Category: Pasta

Garganelli Pasta with Seasonal Vegetables

Posted on by Carfagnas Market

This easy and delicious pasta dish will be your “go-to” for any season.   The star of this dish is the fresh garganelli pasta.  Fresh is best as it cooks in minutes.  A delicious sauce of white wine and butter coats the pasta and vegetables, with a generous scattering of fresh grated Parmesan cheese.  The recipe uses asparagus, young carrots, and fresh peas.  But sweet corn, green beans, and broccoli would be a delicious too!  Make it your own with the vegetables you prefer and fresh for the season.

  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 6 young carrots, cut into 1/4-inch slices
  • 8 ounces fresh or frozen green peas
  • 12-16 ounces fresh garganelli pasta
  • 6 tablespoons dry white wine
  • 10 tablespoons unsalted butter, cut into 10 pieces
  • 1 teaspoon kosher salt
  • 4-5 sprigs of fresh basil or parsley, leaves removed from stems
  • 3/4 cup fresh grated Parmesan cheese

Fill a large pan with water and bring to a boil.  Add the asparagus, carrots, and peas cooking for 4-5 minutes.  Use a strainer to remove the vegetables, transferring them to a bowl and setting aside.  

In the same pan with the boiling water, cook the pasta according to the package directions in well salted water (adding 2 tablespoons salt to the water), until al dente (about 1 minute less than stated).  Drain and set aside.

Using the same large pan, now empty, over medium-high heat add the wine, butter, and teaspoon salt, cooking together for about 4-5 minutes until the wine is slightly reduced and the butter is melted.  Add in the cooked vegetables, reheating in the wine/butter for 1-2 minutes.  Add in the cooked pasta, tossing all together to coat with the sauce.  Transfer to a large serving platter, generously sprinkle with Parmesan cheese and scatter the basil and/or parsley leaves.  Serve hot or warm.

This Entry Was Posted in Pasta

Couscous with Onion, Olives and Almonds

Posted on by Carfagnas Market

Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour.  The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball.  It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion. 

  • 1 cup couscous
  • 1 cup boiling chicken broth
  • 6 tablespoons olive oil, divided 
  • 3 teaspoons kosher salt, divided 
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup pitted Castelvetrano olives, coarsely chopped
  • 1/4 cup whole almonds, coarsely chopped
  • 1/2 lemon, juiced
  • Flakey sea salt for garnish
  • Fresh oregano or basil leaves for garnish

Add the couscous to a large bowl.  Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt.  Stir to combine, covering and sealing the bowl with plastic wrap.  Allow the couscous to stand for 15 minutes to fully hydrate.  

Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt.  Stir to combine, cooking the onions over medium-high heat until the onion are wilted and slightly golden in color, about 10-12 minutes.  Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes.  Turn off the heat.  

Remove the plastic wrap from the bowl with the couscous.  Using a fork, fluff the couscous.  Add the chopped olives and chopped almonds, lightly combining them with the couscous.  In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt.  Pour this over the couscous, using the fork again to fluff and combine.  Add the onion mixture to the couscous, gently mixing together.  

Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves.  Serve warm or at room temperature.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Couscous
  • Castelvetrano Olives
  • Lemon, Onion, Garlic
  • Fresh Basil or Oregano Leaves
This Entry Was Posted in Pasta

Gemelli Pasta with Sausage & Mushrooms

Posted on by Carfagnas Market

The world of pasta shapes is vast with so many shapes and sizes, each with their own purpose and intended use. Thin strands go best with lighter sauces, while long flat strands go well with a more robust sauce. Shapes with ridges will help the sauce cling to the pasta, while shells will cup the sauce. And somehow, they each taste a bit different because of the shape and the sauce each are paired with. Gemelli pasta works well with this dish. The double strand coiled together holds the sauce well, with a toothsome texture.


This recipe comes together quickly and is enjoyed by all ages. The pasta carries just a blush of color from the tomato pasta with a hint of spice from the red pepper flakes. Much of the flavor comes from the sausage so buy one that you particularly enjoy. There being so many Carfagna house made sausages to consider!

