Things I Love {June 2020}

Things I Love June 2020

Welcome to my June 2020 edition of Things I Love! A collection of my current obsessions and things I’m crushing on right now that are downright awesome and amazing and worth a shoutout. June is one of my favorite months and for good reason! Grilling season, fresh produce from the farmer’s markets, trips to the lake, beaches and parks, picnics, long walks, al fresco dining, seafood, fresh salads, outdoor concerts, sunsets and sunrises, and all around relaxation mode on the rise!

So with that said, here are the things I’m eating, watching, traveling to, reading, cooking, and listening to. Stay tuned for next month’s Summer Edition for July + August!

What to eat right now

Halloumi Salad

Halloumi Salad

Crab Salad

Refreshingly Light Get-In-My-Bikini Crab Salad

chicago-style-hot-dogs

Chicago Style Chicken Dogs

rustic pizza with ham grapes honey thyme

Rustic Pizza with Ham, Grapes, Honey, Shallots + Thyme

peach-prosciutto-salad

White Peach, Prosciutto + Mozzarella Salad

Balsamic Tomato Pasta-3

Balsamic Roasted Tomato Basil Ricotta Pasta

Crazy Good Lobster Rolls

Classic Lobster Rolls

Shrimp Scampi Pasta

Shrimp Scampi Pasta

watermelon-tomato-feta-salad

Watermelon, Tomato + Feta Salad

Cheeseburger Salad

Cheeseburger Salad with Sriracha Ranch Dressing

Citrus-Herb-Grilled-Shrimp

Citrus Herb Grilled Shrimp

grilled-pork-chops-horizontal-jpg-1522720544

Honey Soy Grilled Pork Chops

Summer Veggie Frittata2

Summer Veggie Zucchini Frittata

Sangria Chicken Mango Salsa

Sangria Chicken with Mango Salsa

caprese zoodles

Caprese Zoodles

Peach Raspberry Tart

Summer Peach Raspberry Almond Vanilla Cream Tart

Spring Cocktails

Spring + Summer Cocktails

 

What I’m Reading

The Photo That Makes me Hungry, Andrew Scrivani

That Photo Makes Me Hungry, Andrew Scrivani

Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat.

The Dirty Lazy Keto Cookbook

The Dirty Lazy Keto Cookbook

After losing 140 pounds, bestselling author Stephanie Laska shares her unconventional weight loss secrets and 100 easy, accessible recipes so you too can experience the fun behind the keto lifestyle with lots of humor and zero judgement.

Rocco's Keto Comfort Food Diet

Rocco’s Keto Comfort Food Diet Cookbook

Rocco DiSpirito has made a career out of transforming people’s lives without sacrificing taste. Now, Rocco tackles the ketogenic diet with the most effective and delicious version of the diet to date. Using a four-tier program that can deliver up to a pound a day of weight loss, the diet incorporates meal plans and more than eighty of America’s favorite comfort food recipes made over to adhere to keto diet guidelines. You can lose the weight eating the foods you love.

Outlander series books

Outlander Book Series, Diana Galbadon

Scottish Highlands, 1945. Claire Randall, a former British combat nurse, is just back from the war and reunited with her husband on a second honeymoon when she walks through a standing stone in one of the ancient circles that dot the British Isles. Suddenly she is a Sassenach—an “outlander”—in a Scotland torn by war and raiding clans in the year of Our Lord . . . 1743. Claire is catapulted into the intrigues of a world that threatens her life, and may shatter her heart. Marooned amid danger, passion, and violence, her only chance of safety lies in Jamie Fraser, a gallant young Scots warrior. What begins in compulsion becomes urgent need, and Claire finds herself torn between two very different men, in two irreconcilable lives.

What I’m Watching/Listening to

Little Fires Everywhere

Little Fires Everywhere, Hulu

Starring Reese Witherspoon and Kerry Washington, Little Fires Everywhere follows the intertwined fates of the picture-perfect Richardson family and an enigmatic mother and daughter who upend their lives. Based on Celeste Ng’s 2017 bestseller, the story explores the weight of secrets, the nature of art and identity, the ferocious pull of motherhood – and the danger in believing that following the rules can avert disaster.

