Orzo with Parmesan and Pesto

From: Gold’n Delicious – Junior League of Spokane, page 183

3 tablespoons butter

1½ cups orzo

3 cups chicken broth

½ cup Parmesan cheese, grated

2 tablespoons basil pesto

fresh basil springs, optional

 

Melt butter in a skillet over medium-high heat. Add orzo and saute for 2 minutes. Add broth and bring to a boil. Cover and reduce heat. Simmer until orzo is tender and liquid is absorbed, about 20 minutes. Stir in Parmesan and pesto. Transfer to a serving bowl and garnish with fresh basil springs, if desired. Serves 6.

Nancy’s Notes: Made January 18, 2010 to serve with Smothered Chicken. I sauted the orzo a bit too long but caught it before it burned. Easy, good and makes a large serving.

Popeye’s Mostaccioli

From: Gold’n Delicious – Junior League of Spokane, page 113

 

1 tablespoon butter

2 tablespoons olive oil, divided

1/3 cup pine nuts

5 cloves garlic, minced

2 (10-ounce) packages frozen chopped spinach

1 (14 1/2 –ounce) can chopped tomatoes, drained

1 pound mostaccioli or penne pastas, cooked al dente

12 ounces feta cheese, crumble

½ teaspoon salt

¼ teaspoon black pepper

Melt butter and 1 tablespoon oil in a large skillet over medium heat. Add pine nuts and garlic and sauté until pine nuts are light brown, about 5 minutes. Thaw and drain spinach. Add spinach and tomatoes and sauté until heated through, about 3 minutes.

Place cooked pasta in a large bowl and toss with remaining 1 tablespoon oil. Top with spinach mixture, feta, salt and pepper and toss well. Serve immediately. Serves 6.

Mostaccioli – “little mustaches” – are similar in shape to penne, but shorter.

Nancy’s Notes: I made a version of this recipe Nov. 22, 2009. I used the leftovers from Pasta Pancetta, adding the spinach and pine nuts plus two cups of my homemade tomato sauce. In addition to the feta I added some mozzarella cheese. Not planning to eat immediately I filled a casserole dish and topped with additional mozzarella. Baked long enough to heat through. Excellent combination of flavors.

Pasta Pancetta

From: Gold’n Delicious – Junior League of Spokane, page 113

¼ pound pancetta or smoked bacon, diced

½ teaspoon crushed red pepper

½ cup white wine

1 (14½-ounce) can stewed tomatoes

6 ounces mostaccioli pasta, cooked al dente

½ cup Parmesan cheese, grated

Cook pancetta in a skillet over medium heat until cooked, but not crisp. Drain all but 2 teaspoons grease from pan. Add red pepper and saute for 1 minute. Add wine and stewed tomatoes and cook over medium heat until slightly thickened, about 12 minutes.

Combine pasta and sauce and top with Parmesan. Serves 2

Pancetta is an Italian bacon that cen be found in Italian markets or delicatessens.

Nancy’s Notes: Made Nov. 22, 2009 – Very good. I was surprised how spicy it tasted – full of flavor. Would do again using good-quality smoked bacon in place of the pancetta.

Linguine with Tomatoes & Basil

From: Art of Cooking – Junior League of Ogden (Utah), page 91

4 ripe large tomatoes, cut into 1/2 –inch cubes

1 pound Brie cheese, rind removed and torn into irregular pieces

1 cup cleaned fresh basil leaves, cut julienne

3 garlic clove, peeled and finely minced

1 cup plus 1 tablespoon best-quality olive oil

2 ½ teaspoons salt

½ teaspoon black pepper, freshly ground

8 ounces linguine or angel hair pasta

Parmesan cheese, freshly grated

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and pepper in a large serving bowl. Prepare at least 2 hour before serving and set aside, covered, at room temperature.

Bring 6-quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8-10 minutes. Drain pasta and immediately toss with the tomato sauce.

Garnish with freshly ground pepper an grated Parmesan cheese. Serves 4-6.

Nancy’s Notes: Made August 2007 – I found this somewhat disappointing, seemed a waste of a pound of Brie. Perhaps I need more seasonings.

Risotto with Artichoke Hearts

From: Colorado Classique – Junior League of Denver, page 128

3 cloves garlic, chopped

½ yellow onion, chopped

2 tablespoons olive oil

2 tablespoons butter

2 cups dry Arborio rice

6 cups chicken broth

2 14-ounce cans artichoke hearts, drained and quartered

2 cups frozen peas, thawed

2 teaspoons chopped fresh dill

Zest of 1 lemon

1 cup Parmesan cheese

Sauté garlic and onions in olive oil and butter until softened. Add rice and sauté until translucent. Add enough broth to cover rice. Simmer over medium heat until broth is almost completely absorbed. Continue to add broth, about 1 cup at a time, and simmer until broth is absorbed and rice is tender. Add artichokes, peas, dill, and lemon zest. Cook until heated through. Mix in Parmesan cheese and serve.

Nancy’s Notes: Made Oct. 5, 2009 – Very good, nice side dish.

Fresh Tomato Risotto

 

From: Glitter to Gourmet, Junior League of Las Vegas

2 cups chopped plum tomatoes

3 tablespoons chopped fresh basil

1 tablespoon olive oil

1 teaspoon salt

2 garlic clove, minced

8 cups (or less) chicken broth

1 tablespoon olive oil

1 medium onion, chopped

2 cups arborio rice

½ cup dry white wine

2/3 cup shredded mozzarella cheese

½ teaspoon freshly ground pepper

1/3 cup grated Parmesan cheese

Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a broth to a boil in a saucepan. Remove from the heat and cover to keep warm.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and sauté for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth ½ cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.

When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese. Yield 6 serving.

Nancy’s Notes: Very good. This made a huge serving of risotto. When the rice was cooked I saved enough for another meal before adding the tomato mixture. I would definitely do this one again.