  • 8 ounces gemelli pasta or similar shape
  • 4 tablespoons olive oil, divided
  • 8 ounces mild Italian sausage, casing removed
  • 6 ounces cremini or white button mushrooms, thinly sliced
  • 2 heaping tablespoons tomato paste
  • 1 clove garlic, minced
  • pinch of red pepper flakes
  • 1/4 cup dry white wine or chicken stock
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • chopped fresh basil or parsley for garnish

Bring a large pot of water to boil.  Add in the pasta, seasoning the pasta water with salt.  Cook the pasta for the time specified on the package.  Before draining the pasta, save 1 cup of the salted pasta water.  Drain the pasta, set aside the cup of pasta water and the cooked pasta.  

Meanwhile, set a large skillet over medium-high heat.  Remove the casing from the Italian sausage.  Add 2 tablespoons of the olive oil to the hot pan.  Break up the sausage into small pieces, adding them to the hot pan.  Cook the sausage pieces without stirring for about 4 minutes.  Stir the sausage pieces, then add the sliced mushrooms, stirring and tossing with the sausage cooking about 3-4 minutes.  Add the 2 tablespoons of tomato paste, stirring and cooking for 1 minute.  Add in the minced garlic and the pinch of red pepper flakes, cooking for only 30 seconds.  Carefully pour the white wine or chicken broth into the hot pan, stirring to combine.  

Working quickly, add the drained pasta to the sausage mushroom mixture.  Evenly sprinkle the teaspoon of kosher salt over the pasta, stirring to combine.  Pour in 1/2 cup of the reserved pasta water and the tablespoon of butter, stirring to combine, coating the sausage and mushrooms.  Cook for 1-2 minutes to allow the sauce to slightly thicken.  Turn off the heat.  Stir in the 1/4 cup of grated Parmesan.  If the sauce is too thick, add in a tablespoon or more of the pasta water.  Drizzle the remaining 2 tablespoons of olive oil over the pasta.  Garnish with additional grated cheese and chopped fresh herbs.  Serve hot.  

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Fresh Italian Sausage Links
  • Gemelli Pasta
  • Tomato Paste
  • Parmigiano Reggiano Cheese
  • Fresh Basil Leaves
This Entry Was Posted in Pasta

Easy Handmade Pasta Dough

Posted on by Carfagnas Market

Making handmade pasta dough is satisfying and easier than you might think, and oh so delicious! It takes just a few ingredients and quality time in the kitchen.  Consider making thisrecipe with a few friends and family members for a fun dinner party.  Still not sure you can do this on your own.  We can teach you!  

Sign up for a pasta making class in our Cooking School with one of our talented Chef Instructors.  They will show you hands-on basic skills to give you the confidence to make it on your own.

  • 2 cups all-purpose flour or Tipo 00 flour, divided  
  • 2 large eggs
  • 3-4 tablespoons olive oil
  • 2-3 tablespoons water

Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use. Make a well in the center of the flour.  

In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine.  Pour this mixture into the wellwith the flour.  Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass.   Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl.  If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl.  Transfer the dough to the counter.  Begin kneading by folding the shaggy dough, pushing and turning, then folding again.  Continue the kneading process for about 5 minutes until the dough is smooth and soft.  Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.  

Prepare your pasta rolling equipment, adjusting the rollers to the widest setting.  Unwrap the pasta, dividing it into 4 equal portions.  Begin with 1 portion, rewrapping the remaining in plastic wrap.  Lightly flour the surface with flour.  Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting.  Feed this through the rollers, 2-3 times.  Then fold the dough into thirds like a letter, flattening again to fit through the rollers.  Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.  

Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough.  Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking.  Continue with each portion of remaining dough.  

Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle.  Lightly sprinkle the cut pasta with semolina.

