Pasta Artistica: 2011

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!

Cubano Orzo with Sautéed Corn and Tomato Salsa (serves 4 - 6)

We can't get enough of eating orzo especially as the mercury rises. Here we put Pappardelle's new Cubano Orzo to the test. I'm originally from Colorado, so the Southwest flair of this recipe piqued my taste buds. It didn't produce what you would think of as a traditional "salsa," but it was still tasty. I prefer my "salsas" spicy, so I sprinkled in some crushed red pepper flakes. The corn and cilantro flavor combination was my favorite in this dish. Next time, I'm using roasted corn!

Ingredients

1 lb. Pappardelle's Cubano Orzo
3 Tbsp. olive oil

3 cloves garlic, minced

2 cups frozen corn, thawed

1 cup chopped tomato

Salt and pepper to taste

1/2 tsp. dried basil leaves

1/3 cup grated Parmesan cheese

1/2 cup cilantro, chopped

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse.

2. Heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly.

3. Drain corn well and add to garlic with tomato; cook and stir until hot.

4. Add basil, salt, and pepper and toss to coat well. Sprinkle with cheese and cilantro. Serve.

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!

Lemon Garlic Orzo Salad with Farmers’ Market Tomatoes and Fresh Herbs (serves 6)

I was a little skeptical of how this recipe would taste, but WOW was I pleasantly surprised! It is Greek tasting through and through. All of the fresh herbs are well-balanced. The saltiness of the olives round out the tartness of the lemon juice and lemon pasta. It's light in flavor making this a great lunch option. In addition, the color of each ingredient adds to its visual appeal.

Ingredients

½ lb. Pappardelle’s Lemon Garlic Orzo
2 tablespoon Sherry wine vinegar (we used red wine vinegar)

Juice from 1 lemon (we used 3 Tbs of bottled lemon juice)

½ cup olive oil (we used 1/4 cup)
1 ¼ pounds heirloom (or other fresh tomatoes) tomatoes cut into ½ inch pieces (we used 1/2 cup of Roma tomatoes because that's all we had!)
¾ cup chopped green onions* (we used 1/2 cup)
1 clove garlic, finely minced*
½ cup sliced pitted oil-cured black or green olives* (we used Kalamata olives)
½ cup thinly sliced fresh basil
½ cup chopped fresh mint (we used 1/4 cup)
2 tablespoons chopped fresh Italian parsley (we omitted this)
Salt and freshly ground pepper, to taste

Method

1. Cook orzo in large pot of lightly salted boiling water until done, about 12 minutes. Drain, rinse with cold water and drain thoroughly. Transfer to a medium bowl; cool.

2. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

3. Can be made 2 hours ahead. Mix well before serving.

Additional Suggestions

-- Replace the “*” items with ¼ cup Pappardelle’s Basil Pesto and cut back the amount of olive oil to ¼ cup
-- Add 2 pounds of lightly sauteed veggies (onion, bell pepper, zucchini, yellow squash, etc.) at the end
-- Serve with sprinkled feta cheese on top, warm pita bread, and hummus

Source of Inspiration

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

Drag-it-Through-the-Garden Pasta Pomodoro (serves 4-6)

There's nothing like the spring harvest to bring in the freshest veggies and herbs after enduring a long winter. This dish is light and spicy, perfect for a spring dinner on the patio. Choose any combination of veggies that are in season from your garden or that you find at your local farmers' market. A mix of colors is pleasing to the eye and to the palate. You can also be creative with your pasta flavors. We selected the Basil Garlic for its traditional Italian flavor and turned up the heat with the Spicy Thai.

Ingredients

1/2 pound of Pappardelle's Basil Garlic Fettuccine
1/2 pound of Pappardelle's Spicy Thai Linguine
1 Tbsp of olive oil
6 cloves of garlic, minced
1 large onion, chopped
6 cups of fresh vegetables (yellow squash, zucchini, snap peas, eggplant, etc.), chopped into large, but similar sizes
3 cups of cherry tomatoes, halved
1/2 cup of packed, fresh basil, chopped
1/8 cup of packed, fresh oregano, chopped
1/4 tsp of sea salt
1/4 tsp of black pepper
1/4 tsp of crushed red pepper flakes

Method

1. Bring a large pot of water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and return to pot.
2. While the pasta is cooking, heat the oil over medium-high heat and saute garlic and onions for 5 minutes, or until slightly browned.
3. Add the fresh vegetables to the garlic and onions and continue sauteing for an additional 3-4 minutes until slightly softened, stirring occasionally.
4. Add the remaining ingredients (tomatoes, basil, oregano, salt, pepper, red pepper flakes) to the veggie mixture and heat for 1-2 minutes.
5. Combine pasta with veggies and serve.

Source of Inspiration

This comes compliments of the Pasta Artistica Test Kitchen. We found this dish to be even better the next day. Serve chilled if it's a warm evening. This is an ode to everything springy!

