HEAVENLY PASTA

It is hard to be humble after preparing such a dinner...but I will try. 

Thanks to the Italian Grill for making the pasta, and to Midtown Market for selling it.  I went to buy Broccoli Rabe, and saw this:

And with a little bit of inspiration and effort, the result was this:

Pasta with shrimp, sun dried tomatoes, lemon, and cream

 

INGREDIENTS:

1.     Campanelle pasta

2.     Shrimp

3.     Sundried tomatoes in oil – finely chopped

4.     Fresh dill

5.     Olive oil

6.     Leek and garlic

7.     White wine

8.     Tomato paste

9.     Lemon juice - fresh

10. Heavy whipping Cream

PROCESS:

While the pasta is cooking prepare and cook all of the ingredients.  Add the pasta to the sauce, mix well, and enjoy.  A glass of chilled Pinto Grigio will add to your delight.

I enjoyed the Pinot Grigio so much that I’m unable to be more specific at this time regarding the preparation of the ingredients.   Maybe later.

4-27-15 Jennifer’s Pasta - Spaghetti in a dill-lemon-butter sauce

Jennifer, the lovely lady at Midtown Market, asked me  if I ever made pasta with a dill sauce.  My answer was no, but I knew immediately what tonight’s dinner would be.

IGREDIENTS:

1.     Spaghetti

2.     Olive oil

3.     Garlic and Shallots thinly sliced

4.     Juice from ½ lemon

5.     Butter

6.     Cream – about 1 tablespoon

7.     Fresh Dill finely chopped

8.  Anchovy paste - about 3/4"

PROCESS:

While the pasta is cooking, lightly sauté the garlic and shallots in olive oil with a sprig of Dill – do not burn the garlic.  About 5 minutes before the pasta is ready (Al dente) remove the Dill and add butter and lemon juice.  Add the cream just before the pasta is done.  Add the pasta to the sauce and add the chopped dill and mix well, adding pasta water as needed.  Drizzle with Olive oil and serve with Grana Padana or Parmigianno cheese.

COMMENTS:

This was wonderful and I look forward to having it again, perhaps with diced Pancetta and/or peas, or perhaps just as it was tonight.  Thanks Jennifer.