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Pasta

Farmers Markets, Fresh from the Gulf, Hungry for Louisiana, Pasta

Light and right for spring: Penne Primavera with Fresh Gulf Shrimp

This week’s recipe is one of those no-rules ones that’s adaptable at will. Pasta with fresh Gulf shrimp and lightly sautéed seasonal vegetables is something I absolutely love to have around the house this time of year. It’s cozy, healthy and packed with flavor. Change out the vegetables as the season evolves. Clip some herbs from the backyard to make it sing. Serve it with a simple salad and a crusty loaf of bread for an easy dinner. The only labor-intensive part is peeling the shrimp, but it’s well worth it.

Clean-up is easy; I use one large sauté pan to cook all the ingredients except for the pasta.

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Healthy, Pasta, Salads

Backyard basil pesto a fresh blast of summer

OK, it may sound so nineties, but pesto remains one of summer’s tastiest and most versatile condiments. Made fast with homegrown basil, mint, spinach or other seasonal green stuff, it’s useful spread on sandwiches, drizzled in soup, tossed in pasta or draped between thick slices of tomatoes and fresh mozzarella. By now – mid-June – the basil many of us planted this spring is high, lush and screaming to be harvested. And f you live in a hot climate like I do, the leaves you pick today will quickly replenish throughout the summer, because basil is an herb that likes to be used.

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