Tag Archives: Pasta

Fettuccine with Peas Asparagus and Bacon

29 Mar

This one’s for all you pasta lovers out there (myself included). If you are looking for the ultimate comfort meal, this is it. It’s that time of year when the weather is changing every other day – one day you’re sitting outside drinking beers out of a growler, the next, you’re bundled up under the blankets in your living room wondering what you should order for delivery, because there’s no way you’re going grocery shopping in these frigid temperatures. So pick up these ingedients on a warmer day and make it when its -1000 degrees out a day later. Its the perfect “I’ve-had-such-a-long-day-and-I just-want-to-binge-on-comfort-food-but-I-should-really-eat-my-veggies” kind of meal.

I used bacon because I couldn’t get any pancetta that day, but you can use either one. I found the pea level in the original recipe to be a little high, so I’ve cut it down a bit for you in this recipe. I also cut out the cream from the original recipe to make it a bit less heavy. Try it out and let me know what you think!

Fettuccine with Peas Aspargus and Bacon

Adapted from Bon Appetit

Makes 4 servings


12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 lbs asparagus, trimmed, cut into 1 inch pieces (cut diagonally for fatter asparagus)

1 1/2 cups shelled fresh green peas, blanched one minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts only

2 garlic cloves, pressed

1 tablespoon extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

1/4 cup fresh Italian parsley, chopped

1/4 cup thinly sliced fresh basil, chopped

1/4 cup finely crated parmesan cheese

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, dark green parts of green onions, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve topped with freshly grated Parmesan cheese.


Greek Whole Wheat Pasta

8 Sep

I’ve been making this dish for years. My roommate and I used to make it at least once a week in college. Its so simple and cheap to make but so tasty.  Greek salads have always been one of my favorite things – I just love the combination of the crisp lettuce with soft feta cheese and salty-meaty kalamata olives. This pasta recipe has the same taste of a Greek salad but uses whole wheat pasta and swiss chard for some green and a slight spice.

Greek Whole Wheat Pasta


3/4-1lb Whole wheat pasta (shape of your choice)

5 large tomatoes, diced

1 large bunch swiss chard, roughly chopped

1/2 cup feta cheese, crumbled

1/2 cup kalamata olives (you can leave them whole or chop them up)

olive oil

white cooking wine

1-2 cloves garlic, minced

salt and freshly ground black pepper

Cook the pasta.  While it is cooking, heat 1-2 teaspoons olive oil in a large skillet. Add the tomatoes, swiss chard, and garlic and cook on Medium-High for 2 minutes. Add a couple tablespoons of white wine to the skillet, then reduce the temperature.  Allow the swiss chard and tomatoes to cook about 5 minutes, until tender but not soggy.  Drain the pasta, then mix it into the skillet. Sprinkle the olives and feta, mix a couple more times, season to taste with salt and freshly ground black pepper, and enjoy with a loaf of warm crusty sesame bread and simple salad.

Pasta with King Crab, Mint, and Jalapeño

3 Sep

I’m just going to admit it. This recipe is from Top Chef.  It was prepared for the Quickfire challenge on Season 2, episode 7 of Top Chef Masters by Chef Jonathan Waxman, owner-chef of Barbuto in the West Village. I wouldn’t say I follow Top Chef “regularly”, but I will pretty much always watch an episode if its on and I’m channel surfing (for which my days are numbered).

When I saw this dish on the show, I wrote down “PASTA CRAB JALEPENO MINT’ on a blue sticky note sitting on the coffee table, and have since been meaning to make it.  Its a dish that he serves at the restaurant that he says is one of the most popular dishes.  The biggest complain from the judges on the show was that there wasn’t enough crab, so I made sure there was PLENTY.

So so good. Make this. Its so easy (minus the messiness of pulverizing the crab legs, but that is why you should learn from my mistakes and get a pair of Crackers, rather than telling yourself it will be completely fine with a meat tenderizer.

Other things I learned: be gracious with the mint AND the jalapeño. This recipe only calls for 1, but to be honest, I would probably use at least 3 if I made this again, and I don’t like my food spicy.

Pasta with King Crab, Mint, and Jalapeño

From Jonathan Waxman, Top Chef Masters on Bravo


1 cup King Crab meat  (or more! I used 3 large crab legs, probably closer to 1.5 cups)

1 jalapeño, diced (as I said before, I recommend using more, at least 3)

1/4 cup butter

1/4 cup mint leaves (or more if you wish)

1 lb pasta (Waxman uses Angel Hair, I used Conchigle)

2 cloves garlic, minced

1 lemon

1 lime

salt and freshly ground black pepper

Fill a large pot about halfway with water. Bring to a boil then add 1 teaspoon of salt along with the crab legs.  Cover and reduce heat. Let cook for about 6 minutes, then remove and rinse legs immediately in cold water. Using your crackers, remove all the crab meat and shred down any large pieces.

Cook your pasta then drain and keep ready. In a large pan (I actually used a Wok), melt butter. Add jalepeno, mint, garlic, and a touch of zest from the lemon and lime. Saute for 1-2 minutes, then add crab.  Cook 1 minute more, just so the crab is warm, then add pasta. Cook until everything is just heated through, then add a squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Garnish with fresh mint. I also grated some fresh parmesan over the plates.