Pink Princess Sauce

With roasted red peppers on hand, this is an easy but decadent pasta dish for a weeknight meal. I have made it twice in the past week. It might become an addiction. The pasta dish was cleverly called "Pink Princess Sauce" to lure little girls to eat it. I will post soon about another variation of Pink Princess Sauce using tomatoes instead of red peppers.

PASTA WITH ROASTED RED PEPPER SAUCE

You will need:

3 whole red bell peppers

2 tablespoons pine nuts

2 tablespoons olive oil

1/2 medium onion, finely minced

2 cloves garlic, minced

1/2 cup heavy cream

flat leaf parsley, chopped

Parmesan, shaved or grated

1/2 pound rigatoni or pappardelle pasta

coarse salt and pepper

Roast Peppers (see previous post).

Lightly toast pine nuts in a skillet (or buy toasted pine nuts at Trader Joe's).

Puree roasted peppers with pine nuts in a Cuisinart and set aside.

Cook pasta according to package.

Saute onion and garlic in a skillet large enough to hold the pasta.

Pour in puree and stir together.

Add LOTS of kosher salt.

Pour in cream.

*the addition of Parmesan to the sauce is really good but not necessary.

Toss pasta into the sauce.

Serve with shaved Parmesan and top with parsley.

Weeknight Pasta Supper

I could make and eat pasta every night. Pasta dishes are most always easy, adaptable to the seasons and a great staple to pair with all kinds of veggies. My friends Leigh shared this recipe she discovered on the "Pioneer Woman" blog. The rich tomato sauce and spinach created a perfect pasta meal for a stormy summer night.

Pasta with Tomato-Blue Cheese Sauce

You will need:

1 pound angel hair pasta

2 tablespoons olive oil

3 garlic cloves, minced

1 whole 28-ounce can diced* tomatoes, drained

dash of sugar

salt and fresh pepper to taste

crushed red pepper flakes to taste

3/4 cups blue cheese

1/2-3/4 cup half & half*

4 cups baby spinach

*I used crushed tomatoes and it tasted wonderful

*The original recipe called for 3/4 cup heavy cream and half & half. I used about 1/2 cup of half & half only, and the creaminess was ample.

Cook pasta according to package.

Heat olive oil in a large skillet over medium heat.

Add minced garlic when hot- be careful not to burn.

Pour in tomatoes, sugar, salt, pepper and crushed red pepper.

Simmer for 10-15 minutes, stirring occasionally.

Reduce heat to lowest temp.

Stir in blue cheese.

Add half & half or heavy cream to your liking.

Taste for seasonings.

Turn off heat.

Toss in spinach just before serving.

Fold in drained pasta and serve.

Bridal Shower Supper

Wedding season is in full swing! I made this pasta for my friend Emily's shower last week and it was a hit. It is hearty while still being fresh and feminine. The best part is that it can be made a day in advance so it's great for parties. I tripled this recipe and had plenty for 25 girls.

Roasted Shrimp and Orzo
(serves 6)
You will need:
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta, large diced
kosher salt and fresh pepper
olive oil

Preheat oven to 400.
Cook orzo according to package (9 minutes) or
(Boil water, add kosher salt, bring back to a boil, add pasta and cook for 9 minutes)
Drain and pour into a large bowl.
Whisk together lemon juice, 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper.
Pour over hot pasta and stir well.

Place shrimp on a baking sheet.
Drizzle with olive oil.
Sprinkle with s&p.
Toss to combine.
Roast 6-8 minutes- don't overcook!

Add shrimp, dill, scallions, parsley, cucumber, onion, s&p to marinated orzo.
Toss well.
Add the feta and stir carefully.
Set aside at room temp for an hour or refrigerate overnight*.

*If refrigerated, taste for seasonings again. I some times reserve a little dressing to add fresh before serving.