Fusilli With Toasted Garlic Breadcrumbs Recipes
CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS
This pasta has such a beautiful, creamy and crunchy texture, and a very rustic, earthy flavor. Even though it's full of carrots and peas, my friends used to beg my mom to make this dish when they came for dinner--even back in elementary school!
Provided by Danielle Sepsy
Categories main-dish
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
- Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
- Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
- Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.
FUSILLI WITH WALNUT SAUCE AND RADICCHIO
Steps:
- Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan.
FUSILLI WITH TOASTED GARLIC BREADCRUMBS
This is a Tuscan peasant dish. I used the longer version of Fusilli pasta for this, but I believe spaghetti would work just fine. Adapted from Williams-Sonoma, Kitchen Library, Pasta series.
Provided by Lori Mama
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions reserving 3/4 cup of the cooking water.
- Meanwhile, in a large pan, heat the oil over medium heat.
- Add the garlic and saute just until turning color.
- Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
- Drain the pasta and place in a hot bowl.
- Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
- Divide between 4 hot plates and sprinkle reserved crumbs over each serving.
- Garnish with parsley if desired.
- Serve immediately.
Nutrition Facts : Calories 765.2, Fat 30.2, SaturatedFat 4.2, Sodium 193.8, Carbohydrate 103.9, Fiber 4.5, Sugar 3.7, Protein 18.4
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#weeknight #60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #pasta #easy #european #beginner-cook #kid-friendly #vegetarian #dietary #low-sodium #toddler-friendly #low-in-something #pasta-rice-and-grains
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