Guest Post: In the Kitchen! Tri-Color Pasta for Baby & Pistachio Crisps for Grown-Ups!

Hey guys! So excited for Sheri from Donuts, Dresses, and Dirt to share some yummy recipes with you today!
Click for the entire series!

Hi friends! My name is Sheri Silver and I write the blog “donuts, dresses and dirt” ( – I write about cooking and baking, gardening and what I call my “favorite finds” – great places to eat, shop and spend time in and around New York. I live in a suburb about 45 minutes north of New York City and when I’m not blogging I run a small landscape design business ( and spend time with my husband and 3 amazing kids – ages 20, 15 and 2.

Tri-color Pasta with Tomatoes, Basil and Mozzarella
This is a great dish for picky eaters – the colorful pasta, mild flavor and easy-to-eat-with-your-fingers 
quality make this a hit with my very picky toddler. It is also easily adapted to suit your family’s tastes. 
Add cut-up boneless chicken breast. Top with a scoop of fresh ricotta cheese. Use heirloom tomatoes 
when in season. Swap out the basil for a different herb or a combination of fresh herbs.

1 pt of cherry tomatoes, halved
¼ c. thinly sliced fresh basil
8 oz. fresh mozzarella, diced
1 lb. of tri-color radiatore pasta*
2 T. olive oil
Salt and pepper

¼ c. toasted pine nuts
Freshly grated parmesan

In a medium bowl combine the tomatoes, basil, mozzarella and olive oil. Season with salt and pepper to 

Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain, 
reserving ½ c. of the cooking water, and return to pot. 
Add tomato mixture to pasta and gently toss to warm through, adding reserved cooking water as 
needed if pasta seems dry. 
Serve immediately, passing pine nuts and grated parmesan if using.

*as my son will reliably eat pasta – and therefore eats it on a way-too-regular basis – I try to get the best 

quality possible. I love Flour City Pasta ( – they use organic flour and 
real herbs and vegetables (also organic) in their flavored blends.

Salty-Sweet Pistachio Crisps
adapted from Martha Stewart Living

1 lb. pizza dough – either store bought or homemade, at room temperature and divided in half
3 T. extra virgin olive oil
3 T. finely chopped pistachios (approx. 1 ½ oz.)
2 T. sugar
1 t. salt

Pre-heat the oven to 450 degrees and place rack in the lower third.
On a lightly floured surface roll and stretch each piece of dough as thinly as possible. Place each half on
a baking sheet lined with parchment paper.

Top both pieces of dough with half of the olive oil, followed by the pistachios, sugar and salt.
Bake for 15 minutes or till browned. Cool and break into pieces.

Wow! Those look fantastic! Thank you for sharing, Sheri! Happy Friday, everyone!


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