CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
- Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
- In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.
CAMPANELLE PASTA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
SPICY MINT BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
CAMPANELLE WITH ZUCCHINI AND MINT
Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add zucchini; season with salt. Cook, stirring occasionally, until tender and golden brown in spots, about 5 minutes. Add garlic, red-pepper flakes, and olives; cook, stirring, until fragrant, about 30 seconds. Pour zucchini mixture over pasta, add lemon juice, and toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, mint, and more red-pepper flakes, and drizzled with oil.
SPICY CAMPANELLE SAUSAGE SKILLET
A flavorful campanelle pasta with sausage and RO*TEL®.
Provided by apk979
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.
Nutrition Facts : Calories 583.9 calories, Carbohydrate 46.9 g, Cholesterol 118.4 mg, Fat 27.5 g, Fiber 2.8 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 1448.7 mg, Sugar 4.2 g
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