DILL PASTA RECIPES

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BROCCOLI-DILL PASTA RECIPE - NYT COOKING



Broccoli-Dill Pasta Recipe - NYT Cooking image

Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls “umami powder,” the broccoli transforms into a deeply flavorful vegan spread that’s also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don’t skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.

Provided by Tejal Rao

Total Time 30 minutes

Yield 2 to 4 servings, plus extra umami powder

Number Of Ingredients 13

3/4 ounce dried porcini mushrooms, roughly chopped
3/4 cup whole raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1 teaspoon fine sea salt
Kosher salt and freshly ground pepper
1 medium head broccoli, cut into florets, thick stem reserved for another use
8 ounces dried pasta, such as spaghetti
1/2 cup loosely packed roughly chopped fresh dill, plus more for garnish
1 large garlic clove, minced
1/3 cup umami powder
1/2 cup extra-virgin olive oil
Fresh lemon juice, as needed

Steps:

  • Bring a large pot of water to a boil over high heat.
  • Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
  • Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
  • While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
  • Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.

CUCUMBER DILL PASTA SALAD RECIPE - FOOD.COM



Cucumber Dill Pasta Salad Recipe - Food.com image

There are lots of pasta salad recipes here but I don't see this particular variation. I love dill in most anything and combined with cucumbers and pasta, it's tart/creamy comfort food to me. For even more color & crunch, radishes could be added for another twist. You may need to adjust the mayo and sour cream amounts - I don't really measure it so I've guessed. I start with a large dollop of each then add till I get the texture and taste that I want. Update: Thanks to the first reviewer for finding my typo with the salt; it has been corrected.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb shell pasta (or your favorite small shape)
1 bunch chopped green onion
2 cups diced cucumbers, unpeeled (1 -2 large)
1 cup low-fat mayonnaise (I think Miracle Whip would make it too tart but use if you like)
1 cup low-fat sour cream
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 teaspoon salt (or to taste)
1/4 teaspoon coarse black pepper

Steps:

  • Cook shells per package directions. Drain and rinse with cold water. Drain again.
  • In large bowl combine pasta with green onions and cucumbers.
  • In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
  • Toss dressing with pasta and refrigerate. Serve cold.
  • Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

Nutrition Facts : Calories 209.4, FatContent 3.6, SaturatedFatContent 1.9, CholesterolContent 9.4, SodiumContent 247.2, CarbohydrateContent 36.9, FiberContent 1.9, SugarContent 1.5, ProteinContent 7

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