Too busy to worry about making dinner? Try these easy recipes from Giada De Laurentiis' new cookbook, "Weeknights with Giada: Quick and Simple recipes to revamp dinner."
Recipe: Wagon wheel pasta with pancetta and peas (on this page) Recipe: Peanut butter cookies with blackberry jam (on this page)Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.
Add the shallots to the pan and cook until soft, about 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer for 2 minutes until tender.
Add the pasta, cooked pancetta, edamame peas, petite peas, parmesan cheese, the remaining 1/4 cupolive oil, the salt, pepper and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
4 to 6 servings
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and all the light brown sugar, scraping down the side of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla, and mix until blended. With the machine running on low speed, gradually add the flour mixture and mix until just incorporated.
Place the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4-cup balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4-teaspoon measure, or the thin end of a wooden spoon, make an indentation in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each depression.
Bake the cookies for 11 to 14 minutes, until the dough has spread and the surface of the cookies is crackled. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes.
Yield 10 (4-inch) cookies
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