Pasta Artistica

Basil Spelt with Garlicy Walnut Sauce (serves 6 - 8)

I wasn't quite sure what to think of this recipe after reading through it, but whatever preconceived notions you might have of what it will look and/or taste like, you'll probably be wrong...I was. The end result was a thick, creamy nutty sauce that paired delightfully well with the Basil Spelt pasta. You'll notice the recipe doesn't call for any additional spices than what's already in the pasta. Why? Because it doesn't need it. This is a mild flavored sauce packed with a ton of Omega-3's from the walnuts and flavored with a punch of basil and garlic.

Side Note: For those that aren't familiar with Spelt, it is an ancient relative of wheat, and it tastes like a mild version of it. Though it contains gluten, it's tolerated by many people who are allergic to gluten. It has a high protein content, is loaded with complex carbs, and can be a little easier for some people to digest than wheat.

Ingredients

1 lb. Pappardelle’s Basil Spelt Pasta
4 cloves garlic
6 oz. walnuts, toasted (about 2 cups)
1/3 cup olive oil
2 slices French bread from a baguette soaked in 1/2 cup milk
Fresh basil or parsley for garnish (optional)

Method

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water, drain well and rinse with warm water. Place pasta in a large serving bowl.

2. In food processor, combine garlic, walnuts, olive oil, milk-soaked bread. Process until very smooth.

3. Pour walnut puree into a large mixing bowl. Add reserved pasta cooking water until sauce is desired consistency. Serve over individual plates of pasta. Garnish with fresh basil or parsley.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Apple Cranberry Walnut Ravioli Ala Mode (serves 3 - 4)

Raviloi for dessert may catch people by surprise, but after giving this a try, it will have you asking yourself, "why didn't I think of it first?" Pappardelle's Apple Cranberry Walnut ravioli, when pan-fried and served with vanilla ice cream, puts you back inside Grandma's kitchen indulging in warm apple pie. The fresh, chunks of apples, cranberries, and walnuts inside are enveloped in a sweet, cinnamon dough. Pan frying each raviloi gives the ravioli a slight crunch just before its contents deliver its sweet goodness from within.

Ingredients

1 12 ounce box of Pappardelle's Apple Cranberry Walnut Ravioli

1 Tbsp of olive oil

Vanilla ice cream or frozen yogurt

Method

1. Bring four quarts of water to boil. Once water is at a full roiling boil, reduce heat to medium and then add frozen ravioli. If you add ravioli when the water is at a robust boil you risk having the ravioli split open. Stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, stirring is no longer necessary. Continue to cook about 8 minutes. Ravioli will be slightly firm.

2. Drain ravioli or use a slotted spoon to remove the ravioli individually from the pot.

3. Once the pot is empty and dry, heat olive oil over medium high heat. Carefully place ravioli
in the pot after patting each ravioli dry with a paper towel. Let each side of the ravioli sizzle for approximately 2-3 minutes until each ravioli appears toasted.

4. Plate each serving of raviloi and serve warm with a scoop of vanilla ice cream.

Source of Inspiration

A strong craving for All-American apple pie to celebrate the Fourth of July!

Baked Garlic Chive Sea Shells and Cheese (serves 4 - 6)

This is probably the most expensive macaroni and cheese you will ever make, but trust me when I say it's worth it! The creaminess of the gourmet cheese sauce was captured inside each shell which exploded with flavor with each bite. The garlic toasted baguette sat on top of already garlicky noodles which made me think I could speak Italian. This is gourmet comfort food, but subtle enough to put a great twist on a potluck favorite. Don't be shy. Experiment with other gourmet cheeses. I went with a Parmesan, Edam, and Gouda and the results were outstanding!

Ingredients

1 lb Pappardelle’s garlic chive sea shells

2 1/2 tablespoons butter
1/8 cup all purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 cup grated parmesan
1/4 cup grated gruyere
1/4 cup grated emmenthaler
1/4 cup grated cheddar
1/4 baguette, ripped into small pieces
1 garlic clove minced
1 tablespoon vegetable oil
1/4 cup reserved grated cheddar

1. Preheat oven to 350 degrees.
2. Bring pot of water to a rapid boil, add garlic chive sea shells and reduce to rolling boil. Cook until just on the firm side of al dente, about 6 minutes. (Shells will soften during baking).
3. Melt butter in large saucepan on medium-low heat. When melted, add flour and blend to form a roux. This takes longer then you think. About 10 minutes. When roux smells slightly nutty, add 2 cups milk and whisk to combine. When sauce begins to thicken, season with salt and mustard. Taste and adjust.
4. Add cheese to sauce, whisk until combined.
5. Add shells to sauce and coat thoroughly.
6. In a medium skillet, heat a tablespoon of oil. Reduce heat to low and add garlic. Stir until aromatic about 1 minute.
7. Add breadcrumbs to skillet, toss until toasted about 3 minutes.
8. Pour shells and sauce into 8 x 12 casserole dish. Top with reserved grated cheddar and the toasted breadcrumbs.
9. Bake at 350 degrees for 30 minutes, or until cheddar bubbles and shells have softened.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Calypso Blend Topped with Coconut Shrimp and Mangoes (serves 6)

This unique blend of flavors bodes well for a sweet, yet spicy lunch or appetizer choice. The cocunut milk drives the flavor of the shrimp while the mango provides a fresh, cool topping to a spicy, basil marinade on the pasta. The combination is a perfect match for the Calypso Blends' mango-peach, lime, and southwest red chile noodles. Throw this together next time you heat up the bar-b!

