Asiago Pasta Food

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
• In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

CREAMY ARTICHOKE AND ASIAGO PASTA

Steps:

• Cook rotini according to package directions. Keep hot.
• Drain and chop artichoke hearts.
• In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
• Add artichokes. Heat gently, stirring often.
• Add basil and white wine.
• Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
• Stir in Asiago and parsley. Taste and adjust seasonings.
• Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

ASIAGO PASTA SALAD

Steps:

• Cook pasta according to package directions; set aside to cool.
• In large bowl, combine pasta with remaining ingredients and toss well.
• Season to taste with salt and pepper.

ASIAGO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.