Creamy Pasta with Asparagus & Bacon – Restaurant-Quality Dinner in Minutes

There are a lot of reasons to love this time of the year, one of which, for me anyway, it’s fresh asparagus. One of my favorite ways to enjoy it is with pasta, and I have made it quite of a variety of ways using pasta, and not once if I ever been disappointed. The beauty of it is that it’s fairly quick to put together, and it’s good enough to serve company as well as enjoy on a weeknight. 

 Creamy Pasta with Asparagus & Bacon

4 oz. farfalle pasta

2 T. unsalted butter

1 clove garlic, finely minced

1/3 c. freshly grated Parmesan cheese

1 t. chicken soup base

2/3 c. heavy cream

Salt & freshly ground black pepper, to taste

6 thin Melissa’s asparagus spears, diagonally cut into 2” pieces, blanched

3 strips bacon, cooked and crumbled

2 T. Melissa’s pine nuts, toasted

1 T. chopped parsley

Extra Parmesan cheese, for garnish

 

 Cook the bow tie pasta according to package directions. Drain and set aside.

In a 9” skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant.

Stir in the grated Parmesan and chicken soup base until well blended. Slowly whisk in the heavy cream. Season with salt and freshly ground black pepper to taste.

Add the cooked pasta to the sauce and toss until evenly coated. Gently fold in the blanched asparagus pieces.

 Sprinkle with the crumbled bacon, toasted pine nuts, chopped parsley, and an extra dusting of Parmesan. Serve immediately.

 This dish is a true winner—elegant enough for company but easy enough for a weeknight. The crisp-tender asparagus, smoky bacon, and crunchy pine nuts pair perfectly with the silky garlic-Parmesan cream sauce. Highly recommend making the pasta and blanching the asparagus ahead of time so it comes together in just minutes when you’re ready to eat.

 If you try it, I’d love to hear how it turns out! What’s your favorite way to use fresh asparagus? Drop a comment below.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

 

If you like this recipe, be sure to try Pappardelle with Leeks and Bacon (shown below) as well. It is SO GOOD!

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Applejack-Spiced Date & Walnut Loaf

 

I used to be the ultimate night owl—sleeping until 9 a.m. was easy when I regularly stayed up until 1 or 2 in the morning. These days, though, I’ve fallen in love with earlier rhythms. I’m usually in bed by midnight and up with the sunrise, drawn to that soft morning light and the promise of longer, brighter days.

 The only downside? By 11 a.m., I’m pleasantly peckish. That’s when I’ve embraced what the British charmingly call Elevenses—a light mid-morning snack traditionally paired with tea or coffee and something small and sweet like a biscuit or slice of cake.

 The world has such delightful versions of this ritual. In Flemish, it’s a “tienuurtje” (a little 10 o’clock). In Bolivia, it’s Salteñadas at 11 a.m., featuring a savory-sweet salteña with a soft drink. Swedes elevate it to Fika—a cherished social break with coffee and pastries. How utterly charming is all of this? I’m completely on board.

 And then there’s the wild American chapter: during the early decades of the 19th century, U.S. elevenses reportedly involved a shot of whiskey. Whoa indeed!

 

This Applejack-Spiced Date & Walnut Loaf is an original recipe I created, inspired by a very special bottle of applejack. Last year, as I have mentioned, my son’s house caught fire, and in the chaotic aftermath of emptying his liquor cabinet, he handed over everything he had—no interest in taking any of it back. It’s been both bittersweet and surprisingly fun discovering all the different liqueurs and spirits he had collected over the years. I’m now determined to put every bottle to good use, turning what could have been a sad reminder into something delicious and joyful.

 The applejack brings wonderful warmth and subtle apple depth to this richly spiced loaf, balancing the sweetness of dates and raisins with cozy spices and crunchy walnuts. I love serving it for elevenses (or afternoon tea, or a proper Fika moment), sliced thick and slathered generously with clotted cream. 