Ingredients

1 lb. Pappardelle’s Calyspo Blend Pasta

2 fresh jalapenos, thinly sliced

2 cloves garlic, minced

1 inch ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 lime, zested and juiced
1 cup light coconut milk
½ cup fresh basil, coarsely chopped
1 tablespoon olive oil
1 teaspoon salt
1 lb shrimp, peeled and deveined

Garnish:
2 mangoes, peeled and finely diced

Method

1. In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil and salt. Add the shrimp and let marinate at least 30 minutes and up to 4 hours, refrigerated.

2. After shrimp have marinated, heat a nonstick pan over high heat and add just the shrimp, leaving the marinade behind. Or you can also grill the shrimp for a smokier flavor. Cook shrimp until done, about 5 minutes. Transfer cooked shrimp to a plate. Add the reserved marinade and bring to a boil. Cook until slightly thickened, about 5 minutes.

3. Meanwhile, cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain and rinse with cool water. Place in serving bowl and mix in a teaspoon of olive or canola oil to prevent pasta from sticking.

4. Pour coconut marinade and cooked/grilled shrimp over pasta. Mix well. Serve in pasta bowls and garnish each bowl with mango and a drizzle of lime juice.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Quick Asian-Style Pasta Salad (serves 6)

Pappardelle's Pacific Rim Blend is my first love, so I never hesitate to whip up a recipe that calls for it. It has the perfect blend of curry and cilantro...two of my favorite flavors. This super, OK, make that double-super easy recipe gives you a trip to the Far East with it's nutty, spicy flavor around every corner. Sesame oil is a must in this recipe, but you can use half of the recommended amount to cut back on calories if you so desire. Want to make it vegetarian and not a fan of tofu? Stir in steamed broccolini (one bunch) and cabbage (1/2 head) in place of the chicken.

Ingredients

1 lb. Pappardelle’s Pacific Rim Blend Pasta
4 cloves garlic, minced
1 inch fresh ginger, minced
1 tablespoon red pepper flakes
¼ cup toasted sesame seed oil
2 tablespoons soy sauce
1 lb. of cooked chicken breast, diced or 1 block of firm tofu, diced
1 roasted red bell pepper, chopped (*I used a jar of already roasted red bell peppers)
¼ cup cilantro, coarsely chopped
¼ cup toasted sesame seeds

Method

1. Cook pasta in pot of rapidly boiling salted water until al dente (about 10 minutes). Drain and rinse under cool water. Transfer pasta to a large serving bowl.

2. Add garlic, ginger, red pepper flakes, soy sauce and sesame seed oil to the pasta. Stir until well mixed. Add chicken or tofu. Top with cilantro and toasted sesame seeds.

This pasta can be served immediately or kept refrigerated for up to two days.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Grape Tomatoes & Pesto Over Whole Wheat Garlic Pasta (serves 4 - 6)

This recipe is simple, quick, and versatile. It looks and tastes like it took you all day, but it only takes about 15 minutes (depending on how fast your water boils) from fridge to plate! We used leftover Pappardelle's Cilantro and Roasted Poblano pesto we had, but you can use any flavor of pesto and acheieve the same delicious results. The whole wheat flavor of the pasta provides you a blank canvas. To cut down on the dishes, wait until after the pasta is done boiling and reuse the pot to roast your garlic and tomatoes.

Ingredients

1 lb. Pappardelle’s Whole Wheat Garlic Pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 pints grape or cherry tomatoes
1/2 package of Pappardelle’s pesto or 3 oz. homemade or other pesto
Freshly grated Parmesan
Handful of fresh basil

Method

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve 1/2 cup cooking water. Drain and rinse with warm water.
2. While pasta is cooking, heat oil in a large skillet. Add garlic and cook for about 1 minute. Add grape tomatoes and cook until they are warm, about 3-5 minutes. Remove garlic and tomatoes from heat. Stir in pesto. If needed, add small amount of reserved cooking water until proper consistency is achieved.
3. Serve sauce over individual plates of pasta. Garnish with fresh basil and freshly grated Parmesan, if desired.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Extreme Habanero with Jamaican Jerk Chicken and Mango Salsa (serves 4 - 6)

Pappardelle's Extreme Habanero Radiatore needs a warning label...aya caramba! I may be a lightweight in the spice department, but by the time I was done eating my plated portion, my mouth was on fire! I was frantically searching for more mango salsa to cool it down. Aside from it's spiciness, the dish as a whole danced on my palate. The fire of the pasta below gave way to the cool mango salsa on top. What a great twist on a pasta sauce. The color of the dish had me reminiscent of a Caribbean sunset. Want a vegetarian makeover? Try using grilled eggplant and onion in place of the chicken (see picture below).

Ingredients

1 lb. Pappardelle's Extreme Habanero Radiatore
2 cups chopped pitted peeled mango
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil

Method

1. Place all of the ingredients in a food processor, or blender. Process until almost smooth.

2. Cover and chill the salsa for 2 hours.

3. Rub chicken breasts lightly with oil. Dust with dry Jamaican Jerk seasoning. Marinade for one hour. Grill and slice.

4. Cook and toss the Extreme Habanero Radiatore with extra virgin olive oil.

5. Mix the sliced chicken with the radiatore. Top with the mango salsa.

Use grilled eggplant and onion instead of chicken!

Additions/Suggestions

Make it vegetarian! Slice up one medium size eggplant and one medium size onion in 1/2 inch slices. Prepare the same way as you would the chicken.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!