Pasta With Lemon, Herbs and Ricotta Salata

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We love this light and simple pasta, find it hearty enough for dinner and lovely as a lunch portion. The brothy-ness may seem like it’s a cold-weather dish, but the lemon-y flavor is perfect for summer. Enjoy!

INGREDIENTS

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

PREPARATION

STEP 1
Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm.

STEP 2
When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.

STEP 3
Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

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Pasta With Lemon, Herbs and Ricotta Salata

Matador Coffee Cake

I’m not sure how we went so long without this Seguin Classic on the blog. The recipe originally ran in the Seguin Gazzette in the 1980s. It became a fixture at St. Andrew’s brunch. I also gave a 7th grade how-to speech on this delicious concoction. Here’s the recipe, in Susan’s handwriting. 

Matador Coffee Cake

Greek Tomato & Cucumber Salad w/ Farro

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Photo: Cooking Light, Randy Mayor

This is one of my favorite summer salads from Cooking Light!  It’s hearty enough on it’s own, but you can mix in a handful of spinach or baby kale, or serve alongside fish, chicken or hummus.  Add a piece of flat bread and a good white wine and you’ve got one delicious dinner.  Salud amigas!

Ingredients

1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (or white wine vinegar)
2 teaspoons finely chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups cooked farro
1/3 cup kalamata olives, pitted and halved lengthwise
1/3 cup thinly sliced red onion
1 pint cherry tomatoes, halved
1 large cucumber, cut into small chunks
4 ounces feta cheese, crumbled (about 1/2 cup)

To make dressing, combine the first 7 ingredients in a large bowl (through black pepper), stirring well with a whisk.

Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.

Greek Tomato & Cucumber Salad w/ Farro

Brown Butter Yeast Waffles

I made these when we were in Raleigh. Recipe from Epicurious. 

  • 3/4 cup (1 1/2 sticks) unsalted butter plus more for serving
  • 2 cups warm whole milk
  • 1/2 cup buttermilk
  • 2 tablespoons sugar
  • 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
  • 1 1/4 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon baking soda
  • Nonstick vegetable oil spray
  • Pure maple syrup (for serving)

Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5–8 minutes. Pour into a medium bowl; let cool.

Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.

Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.

Serve immediately with maple syrup and more butter.

Brown Butter Yeast Waffles

Spring Pea Orzo Salad

This is a fantastic recipe from Southern Living. Our new favorite side dish. Good with the pesto shrimp. 

The key to this crowd-pleasing salad is to toss the warm pasta with the dressing so the orzo soaks up flavor. Make it up to two days ahead.

Makes 6 servings

Ingredients

  • 3 to 4 lemons
  • 8 ounces uncooked orzo pasta
  • 1/4 cup minced shallot or red onion
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups cooked fresh or frozen peas
  • 1 cup snow peas or sugar snap peas, blanched and chopped
  • 1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
  • 1/2 cup sliced almonds, toasted

Preparation

Hands-on: 20 Minutes

Total: 1 Hour, 30 Minutes

1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.

Spring Pea Orzo Salad