Summer Pasta Primavera

Recipe by Chef Gerard Viverito, CEC, CHE

Makes 4-6 servings

Ingredients

• 1 small shallot, finely chopped
• 2 ounces extra-virgin olive oil
• 1 pound asparagus, thin spears
• 1 cup green spring peas
• 1 cup fresh fava beans, shucked
• 2 heads endive, cored and julienned
• 1 red bell pepper, chopped
• 1/2 cup flat-leaf parsley, chopped
• 1 pound Racconto® Essentials Heart Health Penne with CoroWise plant sterols
• 3 tablespoons apple cider vinegar
• 1 teaspoon agave nectar
• Salt and freshly ground black pepper

Bring large pot of water to boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Blanch peas, asparagus, and fava beans for 5 minutes, less if smaller, then lift them out of simmering water and plunge into ice water bath. Drain, pat dry and set aside. Cut asparagus into 1-inch pieces on angle and add to bowl. Pop fava beans out of skins and reserve beans. Combine asparagus with endive, red bell pepper, cooked pasta, green peas, favas, and chopped parsley. Heat shallot and oil in small pan on stovetop over medium-low heat for 5 minutes. Allow oil to cool back to room temperature. Pour vinegar into small bowl and whisk in agave and cooled shallot oil. Pour dressing over salad and mix. Season salad with salt and pepper to taste.

Marathon Pasta

Recipe by Chef Gerard Viverito CEC, CHE

Makes 4 servings

[Editor's note: Pasta in photo is topped with skinless chicken strips.]

Ingredients

• 3 tablespoons olive oil
• 2 cups onions, diced
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 bay leaves
• 1/2 teaspoon fennel seeds
• Salt and pepper to taste
• 2 dozen Kalamata olives, pitted and sliced lengthwise
• 1 pound Racconto® Essentials Heart Health Penne with CoroWise plant sterols
• 1/3 cup Parmesan cheese, plus more for serving
• 1/2 cup basil, chopped

Directions

Bring 4 quarts of water to boil in large pan. Add tablespoon of salt, then penne or other pasta. Stir once, and cook for 12 minutes or until al dente. Drain and reserve half a cup of the water to adjust sauce consistency later, if needed.

Meanwhile, place saucepan over medium heat; add oil and onions. Sweat until translucent; add garlic, cooking until soft and aromatic. Add tomatoes, bay leaves, and fennel seeds. Simmer for 10-20 minutes or until some of tomato juice has evaporated and sauce has thickened. Puree with immersion blender if desired for smoother consistency. Stir in olives and cook to heat through. Season with salt and pepper (to taste). Toss pasta with half the sauce and transfer to warm bowl. Top with more sauce. Sprinkle with Parmesan cheese and basil and serve.