FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
FRESH PASTA
This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
- Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
- Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
- Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
- If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
- If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
- Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
- If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
- If you are making filled pasta: Proceed according to your recipe's instructions.
PASTA AND HERBED CREAM SAUCE
Steps:
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
FIRE AND ICE PASTA WITH FRESH HERBS
A wonderful combination of flavors to excite even the most discerning of palates! A spicy tomato sauce served at room temperature over hot pasta and topped with feta cheese. Goat cheese also goes well with this sauce.
Provided by Patti Rotman
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 7
Number Of Ingredients 12
Steps:
- In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
- Cook pasta in a large pot of boiling water until al dente. Drain.
- Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.
Nutrition Facts : Calories 954.5 calories, Carbohydrate 66.2 g, Cholesterol 28.8 mg, Fat 71.9 g, Fiber 7.6 g, Protein 17.5 g, SaturatedFat 13.9 g, Sodium 956.7 mg, Sugar 13.7 g
SPAGHETTI WITH FRESH HERBS
This is a very simple, fresh tasting dish - perfect for a light weekend lunch or dinner. As the sauce is prepared while the spaghetti is cooking it really only takes about 20 minutes all up from kitchen to table. It's one of our favourites.
Provided by Kookaburra
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to the boil.
- Add salt and spaghetti.
- Cook for 12-14 minutes.
- In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
- Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
- Heat olive oil in a medium saucepan over a medium heat.
- Add garlic and cook until just beginning to colour.
- Remove saucepan from heat immediately.
- With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
- When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
- Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
- Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
- Serve in bowls, drizzling over any remaining sauce.
- Top with parmesan cheese.
- Serve immediately.
- Serve as is or with a crisp green salad and a nice cold glass of dry white wine!
Nutrition Facts : Calories 804.6, Fat 44.6, SaturatedFat 23.9, Cholesterol 116, Sodium 2474.1, Carbohydrate 78.9, Fiber 3.3, Sugar 3.2, Protein 22.4
LINGUINE WITH FRESH HERBS
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
- Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 13 grams, Carbohydrate 93 grams, Fat 16 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 4 grams
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
CREAMY PASTA WITH FRESH HERBS AND CHICKEN
I got this recipe from my ex-husbands cousin Paula. I always liked her the most :) This is a really yummy dish. The ingredients may sound a little different but they blend so great.
Provided by Queen uh Cuisine
Categories Savory
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
- While the sauce is reducing, get the water ready for the pasta and cook as directed.
- Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
- Add cooked chicken to the cream mixture.
- Serve pasta topped with the creamy herb and chicken mixture.
- Serve with a salad and crusty bread. Don't forget the wine :).
Nutrition Facts : Calories 2073.3, Fat 110, SaturatedFat 62.4, Cholesterol 463.6, Sodium 1145.2, Carbohydrate 177.3, Fiber 8.2, Sugar 4.6, Protein 91.3
PASTA WITH FRESH HERBS, FETA AND TOMATOES
An easy, fresh pasta that is delicious and impressive made with few ingredients. Light and tangy tasting, a sure crowd pleaser and faster than 'fast food'! The key is to use FRESH ingredients for best flavour, dried herbs won't do!
Provided by Carol in Oz
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to pkg directions while preparing 'sauce'.
- Chop tomatoes coarsely, removing seeds as they make sauce too runny.
- Roughly chop approximately 1/4-1/2c basil leaves and set aside.
- Chop 1/2c parsley and set aside.
- Add 1-2 tablespoons olive oil to a non-stick pan(I actually use a large non-stick wok!) Cook tomatoes, garlic and chillis until tendercrisp over medium-high heat. DO NOT overcook tomatoes, the last thing you want is a soggy mess. You should be able to easily identify the tomato chunks in the pasta! This is NOT a traditional soupy sauce! It's a fresh, light tasting summery dish not meant to be 'drowned' in excess sauce.
- Toss in the HOT drained fusilli and stir through crumbled feta and basil over low heat until feta begins to melt. The feta shouldn't be melted all the way, just warmed through and softened! It will continue to melt on the plate, you should be able to see lots of chunky bits of cheese poking through.
- Stir through the chopped parsley and approximately 1/2c olives.
- Top with fresh grated parmesan.
- Enjoy with a chilled glass of chardonnay!
Nutrition Facts : Calories 608.5, Fat 22.2, SaturatedFat 11.2, Cholesterol 59, Sodium 1039.5, Carbohydrate 77.8, Fiber 4.9, Sugar 6.8, Protein 24.4
ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC
Another family favorite that lends itself to easy variations -- tweak the taste to complement the day's main dish by your choice of herbs. You probably have all these ingredients handy in your pantry and refrigerator. I swear the kids would eat this every day if I'd make it that often. I can't personally vouch for freezing it, but I know that it reheats well in the microwave after being refrigerated. Cooking time is mainly cooking the pasta.
Provided by 3KillerBs
Categories Toddler Friendly
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
- Toss with hot pasta, Parmesan, salt, and pepper.
- Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
- Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.
HERBY PASTA WITH GARLIC AND GREEN OLIVES
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Parsley Olive Butter Basil Garlic Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
- Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
- Divide pasta among bowls and drizzle with more oil.
PASTA WITH PESTO & FRESH HERBS
Grow your own herbs? Snip a good mixture of them for this very special pasta dish
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.49 milligram of sodium
FRESH PASTA
If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta.
Provided by Holly
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 2
Steps:
- Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
- With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
- Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
- Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 95.8 g, Cholesterol 186 mg, Fat 6.2 g, Fiber 3.4 g, Protein 19.2 g, SaturatedFat 1.7 g, Sodium 72.5 mg, Sugar 0.7 g
PASTA WITH RICOTTA AND FRESH HERBS
Provided by Lucy Footlik
Categories Food Processor Herb Pasta Vegetarian Quick & Easy Ricotta Summer Bon Appétit Dallas Texas
Yield Serves 4
Number Of Ingredients 10
Steps:
- Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
MIXED FRESH HERB PASTA
Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
- Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
- Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
PASTA WITH HERBS
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.
PASTA WITH HERB BUTTER
Make and share this Pasta with Herb Butter recipe from Food.com.
Provided by Audrey M
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions and then drain.
- Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
- Place pasta and butter back into saucepan used to cook the pasta in.
- Cook pasta for two minutes until reheated; stir constantly.
- Put cooked pasta into serving bowl topped with Parmesan cheese.
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