Recipes
Heirloom Wheat Campanelle with Zucchini Trifolate
Ingredients:
16oz Heirloom Wheat
Campanelle
2lbs of zucchini and/or
summer squash
½ cup extra virgin olive
oil
6 cloves of garlic
(diced)
Your favorite fresh herbs
(oregano, basil, thyme, sage, parsley, all of them) – about a good bunch
Salt
Black pepper
Calabrian red pepper
flakes (or any red pepper flake)
How to:
Turn oven on (375F)
Wash zucchini and summer
squash and cut them in 1” cubes
Toss them with ¼ cup of
extra virgin olive oil, salt and pepper
Line baking sheet with
parchment paper, spread zucchini and squash cubes on it
Bake for about 45’ or
till when cubes are golden brown
Bring 4 quarts of water
and plenty of salt to a boil
Dice garlic, sautee it
with the rest of the olive oil till golden
Cook pasta as per pasta box
instructions
Once pasta is al dente (a
bit less cooked as you would like), transfer it with a spider to the saucepan
with garlic and add a ¼ cup of pasta water. Toss it vigorously (just moving the
saucepan, don’t use any utensils). Add roasted zucchini and squash. Sprinkle
with all the herbs and Parmigiano Reggiano cheese (and red pepper flakes if
desired). Serve it warm or at room temperature.
Heirloom Wheat Casarecce with cannellini beans and Tuscan kale
Ingredients:
16oz Pastificio Boulder Heirloom Wheat Casarecce
2 bunches of Tuscan kale, thinly sliced
1 can of cannellini beans
½ cup Extra Virgin Olive Oil
2 cloves of garlic (thinly sliced)
1/4 of a small onion (sliced)
red pepper flakes
How to:
Wash kale and slice thinly.
Bring 4 quarts of water and plenty of salt to a boil.
Sautee garlic and onion in olive oil till golden, add thinly sliced kale and sautee for a couple minutes, till leaves are soft. Add the beans and warm everything up (turn heat off and set aside). Season with salt and pepper.
Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with kale and beans. Turn the heat on to medium and add a ¼ cup of pasta water. Toss it vigorously (just moving the saucepan, don’t use any utensils). Sprinkle red pepper flakes and Parmigiano Reggiano cheese. Buon appetito!
Heirloom Wheat Garganelli with Roasted Cauliflower, Olives and Capers
Ingredients:
16oz Pastificio Boulder Heirloom Wheat Garganelli
1 large Cauliflower head
1/4 cup of black olives
1/8 cup of capers
½ cup Extra Virgin Olive Oil
1 head of garlic (roasted)
a good bunch of fresh parsley
Salt
Black pepper
How to:
Turn oven on (375F)
Wash and cut cauliflower in slices, about 1/4" thick. Toss them with ¼ cup of extra virgin olive oil, salt and pepper. Line baking sheet with parchment paper, spread cauliflower on it. Bake for about 30-45’ or till when golden brown
Bring 4 quarts of water and plenty of salt to a boil
Dice roasted garlic, sauté it with the rest of the olive oil till golden, add capers and olives (turn heat off and set aside).
Cook pasta as per pasta box instructions. Once pasta is al dente, transfer it with a spider to the saucepan with garlic, capers and olives. Turn the heat on to medium and add a ¼ cup of pasta water. Toss it vigorously (just moving the saucepan, don’t use any utensils). Add roasted cauliflower. Sprinkle fresh parsley and Parmigiano Reggiano cheese (and red pepper flakes if desired). Buon appetito!