Geoffrey Zakarian Lemon Pasta Food

PASTA WITH LEMON HERB YOGURT SAUCE

Pasta with Lemon Herb Yogurt Sauce image

Provided by Geoffrey Zakarian

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole milk Greek yogurt
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup crumbled feta
2 cloves garlic, grated
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Freshly grated Pecorino-Romano cheese, to garnish

Steps:

Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

PANTRY PASTA

Pantry Pasta image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
4 strips bacon, chopped
1 pinch crushed red pepper flakes
1 clove garlic, thinly sliced
1 shallot, thinly sliced
One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichokes hearts, drained and thinly sliced
Freshly ground black pepper
1 pound orecchiette
1/3 cup freshly grated Parmesan cheese
2 tablespoons butter
3 tablespoon chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil.
In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.

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