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Francine's express pasta duo  |
Serves/Yields: 4 to 6
Prep. Time: 35 mn
Cook Time:
Category: Pasta
Difficulty: Moderate
|  | | Ingredients |
Penne with three cheeses
1 to 1 1/2 lb (500 to 750 g) penne
6 tbsp (90 ml) pine nuts
2 tbsp (30 ml) butter
4 garlic cloves, finely chopped
5 oz (150 g) Canadian Mascarpone cheese
3-1/2 oz (100 g) Canadian Oka, rind removed
2-1/2 oz (75 g) Canadian Parmesan, grated
1 cup (250 ml) thick 15 % cream
4 tbsp (60 ml) fresh basil, snipped
Salt and freshly ground pepper to taste
Angel hair with crab and ginger
1 to 1-1/2 lb (500 to 750 g) angel hair pasta
6 shallots, finely chopped
2 tbsp (30 ml) fresh ginger, grated
5 oz (150 g) butter
1/4 cup (60 ml) dry white wine
1 cup (250 ml) thick 15 % cream or 35 % cream
9 oz (250 g) canned or frozen crab meat
1 tbsp (15 ml) fresh coriander, snipped
Salt and freshly ground pepper
| | Directions |
First, cook the pasta until al dente in a pan of lightly salted boiling water. While it is cooking, prepare the sauce.
Penne with three cheeses
Dry roast the pine nuts in a frying pan for a few minutes or until golden. Set aside.
Melt butter over medium heat and fry garlic until golden for 5 minutes. Add the cheeses, mix and let melt over medium heat. Mix in cream. Heat for about 3 minutes. Season to taste with salt and pepper. Keep warm.
Drain pasta well. Transfer to an individual large bowls or return to the pan. Mix in the three-cheese sauce. Set aside.
Angel hair with crab and ginger
In a pan, fry shallots and ginger in butter until golden. Deglaze with white wine and add cream. Season to taste with salt and pepper. Reduce over a medium heat for 5 minutes. Add crab and coriander. Heat for 3 to 4 minutes.
Drain pasta well. Transfer to an individual large bowls or return to the pan. Mix in crab and ginger sauce.
To serve, place a portion of each pasta dish on individual serving plates and garnish penne with pine nuts and fresh basil.
©2001 Dairy Farmers of Canada
| | Source: Les Saisons de Clodine | | Contributed by: Serge on Sunday, February 29. 2004 at 04:10:44 |
More Recipes of Serge
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