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Penne with Pistachio Pesto, White Beans and Arugula
I am not super crazy about this photo, but it was late and I was hungry so I did my best.OK, so it is fair to say my pasta addiction is probably very obvious by now. It has always been one of my favorites and it is definitely both my go-to quick dinner option and my favorite comfort food. When I learned of my gluten intolerance, the loss of pasta in my life is what scared me most, then I discovered Tinkyada’s rice pastas. They are so amazing!! They are light and tasty. I much prefer them to regular pasta, any day, though I really don’t have much choice. Mark actually really loves rice pasta and always mentions how much lighter it is in your ‘gut’.
We got home late from work last night and we were both very tired from a long day of printing and other projects, so while I was contemplating dinner, Mark pulled a Wegman’s pizza out of the freezer for himself. I had pulled this recipe from a recent issue of Cooking Light and had all of the ingredients for it on hand, since it seemed so easy and quick, I decided to make it. In the time it took the oven to preheat and for the frozen pizza to cook and cool, I had made this pasta dish, served it, photographed it and I was finishing up eating, just about the time Mark was sitting down to eat his pizza. Granted, I produced WAY more of a mess and tons more dishes, but I would say cooking from scratch and eating fresh foods wins again!!
The pesto had an amazing flavor to it from the pistachios and the arugula had that lovely peppery crisp that just added to the creaminess from the beans. I was a bit unsure on the beans, but I thought they were really nice and was glad I decided not to omit them. Admittedly, I don’t usually buy romano cheese, as I tend to go for parmigiano-reggiano every time, but the romano had a stronger taste that went perfectly with these flavors, a bit saltier and sharper. I will definitely be buying more of it for pasta dishes.
Penne with Pistachio Pesto, White Beans and Arugula
serves 4
adapted from Cooking Light Magazine, July 20108 ounces uncooked organic brown rice penne pasta (any pasta will do)
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons olive oil
1 1/2 cups chopped seeded tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can organic great northern beans, rinsed and drained
2 cups arugula
1/4 cup shredded fresh pecorino Romano cheeseCook pasta according to package direction. Drain and rinse with cold water. Drain.
Combine basil, nuts and garlic in a food process; process until finely chopped.
Heat large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss slightly to wilt.
Place about 1 1/4 cups pasta mixture in each of 4 bowls and top each serving with 1 tablespoon of cheese.
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Pasta with Peas, Asparagus and Bacon
This is a lovely Spring/Summer pasta dish that was the perfect way to use some of the delicious bacon we got from Sojourner Farms last week. The bacon from Sojourner is the tastiest bacon I can ever recall eating, there is a sweetness to it that I have never tasted before and the perfect amount of smokiness. Since there is a very small amount included in this recipe, it isn’t overpowering or greasy in the least (which is something I dislike sometimes about bacon).
I bought some beautiful bunches of asparagus at the market as well as some fresh sugar snap peas. When I got to shelling the peas, I noticed the peas inside were super tiny and delicate and there just wasn’t enough considering I needed 2 cups for the recipe. So, I decided to go ahead and use some frozen organic peas I had on hand, instead. They worked out perfect, though I really would have preferred the fresh, had they been a bit bigger.
This dish has the perfect amount of creaminess without being heavy and the crunch from the fresh asparagus and bacon is wonderful. The brightness from the lemon is really a great compliment to the salty bacon and creamy sauce. I did however, realize after we ate, that the original recipe called for 3 tablespoons of olive oil when mixing the pasta at the end, I accidentally omitted it. I didn’t miss it a bit and honestly, I personally don’t think it needs it. It definitely needed a decent amount of black pepper when serving to give it a bit more punch, so I think next time I may consider adding crushed red pepper as well.
Pasta with Peas, Asparagus and Bacon
adapted from Bon Appétit, May 2010
serves 412 ounces gluten-free organic brown rice penne (any pasta will do however)
3 ounces bacon, chopped (we prefer fresh from the farm, humanely raised, hormone and antibiotic free)
1 pound asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or organic frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed or finely minced
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons of olive oil (I omitted this)
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided
salt
fresh ground black pepperCook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sprinkle with a bit of salt and black pepper; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil (if you wish), lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle bacon, remaining parsley, and basil over. Serve, topped with additional Parmesan cheese, and freshly ground black pepper.
