Spinach tagliatelle with hot smoked salmon, tomatoes, and lemon cream is a quick and delicious meal. The contrast of the green pasta with the red tomato creates a pleasant looking dish. We are pleased to offer this recipe from Chef Tony. If you are not a fan of smoked salmon, you may eliminate it or use fresh grilled salmon or shrimp as a substitute.
Spinach Tagliatelle, Hot Smoked Salmon, Tomatoes, and Lemon Cream Recipe
1 gallon boiling water
1 tbsp + ¼ tsp Sea Salt
1 Ripe Red Roma Tomato
1 Lemon, zest then juice and hold in separate containers
½ tsp Chopped Parsley
½ tsp Olive Oil
¼ tsp Cracked Black Pepper
12 oz. PASTA REA Alfredo Sauce
12 oz PASTA REA Spinach Tagliatelle
8 oz Hot Smoked Salmon, flaked
1. Bring water to a strong boil, add 1 tbsp sea salt
2. Remove stem from tomato and cut a thin x at the opposite end
3. Drop tomato in water, allow to boil for about 1 minute, remove and cool
4. Remove skin from tomato, cut in ¼ remove seeds, fine dice
5. Toss diced tomato with ¼ tsp sea salt, lemon zest, parsley, olive oil, black pepper, hold
6. On a low flame simmer PASTA REA Alfredo ( you may reserve some pasta water after pasta is cooked to thin the sauce if needed)
7. Cook Tagliatelle in boiling water until al dente, drain well and toss with warm sauce
8. Add salmon, lemon juice to pasta and toss again to incorporate
9. Season to taste with Sea Salt and Cracked Black Pepper if needed
10. Evenly portion pasta on 2 plates making sure they are well sauced and have equal amount of salmon
11. Garnish each dish with ½ of the tomato mixture and serve
Enjoy this delicious meatless pasta recipe utilizing fresh Pasta Rea gemelli. (derived from the Italian word for “twins”) Other small pasta shapes such as cavatappi may be substituted for gemelli. Be sure to not over-cook the fresh pasta!
Crisp Brussels Sprout & Cremini Mushroom Gemelli
12 each Brussels sprouts
2.5 tablespoons EVOO
1 tsp Sea Salt
1 tsp Cracked Pepper
6 oz. Cremini Mushroom
2 tsp Garlic
4 ounces white wine
8 oz PASTA REA ALFREDO SAUCE
1 ounce whole butter
½ Lemon, juice only
8 ounces PASTA REA Gemelli pasta
2 ounces Romano cheese
2 tablespoons chives
- Pre heat oven to 325 degrees.
- Remove the outer thick leaves of the Brussels sprout and discard. Remove the next layer of leaves until the hard center of the Brussels sprout remains, reserve core.
- In a small bowl toss the tender outer leaves with ½ tsp EVOO a pinch of sea salt and a pinch of pepper, reserve the remaining salt and pepper for later use.
- Place seasoned leaves on an oiled pan and place in oven. Roast until golden brown, about 5 – 7 minutes. Remove from oven and hold to the side.
- With a sharp knife thinly shave the cores of the Brussels sprouts, hold to the side.
- In a large sauté pan heat the remainder of the EVOO, add the cleaned mushrooms, garlic and shaved Brussels sprouts. Sauté until tender. Deglaze with white wine and simmer to reduce by half.
- Add PASTA REA Alfredo, butter and lemon juice, simmer on low.
- Cook pasta in boiling, salted water until al dente, drain well.
- Add pasta to sauté pan with sauce, ½ of Romano cheese and chive. Toss well.
- Divide finished pasta evenly on two plates, top with remaining cheese and roasted Brussels sprout leaves
Gigli Pasta, Cremini Mushrooms & Lemon Mascarpone
1 gallon purified water
1 tbsp. + ¼ tsp sea salt
2.5 tbsp. mascarpone
2 oz. heavy cream
1 Lemon, zest then juice and hold to the side
1 oz. olive oil
6oz. cremini mushrooms, sliced thin
1 tsp fine minced garlic
1 tsp fine minced shallots
¼ cup white wine
10 oz. PASTA REA Gigli pasta, raw
6 each large sage leaves, thin julienne or chopped
½ tsp chopped parsley
¼ tsp cracked black pepper
2 oz. Romano Cheese
1. Bring water to a rolling boil add salt, lower heat and hold
2. In a small bowl mix the mascarpone and cream to smooth making sure there are no lumps. Zest lemon then juice, hold to side
3. Heat the olive oil in a medium sauté pan, add mushrooms and sauté until just tender
4. Add the garlic and shallot, sauté until shallots are translucent
5. Add wine and reduce by half, then simmer on low
6. Bring pasta water back to a rolling boil and add pasta
7. While pasta cooks add mascarpone and cream to white wine and mushrooms, stirring to incorporate. Add about 2 oz. of pasta water to season and thin sauce, continue to simmer
8. Cook pasta to al dente, strain well and add to simmering sauté pan
9. Add sage, parsley, pepper, 1 oz. cheese, ½ of the lemon zest and ½ of the juice to pasta and toss well
10. Adjust seasoning if needed with sea salt, pepper. Add lemon juice and zest if needed
11. Top with remaining cheese and serve
A simple, traditional olive oil and garlic bucatini for the hot summer months!
1 pound PASTA REA bucatini
1/2 cup extra-virgin olive oil
4 cloves whole garlic
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
¼ cup rough-chopped Italian parsley
4 ounces of grated parmesan cheese
Cracked pepper (optional)
Bring a large pot of salted water to a hard rolling boil.
Heat the olive oil (on medium) in a large thick bottom skillet. Add the whole garlic cloves and cook until golden brown. Remove garlic, discard or save for garnish in the finished dish or another preparation. Keep oil on low heat or remove from flame.
Add the pasta to the boiling water, stirring to prevent the pasta from sticking to the pot.
While the pasta is cooking add the sliced garlic to the warm oil. Turn heat up to medium and cook garlic to a golden brown. Add some of the pasta water to the oil to stop the cooking process. Add the red pepper flakes and continue the cooking allowing the flavors to combine.
Cook the pasta to al dente, drain reserving a small amount of the water to use if needed to add to the sauce to increase volume. Add the parsley and season to taste with more salt and or cracked pepper, toss and incorporate well. Garnish with fresh cracked pepper and parmesan cheese.
If you have questions regarding the preparation, please contact Chef Tony at firstname.lastname@example.org or call 602 485-9924. He is always happy to discuss recipes!
Fresh Pasta Rea Photos from Phoenix Uptown Farmers Market
This recent blog post welcoming Pasta Rea also includes some cool live action photos of Chef Rea preparing fresh Pasta Rea pasta! Chef Rea recently providing a public cooking demonstration to promote our new line of fresh Pasta Rea pastas and sauces available for purchase in Phoenix at the Uptown Farmers Market every Saturday!
Check out the lovely welcome post Phoenix Uptown Farmers Market wrote up on their blog to welcome Chef Tony Rea and Pasta Rea!
Creations in Cuisine Catering Launches Fresh Pasta and Italian Specialties Brand Pasta Rea to debut at Uptown Farmers Market on January 9, 2016