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Posts Tagged ‘pasta’

1/4 pound butter
1/2 cup flour
1/4 gal milk
1/2 tbsp minced garlic
1/2 tbsp minced shallots
a little over 1/2 lb of grated gouda cheese
a little over 1/2 lb of grated parm cheese
dash of black pepper
dash of cayenne
dash of nutmeg
pasta of your choice, we use spiral pasta

Melt butter – add garlic and shallots and cook until soft.  Add flour and make roux.  Cook until lightly browned.  Whisk milk in and simmer.  Add cheese and slowly cook until melted.  Add spices and season.  Blend with hand mixer until smooth. Cook pasta – al dente.  Drain and do not cool.  Place pasta into serving dish, cover and mix with the cheese sauce.  Bake in oven until golden brown.  Garnish with blue cheese crumbles and parsley.

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– 1 pound linguine
– 2/3 cup olive oil
– 2/3 cup grated Parmesan
– 1/2 cup fresh lemon juice (about 3 lemons)
– Salt and freshly ground black pepper
– 1 tablespoon lemon zest
– 1/3 cup chopped fresh basil leaves
– Chopped Asparagus (as much as desired)
– Frozen or fresh peeled and deveined shrimp
– 1 clove garlic

Directions:
– Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

– Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

– Cook asparagus as you normally would. (I use the easy microwave way).

Sautee the shrimp in light olive oil and garlic until pink.

– Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, asparagus, shrimp, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

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