Last night Taylor and I tried a new recipe and it was such a hit I had to share it with everyone. When I think nutmeg I picture pumpkin pie, snow, Thanksgiving and Christmas - not pasta. But it was wonderful. To quote Taylor "It's awesome". It's going to become a regular in our house.
Straw & Hay Penne
Makes 8 servings Prep 10 minutes Cook 13 minutes
Ingredients:
- 1/2 pound dried penne pasta
- 1/2 pound dried spinach penne pasta
- 1 package (10 ounces) frozen peas, thawed
- 1 sweet red pepper, cored, seeded
and thinly sliced
- 1 1/2 cups heavy cream
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup grated Romano cheese, plus
additional for serving (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Directions:
1) Cook pasta following package directions in boiling salted water until firm but tender, about 13 minutes. Add peas and red pepper during last 2 minutes of cooking time.
2) Meanwhile, prepare sauce. In a saucepan, heat cream over medium-high heat. When the cream starts to simmer, stir in Gorgonzola, 1/2 cup Romano cheese, the salt, nutmeg and cayenne. Heat through, stirring until all cheese is melted and sauce is smooth.
3) Drain pasta and vegetables. Return pasta to pot and toss with the sauce. Serve pasta immediately, with additional Romano cheese, if desired.
** I had to improvise a little to make this recipe. I use Italian blend cheese instead of Romano and since we like our pasta saucy I used a pint of heavy cream**
Straw & Hay Penne
Makes 8 servings Prep 10 minutes Cook 13 minutes
Ingredients:
- 1/2 pound dried penne pasta
- 1/2 pound dried spinach penne pasta
- 1 package (10 ounces) frozen peas, thawed
- 1 sweet red pepper, cored, seeded
and thinly sliced
- 1 1/2 cups heavy cream
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup grated Romano cheese, plus
additional for serving (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Directions:
1) Cook pasta following package directions in boiling salted water until firm but tender, about 13 minutes. Add peas and red pepper during last 2 minutes of cooking time.
2) Meanwhile, prepare sauce. In a saucepan, heat cream over medium-high heat. When the cream starts to simmer, stir in Gorgonzola, 1/2 cup Romano cheese, the salt, nutmeg and cayenne. Heat through, stirring until all cheese is melted and sauce is smooth.
3) Drain pasta and vegetables. Return pasta to pot and toss with the sauce. Serve pasta immediately, with additional Romano cheese, if desired.
** I had to improvise a little to make this recipe. I use Italian blend cheese instead of Romano and since we like our pasta saucy I used a pint of heavy cream**
No comments:
Post a Comment