Best Spring Pea Sto With Whole Wheat Penne Recipes

SPINACH ARTICHOKE WHOLE-WHEAT PENNE

Steps:

• Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
• Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
• To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
• In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
• Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

MIXED HERB PESTO PENNE

Steps:

• Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

WHOLE WHEAT PENNE WITH LOBSTER AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
• Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
• In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
• In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
• Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
• Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

CECI (CHICKPEAS) SAUCE WITH PENNE

Steps:

• Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
• Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
• Reheat over moderate heat and stir occasionally.
• Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.