Pasta Poupon Food

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

SAUCE FLORENTINE

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

GREY POUPON CLASSIC CHICKEN DIJON

Steps:

• Heat oven to 375°F. Mix mustard, water and seasonings.
• Place chicken in shallow pan; brush with mustard mixture.
• Bake 20 min. or until chicken is done (165ºF).

PASTA SALAD PRIMAVERA POUPON

Steps:

• Brush vegetables with 4 Tbsp. mustard. Grill or broil until tender.
• Blend remaining 2 Tbsp. mustard, oil, vinegar and basil.
• Toss pasta, vegetables and mustard mixture until well coated.

ROASTED GARLIC ANGEL HAIR

Steps:

• SPRAY each head of garlic lightly with cooking spray; wrap each head separately in foil.
• Place in small baking pan.
• Bake at 400°F for 45 minutes.
• Cool 10 minutes.
• Separate garlic cloves.
• Squeeze cloves to extract pulp; discard peels.
• Place garlic pulp, mustard, lemon juice and pepper in food processor or blender container; cover.
• Process until puréed; set aside.
• Cook and stir zucchini and mushrooms in hot oil in large skillet on medium-high heat for 3 minutes or until zucchini is tender-crisp.
• Add garlic mixture, water and tomato; mix well.
• Reduce heat to low; cook until thoroughly heated, stirring frequently.
• Toss with hot cooked pasta.