- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced
- 2-3 large garlic cloves, minced
- 8 ounces baby spinach leaves (8 cups), coarsely chopped
- 1 teaspoon kosher salt
- 1 ¾ cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- ¾ cup crumbled feta (3 ounces), plus more for garnish
- ½ cup frozen peas, thawed (optional)
- 1 cup chopped fresh dill or parsley
- 1/2 cup pine nuts, toasted (optional)
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with fresh herbs, lemon zest, more cheese, and the reserved scallions.
yield: serves 4
time: 30 minutes
source: New York Times, Melissa Clark
- 2 TBSP olive oil
- 3 ounces pancetta or bacon, finely chopped
- 1 medium onion, finely chopped
- 1/4 cup chopped fresh Italian parsley
- 1 pound ground pork
- 1 28-ounce can crushed tomatoes with added puree
- 2 bay leaves
- 2 tsp chopped fresh sage
- 12 ounces gnocchi-shaped pasta or orecchiette
- 1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces), divided
NOTE: When we first tried this all we had in hand was a block of Parmesan, and for pasta we used penne as that was the closest alternative in our pantry. preparation Heat oil in heavy large skillet over medium heat. Add pancetta and sauté until fat is rendered, about 3 minutes. Add onion and parsley; sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (can be made 2 days ahead. Chill uncovered for 1 hour, then cover and keep chilled. Rewarm over low heat before using.) Cook pasta with saffron in large pot of boiling salted water until pasta is tender but still firm to bite, stirring occasionally. Drain; return to same pot. Add sauce and 1/2 cup of cheese; toss to blend. Season pasta to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve. NOTE: We saved the pasta water and combined pasta with sauce in the sauce pan, so we could add pasta water as needed to prevent overly thick sauce. We also added extra pasta water to leftovers before refrigerating, as they will get drier when reheating. nutritional information n/a yield: 6-8 servings time: 45-60 minutes source: The Bon Appetit Cookbook, p.207
- 12 ounces fettuccine or other pasta
- 2 cup frozen petite peas (about 4 1/2 ounces)
- 1 cup whipping cream
- 1 cup fresh chopped chives
- 6 TBSP. finely grated lemon peel
- 3 tsp. fresh lemon juice
- 2 ounces thinly sliced prosciutto, cut crosswise into slivers
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add peas; cook 30 seconds.
- Drain, reserving 1/2 cup pasta cooking liquid. Return pasta and peas to same pot.
- Add cream, chives, lemon juice, and lemon peel to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta is fry, about 1 minute. Mix in prosciutto; season to taste with slat and pepper. Transfer pasta to bowl.
NOTE: Quantities in recipe didn’t quite work, so play around with them until right. When I tried it there was far too much cream and chives. Basically, go with your gut on how much of each to put in.
NOTE 2: Even though it says to add the prosciutto at the end, I actually threw it in the hot pan first for a minute to render a little of the fat into it and slightly cook the meat, then tossed the naked pasta with that before adding the other ingredients.
yield: 4 servings
time: 20 minutes
source: The Bon Appetit Cookbook, pp.203-4