangy balsamic vinegar, oh my gosh - it’s just incredible!! And better yet, it comes together in less than 10 minutes!

Get ready for your friends & fam to be impressed :) Here’s the recipe if you want to make it!

PEACH & BURRATA SALAD

3 peaches sliced in half & then quartered

8 oz burrata, I used two 4 ounce balls

1/4 cup chopped pistachios

Drizzle of extra virgin olive oil

Drizzle of balsamic vinegar(or balsamic vinaigrette)

Sprinkle of sea salt

Add slices of 2 of the peaches to serving bowl or plate

Add burrata on top and in between peaches

Top with the remaining peach slices

Add chopped pistachio, a drizzle of olive oil, balsamic and a sprinkle of sea salt

Watch the full salad making video HERE.

You can access over 100 more of my simple recipes and pasta tutorials all with step by step instructions on the entire process when you subscribe to peacelovepasta.com…

If you missed it, I had a new PASTA MERCH drop last month…you can shop all the new pieces HERE!

As always, you can shop all my favorites HERE on my LTK, where you can shop directly from my videos! Also, on my LTK, I can tag both exact products as well as similar products, like hand made or vintage items from Etsy, and lower priced items like pasta machines and tools! You can also still shop all my favorite pasta tools & ingredients on my Amazon shop if you like that format better - HERE :)

That’s all for now - I’m going away next week for a bachelorette party and then my annual family vacation down the shore :) so stay tuned for some fun stories on my socials!

Hope you all have a wonderful July!

Cheers!

Katie

Peace Love Pasta ✌️❤️🍝

I partnered with Bella Boss of Bee Creates on another fresh merch drop just in time for summer! We’re so excited to share these new designs with you, with some new pieces, based on requests from my Instagram polls last week - thank you everyone who contributed :) PS If we couldn’t meet your request for this drop, it may be set for a later launch so we can ensure quality & print is perfect before adding a new style to the line!

Below is a snap shot of some of our new pieces, but click HERE to see the full line up in addition to all the OGs from the last drop!

I hope you love them as much as we do & can’t wait to see you in some new merch soon! As always, tag me if you rock any of the buona pasta merch so I can share :)

Have an great weekend and enjoy the rest of your June!

Cheers!

Katie