PASTA CURLY RECIPES

Name: Creamy, Lemony Pasta
Total time: 15 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound short curly pasta, such as cavatappi, fusilli or farfalle; 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice); A heaping ¾ cup grated Parmesan, plus more as needed; Black pepper; 1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary; 2 scallions, green and white parts, sliced

CREAMY, LEMONY PASTA RECIPE - NYT COOKING

Creamy, Lemony Pasta Recipe - NYT Cooking image

This 15-minute pasta lets you decide how much effort to put in: If you’ve had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you’re feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don’t cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.

Provided by Yasmin Fahr

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
Black pepper
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced

Steps:

Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

BLT PASTA SALAD RECIPE - HOW TO MAKE BLT PASTA SALAD

BLT Pasta Salad Recipe - How to Make BLT Pasta Salad image

This dish is everything you love about a BLT sandwich in pasta form! This pasta salad recipe is perfect for BBQs, potlucks, and summer parties.

Provided by Kara Zauberman and Erin Merhar

Categories meat salad side dish

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1 12-ounce package bacon
1 16-ounce box fusilli or curly pasta
1 c. mayonnaise
3/4 c. whole milk
1 1-ounce packet ranch seasoning mix
Juice of one lemon
1/4 c. grated parmesan cheese
1/2 tsp. ground black pepper
1 pint grape tomatoes, halved
2 c. thinly sliced romaine lettuce
1/2 c. chopped red onion
1/4 c. chopped fresh herbs, such as dill and/or parsley

Steps:

Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes total. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.

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1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
7. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
8. Remove and discard any tough stalks bits from the greens, then roughly chop.
9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
12. Add a splash more stock or water to loosen, if needed.
13. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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