Recipes
Search for Recipes
Recipe Tags
Pastas (17)
Fennel And Kale Pasta
Sweet fennel and bitter greens work beautifully together. Swiss Chard or other cooking green will work great as well.
1â„2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Basil Cream Pasta
A very rich and decadent creamed pesto adapted from the Horn of the Moon cookbook. This will probably work just as well with half the cream of you are counting calories. I have a hard time sticking to recipes and I would have to add some sauteed peppers and zucchini from this week's share to this recipe.
1/2 cup olive oil
4 large cloves garlic (or a bunch or garlic scapes!)
3 cups basil leaves
2 cups cream
1.25 cups Parmesan cheese
1/4 tsp salt
dash of black pepper
1 lb fresh fettuccini
Start your pasta water boiling and prepare your pasta, cooking to al dente.
Meanwhile, put 1/4 cup of oil with the garlic in a blender. Run on low speed , slowly adding the basil leaves and the rest of the oil alternately until you have a fine basil paste. Set a small saucepan over low heat. Add the cream, basil paste, and 3/4 cup Parmesan along with salt and pepper. Heat until the sauce is just hot.
After draining the freshly cooked pasta, pour sauce over the pasta, toss well and serve garnished with the remaining parmesan.
Pasta with Caramelized Onions and Kale in Blue Cheese Sauce
Written by Super UserPasta with Caramelized Onions and Kale in Blue Cheese Sauce
This recipe came from the blog Blazing Hot Wok. Serves 3
1 large onion, sliced
1 bunch kale, stems removed and roughly chopped
2/3 cup cream
4 oz of blue cheese, plus some for crumbling on top
a little milk, if necessary
1/2 lbs pasta like spaghetti, linguine or fettuccine
Salt and pepper to taste
1 cup pecans or walnuts , toasted on a pan or under a broiler for about 5 minutes and lightly crushed (optional, but will add another delicious layer to the dish)
Start by caramelizing the onions in a large pan with a little olive oil. When they are just about done (about 20 minutes or so), add the kale and sauté until wilted. Remove to a bowl and keep warm.
Once your onions are going, put on your pasta water. You’ll want to cook the pasta at least 2 to 3 minutes less than the package directions, since they will get additional time in the sauce.
In the same pan you used for the onions, add the cream and cheese. Once the cheese is melted, add the onions and kale back in and mix well. Turn off the heat until the pasta is ready. Don’t worry if the sauce seems thin. It will thicken up once you turn the pasta in it.
Once you are ready to dump the drained pasta in, put the pan back on the heat and mix everything together. The pasta will finish cooking and absorb some of the liquid and at the same time, the sauce will thicken. If it gets too thick or dry, add a little milk to loosen it. Season with salt and pepper to taste. Serve immediately, topping each serving with some of the crushed pecans and crumbled blue cheese.
- 1
- 2
