L i n g u i n e w i t h A r u g u l a P i n e N u t s

P a s t a w i t h B e l l P e p p e r s,
G o a t C h e e s e,a n d B a s i l

P a s t a w i t h S w e e t S a u s a g e a n d C r e a m


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L i n g u i n e w i t h A r u g u l a P i n e N u t s
a n d P a r m e s a n C h e e s e

6 Servings
Cook linguine in large pot of boiling salted water just until tender
but firm to bite, stirring occasionally.
Heat oil in large, heavy skillet over medium heat. Add arugula
and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1
cup Parmesan and salt and pepper to taste; toss well. Transfer
to a bowl. Sprinkle with pine nuts. Serve immediately, passing
additional parmesan separately.







P a s t a w i t h B e l l P e p p e r s, G o a t C h e e s e,
a n d B a s i l

S e r v e s  2
In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion, and cook the mixture, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring for 5 minutes, or until the peppers are just tender, and add the wine and the olives. Boil the wine until it is reduced by half, season the mixture with salt and black pepper, and stir in the basil. In a kettle of boiling salted water cook the pasta until it is al dents and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth, add the pasta and the bell pepper mixture, and toss the mixture well. Sprinkle the pasta with the remaining goat cheese.







P a s t a w i t h S w e e t S a u s a g e
a n d C r e a m

Place sausage and minced onion in a saucepan and cook over low heat until sausage is lightly browned. Break up the meat with a fork as it cooks, so it is crumbly. Add cream and cook until thickened. Heavy cream will never curdle, so it doesn't matter if the cream comes to low boil. It will thicken more quickly. Add cognac.

Stir sauce gently through cooked pasta and serve.

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