Food from the Hart

Posts Tagged ‘pasta’

Fettuccine with Peas, Asparagus and Pancetta

In Recipes on April 13, 2011 at 6:02 pm

Yield: 4

Cooking Time: 40 minutes

This is a wonderful recipe! I first discovered this in the May 2010 issue of Bon Appetit. It’s hearty and healthy, using a variety of spring vegetables. The pancetta adds that bit of saltiness that really brings the whole dish together. A little bit of parmesan cheese and it’s like a party in your mouth.  It looks beautiful on the plate and great for entertaining but is easy enough to add to your weekly meal rotation.

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts

2 garlic cloves, pressed

1/2 cup finely grated Parmesan cheese plus additional for serving

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1/4 cup chopped fresh Italian parsley, divided

1/4 cup thinly sliced fresh basil, divided


Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.









Ratatouille over Farfalle

In Recipes on January 12, 2011 at 2:13 pm

Yield: 4 servings

Cooking Time: 1 hour

Yes, it’s a movie, but it’s always an amazing and hearty vegetable dish. This is a great option for anyone that is vegetarian or health conscious.  It packs all the flavor and soul warming punch of a meat stew.

2 eggplants (about 1 lb), quartered and sliced

2 zucchini, sliced

Salt and pepper

1/2 cup extra virgin olive oil

2 yellow onions, thinly sliced

1 red bell pepper. seeded and diced

1 green bell pepper, seeded and diced

6 cloves of garlic, coarsely chopped

2, 15.5 oz canned whole tomatoes

3 tablespoons parsley, chopped

3 sprigs thyme

8 large basil leaves, julienned

1 lb farfalle pasta

1/4 cup fresh parmesan, grated


Heat 2 tablespoons of oil in a saute pan over medium.  Add the onions and cook until translucent, about 5 minutes.  Add the bell peppers and half of the garlic.  Cook over medium heat until the peppers are soft, about 5 minutes.  Transfer to a heavy saucepan or Dutch oven.

Return the frying pan to medium heat and add 2 more tablespoons of oil.  Add the eggplant pieces and saute until golden brown. Add the eggplant to the other vegetables.

Repeat with the zucchini.

Add the remaining garlic, canned tomatoes with their juice, parsley, thyme, and basil to the sauce pan and stir well.  Season with salt and pepper.  Place over medium heat until most of the liquid has evaporated, 20-30 minutes.

Cook pasta to al dente.

Serve the ratatouille over the farfalle and garnish with parmesan cheese.

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