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Paglia e Fieno with Sun-dried Tomato and Radicchio

“Straw & Hay” pasta – green and tan.
Recipe and pasta compliments of Ferranti Fresh Pasta

This is a light, modern pasta dish of the kind served in fashionable restaurants. It is the presentation that sets it apart, not the prep, which is quick and easy.

INGREDIENTS:

3 tbsp. pine nuts

12 oz. paglia & fieno (linguini)

3 tbsp. extra virgin olive oil

2 tbsp. sun-dried tomato paste

2 pieces, drained sun-dried tomato in olive oil – cut into very thin slivers

1 1/2 oz. radicchio leaves finely shredded

4-6 scallions – thinly sliced into rings

Salt and fresh ground pepper

DIRECTIONS:

1. Toast pine nuts in frying pan for 1-2 minutes – set aside. (keep a close eye on these)

2. Cook pasta – *Note for extra presentation, boil 2 colors in separate pans.

3. While pasta is cooking – heat 1 tbsp. of oil in pan, add sun-dried tomato paste, sun-dried tomatoes and stir in 2 ladles of water used for the pasta cooking. Simmer until sauce is slightly reduced.

4. Mix in shredded radicchio – season to taste.

5. Drain the pasta keeping the colors separate and return noodles to original pans they were cooked in. Add about 2 tbsp. oil to each and toss over med-high heat until pasta is glistening with oil.

6. Arrange a portion of green and white pasta (separate) in each bowl. Then spoon the sauce in the center.

7. Sprinkle scallions and pine nuts over the top.

Presentation option 2

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