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    PEARL PASTA WITH FRESH PEAS AND GORGONZOLA
    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon

    The ultimate comfort food, pearl pasta (also called acini di pepe) is similar to the tiny alphabet pasta mom used to add to soup. The miniature size causes the "pearls" to act like grains rather than pasta, making pearl pasta an excellent choice for a creamy risotto-like creation like this.

    Serves 6 as a main bowl, 10 as a small bowl
    INGREDIENTS (CLICK TO BUY)

    For the Pasta
    1 pound pearl pasta
    2 cups Chicken Stock
    2 tablespoons roasted garlic (recipe follows)
    1 cup fresh peas, blanched and shocked
    1/2 cup finely chopped, roasted, seeded, and peeled red bell peppers (2 large peppers)
    4 ounces Gorgonzola cheese, crumbled
    2 tablespoons red wine vinegar
    1/2 cup crème fraîche
    1 teaspoon chopped fresh thyme leaves
    Salt and freshly ground black pepper, to taste

    For the Roasted Garlic
    1/2 teaspoon olive oil
    1 head garlic

    Print recipe
    PREPARATION

    1. Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook until just tender, 8 to 12 minutes. Drain in a colander, run cold water, and drain again. Set aside, covered.
    2. Bring 1 1/2 cups of the chicken stock to a boil in a large sauce pan over medium heat. Add the roasted garlic and cook, uncovered, until reduced by half, about 10 minutes. Add the pasta, peas, roasted peppers, Gorgonzola, and vinegar and toss well. Stir in the crème fraîche, the remaining 1/2 cup stock, and the thyme. Season with salt and pepper. Divide the pasta among 6 serving bowls and serve at once.
    How to roast garlic:
    1. Preheat the oven to 350°F.
    2. Loosen the papery outer skin by rolling the head of garlic back and forth across your cutting board. Remove the loose skin. When it no longer falls away easily, you've removed enough. Be sure not to pull off too much, or you'll loosen the cloves themselves.
    3. Place the garlic head on a small roasting pan and drizzle 1/2 teaspoon olive oil over it to coat.
    4. Roast the garlic until tender, for about 1 hour. Cool.
    5. Cut the garlic head in half horizontally. With the back of the knife (if you don't want to use your hands), press the softened cloves out of their skins, rotating the head as you work to squeeze out all the garlic.
    6. Store the roasted garlic, covered with a little olive oil, in a tightly closed jar in the refrigerator for up to 1 week.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Ronzoni Orzo - $1.99/ea
     16oz
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Cascadian Farm Organic Garden Peas - $2.99/ea
     10oz bag
     
    Roasted Red Peppers - $4.99/lb
     
     
    Crumbled Domestic Gorgonzola - $7.99/lb
     
     
      Vermont Butter & Cheese Creamery Crème Fraîche - $4.99/ea
     8oz
     
      Thyme - $1.49/ea
     Farm Fresh
     
    You May Already Have
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
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