I am already melting, Lumis! :lol:
[size=18]Spring Pasta Salad[/size]
Ingredients
Dressing:
1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Pasta:
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish
Directions
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.
(source: http://www.foodnetwork.com/recipes/jeff-mauro/spring-pasta-salad-recipe.html)
[size=18]Pasta Primavera[/size]
Ingredients
Vegetables:
3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 whole red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
Sauce:
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth
1/4 cup white wine
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 whole fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions and drained
Directions:
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.
For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.
Cookâs Note:
If youâre averse to wine, use all chicken broth instead.
(source: http://www.foodnetwork.com/recipes/ree-drummond/pasta-primavera-recipe.html)
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[size=16]Spring Pasta with Fava Beans and Peas[/size]
Ingredients
1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
6 ounces uncooked campanelle or farfalle (bow tie pasta)
2 tablespoons extra-virgin olive oil, divided
6 center-cut bacon slices, cut into 1/2-inch pieces
1 1/2 cups sliced red onion
8 garlic cloves, sliced
3 ounces thinly sliced mushrooms
1 cup fresh shelled or frozen green peas, thawed
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
1/2 cup torn basil leaves
Preparation
Place fava beans in a large pot of boiling water; cook 1 minute. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bacon; sauté 3 minutes or until bacon begins to brown. Add onion and garlic; sauté 3 minutes or until vegetables are tender. Add mushrooms; sauté 3 minutes or until mushrooms begin to brown. Add fava beans and peas; sauté 2 minutes. Stir in remaining 1 tablespoon oil, pasta, juice, and salt; cook 2 minutes or until thoroughly heated. Remove pan from heat. Stir in 3 tablespoons cheese. Divide pasta mixture evenly among 4 bowls, and top evenly with remaining 3 tablespoons cheese and basil. Serve immediately.
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