Applejack-Spiced Date & Walnut Loaf

1 8-oz. pkg. chopped dates
½ c. dark raisins
½ c. golden raisins
¼ c. unsalted butter
½ c. hot strong coffee
½ c. heated applejack
½ c. packed dark brown sugar
1 large egg
1½ c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. kosher salt
1 t. ground cinnamon
½ t. ground nutmeg
¼ t. ground cloves
Pinch ground allspice
1 c. chopped walnuts

Preheat oven to 350°F. Spray a 9” x 4” loaf pan with Baker’s Joy (or grease and flour); set aside.

Combine the chopped dates, dark raisins, and golden raisins in a large bowl.

Heat the applejack and butter together until the butter melts and the mixture is steaming hot. Pour it over the fruit along with the hot coffee. Stir well and let the mixture cool completely, breaking up any clumps as it softens.

Once cooled, stir in the brown sugar and egg.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.

Stir the dry ingredients into the wet fruit mixture until just combined, then gently fold in the walnuts.

Pour into the prepared pan and bake for 50–60 minutes, checking with a toothpick starting at 50 minutes (it may need a bit longer due to the generous fruit).

After cooling for a short while (still slightly warm), wrap the loaf in wax paper, then aluminum foil, and place it in a ziplock bag. Refrigerate for several hours before slicing. This step helps the flavors meld beautifully and keeps the loaf wonderfully moist.

Slice thickly and enjoy with a cup of tea or coffee—extra delicious when slathered with clotted cream. It’s perfect for elevenses, afternoon tea, or any cozy coffee break moment. One bite and you’ll understand why I’m all in on these global traditions.

 

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Creamy Lemony Tuscan Artichoke Soup for Chilly Spring Days

 

There’s something a little disorienting about going from summer-like April days straight into a chilly May that feels more like early March. After weeks of 90-degree weather, waking up to temperatures in the 40s had me instinctively reaching for a sweater—and, surprisingly, a soup pot.

Now, I’ll happily eat soup any time of year, but this sudden cool snap practically demanded it.  

This Creamy Lemon Tuscan Artichoke Soup came together on one of those brisk evenings when I wanted something comforting but still bright and a little unexpected. It's inspired by a recipe I spotted online, but like most good kitchen stories, it evolved based on what I had on hand — and honestly, that's where the magic happens.

The result? A silky, savory soup with pops of lemony brightness, rich Parmesan depth, and those wonderfully tangy artichokes that give it a distinctly Tuscan feel. Despite its appearance, it’s a rather light soup so it won’t weigh you down if you want to have a cup of it before a meal. This does not mean that it doesn’t hold its own as a main dish because it certainly does. I enjoyed it for dinner with a warm slice of homemade pumpernickel. It’s simple, satisfying, and just unique enough to feel special without being fussy.

Creamy Lemony Tuscan Artichoke Soup

 2 T. extra virgin olive oil

3 stalks celery, diced

1 c. chopped Melissa’s shallots

4 cloves garlic, minced or crushed

Pinch of red pepper flakes

1 14-oz. can artichoke hearts, drained and chopped

½ c. Melissa’s marinated sun-dried tomatoes, sliced

32 oz. chicken broth

1 T. freshly squeezed lemon juice

Salt, to taste

Freshly ground black pepper, to taste

2 handfuls fresh baby spinach

½ c. heavy cream

¾ c. Parmesan cheese

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

 Add the celery, shallots, garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until softened and fragrant.

 Stir in the artichokes, sun-dried tomatoes, chicken stock, and lemon juice. Bring to a gentle simmer and cook for 5 minutes.

Add the spinach and let it wilt into the soup.

Stir in the heavy cream and return to a simmer.

Season with salt and freshly ground black pepper to taste.

Remove from heat and stir in the Parmesan cheese until melted and creamy.

Serve hot, topped with extra Parmesan and a crack of black pepper. 

Notes & Variations

Swap in vegetable broth for an easy vegetarian version.

Add fresh herbs like basil or thyme for an herbal lift.

For a heartier twist, browned Italian sausage makes a fantastic addition.

