Dishes shell out savory taste, flexibility of pasta, vegetables
Posted on Wednesday, October 8, 2008
Some form of pasta is a component of virtually every cuisine, not just Italian. But Italian pasta is particularly varied with its many shapes and sizes.
Pasta shells, with their interesting seashell shape, provide almost infinite opportunities to create pleasing dishes accented with amazing sauce and dressing creations.
Fresh green peas popping with color and rich flavor are the stars of the following prosciutto and chicken pasta dishes. Both are easily prepared in a saute pan or oven-baked after the pasta has been cooked.
For lighter fare, the tuna and pasta salad with zesty garlic basil dressing is tossed in minutes.
TIPS Fresh and dried pasta require a large amount of boiling water, about 1 quart to each 2 cups of pasta. Small pasta shells should be cooked until just slightly underdone or al dente. Pasta dishes with fresh vegetables, such as peas, should be cooked just before serving in order to keep the vegetables slightly crisp, with bright color. Pasta Shells With Peas and Prosciutto 4 cups small pasta shells 1 teaspoon olive oil 1 / 4 cup dry sherry 1 / 2 cup sliced red bell pepper 1 tablespoon minced garlic 1 / 3 cup cooked prosciutto ham, trimmed of fat 1 / 4 cup chopped fresh basil 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme 1 cup fresh peas 3 tablespoons parmesan cheese In a large pot over high heat, bring 2 quarts of water to a boil. Add pasta shells and cook until just underdone, about 5 minutes. Drain, rinse under cold water, and set aside.
In a skillet, heat olive oil and sherry; saute bell pepper and garlic for 3 minutes.
Add ham, basil, parsley, thyme, peas, parmesan and reserved pasta. Cook until peas turn bright green, about 1 minute. Serve piping hot.
Makes 4 servings. Pasta Shells With Peas and Chicken 4 cups small pasta shells 2 cups slivered cooked chicken, skinned 2 teaspoons olive oil 1 / 2 cup fresh shelled peas 1 tablespoon minced garlic 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh thyme OR 1 teaspoon dried 3 tablespoons chopped parsley 1 / 4 cup minced red bell pepper 1 / 4 cup grated parmesan cheese In a large pot over high heat, bring 2 quarts of water to a boil; cook pasta until just underdone, about 5 minutes. Drain, rinse under cold water, and set aside. Heat oven to 400 degrees. In a large skillet over mediumhigh heat, saute chicken in olive oil for 2 minutes. Add peas, garlic, basil, thyme, parsley and bell pepper; cook 2 minutes more. Pour mixture into a large baking dish. Add pasta shells and toss well. Add parmesan. Bake for 20 minutes and serve piping hot. Makes 4 servings. This tuna and pasta salad can be served as a main dish for lunch or supper. Adding a basket of sourdough or sweet French bread and some plump deviled eggs creates a complete meal.
Tuna and Shells Salad With Garlic Basil Dressing 8 ounces small pasta shells (about 2 cups ) 1 (6 1 / 2-ounce ) can chunk, packedin-water light tuna, drained and flaked 1 / 2 cup (2 ounces ) diced Teleme or Monterey jack cheese (about 1 / 4-inch cubes ) 1 cup halved cherry tomatoes 1 stalk celery, thinly sliced 2 green onions, thinly sliced 1 / 4 cup chopped parsley Garlic-Basil Dressing (recipe follows ) Leaf lettuce Cook pasta shells according to package directions. Drain, rinse with cold water and drain again.
Mix shells lightly with tuna, cheese, tomatoes, celery, green onions, parsley and garlic-basil dressing. Cover and refrigerate for 1 hour. Serve on lettuce leaves.
Makes 4 to 6 servings.
Garlic-Basil Dressing 2 tablespoons each balsamic and red wine vinegar OR 1 / 4 cup red wine vinegar 1 teaspoon dried basil 1 / 2 teaspoon salt 1 / 4 teaspoon each sugar and dried oregano 1 / 8 teaspoon coarsely ground black pepper 2 cloves garlic, peeled, minced or pressed 3 tablespoons olive oil 1 / 3 cup salad oil Whisk all ingredients together. Makes about 1 / 2 cup.
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