Posts Tagged ‘Pasta’
Pasta, Pesto, and Peas a la Ina
Written by Rocky Mountain Woman on March 6, 2013 – 1:02 pm -
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more perilious “P” posts, please click here http://jennymatlock.blogspot.com/
I love Ina Garten! I have all of her books and use them A LOT. This is probably my hands down favorite recipe of hers, well..except for her Roasted Caprese Salad, and well her Chicken Pot Pie is to die for…
That being said, I have made a few adjustments to the recipe, but the bones of it is all Ina!
I always grow a lot of basil, so I can make pesto and freeze it all summer. That way I can make this salad all winter!
Ingredient List:
3/4 lb fusilli pasta
3/4 lb bow tie pasta
1 1/4 cup olive oil
1 1/2 cups pesto
1 10 oz package of frozen, chopped spinach
large lemon
1 1/4 cups mayonnaise
chunk of Parmesan
1 1/2 cups frozen peas
1/3 cup pine nuts
3/4 t Kosher salt
3/4 t pepper from the mill
Cook the fusilli and and bow ties according to package directions, toss in a large bowl with the olive oil, set aside to cool
Thaw the spinach and drain thoroughly, pat dry with paper towels
In the bowl of a food processor with a steel blade, mix the pesto
spinach and the juice of the lemon
mayonnaise
puree until smooth
mix the dressing with the pasta and then add the peas and pine nuts
salt and pepper to taste, mix thoroughly and add shaved Parmesan to the top!
Beautiful!!!
serve with a nice crisp Sauvignon Blanc…
xxoo,
RMW
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Tags: PastaPosted in She Cooks | 27 Comments »
Butternut Squash Pasta
Written by Rocky Mountain Woman on November 28, 2012 – 12:56 pm -
This post is in honor of the letter “B” and part of Jenny Matlock’s Alphabet Thursday. For more beautiful “B” posts, please click here http://jennymatlock.blogspot.com/
Healthy and delicious. Butternut squash is my favorite veggie this time of year!
Ingredient list:
1 medium butternut squash
1 lb pasta – I like fettucine
salt & pepper from the mill
1 lb of goat cheese
Italian bread crumbs
1 stick of butter
1/4 t dried sage
olive oil
Start by peeling and cubing a butternut squash
put it on a baking sheet with an edge and drizzle with olive oil, toss and add some salt
roast for about 30 minutes or until squash is soft, but not mushy…
melt the butter in a large skillet and let it simmer for about 10 minutes until it gets a little brown and nutty flavored
cut rounds of goat cheese, dredge in Italian bread crumbs and then fry lightly in butter until the outside is a little crunchy
throw a couple of tablespoons of bread crumbs in the butter right before the goat cheese is done and sprinkle with the sage
Cook the pasta according to the directions, toss the pasta with the squash and the butter and drippings in the pan, top with the goat cheese
I had mine with a glass of Vigonier…
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Tags: PastaPosted in She Cooks | 20 Comments »
Asparagus/Brie Pasta
Written by Rocky Mountain Woman on May 23, 2012 – 12:02 pm -This post is in honor of the letter “A” and part of Jenny Matlock’s Alphabet Thursday. For more amazing “A” posts, please click here http://jennymatlock.blogspot.com/
This is actually a recipe that a friend gave me a long time ago. I make it all the time! It’s also a good recipe to feed a crowd (just double or triple the amounts). It keeps well and left overs are great warmed up the next day for lunch…
Ingredient List:
1 box Penne pasta
1 package button mushrooms
1 bunch asparagus
small jar sun dried tomatoes in olive oil
1 large round of brie
minced garlic (optional, but wonderful!)
olive oil
Wash the asparagus
chop in bite sized pieces
wash the mushrooms
slice
put a few tablespoons of olive oil in a large skillet and add the asparagus and mushrooms
sun dried tomatoes
and garlic if you want (I want!)
remove the rind from the cheese and cut it up into small pieces
cook the pasta according to the package directions (use lots of salt in the cooking water!) Drain the pasta and put it in a large dutch oven
dump the vegetables on top
add the cheese
cover and place over very low heat until the cheese melts, stirring occasionally….
This is kind of my basic vegetarian pasta recipe. You can add more or less cheese, vegetables, etc.
To make it a little heartier, I sometimes saute a few chicken breasts, cut into bite sized pieces in a skillet until cooked through and then add it to the pasta.
Typically this dish would probably be paired with a white wine, but I love it with a glass of Pinot Noir….
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xxoo,
RMW
Tags: Main Dishes, Pasta, vegetarianPosted in She Cooks | 27 Comments »
