Pasta Recipes

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Edamame Pesto Pasta Recipe Recipe

Edamame Pesto Pasta Recipe

05.02.11 by Jackie

Edamame pesto is a new pasta sauce I came up with this weekend. I made this pesto with edamame beans, roasted garlic, walnuts, walnut oil and dill. I added diced fire-roasted tomatoes to soften the sauce and melted brie cheese as the finishing touch. Lulu absolutely loved it and used some of the leftover pesto to make sandwiches this weekend.

I love experimenting with new ingredients, and this week I found not one, but two ways to use edamame beans. We usually just serve them plain as a snack, but now I know that they make incredible hummus and pesto!


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Beet Marinara Pasta Sauce with Mozzarella Recipe

March has definitely been beet season in my house. I made salads, beet risotto, drinks, and more recently, beet pasta sauce. Beets have a gorgeous, rich color; I experimented more by mixing marinara sauce with beets for a simple pasta dish. The acidity from the tomato sauce cuts the sweetness of the beets.

Tomatoes are not in season, so I cheated and used a store-bought jar of tomato sauce. I finished the dish with pieces of mozzarella for extra creaminess.


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Linguine Pasta in Beet Sauce Recipe

Linguine Pasta in Beet Sauce

03.09.11 by Jackie

Beet sauce isn't your average pasta sauce. Instead of using the usual boring tomato sauce, I created a sauce made of colorful beets. First, they were boiled, then blended into a smooth purée with caramelized fennel, fromage blanc, crumbled goat cheese and rosemary. I used the vibrant sauce as a a great way to mask the fact that I was serving whole wheat pasta. Our family prefers regular pasta, but I used wheat pasta for its good nutritional value. I find that the types of wheat pasta with the most pleasant texture are linguine and spaghetti; other shapes tend to get gummy when cooked.

I came up with this dish shortly after my friend Olivier shared his genius idea of using puréed beets as a dressing for a simple salad. The beet vinaigrette was so original that it inspired me to find ways to incorporate the sauce in other dishes. Pasta made a lot of sense to me since it requires a sauce. It turned out to be quite a hit at my house; the mouth-watering sauce balances beautifully with the texture of the pasta. Merci Olivier!


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Bow Tie Pasta in Asparagus Sauce Recipe

Our whole family,  especially the little ones, loves bow tie pasta. The cute shape isn't the best way to hold on to sauce, but it’s a welcome change ffrom macaroni or penne. This time, I sautéed the pasta with caramelized onions and spinach and added a few other ingredients. I used grilled Portobello mushrooms for a meaty texture, diced red bell peppers for color and fresh mozzarella for extra creaminess.

The asparagus sauce is an improvisation using leftover asparagus stalks (I used the tips for making risotto). I blended them into a thick sauce and separately cooked onions with diced tomatoes, a few spices and yogurt. The sauce is quite healthy but so flavorful. If you're minding calories, you could omit the mozzarella garnish or use a low-calorie cheese such as feta cheese.


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Lentil Pasta Soup Recipe Recipe

Lentil Pasta Soup Recipe

02.18.11 by Jackie

My father-in-law, like my husband Lulu, is a vegetarian. One of his favorite meals is kali dal. Because of this, we often have leftover cooked black lentils. As usual, we still had some left last night, so I decided that this time it would not go to waste.

Lentils are packed with protein, so today I created a complete meal by adding pastina pasta and a few vegetables. For more contrast in color, you could add some greens such as spinach. I stuck to carrots, celery and leeks. The result is a delicious, spicy lentil pasta soup.


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