Roasted Red Pepper Pasta

Who doesn't like red peppers?  Raw, roasted, sauteed.  They are full of antioxidants and packed with many nutrients.  They are a good source of vitamin C, vitamin B6, and Folic Acid.  They also protect against cancer and heart disease.

So, I added into my pasta recipe!  I cut the dough in really thick pappardelles, so you can definitely taste the bell peppers.  You  can top with anything...goat cheese, lemon juice, or walnut pesto.

Green Ear Salve a.k.a. Pesto

One of my favorite Sophia stories....

Green Ear Salve

I am never disappointed with anything that I make with fresh basil and this evening was no different. Preparing for dinner I pulled my recipe for pesto and to my surprise...I had no pine nuts in the house! So this recipe is a twist on my typical pesto sauce using walnuts.

Creamy Walnut Basil Pesto

2 Cups Fresh Basil
1/2 Cup Walnuts Toasted in Extra Virgin Olive Oil
1/2 - 3/4 Cups Extra Virgin Olive Oil
1 Cup grated Parmesan or Asiago Cheese
3 Cloves of Garlic
1 Cup Heavy Cream
Salt and Pepper (To Taste)

Toast walnuts in a small amount of olive oil in small skillet over medium heat.

Place basil, toasted walnuts, oil, cheese and garlic in food processor or blender, and blend until well mixed and still with just a bit of texture.  Add blended contents and heavy cream into a saucepan over medium heat.  Whisk together while heating.

Serve with your favorite pasta!

Mop While you Cook!

This is what I call multi-tasking!  I bought these the other day at Sur La Table.  Some people in my household are a little on the neat freak side....to put it nicely.  Pasta making is a very involved process and I end up getting flour everywhere.  I can't be bothered to clean every little mess as I go...it's just not efficient.   Plus, I like making the messes...not so much cleaning them up.  Now, I just shuffle around the kitchen when flour gets on the floor!  And they're cute...

Slipper Genie

The Fusilli 500

This is an amusing look at Click & Clack's idea of a pasta run automobile.
It is made of and run by pasta.

The Fusilli 500

"Because your Silly!"

In the 1995 Seinfeld episode "The Fusilli Jerry", Kramer presents Jerry with a statue of himself made from fusilli pasta...

"The Fusilli Jerry"

The possibilities of pasta are endless!

When Life Hands you Lemons...Make Lemon Pasta!

It's a proven fact that the smell of lemons make you nicer!  It must be true....I heard it on the radio.  So, it's a good thing that I have gotten my lemon pasta recipe nailed down!  I'm sure my mother would be proud to know that I'm doing my part to make this world a nicer place.  My lemon pasta has such a great smell, a clean taste and, I believe, will go with any flavor you desire.  You can pair it with asparagus and toasted pine nuts.  Or, if you like a cream sauce, you can try an alfredo recipe.  I just drizzled a quick topping of sauted garlic, tomatoes, and shredded basil.  It's like eating a bowl of sunshine!

Creamy Roasted Red Pepper Sauce

I started making this pasta sauce years ago. I have made a few changes to it over that time but I do believe it is perfected. The sauce is creamy but light and has an attractive color to it that makes the presentation unique compared to regular cream or tomato sauces. You can use a can of roasted red peppers instead of roasting them yourself but let us be honest... fresh is best. Also I have made it using a substitute for the half and half with skim milk and flour for less calories.

Creamy Roasted Red Pepper Sauce

2 Red Bell Peppers
3 tbsp. Garlic (minced)
1/4 c. Fresh Basil
7 tbsp. Olive Oil
2 c. Half and Half
4 c. Grated Romano cheese
Salt and Pepper to taste

To begin preheat broiler. Coat the peppers lightly with 3 tbsp. of olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Remove peppers and place in a plastic bag and allow to cool for 40 to 50 minutes. Begin removing the skin from the peppers (it should be easy). Remove the insides of the peppers and cut into small pieces.
Heat up a skillet with 3 tbsp. olive oil. Add the garlic, basil, and peppers over med. heat. Let cook for around 10 minutes allowing for the flavors to mix.
Using a blender, food processor (or in my case a Magic Bullet as seen on TV) puree to your desired consistency. Return mixture to skillet and allow to boil. Slowly add cream and cheese. Once the cheese has melted add the last tbsp. of olive oil. Add salt and pepper to taste and simmer for about 5 minutes. Toss your choice of pasta