Check out some Hulu promos and discounts here

outlander

Outlander, Starz

Based on the books mentioned above, this hit series on Starz is my new obsession! A gorgeous love story set in the Scottish Highlands between Jamie and Claire Fraser when she travels in time back to 1743 and they fall in love while fighting their way through Scotland against the British, then on to France, the Caribbean and finally the American colonies for a new life together.  What an adventure! Beautiful scenery, music, visuals, action, romance and drama all bundled into the best show I’ve ever seen in my life. I have to admit I kinda have a slight *girlcrush* on Caitriona Balfe who plays Claire…and Sam Heughan!?? Need I say more? GORGEOUSNESS all around.

The Last Kingdom, Netflix

Set in the Middle Ages circa 900s, the great (and GORGEOUS HUNKY Alexander Dreymon starring as the lead warrior Uhtred (living and fighting the Vikings as both a Saxon and a Dane) trying to regain his born right title as King of Bebbanburg, England while under oath King Alfred. Full of action, history, amazing costumes, and drama.

I Know This Much Is True, HBO

Based on the bestselling novel by Wally Lamb, written and directed by Derek Cianfrance, and starring Mark Ruffalo, this limited series follows Dominick Birdsey as he struggles to care for his twin brother, Thomas, while discovering the truth about his own family history. Sad, touching and tense drama.

Run, HBO

Written and produced by Vicky Jones, half-hour comedy series RUN follows a woman whose humdrum life is thrown upside down when she receives a text from her college sweetheart inviting her to drop everything and meet him in New York to fulfill the pact they made 17 years previously. Quirky, witty and fun.

Versailles, Netflix

A thrilling historical drama about King Louis XIV of France when he commissions his lavish palace of Versailles that becomes a fierce battleground for love and politics — and a gilded prison for nobility. Plenty of plot twists and drama, romance and scenery to keep you occupied through the quarantine wishing for a charmed and privileged court life lived during this opulent Renaissance period.

Mansfield Park, Amazon Prime

A lovely 1800s period drama set in England based on Jane Austen’s novel about a humble, poor Fanny Price who is shipped off to stay at her rich Aunt’s estate, Mansfield Park where she finds love and the secrets of the upper class.

Where I’ve Been / Where I’m Going / What I’m Eating

Green Lakes State Park, Syracuse NY

Green Lakes State Park, Syracuse NY

A beautiful park set south of Syracuse in Upstate NY Green Lakes is where I spent Memorial Day Weekend with my family and friends. The lake has stunning bright green aqua blue water surrounded by a 3 mile nature trail and a beach and park for chillin’ and grillin’. Amazing! Check out all my photos and videos from our fun day out here

Highland Park Lilac Festival

Highland Park Lilac Festival, Rochester NY

Every year Rochester holds their famous Lilac Festival in Highland Park. The flowers are absolutely gorgeous and smell divine! Unfortunately they didn’t have the full on festival with arts, crafts, music and food due to COVID-19 but we definitely took the time to stop and smell the lilacs.

Beattie Beach, Rochester NY

Beattie Beach, NY

I discovered this lovely little beach and park last weekend while taking a drive along Lake Ontario with my niece. The park had super pretty blue water and crashing waves along the beach and it was the perfect way to spend a Sunday afternoon. Peaceful vibes all around.

Belhurst Castle + Winery Geneva NY

Belhurst Castle + Winery, Geneva NY

Located in the heart of the Finger Lakes in Geneva NY lies this stunning and romantic castle surrounded by its wine vineyards. They have three hotels to stay for a short or long visit, a spa, two restaurants, wine, cider and craft beer tastings. I have not been to visit yet but this place is definitely on my bucket list of places to go and see this Summer! They’re also having some cool specials offers for Spring and Summer – 30% off on all 3 hotels and buy two get one free wines! Check them out here

A few more things I love – here, there, and everywhere

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REDD Restaurant, Rochester NY – This stunning Wine Country based restaurant is the brainchild of Richard Reddington, a Rochester native and James Beard award winning Chef. They have a great wine list, signature cocktails and delicious farm to table food such as pizzas, salads, pastas, house-made baked goods and more.

