High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [48]
Bring a large saucepan of salted water to a boil.
While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then sauté for 2 minutes. Use a slotted spoon to transfer the mixture to a bowl, draining any excess fat.
Cook the pasta according to package directions. Reserve ¼ cup of the cooking water, then drain the pasta and return it to the saucepan.
Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.
Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper.
Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.
HOW LONG? 20 MINUTES
HOW MUCH? 4 SERVINGS
Linguine with Cilantro and Pepita Pesto
Pepitas (shelled pumpkin seeds) usually can be found alongside the nuts and dried fruit. Many roasted varieties are heavily salted, so be sure to adjust your seasonings accordingly.
Nearly any nut and herb can be wedded as pesto—walnuts and parsley, peanuts and basil, almonds and a blend of sage, mint, and parsley. Also experiment with the acid, traditionally lemon juice. Lime or orange juice, as well as just about any vinegar, will work well.
12 ounces linguine
4 ounces manchego cheese, cut into small chunks, plus extra for garnish
½ cup roasted pepitas (shelled pumpkin seeds)
1 cup packed fresh cilantro, thick stems removed
½ tablespoon jarred jalapeño pepper slices
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
Salt and ground black pepper, to taste
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve ¼ cup of the cooking water, then drain the pasta and return it to the pot.
Meanwhile, in a food processor, combine the manchego and pepitas. Pulse until finely ground. Add the cilantro, jalapeño peppers, garlic, oil, and lime juice. Process until the mixture forms fine, moist crumbs. Taste, then season with salt and pepper.
Add the pesto and the reserved cooking water to the pasta and toss well to coat and heat the pesto. Serve topped with additional manchego.
HOW LONG? 20 MINUTES
HOW MUCH? 4 SERVINGS
IT’S KIND OF SEEDY
Toasting pumpkin seeds—or any other variety of raw seed—is easy. Dump them in a dry skillet over low heat. Stir often, until they are lightly browned, usually no more than 2 or 3 minutes. Some varieties, such as pepitas, will puff or start to pop when they are ready. Transfer the seeds to a bowl or plate to cool before using them.
Chorizo and Arugula Fettuccine
Be sure to remove the casing before using chorizo, a spicy (but not searing) sausage seasoned with garlic and chili powder. If you have a choice, opt for Spanish chorizo, which is made from smoked pork.
This recipe calls for using tongs, rather than a strainer, to drain the pasta and transfer it to the skillet. Doing this retains more of the starchy cooking water, which helps the other ingredients in the skillet coat the pasta.
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
8 to 9 ounces chorizo, casings removed, meat crumbled or chopped
12-ounce package fresh fettuccine
3 cups lightly packed arugula
3 cloves garlic, minced
1 cup grated manchego cheese
Salt and ground black pepper, to taste
Bring a large saucepan of salted water to a boil.
Meanwhile, in a large skillet over medium-high, heat the oil. Add the red pepper flakes and heat for 30 seconds. Add the chorizo and sauté until browned, about 5 minutes.
When the water boils, add the pasta to the pot and cook until just al dente, 3 minutes. Instead of draining, use tongs to transfer the pasta directly from the water to the skillet with the chorizo.
Reduce the heat under the skillet to low. Toss the pasta well, then add the arugula, garlic, and