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
Read More1 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
Read MoreThis 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
Read More1 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
Read More4 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
Read MoreThe yellow mushrooms are quite eye-catching with the green pasta and would brighten up any dinner. Estimated Times: Preparation Time: 10 minutes Cooking Time: 15 minutes 12 ounces chanterelle mushrooms 3 tbsp butter 1 tbsp olive oil 1 shallot, sliced ¼ tsp salt 1/8 tsp ground black pepper 1 pound green cipriani tagliatelle available at
Read MoreAlso known as Capellini (aglio olio E Prezzemolo) 350 gram capellini 6 tbsp olive oil 2 tbsp finely chopped parsley 2 tbsp finely chopped garlic 1 lb. bay scallops 3 tbsp white wine 4 leaves of fresh basil, roughly chopped salt and pepper to taste Put scallops in a bowl and sprinkle with lemon juice.
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