Pappardelle's Four Cheese Salmon Ravioli in Parsley Fleck Dough with Pappardelle's Salsa D'Inverno (serves 2-3)

A long title for such a quick and simple meal. My husband LOVES Pappardelle's Salsa D'Inverno (Winter Tomato) sauce. It has a ton of chopped tomatoes and other fresh veggies with a little bit of crushed red pepper to give it just the right amount of kick! It is his "go-to" sauce for just about every pasta dish. Here, he's using it as a simple compliment to the Four Cheese Salmon ravioli. Pure genius!

Ingredients

1/3 15.5 ounce container of Pappardelle's Salsa D'Inverno Sauce

1 12 ounce box of Pappardelle's Four Cheese Salmon with Parsley Fleck Dough Ravioli

Method

2. While the ravioli is cooking, place frozen sauce in a small saucepan and set the heat to medium-low. Occasionally stir the sauce until it is defrosted and heated all the way through.

3. Once ravioli is done, drain carefully or simply use a slotted spoon to remove the ravioli individually from the pot. If you are not serving immediately, coat with a thin sheen of olive oil to prevent the ravioli from sticking. Otherwise, plate your ravioli and top each on with a good helping of the sauce.

Source of Inspiration

We needed a quick meal during the week and didn't have the time or energy to go out to eat, much less prepare a gourmet meal. This did the trick in just 15 minutes!

Saucy, Spicy Pappardelle's Southwestern Blend Pasta with Black Beans and Cotija Cheese (serves 4-6)

This recipe is a flavor explosion! Now, I’m not a big fan of leftovers, but this pasta is even better the next day. The flavors meld together and become even more intense.

Ingredients

1 lb Pappardelle’s Southwestern Blend Pasta
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 15 oz. can black beans, rinsed and drained

1/4 cup sour cream or plain yogurt
1, 10 oz can of enchilada sauce
8 oz Cotija cheese, crumbled (or feta)
1 bunch scallions, chopped
1 bunch cilantro, coarsely chopped
1/2 cup green olives, cut in half
1 avocado, cut into cubes

Method

1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Rinse with cold water.
2. While pasta is cooking, in a heavy saucepan cook onion and garlic in olive oil over medium-high heat. Add beans and enchilada sauce, simmer gently, stirring occasionally until thickened, about 6 minutes. Remove from heat and stir in sour cream and salt to taste.
3. In a large serving bowl add pasta. Pour sauce over the top. Add cheese, scallions, cilantro, green olives and avocado. Mix well.

Serve at room temperature.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of The Eclectic Connoisseur's Weblog.

Pasta & Walnut Fruit Salad with Pappardelle's Fanciful Fruit Blend (serves 6-8)

This salad has loads of flavor and texture without being overly fussy or sweet. If you want to dial the sweetness up a notch, a drizzle of honey would be a nice addition. I cut back on the apple, knowing I would have to eat around those delicious, juicy morsels. It worked out well enough since my partner in crime isn’t enthralled with celery or mandarin oranges. We were reminiscent of children trading snacks in the cafeteria.

Ingredients

1/2 lb Pappardelle’s Fanciful Fruit Blend Pasta
8 oz non-fat plain yogurt
1/4 cup thawed frozen orange juice concentrate
1-15 oz can drained mandarin oranges
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 Fuji apple, cored and chopped (* I used 3/4 of a Fuji apple)
1 stalk celery, sliced
1/2 cup walnut halves

Method

1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and set aside.

2. In small bowl, blend yogurt and orange juice concentrate.

3. In large bowl, combine pasta and remaining ingredients.

4. Add yogurt mixture and toss to coat. Cover and chill thoroughly.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo, description, and substitutions come courtesy of The Eclectic Connoisseur's Weblog.

Pappardelle's Five Grain Fettuccine with Spinach, Grilled Artichoke, and Lentil Sauce (serves 4)

When simmered until they're velvety soft, lentils make a surprisingly creamy sauce for pasta. Garlic, onion and lemon juice complete the sauce to pair wonderfully with spinach and artichoke hearts. Pappardelle's Five Grain Fetuccine is relatively light in texture and no added oil is needed to make this dish a satisfying, healthy choice.

Ingredients

2 teaspoons mustard seeds

1 teaspoon sesame seeds

1 cup vegetable broth
1 cup finely chopped yellow onion
3/4 cup dried lentils
3 cloves garlic, finely chopped
6 tablespoons lemon juice
1/2 pound Pappardelle's Five Grain Fettuccine
1 bag of spinach
1 8.5 ounce can of artichoke hearts, rinsed, drained, quartered, and grilled

Method

In a medium pot, heat all seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir. Place cooked lentils in a food processor and blend to desired consistency. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, grilled artichoke hearts, and lentil sauce to hot pasta, toss well, and serve.

Source of Inspiration

A version of this recipe comes compliments of Whole Foods...the rest comes from the Pasta Artistica Test Kitchen. I LOVE Whole Foods; however, the nearest one to us is an hour and a half away. To to stay connected to it's deliciousness, we make their recipes at home modifying them with Pappardelle's pasta which makes them that much more yummy!