Spring Pasta Recipe 425

SPRING PASTA SALAD

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
• For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
• When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

SPRING PASTA RECIPE - (4.2/5)

Steps:

• Cook pasta in salted water until al dente. (according to box directions) While the pasta is cooking: Add a small amount of olive oil into a large skillet, deep enough to hold the pasta dish. 2 minutes before the pasta is cooked, toss the asparagus into the pot of pasta and cook for the last two minutes. DO NOT OVERCOOK THE ASPARAGUS! Drain the pasta and asparagus well; you will be adding this into the sauce in a deep pan. On a medium heat, cook pancetta, until lightly golden (3 to 5 minutes); push pancetta off to the side. Add shallots and cook for 1 to 2 minutes. Add garlic, just until fragrant; about 30 seconds, do not burn the garlic! Add the white wine, and turn up the heat to medium-high. Allow wine to reduce for 3 to 5 minutes. Add the chicken stock and sun-dried tomatoes and allow to cook about 3 to 5 more minutes. Reduce the heat, and add the heavy cream. Add the drained pasta and asparagus into the sauce and gently stir to combine. Garnish with fresh grated parmesan and fresh chopped Italian parsley. You could use prosciutto, instead of pancetta and even change your herbs around. Delish!

ITALIAN SPRING FLING PASTA

Steps:

• In large skillet, over medium high heat, heat oil and cook onions until soft. Add garlic, tomatoes, salt and pepper and cook about 8 minutes or until tomatoes have broken down.
• Add artichokes, olives and basil and cook until heated through.
• In meantime in large pot of boiling, salted water cook pasta until al dente, drain and place on large serving platter.
• Top with tomato mixture, sprinkle with parmesan cheese if desired and serve.

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.