New York Beer Project, Victor NY – Designed to recreate the most famous Beer Hall in NYC circa 1870 known as The Atlantic Garden, this glorious space celebrates American craftsmanship at its finest. They have a gastropub, craft cocktails, brunch, a rooftop terrace and loft, a beer garden and taproom all under one roof. Their menu is a celebration of food and drink from all over NY state from Buffalo, to Albany to Long Island to NYC..and they have special beer and food pairing menus created by their culinary team and master brewer Jason Crosset to sample the best flavors together while dining and drinking.

Parkleigh Pharmacy, Rochester NY – all the goods from soaps and candles to clothes, to food and coffee, jewelry, quirky gifts and more. Best store ever.

Botiki, Gulfport FL – another one of my fav gift shops in St Pete FL..stunning jewelry, clothes, gifts, soaps, candles etc.

 

Straw + Hay Pasta

Straw and Hay Pasta

This is a lovely #Spring #Italian pasta dish, Straw and Hay Pasta, featuring green peas, garlic, scallions, crispy pancetta, heavy cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cream sauce topped with freshly cracked black pepper and fresh parsley. And best of all, you can do it all in one pot mixing the cooked pasta in with the sauce in a large saucepan.

Easy pea-sy. (no pun intended 🙂

You can also substitute fettuccine for the linguine and you can try some crispy bacon or prosciutto in place of the pancetta….or throw in some asparagus spears and leeks if you wish, too. Any way you make it I guarantee it will be delicious and easy to make for a Spring weeknight dinner.

For another variation on this recipe try my Homemade Spring Fettuccine with Peas, Pancetta and Asparagus #recipe I created for #KitchenAidIt’s a little more labor intensive but equally delicious and so worth the wait!

Cheers and Happy Weekend, friends!

Kristen Hess

Straw + Hay Pasta
 
Recipe Type: pasta
Cuisine: Italian
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 30
This is a lovely Spring Italian pasta dish featuring green peas, garlic, pancetta, cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cheese cream sauce topped with freshly cracked black pepper and fresh parsley.
Ingredients
  • Kosher salt and freshly ground pepper
  • 4 scallions
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup frozen baby peas, defrosted
  • 4 ounces (1/2 cup) diced pancetta
  • 2/3 cup chicken broth
  • 1/2 cup heavy cream or half and half
  • 1/2 pound dry egg fettuccine or linguine
  • 1/2 pound dry spinach fettuccine or linguine
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
Instructions
  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat.
  3. Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted. Stir in the peas and cook for another 2-3 minutes.
  4. Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
  5. Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
  6. Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
  7. Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
  8. Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
  9. Recipe adapted from Splendid Table
 

 

Other Spring Pasta recipes you might enjoy: 

Creamy Spring Pasta

Cacio e Pepe with Prosciutto and Arugula

Pasta with Ramp Pesto and Guanciale

Pasta with Asparagus, Sage and Peas

Pesto Penne with Shrimp and Peas

Luscious Truffle Mac + Cheese

TresOmega Quinoa Pasta

 Luscious Truffle Mac + Cheese

The holidays are here and I’m full swing in baking mode! It’s the best time of year for making dishes for parties and special occasions and one of my favorite things to make is a delicious, cheesy, #pasta dish.

Luscious Truffle Mac + Cheese

I was invited to participate in to compete in the 2nd Annual Tresomega “Organics For Life” Blogger Recipe Challenge again this year, and I decided to make a Luscious Truffle Macaroni and Cheese recipe using their gluten-free Quinoa pasta using a combination of the Elbows and Fusilli.

Cook pasta and make cheese sauce

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs.

Top macaroni and cheese with bread crumbs and bake

I baked it in a large casserole dish for 30 minutes at 375 until golden brown, and let it cool for a few minutes before DEVOURING it’s luscious, cheesy, truffle-y self.

Luscious Truffle Mac + Cheese

TresOmega gluten-free quinoa pasta is totally organic, non GMO, wheat and corn free, and tastes delicious just like regular pasta. And the elbows and fusilli shapes are perfect for holding all that cheesy delicious sauce!

Luscious Truffle Mac + Cheese

It’s the perfect cozy, heartwarming dish made for the #holidays…or any time you just need a dash of comfort on a cold, dreary Winter day.

Luscious Truffle Mac and Cheese

Enjoy and Happy Holidays!  

