Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

Written by Liz -

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Wine Pairing

• Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
• Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.

Fettuccine with Peas, Leeks & Thyme

Ingredients for 3 servings:

• 1 package (9 ounces) BUITONI Refrigerated Fettuccine
• 2 tablespoons extra virgin olive oil
• 1/2 cup sliced fresh leek
• 1/3 cup frozen peas
• Salt and ground black pepper
• 2 thyme sprigs, leaves removed and stems discarded
• 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Links:

• Fettuccine with Peas, Leeks & Thyme
• Wine Pairing Tool

More spring pasta recipes:

Vegetable Tortellini Soup	Butternut Squash Agnolotti with Fresh Herb Pesto

No Ham Left Behind

Written by Nick -

I bet you get just as excited as I do during the holidays when you’re tasked with preparing the biggest, juiciest and most delicious ham. But now that Easter’s over and you’ve had about all the leftover ham sandwiches you can imagine… what are you going to do with all that delicious ham?

One of the great things about a baked ham, is it can be a welcome addition to all sorts of dishes. It’s a great way to add some meat to an omelet or quiche. The flavor mixes well with all kinds of pasta. I’ve even used it in potato croquettes.

If you’re looking for some inspiration, here are a few of our favorite ways to make leftover ham the centerpiece of a new and exciting meal.

Ham-It-Up White Bean Soup

Soup is a classic way to eat up all your leftovers and this Ham-It-Up White Bean Soup will steal the show with all its delicious flavor. Easter is over, but for a lot of people, spring still feels a long way away, so why not warm up with a hot bowl of soup.

Hawaiian Pasta Salad

If you are in the tropical spirit, this Hawaiian Pasta Salad is perfect for lunch or even a light dinner. It’s also a great side with a Ham and Cheese sandwich.

Hash Brown Casserole

This is a great dish to feed a few straggling family members who might have overstayed their holiday welcome. The recipe calls for bacon, but sub in your leftover ham and you’ll be more than satisfied. Casseroles are excellent for their quick and easy one-dish preparation.

Fettuccine with Portabellos, Ham and Asparagus

I’ve already mentioned ham is great in pasta. Pairing it with mushrooms and asparagus is too good to pass up. This dish will give your leftovers a fresh new beginning!

Head to Meals.com for even more recipe ideas. Have your own favorite leftover ham recipe? Share it with us in the comments below.

Longing for Spring: Butternut Squash Agnolotti with Fresh Herb Pesto

Written by Chris -

When using Buitoni stuffed pastas, it only takes a few, simple ingredients to create an Italian masterpiece. Many of our Buitoni recipes are developed at Casa Buitoni in Italy, where Buitoni has been creating award-winning Italian foods for more than 185 years. This recipe for Butternut Squash Agnolotti with Fresh Herb Pesto originated at the Casa, and is, in my mind, a true Italian masterpiece.

Perhaps it’s the warm breezes whisking through the air, or the birds chirping a little louder, or maybe it’s the flower blossoms just starting to appear… but I am suddenly finding myself craving all things spring. And it’s still January!

Agnolotti (pronounced anneeolottee) are half-moon-shaped pastas generously filled with meat, cheese or vegetables. This recipe uses Buitoni Riserva All Natural Roasted Butternut Squash Agnolotti. It’s filled with oven-roasted butternut squash, aged Parmesan and Grana Padano cheeses, accented with amoretti cookie crumbs. Salad greens and herbs are finely chopped, then combined with salt, ricotta, Asiago cheese, garlic, olive oil and black pepper, and then tossed with cooked agnolotti. Simple, fresh and delicious!

Butternut Squash Agnolotti with Fresh Herb Pesto

Ingredients for 3 servings:

• 1 bunch (about 2 packed cups) arugula
• 2 cups spring salad mix
• 10 fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon coarse salt
• 1/4 cup lowfat or part-skim ricotta cheese
• 2 tablespoons shredded Asiago or Parmesan cheese
• 1 small clove garlic, finely chopped
• 3 to 4 tablespoons extra-virgin olive oil
• Ground black pepper
• 1 (9 ounces) package Buitoni Riserva All Natural Roasted Butternut Squash Agnolotti

Directions:

FINELY chop arugula, salad mix, basil and parsley; add to medium bowl. Stir in salt (to prevent oxidation). Add ricotta cheese, Asiago cheese and garlic; stir well. Slowly stir in oil; season with pepper and additional salt, if needed.

