Festive Fusilli Food

FUSILLI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
• Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
• Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
• Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

FESTIVE FUSILLI

Steps:

• Preheat oven to 450 degrees F. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
• Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 tsp. salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
• Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 tsp. salt, and 1/4 tsp. fresh ground black pepper.

FESTIVE FUSILLI

Steps:

• Preheat oven to 450º F.
• Cook pasta according to directions, adding broccoli when 3 minutes of cooking time remain.
• Peel and smash garlic with side of chef's knife. Toss tomatoes with garlic, oil, and ¼ t. salt. Spread mixture in jelly-roll pan. Roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
• Reserve ½ cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to tomatoes, stirring to scrape up browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, cheese, ½ t. salt and ¼ t. freshly ground black pepper.