Pasta RSS
Citrus and Kale Pasta Toss
Citrus and Kale Pasta Toss 1 bunch Kale 2 fl oz Olive Destination Blood Orange flavored EVOO 1 fl oz Olive Destination Honey Ginger or Olive Destination Cranberry Pear White Balsamic Vinegar Salt and Pepper 2 cups Viviana Lemon Orzo Pasta (Available here at Olive Destination), blanched Wash, mince (thin slice) and blanch (par-boil) Kale for 30 -45 seconds. Remove Kale and rinse in cold water to stop the cooking process. The blanching step is done to soften the firmness and the bitter taste of raw kale. It becomes very pleasant when blanched and treated with some flavorful oils and...
Summer Pasta and Caprese Salad
Ingredients: 1 lb Pasta Mama Tomato Fettuccini 24 Grape or Cherry Tomatoes 4 oz fresh Mozzarella 2 oz Olive Destination Basil EVOO 1/2 oz Olive Destination Traditional Balsamic Vinegar Procedure: Cook pasta to al dente (firm to the bite). Drain pasta and rinse with cool water to cease cooking process. Lightly saute Cherry Tomatoes until they burst, creating a natural sauce for the pasta. Toss Tomatoes with Basil EVOO, pasta, mozzarella, Balsamic Vinegar, and any other desired seasonings. Enjoy for dinner tonight, at room temperature for a picnic or potluck, and even cold for lunch the next day. Recipe provided...
Bruschetta Pasta
Ingredients: One recipe for Bruschetta Basil EVOO & Sherry Vinegar or Tuscan Herb EVOO & Grapefruit Balsamic Vinegar 1 pkg. Olive Destination pasta 1-2 cloves of garlic, minced Garlic or Olive Destination Milanese Gremolata EVOO Basil, to garnish Salt and pepper, to taste Method: Cook pasta to al dente; drain and set aside. Heat oil in skillet; once heated, add minced garlic. Let garlic cook for a minute to release flavor, then add Bruschetta. Heat to warm, then toss together with pasta. Season to taste. Finish with basil. By Executive Chef Drew Laberis
Pasta Puttenesca
Ingredients: 2 lb Olive Destination Black Calamari Pasta 6 fl oz Olive Destination Barnea (any robust varietal would work) Extra Virgin Olive Oil 4 cup Cherry Tomatoes 3 cup Kalamata Olives 10 oz Olive Destination Pesto .5 liter Latue Blanco Wine 1 tsp Olive Destination Real Salt kosher sea salt Procedure: Cook Pasta for 11 minutes, then drain and rinse. Moisten with oil and mix well. Saute garlic, tomatoes, olives and pesto in a saute pan. Deglaze with white wine, simmer for 2 minutes. Recipe by Chef John Noel Gilbertson, CEC, True Harvest Culinary
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