PREPARE pasta according to package directions; drain. Place in serving bowl; add fresh herb pesto and toss gently to coat. If you prefer a thinner sauce, add a little pasta water.

The slightly sweet agnolotti filling complements the fresh herb pesto so well! It only takes a few, simple ingredients to put together this Italian masterpiece!

Links:

• Butternut Squash Agnolotti with Fresh Herb Pesto
• Casa Buitoni
• Buitnoi Riserva Collection

More simple Italian Meals:

Spicy Beef & Sausage Ravioli with Corn and Basil	Chicken & Four Cheese Ravioli with Spinach and Basil

Election Day: A Comforting Pumpkin Sage Pasta Recipe

Written by Chris -

Happy Tuesday!

Election Day calls for comfort food, don’t you think? I’m not sure about you, but I know I will be following all of the election coverage. I find this Pumpkin Sage Pasta to be incredibly comforting. Perhaps it’s the clingy sauce… Or how the pumpkin and sage meld together… Or maybe it’s the Gruyère cheese… This is what I know for certain; one party will be in need of comforting this evening.

Do you add pumpkin to your savory recipes? A little pumpkin goes a long way to making your favorite dishes tastier and more nutritious. It adds extra flavor, fiber and Vitamin A, while cutting down on fat and sodium.

On those busy school nights, I often add pumpkin to my tomato sauce (works great in homemade and store-bought). The pumpkin adds a little extra body to the sauce, which I love! All you need to do is stir in 3/4 to 1 cup LIBBY’S® 100% Pure Pumpkin into 3 cups (about 26 oz.) of your favorite pasta sauce.

Or…

If you are ready for a change of pace, might I suggest you give this Pumpkin Sage Pasta a try? It’s a bit more elegant and the flavors are a little more distinctive. I think you might just love it! This recipe works best with short cut pasta such as trottole, spirals, penne or bow tie; the sauce really clings to it! And it’s ready in 30 minutes! Garnish with fresh sage leaves for an extra flavor dimension and eye-catching appeal.

You can check out the recipe video here and see just how easy it is to put together.

Pumpkin Sage Pasta

Ingredients for 6 servings:

• 6 cups cooked, short-cut pasta, such as trottole, spirals, penne or bow ties, kept warm
• 2 tablespoons butter
• 2 shallots, finely chopped (about 3/4 cup)
• 2 large cloves garlic, finely chopped (about 2 tablespoons)
• 8 fresh sage leaves, plus more for garnish
• 1/4 cup dry white wine
• 1 cup water
• 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon (season with a little sea salt if you want to go vegetarian)
• 1 can (12.5 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 cup LIBBY’S® 100% Pure Pumpkin
• 1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese, plus more for serving
• 2 tablespoons grated Gruyère cheese
• Ground black pepper to taste

Directions:

MELT butter in large skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves; cook, stirring frequently, for about 1 minute. Stir in wine; cook for 2 minutes or until reduced slightly. Stir in water and bouillon; cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.

STIR evaporated milk and pumpkin into skillet; heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet; stir to coat and heat through. Season with pepper. Sprinkle with additional Parmesan cheese. Garnish with fresh sage leaves, if desired.

Links:

• Pumpkin Sage Pasta
• MAGGI Instant Chicken Flavor Bouillon
• NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• LIBBY’S® 100% Pure Pumpkin
• BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Related recipes:

Ravioli Pumpkin Casserole	Baked Ziti with Pumpkin & Sausage

Pasta Sauce with a Touch of Cream and a Blissfully Delicious Recipe Book

Written by Chris -

Sure, Coffee-mate Natural Bliss real dairy creamer is irresistible in coffee. But we also know that many people like to experiment with other fun ways to enjoy this all-natural creamer. That’s why the Coffee-Mate team created the Publish My Bliss recipe contest for home cooks to share their love of Natural Bliss and their love of creating new recipes. This e-book includes recipes cooked up by winners of the recipe contest, in addition to celebrity chef Claire Robinson and of course, our very own Nestlé Kitchens.

