BYU Broadcasting | Culinary Creations

Directions: Cook pasta in salted water until al dente. Meanwhile, sauté garlic in olive oil until golden. Add bacon, pepper flakes, and green onion and sauté until green onion has softened. Slowly whisk mixture into eggs, being careful not to curdle eggs. When pasta is ready, drain and immediately toss with egg mixture to cook eggs and coat pasta. Sprinkle with fresh parmesan cheese and serve immediately. Sauce may be made the day before and held in refrigerator.

For a flashy dish, toss in additional ingredients of your choice, such as shrimp, sun-dried tomatoes, broccoli, zucchini, etc.

Radiatore Pasta with Fresh Pesto
Printable Version

Ingredients:

1 pound Radiatore Pasta (or any shape that holds sauce well)

one recipe Pesto

Directions: Cook pasta in boiling water until al dente. Drain but do not shake water off. This dish works best with a small amount of water left on pasta to dilute pesto. Toss with pesto and serve immediately.

Pesto
Printable Version

Ingredients:

2 cloves garlic (peeled)

1 teaspoon salt

2 cups fresh basil leaves

2 tablespoon pine nuts

1/2 cup olive oil

3/4 cup fresh parmesan

1/4 cup butter

Directions: In food processor, pulse garlic, salt, basil leaves, and pine nuts. Add olive oil and process until smooth. Add cheese and butter, pulse briefly to incorporate. Pasta cooking water may be used to thin pesto to desired consistency when added to the pasta. Pesto may be made with a mortar and pestle, if you prefer. Pesto keeps in the refrigerator for up to a week. Pesto may be frozen.

Italian Stuffed Jumbo Pasta Shells
Printable Version

Ingredients:

1 pound ricotta cheese

1/4 pound grated mozzarella

1 cup grated fresh parmesan

1 bunch chopped green onions

10 oz. pachage frozen spinach (thawed and drained)

2 cloves garlic (minced)

3 eggs (blended)

1 tsp. salt

1 tsp. pepper

2 pound jump pasta shells (cooked al dente)

Directions: Blend cheeses together. Add green onions, spinach, garlic, salt and pepper. Mix in eggs. Stuff shells with filling. Layer in baking pan. Cover with marinara sauce and sprinkle with additional parmesan. May be frozen for 30 days or refrigerated for two days. Bake at 350 degrees for 30 minutes until warm.

Plan two shells for appetizer portion or three shells for entree portion.

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