Pasta

BEEF STOCK SOUP WITH CAPELLINI AND PEAS Ingredients: ¼ pound capellini 1/3 of beef stock 1 cup shelled green peas salt freshly ground pepper 1 cup broccoli Direction: 1) Cook capellini in boiling water slated water until al dente. 2) Drain and rinse with cold water. 3) Bring the beef stock to a boil 4) Add peas, broccoli and simmer gently for 5 minutes. 5) Add the capellini and season the soup. 6) Let simmer 2-3 minutes longer. Dessert CHOCOLATE TRENETTE WITH VANILLA SAUCE Ingredients: 1 recipe chocolate pasta dough Vanilla sauce: 3 egg yolks 1 cup milk ¼ vanilla bean Garnish: ¼ cup pistachio nuts Direction: 7) Cook capellini in boiling water slated water until al dente. 8) Drain and rinse with cold water. 9) Bring the beef stock to a boil 10) Add peas, broccoli and simmer gently for 5 minutes. 11) Add the capellini and season the soup. 12) Let simmer 2-3 minutes longer. Hazelnut cream pasta Pasta 16 Lasagna noodles 2 pounds ricotta cheese 4 eggs 2 pints fresh blueberries 2 teaspoons vanilla extract Topping 6 tablespoons unsalted butter 3/4 cup all-purpose flour 1 teaspoon cinnamon 1/2 cup rolled quick oats 3/4 cup firmly packed brown sugar 1/2 cup finely chopped nuts of choice Hazelnut Cream Sauce 1 cup sour cream 1 cup Hazelnut coffee creamer Directions: Hazelnut Cream Sauce: Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spread over lasagna when ready. 1. Prepare lasagne according to package directions. 2. Preheat oven to 350 degrees. 3. Wash and drain berries. 4. In a large bowl mix the ricotta cheese, eggs and vanilla. 5. Stir in the berries. Set aside. 6. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. 7. Layer 4 noodles across the bottom of each pan overlapping slightly. 8. Spread half of the filling over the noodles. 9. Make another layer of noodles and filling. 10. Prepare the topping. 11. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. 12. Spread evenly over the berries in each pan. 13. Bake 45 minutes or until topping is golden brown and filling is bubbly. 14. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. 15. Lace a lasagna square on the plate and spoon over some hazelnut sauce over the top. serves 10 Pasta with clams 8 oz. Linguine or Spaghetti 2 tbsp. butter 1 tbsp. flour 1 10-oz. can clam juice 1 tbsp. dried parsley 1 tsp. thyme 2 6.5-oz. cans minced clams Directions: 1. Prepare pasta according to package directions, drain. 2. Melt the butter in a small saucepan, add flour and mix. 3. Add clam juice and stir until smooth. 4. Add the parsley, thyme and cook over low heat for 5 minutes. 5. Add the clams to the mixture and cook 5 minutes more. Serve over pasta. Creamy seafood pasta INGREDIENTS Servings-4 • 2 (8 ounce) packages fresh pasta of your choice • 1/2 cup white wine • 3/4 cup milk • 2 tablespoons sour cream • 1/2 cup freshly grated Parmesan cheese • 1 tablespoon chopped fresh cilantro • 1 tablespoon olive oil • 8 ounces medium shrimp, peeled and deveined • 8 ounces small scallops • 1/2 yellow bell pepper, cut into strips • 1/2 orange bell pepper, cut into strips • 1/8 teaspoon Cajun seasoning • salt and pepper to taste DIRECTIONS 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. 3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers , season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. 4. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop. Seafood Pea-Asta Salad INGREDIENTS Serving-4 • 1/3 cup mayonnaise • 2 tablespoons and 2 teaspoons Italian-style salad dressing • 1 tablespoon and 1 teaspoon grated Parmesan cheese • 1-1/3 cups black-eyed peas, rinsed and drained • 5 ounces fusilli pasta • 2/3 cup crabmeat • 2/3 cup broccoli florets, parboiled • 1/3 cup chopped green bell pepper • 1/3 cup chopped tomatoes • 2 tablespoons and 2 teaspoons chopped green onions • 2/3 cup fresh broccoli florets, parboiled DIRECTIONS 1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside. 2. Combine peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours. Ready to serve! 3. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well. Tomato sauce • 1 tablespoon olive oil • 1 onion, finely chopped • 1 clove garlic, minced • 2 (8 ounce) cans tomato sauce • 1 teaspoon dried oregano • salt and pepper to taste • 1 tablespoon processed cheese sauce • 1 cup water DIRECTIONS 1. In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. 2. Add tomato sauce, oregano, salt, pepper, cheese sauce and water. 3. Lower heat and simmer until it thickens; about 30 minutes. http://allrecipes.com/Recipes/Pasta/Main.aspx