Today I am sharing my favorite savory recipe from the contest, submitted by Denise Miller. I was pleasantly surprised by the number of savory recipes that came through! This Pasta Sauce is a classic tomato sauce with pancetta, but Denise adds a touch of sweet cream Natural Bliss at the end of preparation. I tasted the recipe before the Bliss was added, and while it was really good, the sauce needed a little sweetness and a touch of cream to round it out, so Bliss was, in fact, the perfect addition!

Here is a quote from Denise about what inspired the recipe: “My daughter loves pasta and she wants to be a chef someday. She is what inspired me to make this recipe. Plus, I’m a big fan of natural bliss creamer.”

Pasta Sauce with a Touch of Cream

Ingredients for 8 servings:

• 3 tablespoons olive oil
• 8 ounces pancetta, chopped
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 1/4 cup red wine
• 2 cans (14.5 ounces each) chopped tomatoes, undrained
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• Dash of ground black pepper
• Pinch of crushed red pepper
• 1/4 cup (0.75 ounce) grated Parmigiano-Reggiano cheese
• 6 tablespoons Sweet Cream NESTLÉ® COFFEE-MATE® natural bliss® All-Natural Coffee Creamer
• 1 box (16 ounces) rigatoni

Directions:

HEAT olive oil in large skillet over medium-high heat. Add pancetta, onion and garlic; cook, stirring frequently, until pancetta is lightly browned.

ADD red wine and cook down while scraping the pan.

ADD tomatoes and juice, basil, salt, black pepper, crushed red pepper and cheese.

REDUCE heat to low. Cook, stirring occasionally, for 1 1/2 hours.

STIR in Natural Bliss and cook for 3 minutes.

PREPARE pasta according to package directions. Place on platter. Top with sauce. Top with additional cheese and basil, if desired.

Thank you Denise for sharing this fabulous recipe with us!

Links:

• Pasta Sauce with a Touch of Cream
• NESTLÉ COFFEE-MATE Natural Bliss
• Download the Blissfully Delicious Recipe Book

Related Recipes:

Fettuccine with Creamy Tomato Vodka Sauce

Tortellini with Pesto and Sun-Dried Tomatoes

Pesto Pairs Perfectly with Italian White Wine

Written by Liz -

September 30 is the last day of California Wine Month so I thought I’d pair one of my favorite Italian sauces (as in the Tortellini with Pesto and Sun-dried Tomatoes above) with some California white wines made from Italian varietals. And I added a twist to the pesto that I learned from Luce, one of Bon Appetit’s top 10 best new restaurants in America.

The Food:

Luce is a very small market and restaurant dedicated to simple Italian cooking in Portland Oregon. Every dish on the menu was so simply made that at first glance, it seems too easy, too sophomoric. But after a bite or two, the flavors this kind of cooking imparts transports you to the traditions of Italy. Bon Appetit called it “bare bones…Italian home cooking at its core.”

The pesto at Luce was made with basil, avocado, almonds, walnuts and garlic. This is pesto in Southern Italy. And it was incredible! The avocado replaces the olive oil, making the dish lighter, full of flavor and oh-so-good for your skin. To make this easy on me to make at home, I used Buitoni pesto as a base, placing about half the container of pesto in a bowl, then mixing in one whole ripe avocado and serving it over al dente pasta. A perfect late summer meal.

The Wine:

I wanted to pair this with an Italian varietal made in California, and I found 2 wines that worked perfectly. Arneis from Palmina Wines has a bright lemony quality, and enough acid to zip along your tongue with the pesto, cutting the oils and balancing the meal perfectly.

Another wine, Bianchetto from Moretti Wines is a blend of 3 Italian varietals from different regions: Arneis, Malvasia Bianca and Tocai Friulano. You won’t see this blend in Italy, but it’s lovely flowery nose and fruit and acid balance also really enhanced the dish.

Links:

• Tortellini with Pesto and Sun-dried Tomatoes
• Buitoni pesto
• Palmina Wines

More pesto recipes:

Baked Pesto Chicken Breasts recipe

Insalata Caprese with Pesto Vinaigrette