Pasta With Carrots Sage And Scallions Recipes

PENNE WITH CREAMY CARROTS AND SCALLIONS

Steps:

• Cook pasta according to directions.
• While pasta is cooking bring broth to a boil in a medium sauce pan.
• Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
• Add cream cheese and scallions to veggies and stir until cheese is melted.
• Place well drained pasta in a serving bowl.
• Pour veggies/cheese mixture over pasta and toss to coat.
• Serve.

PASTA WITH CARROTS, SAGE, AND SCALLIONS

Steps:

• Bring a big pot of water to a boil and cook the pasta until al dente. When it's done, drain and put back in the pot to keep warm.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. When hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). Add the scallions and sage to the pan and stir around for a couple minutes. Season to taste with salt and pepper. If the pasta is still cooking, set the skillet off to the side and keep warm.
• Add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. Divide the pasta among 4 serving plates and top with the carrot mixture. Serve garnished with the cheese.

CREAMED SCALLIONS ON PASTA

Steps:

• In a large skillet, combine scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; cook over medium-high heat, stirring often, until scallions wilt and pan is almost dry, 8 to 10 minutes.
• Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until scallions are tender, 20 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
• Toss pasta with warm sauce and reserved pasta water; season with salt and pepper. Serve immediately.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

PASTA WITH GRILLED TOMATO AND SCALLION SAUCE

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
• Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
• Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
• Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
• Season the pasta with salt and pepper and serve immediately.

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
• In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
• Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
• While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
• When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
• Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Steps:

• Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
• Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
• Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
• Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

SCALLIONS AND CARROTS

Steps:

• Saute the scallions in the olive oil for 3 minutes.
• Add the carrots and continue to cook until vegetables begin to soften and turn golden.
• Add butter, soy sauce and sugar and cook 30 seconds more.

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

Steps:

• Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
• Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
• Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
• Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.