Pasta Recipes
 

Pasta w/smoked mozarella, asparagus and dried tomatos
1 cup warm water
1/2 cup dried tomatos, sliced into strips
3/4 lb. asparagus cut diagonally into 1 inch pieces
12 ozs. farfalle (bowtie pasta)
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 lb. smoked mozarella cut into small cubes
Soak dried tomato strips in the cup of warm water for 3-5 min until they
begin to soften.  Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot.  Add the asparagus and cook
3 min. until tender but still crisp.  Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking:
Heat 1 T olive oil over med. heat; add onion & saute 5 min.  Reduce heat to
low; add garlic & saute 3 min.  Stir in tomato liquid, asparagus, thyme
leaves & salt.  Cook for 5 min.
Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and
mozzarella.  Serve immediately; or to serve cold, cool to room temperature,
cover & refrigerate.

Primavera salad with warm dressing
8 ozs. pesto tortellini
20 snow pea pods
2 medium carrots, peeled and thinly sliced
1/4 lb. asparagus cut into 1 inch pieces
1/2 medium cucumber, peeled, seeded and thinly sliced
2 scallions with tops, thinly sliced
1/3 lb. feta cheese, cubed
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/4 teaspoon tabasco sauce
1/4 cup chopped fresh parsley
salt to taste
Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally.  Drain.
In large pot of boiling water, blanch snow peas for 1 minute.  Chill
in ice bath until cold.  Blanch carrots, then asparagus, until tender
crisp. Chill in ice bath until cold.
In a large bowl, combine pasta, all vegetables and cheese.
In a small skillet over medium heat, combine oil, lemon juice, garlic,
basil, pepper, Tabasco and salt.  Heat until warm.  Pour over pasta
mixture; sprinkle with parsley and toss until well blended.
Yield: 4 to 6 servings.
 

Linguine with white clam sauce
3 each (8 ozs) cans minced clams, drained
1/3 cup finely chopped fresh parsley
2/3 cup margarine
1/3 cup olive oil
3 medium garlic cloves, thinly sliced
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon salt
1 lb. linguini
Melt margarine in saucepot;  add oil;  heat.   Saute garlic and clams in
hot  oil mixture over medium heat for 2 to 3 minutes.   Stir in parsley,
basil,  oregano,  salt, and pepper.  Simmer 5-10 minutes.  Cook linguine
according to package directions;  drain well.  Return to pot; add sauce;
toss lightly.  Serve with grated Parmesan cheese.

Pasta Salad
1 pkg. cheese tortellini
1 small can artichoke hearts, drained
1 carrot thinly sliced
1 cup brocolli florets
1 red onion, sliced into strips
3 green onions, sliced thinly
parmesan cheese
1 clove garlic
1 teaspoon mustard
1/3 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon basil
salt to taste
 
Cook the tortellini according to package directions.  Drain and rinse the
    artichoke hearts and cut them into quarters.  Add the remaining salad makings
(except the parmesan) and toss with the dressing.  Give it a generous
sprinkling of parmesan and refrigerate.  You might want to be a little easy
on the salt in the dressing because of the parmesan and the cheese in the
tortellini.

Spaghetti Ala Carbonera
1/2 lb. bacon
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, peeled and lightly chopped
1/4 cup dry white wine
1 lb. thin spaghetti
3 eggs
1/4 cup Pecorino romano cheese, freshly grated
1/2 cup parmesan cheese, freshly grated
2 tablespoons parsley, finely chopped
salt and pepper to taste
Cut the  bacon into thin strips.      Put the oil, butter and crushed
 garlic into a saucepan   or small saute pan and turn on the heat to
         medium-high. When the garlic becomes colored a deep   gold, remove and discard it.
      Put the pancetta or bacon into the pan and saute until   it begins
 to be crisp at the edges. Add the wine and   let it boil away for a minute
 or two; then turn off   the heat.      In a large pot, bring about 4-5
quarts water to a   boil.  Add about 2-3 T salt, and when the water   returns
 to a boil, put in the spaghetti.      Take the bowl from which you'll be
serving the   spaghetti later, and into it break the three eggs.   Beat them
 lightly, then mix into them both grated   cheeses, a liberal grinding of
pepper, and the parsley.      When the spaghetti is tender but firm to the
bite,   drain it and put it into the serving bowl with the   egg-and-cheese
mixture.  toss rapidly and thoroughly   until it is well-coated.      Reheat
the  bacon quickly over high heat,   then pour the entire contents
 of the pan over the   spaghetti.  Toss again thoroughly and serve   immediately.