Luscious Truffle Mac + Cheese

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 cup

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs. Perfect comfort food dish for the holidays!

Ingredients

  • 8 ounces TresOmega Fusilli pasta
  • 8 ounces TresOmega Elbows pasta
  • 1 tablespoon Black Truffle Oil
  • 3/4 cup Panko breadcrumbs
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon Black Truffle butter
  • 1/4 cup Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon minced garlic
  • 4 tablespoons minced onions
  • 1 bay leaf
  • 1/4 cup flour (gluten-free or all-purpose)
  • 1/8 teaspoon cayenne (optional)
  • 2 1/2 cups half and half
  • 1/2 cup water or skim milk
  • 1 cup shredded White cheddar
  • 1 cup shredded Monterey Jack
  • 1/2 cup Mascarpone cheese
  • 1 cup Truffle Brie cheese, rinds removed
  • Truffle salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375 and spray a large casserole dish with olive oil spray.
  2. Bring a large saucepan of salted water to a boil. Add TresOmega pasta and cook halfway through (about 6 minutes) and drain. Drizzle Black Truffle oil on to cooked pasta, stir through and set aside.
  3. Melt 3 tablespoons butter in the microwave or on stovetop and mix into Panko breadcrumbs. Add Parmesan cheese, Italian seasoning and stir together, set aside.
  4. Heat another large saucepan or Dutch oven over medium heat and begin making roux for the cheese sauce. Melt the remaining 3 tablespoons of butter, a tablespoon of Black Truffle butter, paprika, garlic, onions and bay leaf, cooking for about 5 minutes until onions are soft and lightly translucent.
  5. Add the flour and cayenne pepper (if using) and stir in with the butter until a roux forms and the mixture thickens for about a minute.
  6. Whisk in the half and half and water (or skim milk), stirring and whisking constantly until the sauce thickens, for about 8-10 minutes. Discard bay leaf.
  7. Remove the pot from the heat and stir in the white cheddar, Monterey Jack, Mascarpone and Truffle Brie cheeses, stirring constantly with a whisk until smooth. Finish with a dash of truffle salt and freshly black ground pepper, to taste.
  8. Add the cooked pasta into the greased casserole dish and pour the cheese sauce over the pasta, mixing together. Top the pasta with the buttered bread crumbs.
  9. Bake the pasta for 30 minutes until bubbly and browned and the cheese is super melty.
  10. Let cool for about 5-10 minutes and serve immediately.

Notes

You can also substitute other cheeses that are great for melting: Gruyere, Fontina, Emmental

https://www.theartfulgourmet.com/2018/12/luscious-truffle-mac-cheese/

You can find out more about TresOmega Gluten-Free Pastas on their website, or on their social media pages: 

Facebook

Twitter

Pinterest

Instagram

Feel free to comment and share this post with your followers and be sure to tag  #tresomega, #organicsforlife in your post with a link back to this original post on my blog, with a credit to me, @artfulgourmet.

Luscious Truffle Mac + Cheese

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

TresOmega Gluten Free Pasta

 Sausage Mushroom Zucchini Pasta

The holidays are approaching so quickly (yay!) and during this time of year I love staying indoors and making some serious comfort food. Especially anything #Italian, made with #pasta. And #cheese. And #veggies.

Sausage Mushroom Zucchini Pasta

But that always comes with consequences, (note: stretchy pants, lol) and I’m trying to restrain myself a little bit by eating lighter and healthier until all the holiday parties start flooding in…(this weekend!)

Tresomega Coconut Oil + Quinoa Penne Pasta

I was invited to participate in the Tresomega Blogger’s Challenge again this year, so I decided to make a super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil.

Sausage, Mushroom + Zucchini Pasta

I topped the pasta with some sautéed mushrooms, garlic, mire poix, zucchini, Italian sausage, roasted pecans and a sprinkle of Parmesan cheese. The sauce is super light too – made with chicken broth, a splash of brandy and a few tablespoons of half and half and some dried Italian herbs for a light, gorgeous flavor.

Sausage, Mushroom + Zucchini Pasta

Tresomega Quinoa Penna Pasta is made with a unique blend of organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals and #organic white rice. And, it’s gluten-free, corn-free and certified organic. 

