Archive for Pasta

Bowtie Pasta With Two Kinds of Peas

Young peas, a little shallot, onion, butter and vegetable broth make a sweet sauce for farfalle. Variations with the prepared sauce (without the pasta): Instead of serving right away, freeze it for up to 3 months; make a dip by adding sour cream or softened cream cheese; or puree with pine nuts, olive oil and Parmesan cheese to create a pesto. 

10 ounces dried farfalle pasta (bowtie or butterfly shaped noodles)
diced bacon, pancetta or prosciutto (optional)
4 medium shallots, minced
1/2 medium yellow onion, diced small
2 tablespoons sweet (salted) butter (reduce amount if using meat)
2 cups vegetable broth
20 ounces frozen (or fresh) baby or petite peas (about 4 cups)
1 bunch flat-leaf parsley, coarsely chopped
2 stems basil, coarsely chopped
6 ounces sugar snap peas (stringed and stemmed)
Salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain, reserving about a cup of the pasta cooking water.

In a large  pan, saute the bacon, pancetta or prosciutto  over medium heat until slightly browned. Add the butter, shallot and onion; cook until they are just soft — don’t allow them to brown.

Add the vegetable broth and increase the heat to medium-high; bring to a boil. Boil for 5 minutes, then add the frozen petite peas and boil for another 5 minutes. Add the parsley and basil, season with salt and pepper to taste.

Bring a small saucepan of unsalted water to a boil over medium-high heat, add the sugar snap peas to the water and cook for 3 minutes, then drain and cut them on the diagonal into 2 or 3 pieces each.

Pour the petite peassugar snap peas, shallots & onions into the large pot, then add the cooked pasta. Heat for 1 or 2 minutes over medium-low heat, tossing to combine. Add enough of the reserved pasta cooking water to create a creamy sauce. Taste and adjust seasoning as needed. Divide among individual shallow bowls; serve hot with warm foccacia bread. 4 servings.

Butterfly Pasta With Baby Peas

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Harvest Pasta Bake

1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 red onion, cut lengthwise in half, then sliced crosswise
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
8 oz. (1/2 of 1 lb. pkg.) rigatoni pasta, uncooked
1/2 cup cream cheese
1 pkg. (8 oz.) shredded cheese, divided
1/4 cup croutons, crushed

Heat oven to 400ºF. Combine first 4 ingredients in 13×9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

Drain pasta, reserving 1/2 cup cooking water. Add to squash mixture with cream cheese and 1 cup of shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese. Bake 20 min. or until heated through.

Kraft: Harvest Pasta Bake

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SHOCKING PASTA WITH BEETS AND GARLIC

8 ounces bow-tie pasta
3 to 4 medium beets, cooked or roasted, warm, skins slipped off, quartered
4 to 5 cloves garlic, pressed
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or soy Parmesan-style flakes (optional)

1. Bring a large pot of salted water to a boil and drop in the pasta. Cook until done.
2. As the pasta cooks, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl.
3. Drain the pasta and toss it with the beet purée. Serve immediately, hot, passing the Parmesan cheese, if using, at the table.

“Passionate Vegetarian” by Crescent Dragonwagon

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Beecher’s “World’s Best” Mac & Cheese

Beecher’s “World’s Best” Mac & Cheese

* 6 ounces penne pasta
* 2 cups Beecher’s Flagship Sauce (recipe follows)
* 1 ounce cheddar, grated ( 1/4 cup)
* 1 ounce Gruyere cheese, grated ( 1/4 cup)
* 1/4 to 1/2 teaspoon chipotle chile powder

Preheat oven to 350 degrees. Oil or butter an 8-inch baking dish. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.

Combine cooked pasta and Flagship Sauce (below) in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.

Beecher’s Flagship Cheese Sauce

* 1/4 cup ( 1/2 stick) unsalted butter
* 1/3 cup all-purpose flour
* 3 cups milk
* 14 ounces semihard cheese, such as Beecher’s Flagship, grated (about 3 1/2 cups)
* 2 ounces grated semisoft cheese, such as Beecher’s Just Jack
* 1/2 teaspoon kosher salt
* 1/4 to 1/2 teaspoon chipotle chile powder
* 1/8 teaspoon garlic powder

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

NOTE: A single batch of sauce makes 4 cups, enough for a double recipe of macaroni and cheese.

SeattlePI.com

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Pasta with Chickpeas and Garlic Sauce

* 2 teaspoons olive oil
* 2 garlic cloves, peeled and crushed
* 3/4 teaspoon kosher salt
* 1/4 teaspoon crushed red pepper
* 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
* 1/2 cup grape tomatoes, halved
* 2 garlic cloves, minced
* 1 tablespoon minced fresh parsley
* 1 tablespoon fresh lemon juice
* 3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Pasta with Chickpeas and Garlic Sauce

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Heston Blumenthal’s Pea and pancetta spaghetti

”This simple pasta dish is similar to carbonara but with the added freshness of chilli and peas. Frozen peas are actually sweeter and tastier than fresh peas because they are frozen within minutes of being picked. If you are cooking for the family, you can leave the chilli out.”

5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1–2 fresh red chillies (about 1–2 tsp), de-veined, deseeded, finely chopped
10 oz pancetta, cubed
1 lb spaghetti
6 medium egg yolks
4 oz freshly grated Parmigiano Reggiano
9 oz frozen peas
½ tsp freshly ground black pepper

1. Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.
2. While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.
3. Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.
4. With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmigiano Reggiano and a ladle of the spaghetti cooking water.
5. With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.
6. Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmigiano Reggiano sprinkled on top. Serves 6.

Waitrose

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Real Simple’s BLT Pasta

Arugula’s peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.

1 pound rigatoni or penne
12 slices bacon
1 7-ounce package arugula
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds.

Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes.

Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.

FreshDirect

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