Minestrone Salad

A great take on minestrone soup.  If you're a fan like I am of the soup, then make this salad and accompany with any grilled protein.  Or, just have the salad...

Photo by Susan Spungen

• 12 ounces fingerling or baby red potatoes
• 8 ounces green beans, cut in half
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound gemelli or tubetti (or any short pasta you choose)
• 1/2 cup pesto
• one 15 1/2-ounce can cannellini beans (drained and rinsed)
• one 6-ounce jar roasted peppers, sliced into strips
• salt and pepper to taste

preparation

1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.

Fettuccine with Pancetta, Peas & Arugula

Here's another quick pasta recipe:




Fettuccine with Pancetta, Peas & Arugula 
This recipe is an adaptation of one from Matt Abdoo, chef de cuisine at Del Posto in New York

6-8 servings

INGREDIENTS
1 lb. fettuccine
Kosher salt
8 oz. pancetta (Italian bacon) or sliced bacon, diced 
4-5 garlic cloves, thinly sliced
1 large white onion, chopped
1 cup dry white wine
1 cup low-salt chicken broth
1 10-oz. package frozen peas
3 cups baby arugula 
2 Tbsp. (1/4 stick) unsalted butter
1 cup finely grated Parmesan
Extra-virgin olive oil
Ingredient Info: Pancetta is available at Italian markets and in the refrigerated deli case of many supermarkets.

PREPARATION
Cook fettuccine in a large pot of boiling salted water until almost tender and still quite firm to the bite. Drain. 

Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring often, until crispy, 6-8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 2 Tbsp. drippings from skillet. Add garlic and cook until slightly golden, about 30 seconds. Add onion and cook, stirring often, until soft and translucent, 7-8 minutes. Add wine and chicken broth, increase heat to high, and boil until liquid is reduced by half, about 5 minutes. Add peas and pancetta to mixture and cook until peas are just warmed through, about 1 minute.

Add fettuccine to sauce and cook, tossing often, until pasta is al dente and has absorbed much of the sauce, about 2 minutes. Add arugula and butter, tossing and stirring so the arugula just wilts and butter melts. Transfer to a large wide platter. 

Garnish pasta with grated Parmesan cheese and a drizzle of oil.



Photographs by Matt Duckor

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