It's officially spring and with it comes blossoming flowers, longer days and warmer weather as well as bright flavors and fresh seasonal ingredients.
Food Network star Sunny Anderson joined "GMA" Tuesday to make a savory dish that tastes like spring on a plate, plus a sweet dessert.
Check out her full recipes below.
Yield: 4 servings
Total: 23 min
Ingredients
16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced
Directions
Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, sauté onions until softened, about 5 minutes. Add peas and garlic and sauté for 3 minutes.
Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
Yield: 4 servings
Total Time: 40 minutes
Dip:
1 heaping cup whipped cream cheese
1 heaping cup marshmallow creme
1 store-bought graham cracker crust, broken to bits in a plastic bag
16 ounces store-bought caramel dip, warmed to pourable
One 21-ounce can apple pie filling, pulsed, chopped or blended gently (leave some chunks)
For Dipping:
Apple wedges
Dried apple chips
Pretzel rods
Graham crackers
For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.
Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip.
Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.
Recipe reprinted with permission, courtesy of Sunny Anderson.