Lasagna Rolls
I didn’t disappear!
The past couple of weeks my household has been fighting off quite the cold, and we’ve been eating a lot of soup. And no, not good homemade soup. . sigh.
I’m happy to report I am feeling much better except for the recent snow fall and chilly temps here in Minnesota. Mother nature tricked us by giving us some 40 degree, and even a 50 degree day recently and then BAM! snow storm. And here I was ready to break out my shorts.
Marinara Sauce
One of my six-year-old sons favorite things to eat is this marinara sauce tossed with pasta and parmesan cheese. I always make extra and store away what we don’t eat in the freezer for later uses. There is something so satisfying in making your own sauces and smelling them simmer throughout your home.
Angel Hair Pasta with Red Pepper Pesto and Basil
Recipe from Food and Wine
INGREDIENTS:
3 medium red bell peppers
1 tablespoon pine nuts
1 small garlic clove, smashed
1/4 cup basil leaves, plus 2 tablespoons chopped basil
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound angel hair pasta
1/2 cup shaved pecorino cheese
Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.
spring vegetable pasta
Ingredients:
15 Oz. fresh fettucine
2 TBSP extra virgin olive oil
2 garlic cloves, minced
2 large carrots, peeled
2 large zucchini, peeled
6-8 asparagus spears, ends removed and thinly sliced
3 spring onions, thinly sliced
1 Cup frozen young peas, thawed
1 Cup heavy cream
1 TBSP lemon zest
1/2 Cup fresh grated parmesan cheese
1/4 Cup chopped Italian parsley
1/4 Cup chopped basil
1/8 Cup chopped chives
1/4 TSP crushed red pepper flakes
Kosher salt and fresh cracked black pepper, to taste
Using a vegetable peeler, shave the zucchini and carrots into ribbons. Set aside.
Bring a large pot of salted water to a boil and cook fettucini about 3 minutes and drain (reserve about 1/2 Cup of the pasta water for later). Meanwhile, heat the olive oil in a large saute pan over medium heat. Add in the garlic and cook about 1 minute. Add in the carrots, zucchini and asparagus and saute until softened, about 3 minutes. Add in the cream, lemon zest, crushed red pepper, peas, salt and pepper. Bring to a simmer and cook about 5 minutes more.
Add in the drained fettuccine and toss with the pasta. Stir in the parmesan cheese, spring onions, basil, parsley and chives. Taste to see if any additional salt or pepper is needed. Add in some of the reserved pasta water if the sauce is too thick.
