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.

