Fresh Tortellini with Asparagus, Peas, and Mint

It's the time of year for thinking of something light to eat.  This is a quick and easy pasta dish because you are using a fresh product that you buy at the store.  The brand I use, if I don't make my own (the bitchy gourmet is very good at making pasta), is Buitoni.  I know you can find it at Kroger and Publix.  I'm sure you can also buy fresh pasta at Whole Foods.  This is also easy because you cook the pasta, asparagus and peas in the same pot.  What's better than that!?  Serves 4-6 Courtesy of Fine Cooking

Kosher salt 
1/3 cup extra-virgin olive oil 
2 medium cloves garlic, pressed or minced 
1/8 tsp. cayenne 
1 lb. fresh cheese tortellini 
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole) 
1 cup shelled fresh peas (or thawed frozen peas) 
1/3 cup pine nuts, toasted 
1/4 cup coarsely chopped fresh mint 
2 oz. fresh goat cheese, softened 
Freshly ground black pepper 

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In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5;

photo: Scott Phillips

Cacio e Pepe

My daughter had eaten this dish at an Italian restaurant in London.  She raved about it.  So when we were in NYC for a family reunion, we went to Mario Batali's food court and grocery, Eataly.  You go to this place and you are in a foodie's heaven.  We located a table in the pasta section and quickly ordered the Cacio e Pepe.  Right behind our table was an eat in bar with high backless stools.  Eataly soon became, at least for us, Buttaly.  There was a worker of some profession (in jeans and tee shirt) with at least 2 inches of his butt crack showing.  We called the manager over and asked if he could please ask the guy to pull up his pants.  Nope.  But we can put you at another table.  Now that's customer no service.  This dish is delicious with not a healthy bite in it.  I recommend it for an appetizer.  Or a small dinner with a salad.  It is very rich.  It's also a dish that once started, you have to be hands on for about 10 minutes.  Bon appetito from Bon Appetit magazine.

Ingredients

• Kosher salt
• 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
• 3 Tbsp. unsalted butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• 3/4 cup finely grated Grana Padano or Parmesan
• 1/3 cup finely grated Pecorino

Preparation

• Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Pasta and Lentils with Turkey Italian Sausage

This is my husband's favorite Sunday night dinner.  Fine by me.  It's so easy and so nutritious.  Bon Appetito!

Makes 4 servings Start to Finish: 40 minutes
INGREDIENTS DIRECTIONS
1 cup green lentils
6 whole cloves
1 yellow onion, peeled
4 garlic cloves, crushed
2 medium carrots, peeled and finely chopped (about ½ cup)
3 tablespoons unsalted butter
2 bay leaves
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1/2 cup elbow pasta or any small pasta
1 lb. mild or hot turkey Italian sausage
1 tbl olive oil
grated parmesan to taste



1. In a colander, rinse the lentils under cold running water, then drain. In a medium saucepan set over medium-high heat, combine the lentils with 2¼ cups water and cook until the water boils, about 5 minutes. Meanwhile, press the cloves into the surface of the onion.
2. Reduce the heat to low and add the onion, garlic, carrots, butter, bay leaves and thyme. Season the lentils with salt and pepper, then cook, stirring occasionally and adding more liquid as needed, until the lentils are almost cooked through, about 15 minutes longer. Remove the onion from the saucepan and discard.
3.  Pam a frying pan or non stick pan and then add the olive oil.  Heat over medium heat until smoking.  Add the turkey sausages and cook until done.  Slice into 1/2 inch or so slices. 
4.  Meanwhile, as the sausage is cooking, cook the pasta in boiling salted water until cooked to al dente.  Drain.
5.  Add the sausage and the pasta to the lentils.  Top with grated parmesan cheese. 

Sometimes, if I have leftover spinach or kale, I will add this to the lentils. 
 PS: In a pinch you can always use two cans of lentil soup but you can't control the sodium.