Pasta With Spring Herbs Food

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC

Steps:

• Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
• Toss with hot pasta, Parmesan, salt, and pepper.
• Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
• Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.

PASTA WITH HERBS

Steps:

• Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
• In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
• In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

PASTA WITH SPRING HERBS

Steps:

• Cook pasta in a large pot of salted water according to packagedirections. Drain pasta, then toss with mixed herbs, oil, lemon zest and juice, 1/4 teaspoon salt, the pepper, and 1/4 cup Parmesan in a large serving bowl. Serve with remaining 1/4 cup cheese on the side.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.