Pasta Salad with Salmon, Peas, and Herbs

Ingredients

• ⅔ cup plain Greek-style nonfat 
yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 2 teaspoons finely grated lemon 
zest
• 1 teaspoon minced fresh dill, or 
2 teaspoons dried
• ½ teaspoon salt
• ½ teaspoon freshly ground black 
pepper
• 1 (14-ounce) can wild red salmon, 
drained, skinned and boned, and 
cut into chunks
• 1 (10-ounce) package frozen 
peas, defrosted
• ½ pound bowtie or corkscrew 
pasta, cooked according to package directions and cooled
• 2 scallions (white and green 
parts), minced (about ¼ cup)
• 8 cups chopped red-leaf lettuce

Directions

1. Combine yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in bowl and whisk to incorporate.
2. Add salmon, peas, pasta, and scallions and toss to incorporate.
3. Pasta salad will keep up to 2 days in an airtight container in refrigerator.
4. To serve, mound 2 cups of lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of pasta salad on top.

Ernest Borgnine’s Italian Pevronatta

(Makes 6 to 8 servings)

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 10 green bell peppers, diced
• 1 package (12 ounces) mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 ½ jars (32 ounce size) spaghetti sauce with mushrooms
• 1 tablespoon chopped parsley
• 1 cup red wine
• Cooked pasta
• Salt & pepper

Directions

1. In a large pan or Dutch oven, cook sausage and ground sirloin over high heat until well browned.
2. When meat is cooked, add peppers, mushrooms, onion, and garlic.
3. Cook until vegetables are tender.
4. Stir in spaghetti sauce, parsley, salt, and pepper.
5. Stir wine into spaghetti sauce and heat to boiling over high heat.
6. Reduce heat to low; cover partially and simmer 20 to 25 minutes, or until thickened.
7. Skim off and discard fat.
8. Serve with pasta.

Summer Pasta Primavera

Courtesy of Chef Gerard Viverito, CEC, CHE

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

Courtesy of Chef Gerard Viverito, CEC, CHE

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.

Eggplant Pasta

Eggplant Pasta

(Makes 2 servings)

• 1 large eggplant
• Kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon garlic
• ¼ teaspoon red pepper flakes
• 1 small tomato
• 3 tablespoons heavy cream
• 1 tablespoon basil
• 2 tablespoons Parmesan cheese
• 1 tablespoon breadcrumbs

Peel eggplant, leaving 1 inch of skin at top and bottom. Slice eggplant lengthwise into ¼-inch-thick slices.
(I would use a mandoline for this.)

Place eggplant slices on cooling rack set over sink. Sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into ¼-inch-wide strips so they resemble linguine.

Heat 10-inch sauté pan over medium-high heat and add the oil. When it shimmers, add garlic and red pepper flakes and toss 10 seconds. Add eggplant and toss to coat. Add tomato and toss 15 to 20 seconds. Add cream and toss another 10 seconds. Finish with basil and Parmesan. Transfer to serving dish, top with breadcrumbs, toss, and serve immediately.

Seasonal Vegetable Pasta Primavera

Seasonal Vegetable Pasta Primavera

(Makes 4 servings)

• 8 ounces pasta, cooked and drained but not rinsed
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, cut in strips
• 1 medium onion, cut in slivers
• 6 plum tomatoes, diced
• 1 bunch asparagus, cut in 2-inch slices
• 1 cup broccoli florets
• salt to taste
• 1/4 cup fresh basil leaves, chopped
• 1/3 cup fresh Italian parsley, chopped
• Grated Parmesan, for sprinkling

Preparation:
Heat olive oil in large saucepan over medium-low heat. Cook garlic, pepper strips, and onion for 3-4 minutes. Add tomatoes, asparagus, broccoli, and salt. Bring to boil, then reduce to medium and cook until asparagus and broccoli are tender-crisp, about 10 minutes. Stir in basil and parsley. Toss and serve immediately over cooked pasta. Sprinkle with Parmesan if desired.

Note: Substitute vegetables with your favorites, and for added protein, toss in grilled chicken or tofu.