Directions

1. Cook pasta according to package directions in salted boiling water. Drain and return to pot.
2. In a food processor, combine half of the peas, the mint, the garlic, the olive oil and the wasabi. Puree until a chunky pesto forms. Season with salt and pepper to taste and toss with hot pasta. Add remaining peas, feta, red pepper flakes and more salt and pepper if desired.
3. Serve hot or chilled.

Directions

1. Preheat oven to 375 degrees F. Lightly grease 4 4-oz ramekins (or 1 8" pie pan). Set aside
2. Combine crushed Nilla Wafers, flour and butter. Stir until dough forms and is cohesive enough to handle. Wet hands with water and carefully press dough into prepared pan(s) to form a crust. Bake for 10-12 minutes or until lightly browned.
3. In a mixing bowl, whisk together the sweetened-condensed milk, lime juice and egg yolks. Pour into prepared crusts and bake for 12-15 minutes, or until custard sets.
4. Cool completely and then refrigerate until serving.

Makes 1 8" pie or 4 mini pies.

Directions

1. Preheat oven to 375 degrees F. Lightly grease an 8" pie pan with olive oil and set aside.
2. Combine flour, butter and a pinch of salt in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less--just pay attention to the dough). Remove dough from machine, dust ball lightly with flour, place in a bowl and immediately refrigerate for 15 minutes.
3. Combine eggs and half-and-half and beat together. Stir in cheese, sausage, onion, parsley and a pinch each of salt and pepper. Set aside.
4. Remove dough from refrigerator and turn out onto a lightly-floured surface. Use a floured rolling pin to roll the dough into a 10-inch circle.
5. Transfer dough to the greased pie pan (if this is tricky, try rolling the dough onto the pin and then unrolling it over the greased pie pan). Press the dough gently into the pie pan, using your fingers or a fork to make a decorative crust (see here for help with this).
6. Pour the prepared mixture into the prepared pie crust and bake for 35-45 minutes or until crust is golden brown and custard is set and browned in spots.

Directions

1. Whisk half-and-half, sugar, and salt together in a medium saucepan over medium-low heat.
2. Tear basil leaves into small pieces and add, along with the lemon zest, to the hot liquid. Remove from heat, cover and allow to steep for 20 minutes.
3. Strain liquid and return to pot, over medium heat. Add about 1/2 cup hot liquid to eggs and whisk in gently. Slowly add egg mixture to half-and-half mixture in pot. Continue gently whisking liquid for 8-10 minutes, or until a somewhat thick custard forms. Remove from heat and allow to cool slightly. Stir in lemon juice quickly, so as to avoid curdling.
4. Churn in an ice cream maker according to manufacturer's instructions. Freeze until hard enough to scoop.

Makes about 2 1/2 cups ice cream.

Directions

1. Preheat oven to 375 degrees F.
2. Spread chips over an ungreased baking sheet. Scatter beans over the chips. Cover with shredded cheese and bake for 10-12 minutes, or until cheese is melted and bubbly.
3. Top baked nachos with jalapeño, avocado, sour cream or crema, cilantro, onion, and tomato.
4. Serve immediately.