Pasta Recipes as heard on 2Day FM with Kevin Fell

This time of year we eat at least two pasta dishes a week – I look at pasta like a blank canvas for countless concoctions. No doubt your gang will love the following pasta dishes as much as we do!

Creamy White Bean and Chicken Alfredo

~ click here for the recipe.

Gemelli with Gogonzola Cream and Walnuts

~ click here for the recipe.

Char’s Cheesy Pesto Pasta Bake

Step One:

• 1/2 cup (125 mL) seeds I use ¼ cup (60 mL) each: sunflower & pumpkin seeds 3 cloves garlic – about 1 tbsp (15 mL) minced garlic (or to taste)
• 6 cups (1.5 L) lightly packed baby spinach and/or baby arugula or baby kale leaves (and/or mix of all three)
• ¼ cup (60 mL) chopped green onion
• ¼ cup (60 mL) grated Parmesan cheese
• 3/4 tsp ( 3 mL) salt
• ¼ tsp (1 mL) chili flakes and ground nutmeg
• Finely grated zest and juice of half a lemon
• 1/4 cup (60 mL) olive oil
• 6 oz (170 g about 3/4’s of 250g pkg) brick style cream cheese, at room temp
• 1 ½ cups (325 mL) milk

1. Place seeds and garlic in food processor fitted with a metal blade. Pulse until well chopped.
2. Add spinach and pulse until finely chopped (scrape down side of bowl if needed).
3. Add green onions, cheese and spices. Pulse until combined. Add lemon zest and juice.
4. With the motor running – drizzle in oil. Add cream cheese and pulse until well combined. Scrape down the sides of the bowl if needed. With the motor running, pour in milk until just combined.
5. Set pesto aside.

Step Two:

• 3 cups (750 mL) pasta shape of choice – I like Italpasta Artisan penne or rigatoni
• 1 head of broccoli, cut in florets (use stem too!)
• 250g (8 oz) German salami, thinly sliced
• ½ cup (125 mL) thinly sliced sundried tomatoes
• 1 cup (250 mL) quality Parmesan cheese, divided

1. Pre-heat oven to 400 F (200 C).
2. Cook pasta to al dente (according to package directions).
3. Place broccoli florets in the bottom of the colander. Drain pasta over broccoli. Place pasta and broccoli back in the pot you cooked pasta in (to save dirtying another dish).
4. Toss pasta/broccoli with reserved pesto, salami, sundried tomatoes and ½ cup (125 mL) of parmesan cheese. Stir until evenly combined.
5. Place mixture in a well greased 9 X 13-inch baking/casserole dish. Sprinkle top with remaining ½ cup (125 mL) Parmesan cheese.
6. Place in the center of the preheated oven for about 25 to 30 minutes – until the cheese is sizzling and the top is just starting to brown.
7. Makes 8 servings.