Sausage, Mushroom + Zucchini Pasta

They only use the highest quality ingredients, sustainably sourced and environmentally-sensitive to help promote a #healthy lifestyle. They are also dedicated to supporting a viable economic livelihood for farmers and promoting a #sustainable agricultural environment for future generations.

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups pasta

A super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil, topped with some sautéed mushrooms, garlic, mire poix, zucchini, italian sausage and toasted pecans and a sprinkling of Parmesan cheese. The sauce is super light too, made with chicken broth, a splash of brandy and a few tablespoons of half and half, sprinkled with some italian herbs for a light, gorgeous flavor.

Ingredients

  • 2 tablespoons Tresomega Coconut Oil
  • 6 ounces ground pork Italian sausage
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 cup chopped mire poix (celery, carrots, onion)
  • 1 zucchini, sliced into demi lunes
  • 2 tablespoons fresh garlic, minced
  • 1 (8 ounce) package Tresomega Penne Pasta
  • 1/3 cup brandy or dry white wine
  • 1 cup organic chicken broth
  • 3 tablespoons half and half
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon dried Italian herb seasoning
  • 1/2 cup dry roasted pecans
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Heat the coconut oil in a large skillet over medium-high heat. Add Italian sausage, mushrooms, mire poix, zucchini, and garlic and saute together stirring often, until sausage is crumbly and cooked through, about 8-10 minutes.
  2. Meanwhile, cook the pasta according to package directions, drain and set aside. Toss with a tablespoon of coconut oil to prevent pasta from sticking together while cooking the rest of the ingredients.
  3. Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
  4. Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
  5. Stir in half and half, season with salt and pepper, and red pepper flakes and italian seasoning.Cook for another few minutes on low heat.
  6. Serve the Sausage, Mushroom Zucchini sauce over the pasta and top with fresh grated Parmesan cheese.

Notes

You can also use any of the other Tresomega Quinoa pastas (fusilli, spaghetti, or elbows)

https://www.theartfulgourmet.com/2018/12/sausage-zucchini-mushroom-pasta-gluten-free-organic/

Tresomega Quinoa Pasta Varieties

Please also check out Tresomega’s other varieties of pasta – you can find and purchase their products online at: Tresomega.com, Sams.comAmazon.com and Walmart.com.

Sausage, Mushroom + Zucchini Pasta

Thanks to Tresomega Nutrition for sponsoring this post! Please share the love and enjoy more of Tresomega Nutrition’s products by visiting their website and connecting via social media:

Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaNutrition/
Twitter: https://twitter.com/tres_omega

I’d love to hear your comments below on the recipe and be sure to tag your shared posts with #tresomega #organicsforlife and #artfulgourmet @artfulgourmet!

This is a sponsored post from Tresomega Nutrition written by me. All opinions, recipes and photos are my own, and I only support products I love and use myself. Also, if you share this post or any of my other posts, recipes or photos, please be nice and tag my content with @artfulgourmet and include a link to the original post on The Artful Gourmet.

Thanks and Happy Holidays! 

Truffle Scallops Pasta w/ Mushrooms + Shallots

Truffle Scallops Pasta

Truffle Scallops Pasta w/ Mushrooms + Shallots

It’s Monday, the day after the Oscars and what a show that was! I actually enjoyed it this year, needless to say, and made a very special dinner to go along with it that I need to share with you all because it’s just THAT special. And amazing. And worthy of an Oscar in its own right 😉

Mardona Foods

I’ve partnered with MarDona Specialty Foods to create some recipes using their premium imported line of organic truffle oil, truffle butter, truffle rub, truffle sea salt and pasta. And, you guys – OMG. This stuff rocks. It has a beautiful bold aroma and true flavor of black and white truffles, not the scary imitation stuff that’s out there.

Truffle Scallops Pasta w/ Mushrooms + Shallots

My recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in white truffle oil and a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. The pasta dish also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of, folks.

First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.

Add Truffle Rub to scallops

Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.

saute scallops in truffle butter

Heat a large saute pan over medium-high heat. Melt some of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.

Saute mushrooms and shallots

Add another tablespoon of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for about 5-7 minutes until soft and cooked through.

Return scallops to the pan

Add the scallops back into the pan along with the mushrooms and shallots.