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Penne with Chickpeas, Feta & Tomatoes
This is a quick and delicious vegetarian dinner that is full of Greek inspired flavors, perfect for any weeknight. The salty tang from the feta, the sweetness of the tomatoes and the nutty chickpeas all pair together to make for a hearty pasta dish. I was so happy to be able to walk into the yard and grab a fistful of our fresh oregano that has been growing like crazy, it gives it such a fresh and peppery taste to the flavors. I made this with gluten-free organic brown rice penne, but you can cook it with whatever your favorite pasta happens to be.
Penne with Chickpeas, Feta & Tomatoes
Adapted from Cooking Light, March 2010
Serves 48 ounces uncooked gluten-free penne (or if you aren’t gluten-free, regular penne)
2 tablespoons olive oil
1/2 cup chopped shallots
3 garlic cloves, minced
1 (15-ounce) can organic low sodium chickpeas (garbanzo beans), rinsed and drained
3 cups halved cherry tomatoes
3 ounces crumbled feta cheese
1/3 cup fresh oregano leaves, chopped
1/2 teaspoon salt
1/2 teaspoon lemon zest
1/4 teaspoon freshly ground pepperCook pasta according to directions, drain in a colander, reserving 1/4 cup of the cooking liquid. Heat a large skillet over medium-high heat. Add oil to the pan, make sure it coats the pan. Add shallots and garlic; sauté for 45 seconds, stirring constantly. Stir in chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 2 minutes or until thoroughly heated. Remove from heat and put in a serving bowl. Add feta, oregano, salt, lemon zest and pepper; toss to combine.
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Roasted Broccoli and Almond Penne
(I am super unhappy with these photos, the lighting in the kitchen was horrible and the photos don’t even begin to show how beautiful this dish was)
I am a carboholic, there I said it. I love pasta and grains. Being that I have a gluten intolerance I have been exploring and finding new carbs and various grains and I love it. Brown rice pasta is soo delicious and far lighter than the usual wheat pasta. Mark actually prefers rice pasta to regular pasta now. It is very easy to find and works in all regular pasta recipes. I am planning on trying to learn how to make my own gluten free pasta soon.
I will pretty much eat pasta any way it is prepared and I am always playing around with new recipes. This one was fantastic. After being on a cleanse for 30 days and avoiding all dairy and really going light on the carbs this was a great and light way to celebrate. There is very little cheese in this, but by adding back some of the pasta water when mixing the sauce, it give it this delicious and creamy texture. Roasting the broccoli is something I have never done before and it was brilliant, it still had a great crunch, but had that delicious brown-edged roasty flavor and the red pepper flakes gave it just the perfect amount of heat. Mark actually said “this is the single best pasta dish I have ever had, EVER!” I love when I can make something that makes him that happy.
Roasted Broccoli and Almond Penne
Adapted from Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs via So Good & Tasty
serves 6*3/4 cup almonds
1 clove garlic, peeled
1/4 teaspoon fine grain sea salt
2/3 cup extra-virgin olive oil
1 tablespoon basil, chopped
3 tablespoons fresh parsley, chopped
1/2 cup parmesan reggiano, grated
salt & pepper
1 pound brown rice penne pasta1 pound broccoli, cut into florets
extra-virgin olive oil
salt and pepper
pinch of red pepper flakes, optionalPreheat the oven to 450˚F.
In a large bowl, toss the broccoli florets with a couple of glugs of olive oil. Season with salt and pepper, sprinkle with red pepper flakes. Transfer to a large baking sheet and spread the broccoli into one even layer. Roast for about 20-25 minutes, until some of the edges have started to brown.
Meanwhile heat a large pot of water, it will take a while for it to come to a boil.
Place the garlic and salt in the food processor, and pulse to a fine paste. Add the almonds and grind into a chunky pesto paste. (I left it pretty chunky since I wanted to enjoy the bits of nut)
Transfer the nut mixture to a bowl. Stir in the olive oil, then add most of the herbs. Stir in the parmesan, taste, and adjust the seasoning.
Salt the pasta water generously, and cook the pasta al dente. Drain and reserve a big cup of the pasta water. Toss the almond pesto with the pasta and broccoli, if you need to thin out the sauce use the reserved water. Serve topped with a sprinkling of the remaining herbs.
* A quick note on the serving sizes I follow, I tend to make recipes at their full serving size as most of what I cook makes beautiful and light lunches in the next day or two. Feel free to cut the recipes in half if you don’t brown bag it to lunch or don’t like leftovers.
