I love to buy the handmade pasta from Pasteria Lucchese at the Ballard farmers market. It's frozen so it lasts forever. When you're ready to use it, just throw it straight from the freezer to the boiling water and it's done in 3-6 minutes (depending on the cut).
Part of Operation Pantry Cleanout is getting through the 10 containers of frozen pasta I have. I was looking for suggestions on how to cook a few of the pastas so I went straight to the source and emailed Sam. He had great suggestions. I liked both and would make them again. I served them with broiled asparagus and salad for a quick, delicious and satisfying dinner.
Chestnut Tagliatelle
1 package Pasteria Lucchese chestnut tagliatelle
3 T butter
1/2 t truffle oil (wild guess on the amount because I just kept sprinkling drops in)
1 cup freshly grated parmesan, plus more for serving
pepper
Bring water to a boil and add salt. Throw noodles straight from freezer to boiling water. Cook for 5 minutes. Drain noodles and throw butter in the pan to melt. Sprinkle in truffle oil, stir to combine with butter and toss noddles back in. Sprinkle with grated cheese and a sprinkle of pepper. Stir to combine, then serve with more fresh grated cheese on top.
Carrot Tagliatelle
1 package Pasteria Lucchese carrot tagliatelle
1-2 T olive oil
3 T minced shallots (approximately 1 medium shallot)
1/3 cup ham, chopped (prosciutto would work well too)
1/3 cup fresh english peas
1-2T cream
1 t lemon zest (my addition)
pepper
Bring water to a boil and add salt. Add oil to a saute pan and turn heat to medium. Saute shallots until almost done.
Add noodles to boiling water.
Toss ham in with shallots and saute for a minute. Then add peas, cream, lemon zest, and pepper. Drain the noodles and throw straight into the pan with the sauce. Toss and serve.
I threw in some grilled asparagus as well and it was tasty.
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