Add wine and cream

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Toss in the pasta

Toss in the cooked pasta and stir together to coat with the sauce.

Add butter, parsley, parmesan cheese

Add some additional truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of Black Truffle sea salt and freshly cracked black pepper to taste.

Stir together to coat

Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Serve immediately

Enjoy and savor.

Truffle Butter Scallops Pasta w/ Mushrooms + Shallots

You deserve it 😉

Truffle Scallops Pasta w/ Mushrooms + Shallots

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. It also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of folks.

Ingredients

  • 1 pound fettuccine pasta
  • 1 pound sea scallops
  • Mardona White Truffle Olive Oil spray
  • 1 tablespoon Mardona Black Truffle Rub
  • 3 tablespoons Mardona White Truffle Butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup reserved pasta water
  • 1 container baby bella mushrooms, sliced
  • 1 shallot, minced
  • 1 tablespoon garlic powder or 2 cloves fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup half and half or heavy cream
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • Dash of Mardona Black Truffle Sea Salt
  • Freshly ground black pepper, to taste

Instructions

  1. First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.
  2. Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.
  3. Heat a large saute pan over medium-high heat. Melt a tablespoon of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.
  4. Add another tablespoon of the White Truffle Butter and olive oil into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic) and cook for about 5-7 minutes until soft and cooked through.
  5. Add the scallops back into the pan along with the mushrooms and shallots. Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
  6. Toss in the cooked pasta and stir together to coat with the sauce. Add another tablespoon of white truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of black truffle sea salt and freshly cracked black pepper to taste.
  7. Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Notes

The Black Truffle Rub is a fine powder, and quite concentrated, so be sure to not go too heavy handed with it. Make sure you rub it around the scallops in with the truffle oil to coat them evenly before sautéing them in the pan.

Add truffle sea salt and pepper to taste.

https://www.theartfulgourmet.com/2018/03/truffle-scallops-pasta-w-mushrooms-shallots/

Truffle Scallops Pasta w Mushrooms + Shallots

Check out MarDona Specialty Foods on Facebook  for more recipe ideas and their website to shop their entire line of gourmet food products. They also have a great line of pasta sauces, balsamic glazes, olive oils, vinegars, truffle tapenade, carpaccio and more.

MarDona Black Truffle Sauce

http://www.mardonausa.com

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

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You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Porcini Linguine w/ Spicy Beef + Mushroom Ragu

Porcini Pasta

So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!

Porcini Pasta

I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.

Porcini Pasta

I added some Crushed Hot Chili Pepper Spread  to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…

Porcini Pasta

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and  lots of parmesan cheese, just because.

Porcini Pasta

Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.

Porcini Linguine w/ Zesty Beef + Mushroom Ragu

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

Ingredients

  • * 1 pound porcini mushroom linguine
  • * 2 tbsp olive oil
  • * 3/4 pound ground beef
  • * 6-8 baby bella mushrooms, sliced
  • * 2 shallots, sliced thin
  • * 2 cloves garlic, minced
  • * 2 tablespoons spicy hot chili pepper paste (Colavita)
  • * 3/4 cup marinara sauce
  • * 1/4 teaspoon kosher salt
  • * Freshly ground black pepper, to taste
  • * 2-3 slices fresh mozzarella cheese, torn into pieces
  • * 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
  2. Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
  3. Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
  4. Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
  5. Serve pasta with fresh torn mozzarella and chopped fresh parsley.
https://www.theartfulgourmet.com/2017/09/porcini-linguine-w-spicy-beef-mushroom-ragu/

Porcini Pasta

So easy and delicious with all the flavors of Fall. Enjoy!

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?

Balsamic Tomato Pasta

Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.

Balsamic Tomato Pasta

This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock.  Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4-6

Serving Size: 1 cup

This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection. 

Ingredients

  • 1 pound of pasta, reserving some of the pasta cooking water
  • 1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
  • 4-6 large tomatoes, diced
  • 1 small onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup Seven Barrels Traditional Balsamic vinegar
  • 1/4 cup chicken stock
  • 2 tablespoons cornstarch
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh ricotta cheese, for garnish
  • 1/4 cup fresh basil, torn into pieces, for garnish
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Cook pasta according to package directions, drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
  3. Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
  4. Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
  5. Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
  6. Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
  7. Serve hot, immediately with some crusty garlic bread.
https://www.theartfulgourmet.com/2017/08/balsamic-tomato-basil-pasta-w-fresh-ricotta/

Balsamic Tomato Pasta

Yes please, I’ll take another bowl.