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Why Cake Picnic Is the Most Joyful Cookbook You'll Read This Year

 

I just finished paging through Cake Picnic by Elisa Sunga, and honestly, I'm kind of obsessed. The photography is absolutely stunning—those San Francisco backdrops make every single cake look like a work of art, colorful, mouthwatering, and perfectly styled. But what really hooked me is the whole concept of a cake picnic: everyone brings a cake to share, slices get passed around, and suddenly baking becomes this joyful, communal thing instead of a solo kitchen project. The first photo of all those cakes gathered together at the original event? Magic! What stays with me most is how this cookbook is really an invitation to connection. The detailed guide to planning your own cake picnic—location ideas, weather tips, setup suggestions—turns something as simple as sharing dessert into a real event worth looking forward to. In a world that can feel busy and disconnected, Cake Picnic reminds us that gathering friends around sweetness doesn't need to be complicated. It's playful, welcoming, and genuinely heartwarming. I can't wait to host my first one—and I'm already plotting which cake to bring. 

The recipes themselves are wonderfully approachable. There are 50 of them, organized into fun themes like harvest cakes, chocolate-only sections, poolside treats, camping vibes, and more. You get everything from sheet cakes and loaves to domes and trifles, with flavors that feel fresh and creative rather than the same old standbys. I love that the instructions read clearly even for someone who's not super confident in the kitchen, and there's a whole helpful front section on pantry staples, favorite tools, basic techniques, decorating tips, and storage advice. Some ingredients might be a little harder to track down depending on where you live, but nothing feels overly fussy or intimidating.

You can get your copy here.

Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

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One-Pot Italian Wedding Soup with Orzo: Cozy, Creamy, and Irresistible

 

Last month I stumbled upon a lonely box of orzo in my pantry and turned it into Lemon Garlic Shrimp Orzo. One bite and I was hooked — so simple, so bright, and truly unbeatable. Now I’m officially on an orzo kick, and I plan to make something new with it every month.

This month’s winner? A cozy, creamy twist on Italian Wedding Soup that comes together in one pot in just 30–40 minutes. I adapted it from a recipe on Allrecipes, and it has quickly become a family favorite. Tender meatballs, perfectly cooked orzo, fresh spinach, and a silky Parmesan-cream broth — it tastes like you spent hours simmering, but it’s weeknight-easy. 

Creamy One-Pot Italian Wedding Soup Pasta 

 1 T. olive oil
1 Melissa’s shallot, finely chopped
2 cloves garlic, minced
1 12-oz. bag frozen cocktail meatballs (or make your own)
3 c. chicken broth
¼ t. Italian seasoning
1/8 t. freshly ground black pepper
1 c. orzo pasta
3 c. fresh baby spinach
¼ c. heavy cream
½ c. grated Parmesan, plus more for serving

 Heat the olive oil in a large pot over medium heat. Add the meatballs and sear for about 3 minutes. Toss in the shallot and sauté until soft and translucent, 3–4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

 Pour in the chicken broth and bring to a simmer. Season with Italian seasoning and black pepper. Add the orzo and cook according to package directions until al dente (7–10 minutes), stirring occasionally. The meatballs will continue heating through as the pasta cooks.

Stir in the spinach until wilted, then lower the heat. Pour in the heavy cream and Parmesan, stirring until the broth turns beautifully creamy and smooth.

Ladle into bowls, grate extra Parmesan on top, and serve immediately. Pure comfort in every spoonful! 

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The Ultimate Chocolate Tres Leches Cake – A Unique Dessert You’ll Make Again and Again

 

As a lifelong lover of classic tres leches cake and deeply chocolatey cake, I couldn’t resist this hybrid when it crossed my path. A chocolate tres leches cake? I’d never tried one, so I baked it immediately (like you do).

The first bite left me… undecided. Into the refrigerator it went, complete with my best Scarlett O’Hara impression: “I’ll think about that tomorrow.”

The next day I cut a slice and nearly dropped the fork. Overnight in the fridge, the cake had transformed—deeper chocolate flavor, impossibly moist texture, every bite silky and rich. By day two I was wrapping slices for my son, who took one bite and declared it “absolutely magnificent.”

