Tag Archives: Pasta

Spring Linguine with Basil

3 May


9 ounces uncooked fresh linguine
1 cup shelled fresh green peas
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 ounces shaved fresh Parmigiano-Reggiano cheese


1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.
3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

David Bonom, Cooking Light, May 2010

I simply can’t get enough of these simple pasta dishes in spring.  The heavier, slow-cooked pastas of winter can tend to conglomerate all of the individual flavors into a single other flavor altogether.  This can be a wonderful thing when you’re incorporating your 20th jar or can of stewed tomatoes for the winter and you’re looking to spice it up, but as more and better quality spring produce becomes available, I want to take each and every component.  This pasta does just that, highlighting rather than overpowering each flavor and the citrusy, floral combination of lemon and Parmesan is just perfect.

I still haven’t found any peas at the local markets and my own peas at home are only about 7 inches tall still, but for those of you in better climates, they should already be readily available.  Enjoy!

Shrimp Fra Diavolo

2 Mar

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound medium shrimp, peeled and deveined
  • 5 cloves garlic, thinly sliced
  • 2 to 4 anchovy fillets, chopped
  • 1 teaspoon red pepper flakes, plus more for topping
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 1/2 cup dry white wine
  • 3 sprigs oregano, leaves stripped and roughly chopped
  • Kosher salt
  • 12 ounces bucatini or linguine
  • 1/2 cup fresh parsley or basil leaves, roughly chopped

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.

Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Food Network Magazine, March, 2011

This is a quick and easy recipe, perfect for weeknight cooking but it is more than good enough to share with friends as well.  The anchovies add a nice salty flavor which balances the acidity of the tomatoes and the wine.  The parsley and basil add a nice fresh flavor as well.  I made it exactly as prescribed and would recommend it to anyone for most any kind of evening.

Fettuccine with Mushrooms and Hazelnuts

21 Jan
  • 1  (9-ounce) package refrigerated fresh fettuccine
  • 1  tablespoon  butter
  • 1/4  cup  chopped blanched hazelnuts
  • 1  tablespoon  olive oil
  • 4  garlic cloves, thinly sliced
  • 3  (4-ounce) packages presliced exotic mushroom blend
  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  freshly ground black pepper
  • 2  teaspoons  chopped fresh sage
  • 2  ounces  Parmigiano-Reggiano cheese, shaved
  • 2  tablespoons  finely chopped chives

1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

2. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.

Cooking Light, January 2011

I made this recipe exactly as called for except I used finely chopped green onions instead of chives because that’s what I had on-hand and I used 70% portabella and 30% white button mushrooms because that’s what Trader Joes had on-hand.  I was weary of this recipe when I initially read the ingredient list, but the flavors could not complement on another better.  The mushrooms and hazelnuts give this pasta a savory, earthy flavor and the sage and Parmesan add a piney, floral finish, the combination of which reminded me of a stroll through the woods on a breezy, sunny spring day.  It is pure heaven and – I would guess – a vegetarian’s delight with its hearty, earthy flavors.

This is, however, not the pasta for those who like super saucy pasta dishes.  It is an oil-based sauce and Tom didn’t love it because he said it was too “dry”.

Just a tip – If you can’t find blanched hazelnuts, it is actually very easy to do it yourself.  Simply roast the nuts on a baking pan for about 10 minutes.  Give them a few minutes to cool and then rub several nuts at a time (yeah, yeah, that’s what she said) inside a paper towel.  The skins will fall right off.   It is important to use blanched hazelnuts rather than raw as the raw nuts will have a different flavor and texture.

Serve with additional shaved Parmesan – Perfect!

Romanesco Broccoli and Rigatoni

28 Nov

Salt & Pepper

1 pound rigatoni pasta

3 tablespoons butter

1 large onion, chopped

2 large cloves garlic, finely chopped

1/2 cup dry white wine

1 cup chicken or vegetable stock

1 head romanesco broccoli or broccolini, cut into florets

1 teaspoon grated lemon peel

2 sprigs rosemary, finely chopped

1/2 teaspoon crushed red pepper

2/3 cup grated pecorino-romano cheese, plus more to pass around

1/2 cup chopped walnuts, toasted

1. Bring a large pot of water to a boil, salt it, add pasta and cook until al dente.  Drain reserving a couple ladles full of pasta cooking water.

2. While the pasta is working, in a large heavy saucepan or Dutch over, melt the butter over medium-high heat.  Add the onion and garlic and cook until golden, 6-7 minutes.  Stir in wine for 1 minute, then the chicken stock.  Add the broccoli, lemon peel, rosemary and crushed red pepper.  Season with black pepper.  Cover and cook for 10 minutes.

3. In serving bowl, toss pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute.  Season with salt and black pepper and serve, passing extra cheese at the table.

Everyday with Rachel Ray, December 2009

This recipe is incredibly fast and easy.  There is an interesting interaction between flavors, from the florals of the cheese to the walnuts and earthy broccoli.  That said, there are certainly more fun and flavorful pastas out there.  The sauce is either non-existent or a little watery, but the broccoli and nuts add a nice texture and the passing cheese thickens the sauce.  This is not the most exciting recipe, but it’s a nice option for a quick meal.  The ease  of preparation balances the lack of any powerful flavor.