Pasta With Walnut Sauce and Broccoli Raab

I really liked this recipe. The walnut sauce is very rich and nutty and so easy to make in my food processor. I used orecchiette (hat) pasta which was what was used in the original recipe. The problem with that kind of pasta is that it ends up spooning (for lack of a better word) with itself and the sauce doesn't get into all the nooks and crannies. I would recommend something like a spiral pasta or elbows - basically just something with a lot of surface area.

This is another recipe that was brought to my attention by Laura (GFFy!). She came across it in the NY Times under the Heath/Fitness & Nutrition section back at the end of September. I don't think she even knows that I actually made it!

Ingredients

• 1+ cloves of garlic, halved (depends on how much you like garlic)
• 3/4 C shelled walnuts
• 1 tbsp bread crumbs
• 1/3 C ricotta cheese
• 2 tbsp warm water
• 1/4 C freshly shredded parmesan cheese (plus more for sprinkling on top at the end)
  
• 1 tbsp extra virgin olive oil (EVOO)
  
• 1 tbsp walnut oil (which I didn't have, so I just used more EVOO)
  
• salt to taste
• 1 bunch broccoli raab, stems removed (can also use regular broccoli florets)
• 1 lb pasta
• ~1/2+ C pasta cooking water

Recipe

1. In a food processor (or blender) first chop up the garlic. After it is finely chopped, scrape down the sides with a spatula. Add the bread crumbs and walnuts and process until paste-like. Add and mix the ricotta, warm water, and parmesan cheese. Finally, add the oils and mix until creamy. Taste and add salt if needed.
2. To cook the broccoli raab, bring a pot of salted water to a boil. Also prepare a bowl of ice water on the side. Once boiling, add the broccoli raab to the water and cook 4 - 5 minutes (until cooked, but still retains bright green color). Remove broccoli raab from hot water and place in ice bath until cooled. Drain, dry, and finely chop.
   
3. Bring water to boil again (same pot or a new one). Add pasta and cook until done (according to instructions) while maintaining a 1/2+ C of pasta water before draining. Slowly add pasta water to ricotta/walnut paste until creamy in consistency. Place all ingredients (sauce, broccoli raab, pasta) in a large bowl and mix. Serve with freshly shredded parmesan cheese sprinkled on top.

Servings 6

Curried Singapore-Style Noodles

Every time I post a blog entry, I feel like I need to have a story to go along with it. This one is short and simple. I asked Jordan to cook something for dinner while I was at gym boot camp one night and this is what he came up with. Its really tasty and delicious. He made it with chicken, but I think it would taste great with shrimp too.

Adapted from Hannaford Fresh (March-April 2009)

Ingredients

• 3/4 lb angel hair pasta
• 1 tbsp sesame oil
• 1 C low-sodium vegetable broth
• 1/4 C low-sodium soy sauce
• 2 tbsp light brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp vegetable oil
• 1 C carrots, julienned
• 1 red bell pepper, julienned
• 1 medium zucchini, julienned
• 2 medium leeks, white parts only, sliced into thin rings
• 4 scallions, chopped
• 1 tbsp garlic, minced
• 2 tbsp ginger, minced
• 1 tbsp curry powder
• 2 tsp asian-style hot chili sauce

Optional Ingredients

• 2 tsp vegetable oil
• 2 8-oz. packages of super-firm tofu, drained, patted dry, and cubed
• 1 lb large shrimp (41-50 count), peeled, deveined, tails removed
• 1 lb chicken, cubed

Recipe

1. Cook pasta in salted water until al dente (~4-5 minutes). Drain. Return to pot and toss with sesame oil.
2. In a small bowl, mix vegetable broth, soy sauce, brown sugar, and vinegar. This will be the sauce to add later.
   
3. Prepare optional ingredients over med-high heat with 2 tsp oil (chicken (~10 mins), tofu (~5 mins), shrimp (~2-3 mins)). Set aside when done and tent with aluminum foil.
4. In same or different pan from chicken, add the leeks, carrots, bell pepper, and zucchini. Cook and continuously stir for 4 minutes.
5. Add remaining ingredients (scallions, garlic, ginger, curry powder, hot chili sauce). Stir in and cook for 1 minute.
6. Add optional ingredients.
7. Pour vegetables over noodles and mix until evenly distributed.
8. Pour sauce over noodles, stirring once again until evenly distributed. Re-heat mixture over med-high heat and serve.

Servings Original recipe says 4, I say 5-6.

Fresh Pea and Roasted Red Pepper Pasta Salad

adapted from smitten kitchen

I am a little late in posted this recipe. It is no longer summer and it is no longer pea season. Peas became my new favorite vegetable this summer. I don't think I had ever had fresh shell peas. The ones from our CSA were amazing. The recipe calls for blanching the peas, I did, but I think it would have been fine just using them raw. If you do blanch them you can save the blanching water to boil the pasta.

• 1 lb small pasta
• 1/2 cup snow peas
• 1 cup fresh peas (shelled)
• 3/4-1 cup roasted red pepper dressing
• feta cheese

If blanching - boil snow peas for two minute then add to ice bath, boil peas for seven and add the ice bath. Boil pasta. Slice snow peas into slivers. Toss peas, pasta and as much dressing as you want. Sprinkle with feta cheese.

Easy Primavera

I have basically decided that you can't go wrong with fresh veggies cook gently and serve with a starch (whether it is spaghetti, couscous, quinoa, etc). Topping with a little bit of cheese and fresh herbs doesn't hurt either. This recipe was supposed to be a primavera but I am not sure if it is. Roma beans are wide a flat and came in my CSA but any bean or vegetable substitution should work well.

inspired by a recipe in my CSA which was inspired by a recipe that she couldn't remember who to credit

Ingredients:

• small onion, diced
• two zucchini/summer squash, quartered and sliced
• a handful of Roma beans, ends trimmed, snapped into bite sized pieces
• two cloves garlic, minced
• handful of cherry tomatoes, quartered
  
• 1/3 cup fresh herb of your choice (cinnamon basil, basil, summer savory) minced
• olive oil
• spaghetti
• freshly grated parmesan (I actually use pre-shredded asiago)
  
• salt and pepper to taste

Directions:

• boil water and make some spaghetti
  
• sauté onion with olive oil
• add squash, beans, and garlic, until crisp tender
• add salt and pepper here or later (or both)
  
• when pasta is almost done add tomatoes for a minute or two and then add herbs
  
• put pasta in a bowl, top with veggies, and sprinkle with cheese