This is not just a good cake. It’s a cake that must be made ahead. The milks need time to soak in, the flavors need time to mingle, and the whole thing only gets better. In my experience it stays fresh and fabulous in the refrigerator for up to four days—ideal for parties, potlucks, or quiet weeknight cravings.

Chocolate Tres Leches Cake

For the cake:
2 c. flour
2 c. sugar
1 c. unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
½ t. espresso powder
Pinch of kosher salt
Pinch of cinnamon
3 c. whole milk, divided
½ c. vegetable oil
2 large eggs
2 t. vanilla extract
8 oz. sweetened condensed milk
6 oz. evaporated milk 

For the whipped topping:
1 c. heavy cream
1½ T. sugar
1 T. unsweetened cocoa powder
¼ t. espresso powder
¼ t. vanilla
Chocolate shavings, for garnish

Preheat oven to 350°F. Coat a 9×13-inch pan with cooking spray, oil, or butter.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, espresso powder, cinnamon, and salt.

Add 2 cups of the milk, vegetable oil, eggs, and vanilla. Whisk until smooth.

Pour batter into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes.

Whisk together the remaining 1 cup milk, condensed milk, and evaporated milk.

Loosen cake edges, then poke holes all over the top with a skewer or large fork.

Slowly pour the milk mixture over the cake. Cover and refrigerate at least 2 hours (overnight is even better).

For the topping, beat heavy cream, sugar, cocoa powder, espresso powder, and vanilla on high until soft peaks form. Refrigerate until ready to use.

Spread the whipped topping over the chilled cake and finish with chocolate shavings.

Make-Ahead Note:
Prepare the cake up to 4 days in advance and store in the fridge. Add the whipped topping right before serving for the prettiest presentation.

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When Spring Cleaning Goes Full Dick Van Dyke

 

If you were ever a fan of the old Dick van Dyke Show, you'll undoubtedly remember the episode where Laura, dying of curiosity, opens a mysterious package belonging to Rob, only to discover it's an inflatable boat. The visual of that thing exploding across the room, combined with Mary Tyler Moore's exquisite humiliation, is comedy gold.

 

Welp, last week I lived my own Laura Petrie moment. I’ve never been what you’d call a meticulous housekeeper, but this spring something in me snapped. I’ve been on a cleaning tear: shoving furniture around, second-guessing its placement, shoving it back again, scrubbing walls, baseboards, floors—you name it. In a fit of fresh-start zeal, I decided everything on the bed had to be washed. King-size duvet? Done. Regular pillows? Fluffed and fresh. Even the decorative ones got the treatment.

 

 Feeling bold, I moved on to the three big European square pillows that line the back of my bed. I’ve washed king comforters in my large washer plenty of times, so I figured one pillow at a time would be no problem. The care tag said something about “commercial machines,” but… details.

 

I popped the first pillow into the washer on the bulky setting with warm water and let ‘er rip. About halfway through the cycle I noticed the machine was working awfully hard. When the cycle ended, I opened the lid and—this thing had inflated like a parade balloon. It was wedged against the lid, swollen with water, and looking positively indignant.

 

 I managed to wrestle it out, but it immediately doubled in drama. So, on a bright sunny afternoon, I carried this dripping, overinflated monster out to the deck for some emergency wringing. My grip strength isn’t what it used to be (thanks, dotage), so after a couple of half-hearted squeezes I grabbed it by the corner and gave it a good swing to shake out the excess water.

Big mistake.

 That pillow took flight like a NASA reject. It sailed off the deck in a perfect arc and landed squarely in my neighbor’s yard. I stood there, mouth agape, watching it lie there like a beached whale, leaking water into their grass. Thank heaven they weren’t home. The sheer mortification of anyone possibly witnessing my domestic disaster was enough to make me consider moving.

 I did eventually rescue the runaway pillow (and yes, I washed the other two with extreme caution). But I’m now seriously rethinking my future pillow-washing strategy.

Moral of the story: Spring cleaning is dangerous. Curiosity and large absorbent objects don’t mix. And if you ever see a random European pillow in your yard… you’ll know who to blame.

 This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure. It appears the first Monday of every month.

You might also enjoy:

Clean and Presentable, or so I thought.

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

 The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle