Pasta Spirals With Sauteed Vegetables Olives And Smoked Mozzarella Recipes

FUSILLI WITH PEA PESTO AND SMOKED MOZZARELLA

Steps:

• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the drained pasta in a large bowl. Add the cheese and toss until coated.
• For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes. Add the wine and cook for 2 minutes. Remove the pan from the heat and cool slightly.
• In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky.
• Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce. Sprinkle with the toasted almonds and serve.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

PASTA SPIRALS WITH SAUTEED VEGETABLES, OLIVES AND SMOKED MOZZARELLA

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.
• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a shallow baking dish with olive oil.
• Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• Set aside to cool.
• Cook the pasta al dente.
• Drain, rinse with cold water, drain again, then toss with the zucchini.
• Add the olives, tomatoes and half the cheeses to the pasta.
• Toss well and pour into the baking dish.
• Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• Serve with the remaining cheese.