Herb Pasta Sheets With Scallops In Madeira Cream Sauce Recipes

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HERB PASTA DOUGH

Provided by Food Network

Number Of Ingredients 6



Herb Pasta Dough image

Steps:

  • In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball. Add more water, only if needed, 1 teaspoon at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
  • Divide dough into 4 pieces. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pieces.
  • Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly.

2 cups all purpose flour
1 teaspoon salt
2 large eggs, beaten lightly
1 tablespoon olive oil
1/4 cup water, plus 3 teaspoons
Washed and dried, large Italian parsley leaves, dill, tarragon or cilantro

PASTA WITH HERBS

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10



Pasta with Herbs image

Steps:

  • Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
  • In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
  • In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

Coarse salt and freshly ground pepper
1 pound capellini pasta (or pasta of your choice)
5 tablespoons olive oil
3 cloves garlic, very thinly sliced
1/4 cup coarsely chopped curly-leaf parsley, plus whole leaves for garnish
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
1 teaspoon fresh thyme, leaves
1/4 teaspoon finely chopped fresh sage
Finely grated Parmigiano-Reggiano cheese, for serving

PASTA WITH CREAMY HERB SAUCE

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Pasta With Creamy Herb Sauce image

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

LINGUINI WITH SCALLOPS AND HERB CREAM

Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.

Provided by kzbhansen

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Linguini With Scallops and Herb Cream image

Steps:

  • Prepare linguini as per directions on package.
  • Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
  • Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
  • Add cream and parmesan. Stir until the sauce thickens.
  • Toss with pasta.

1 lb linguine
1/2 cup butter
2 -3 garlic cloves, minced
1 tablespoon basil, chopped
1 dash white pepper
20 -25 small scallops
1/2 cup parmesan cheese, grated
1/2 cup cream

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