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Yield: Serves 6.

This homemade pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Ingredients

  • Buckwheat Pasta Dough
  • Ingredients:
  • 1 cup buckwheat flour
  • 1 cup bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic pepper
  • ¼ cup hot water
  • 2 large eggs, room temperature
  • Method:
  • To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
  • Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
  • To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
  • Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
  • Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
  • Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
  • Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
  • Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
  • Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
  • ------
  • PHOTO: PastaHero1.jpg
  • Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
  • Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chilled butter, divided
  • 6 thin slices aged Prosciutto de Parma, torn into large pieces
  • 1 cup pecans, coarsely chopped
  • 12 whole fresh sage leaves
  • 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  • 2 cloves fresh garlic, minced
  • 2 large shallots, minced
  • 1 cup fresh baby spinach leaves
  • 2 cups low-sodium chicken broth
  • 1 teaspoon black truffle oil
  • Sea salt and garlic pepper, to taste
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
  2. Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
  3. Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
  4. Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  5. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  6. Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  7. Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
  8. Sauce can be made up to 2 hours ahead; let stand at room temperature.
https://www.theartfulgourmet.com/2016/10/buckwheat-bucatini-w-truffled-wild-mushroom-sauce/

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

PastaHero1

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus. 

PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

FoodProcessor

You simply make the dough in your KitchenAid 14-cup food processor,

CutDough

knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

CutFettuccine2

and cut into lovely fresh fettuccine

PastaNests

AddBrothCream

served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan.

PastaHero2

It’s so delicious and easy to make and tastes like Spring in a bowl!

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Yield: Serves 6 to 8.

This Spring-forward recipe features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce. It's light, easy to make and totally delicious!

Ingredients

  • Basic Egg Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Spinach Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • 1/3 package frozen chopped spinach, defrosted and drained
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  • Sea Salt for pasta water
  • 4 ounces Pancetta (Italian-style bacon), cubed
  • 4 scallions, trimmed and sliced length-wise
  • 2 cloves fresh garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ cup shelled fresh peas, blanched or frozen baby peas, defrosted
  • 6-8 stalks fresh asparagus, trimmed and halved
  • 2/3 cup chicken stock, low sodium
  • ½ cup heavy cream or half and half
  • ½ pound fresh egg fettuccine pasta
  • ½ pound fresh spinach fettuccine pasta
  • ¾ cup freshly grated Parmesan cheese
  • 2 to 3 tablespoons fresh parsley, chopped, for garnish
  • Freshly ground black pepper, for garnish

Instructions

  1. Basic Egg Pasta Dough:Place the eggs in KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  2. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  3. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  4. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  5. Spinach Pasta Dough:
  6. Place the eggs in your KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, spinach, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  7. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  8. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  9. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  10. Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  11. Bring a large pot of salted water to a boil over high heat. Cook the fresh egg pasta for about 2 to 3 minutes and drain. Cook the fresh spinach pasta for about 2 to 3 minutes and drain. Toss lightly with olive oil and set aside while making sauce.
  12. Prep the fresh ingredients (trim and slice scallions length-wise into thin strips, mince garlic, measure out peas, trim and halve fresh asparagus, chop parsley) with your KitchenAid paring knife and Chef’s knife and place on your KitchenAid Bamboo Cutting Board.
  13. Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.
  14. Heat your KitchenAid Copper Core large skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.
  15. Drain the fat from the skillet and add the olive oil and heat over medium heat. Add the scallions and cook until wilted about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
  16. Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.
  17. Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
  18. Stir the cooked pasta with a little olive oil, and add it directly to the sauce in the large skillet, stirring to coat the pasta with the sauce.
  19. Cook over high heat until liquid is reduced to make a creamy sauce. Remove from the heat and toss in the grated Parmesan cheese, and garnish with fresh parsley and freshly ground black pepper, serving immediately in warm bowls.
https://www.theartfulgourmet.com/2016/04/homemade-spring-fettuccine-pancetta-peas-asparagus/