Pastas

  • Fresh Cut Pappardelle in Fresh Tomato Sauce (Anniversary Demo)

    July 17 2013 in Post Categories: Pastas

    1 medium tomato, diced 2 tablespoons onions, diced 2 garlic cloves, chopped 1 colour pepper, julienne 2 tablespoons black olives, chopped 1 teaspoon chives, chopped 2 tablespoons freshly grated parmesan cheese 4 tablespoons extra virgin olive oil Cook pasta in salted boiling water for 5-7 minutes. In a fry pan, saute garlic and onions till

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  • Butternut Squash Agnolotti in White Wine Cream Sauce (Anniversary Demo)

    July 17 2013 in Post Categories: Pastas

    300g frozen agnolotti 5 bacon strips, diced 1/2 red onion, chopped 2 tablespoon garlic, minced white wine 35% cream 2-3 tablespoons freshly grated parmesan cheese 3 tablespoon olive oil fresh basil, chopped salt and pepper, to taste Boil Pasta in large pot of boiling water. In a fry pan, or pasta pan with olive oil,

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  • Spinach and Ricotta Cheese Ravioli (Anniversary Demo)

    July 17 2013 in Post Categories: Pastas

    300g frozen spinach and ricotta cheese ravioli 1 medium red onion, diced 2 green onions, chopped 1 tablespoon fresh basil, chopped 1 teaspoon fresh oregano, chopped 4 tablespoons olive oil 1 tablespoon garlic, minced 500 ml Village Grocer Pomodoro Sauce 2 tablespoons Parmesan Cheese, grated Cook the ravioli in salted boiling water for 5 to

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  • Ravioli Soup

    July 15 2013 in Post Categories: SoupsPastas

    8 oz sweet Italian sausage, casing removed 1-2 cloves garlic, crushed 8 cups chicken stock 1 9 oz. package froxen mini cheese ravioli 1 14 oz can stewed tomatoes 3 tablespoon Mrs.McGarrigle’s Creamy Champagne or Oktoberfest Mustard 1/2 teaspoon dried oregano coarsely ground pepper 1 cup torn frsh spinach leaves grated Parmesan cheese Over medium

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  • The Mighty Grilled Vegetable Lasagna

    January 23 2011 in Post Categories: RecipesPastas

    Time-strapped parents can prepare this dish the night before and heat it up for a fabulous quick after-school meal with the kids! 1 1/4 cups Renée’s Gourmet Original Mighty Caesar Dressing & Dip 1/2 box uncooked lasagna noodles (12 noodles) 700 ml your favourite tomato sauce 2 zucchini, cut into ¼-inch thick lengthwise slices 1/2

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  • Spring Asparagus Fettuccini

    January 23 2011 in Post Categories: RecipesPastas

    1½ lb asparagus 1½ lb egg fettucine ¾ cup butter, unsalted 2 tbsp finely chopped chives 2 tbsp toasted pine nuts sea salt and freshly ground pepper freshly grated parmesan Trim the asparagus and cut in 2 inch lengths.  Cook the asparagus in boiling water until tender, about 2 to 3 minutes depending on the

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  • Parmesan Walnut Caesar Pasta

    January 23 2011 in Post Categories: RecipesPastas

    1 lb. pasta (farfalle and fusilli work well) 1 tablespoon olive oil ¼ cup red peppers, diced ¼ cup yellow peppers, diced ¼ cup minced scallions 1 cup Wild Thymes Parmesan Walnut Caesar Vinaigrette ½ cup grated Parmesan cheese Salt & pepper to taste Heat olive oil in a sauté pan. Add peppers and scallions

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  • Pappardelle with Rapini and Blue Cheese

    January 23 2011 in Post Categories: RecipesPastas

    This pasta features rapini, which is at its peak in fall. It works just as well with spinach. Fettucine or Tagiatelle would also be great. Borgonzola is a milder version of a Gorgonzola cheese, it’s a cross between Brie and blue cheese so it is very smooth and rich with a hint of tanginess from

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  • Pappardelle with Porcini Mushrooms

    January 23 2011 in Post Categories: RecipesPastas

    1 box Cipriani White Pappardelle 4 tbsp olive oil 1 lb fresh porcini mushrooms 4 cloves garlic, sliced 2 tbsp unsalted butter 3 tbsp flat leaf parsley ¼ cup chicken stock ½ cup grated Parmigiano-Reggiano cheese Use a non-stick skillet and heat the olive oil.  Add the mushrooms and garlic for a couple of minutes

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  • Italian Artichoke Pasta

    January 23 2011 in Post Categories: RecipesPastas

    4 tsp olive oil 1 8 oz bottle Newman’s Own Olive Oil & Vinegar Salad Dressing 1 whole, large, skinless, boneless chicken breast, cut into 2 inch pieces 1 14 oz can artichoke hearts, drained and cut into quarters 1 lb linguine 1 pint cherry tomatoes, cut in half Fresh grated parmesan cheese 8 oz

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