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Pasta of the Week Archives

March 31, 2010

Pasta of the Week: Penne with Leeks, White Cheddar and Pancetta

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I made HALF a batch of this recipe from Bon Appetit, but added chopped pancetta to the leeks in the first step. It is rich, yummy comfort food.

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Penne with Leeks, Farmhouse White Cheddar and Pancetta

INGREDIENTS
1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

PREPARATION
Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.

Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.

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April 9, 2010

Pasta of the Week: Fettuccini with Marscapone, Lemon and Asparagus

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Remember all those lemons? Try this for a fabulous, quick pasta:

6 oz. fresh linguini, taglitelle or fettucini
zest from 3 lemons
4 oz. marscapone
fresh asparagus
1 T. olive oil
freshly ground pepper
1/4 c. parmigiano or Pecorino

Place marscapone in a large serving bowl to get room temperature. Stir in the zest from two of the lemons. Blanch asparagus for 1-2 minutes. Drain and pat dry. Cut spears into thirds. While you are boiling the pasta, saute the asparagus in 1 T. olive oil, lots of freshly ground black pepper and the zest from the third lemon. Drain pasta, toss with marscapone until it is completely melted, add asparagus and grated cheese.

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