cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

uunifetapasta

We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

pasta e ceci

by Andy Baraghani ingredients 1 cup dried chickpeas, soaked overnight and drained1 fresh bay leaf1 garlic clove1 sprig fresh rosemary1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes2 Tablespoons olive oil, plus more for drizzling½ medium yellow onion, finely dicedAbout 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your handsSalt... Continue Reading →

fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

ratatouille pasta

from Bon Appétit. ingredients 1 large or 2 medium Italian eggplants (about 1½ pounds), cut into ½" dice Kosher salt 1 large or 2 small red bell peppers (about 9 ounces), cut into ½" dice 1 large zucchini (about 8 ounces), cut into ½" dice 2 medium onions, thinly sliced 1 pint cherry tomatoes, halved... Continue Reading →

Create a website or blog at WordPress.com

Up ↑