Best Spaghettini With Green Sauce Recipes

SPAGHETTINI WITH CHECCA SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

SPAGHETTINI WITH CHECCA SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

SPAGHETTINI AND MUSSELS WITH GREEN SAUCE

Steps:

• De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
• In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
• Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
• Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
• Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
• Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS

Steps:

• Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
• Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
• Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS

Steps:

• Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

SPAGHETTINI WITH GREEN SAUCE

Steps:

• Cook spaghettini in large amount boiling salted water till just tender; drain
• Make Green Sauce: Add basil and parsley flakes to butter. Blend in cream cheese, Parmesan cheese, olive oil, garlic and pepper. Stir in boiling water; blend well
• Arrange hot spaghettini on warm platter and serve with the sauce.