Cook the pasta in salted boiling water for 1-2 minutes.  Serve with your favorite sauce.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Farm Fresh Eggs
  • Semolina Flour
  • Tipo 00 Flour or All-purpose Flour
  • Pasta Roller and Cutter Equipment
This Entry Was Posted in Pasta

Quick Cooking Chicken Bolognese

Posted on by Carfagnas Market

The roots of Bolognese sauce can be traced back to the city of Bologna, nestled in the heart of Emilia-Romagna.  Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped, about 1/2 cup
  • 1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
  • 1 large carrot, peeled and finely chopped, about 3/4 cup
  • 2 teaspoons kosher salt, divided
  • 1 pound ground chicken
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 3/4 cup whole milk
  • 2 cups prepared Carfagna’s Italian pasta sauce
  • 1 pound fresh tagliatelle, fettucine, or pappardelle 
  • 1 cup fresh grated Parmesan cheese, divided
  • 1/2 cup fresh basil, chopped
  • Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil,and olive oil.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Pomodoro Basilico Pasta Sauce
  • Fresh Fettucine Pasta
  • Ground Chicken
  • Parmesan Cheese

Risotto-Style Pasta with Chicken and Mushrooms

Posted on by Carfagnas Market

Making pasta in the style of risotto is not new, however, perhaps not traditional.  The pasta takes in flavor just as it does with rice, absorbing the stock as it hydrates and cooks.  With the addition of garlic and mushrooms, the pasta becomes seasoned with great taste and yields to a luscious texture.  As done with any risotto, you will need to tend to the pasta stirring and adding stock for roughly 20 minutes.  Think of it as a relaxing transition from a full day while enjoying a glass of wine.  

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 2 cups brown or white button mushrooms, sliced
  • 1 tablespoon tomato paste
  • 2 cups dry gemelli or penne pasta
  • 1/2 cup dry white wine
  • 3-4 cups chicken stock
  • 3 boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 teaspoons kosher salt, divided
  • black pepper
  • fresh parsley, chopped
  • fresh grated Parmesan cheese


Working with a large Dutch oven pan over medium-high heat, add in the olive oil.  When the oil is hot, add in the onion, garlic and mushrooms, stirring to coat in oil.  Cook while stirring occasionally for 6-7 minutes, then add in 1 teaspoon of kosher salt and a few grinds of black pepper.  Add in the tomato paste, stirring to incorporate with the mushrooms.  Add the dry pasta to the pan with the mushrooms, stirring together, then add in the wine, stirring for 2-3 minutes.  The wine will bubble and absorb into the mix.  Lower the heat to medium.  

Meanwhile, have the stock on the stove in a pan over a low temperature to stay warm.  Once the wine has absorbed into the mix, begin ladling 1/2 cup of stock into the pasta mix, stirring to combine.  After the ladle of stock has absorbed into the pasta, continue adding 1/2 cup at a time until you have added 2 cups.  At this point taste a piece of pasta to determine the tenderness.  It will mostly likely be too firm.  

Add in the chicken thighs and 1/2 teaspoon of kosher salt, stirring with the pasta.  Cook the chicken while continuing to add more stock and stirring.  Check the chicken for doneness of internal temperature of 165 degrees.  When the chicken has reached the correct temperature, taste the pasta for texture.  You will want a tender pasta but not soft.  If it’s not yet tender, add another half cup of stock, as needed.    

Remove from the heat, adjust for seasoning, garnishing with fresh parsley and grated Parmesan cheese. 

Featured Market Ingredients

Carfagna’s Olive Oil

Gemelli or Penne Pasta

Chicken Thighs

Parmesan Cheese

Dry White Wine

Vegetable Parmigiani ‘Lasagna’

Posted on by Carfagnas Market
  • 2 medium eggplant, sliced 1/4-inch thick
  • 2 large zucchini, sliced 1/4-inch thick
  • 1 large, sweet onion or red onion, sliced 1/4-inch thick 
  • 8 tablespoons olive oil, divided  
  • 3 cups Carfagna’s Original Pasta Sauce, divided
  • 1 cup shredded Italian-blend cheese 
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup shredded mozzarella
  • Fresh basil for garnish

Preheat oven to 400 degrees.

Heat a large skillet over medium-high heat adding 2 tablespoons of olive oil. Place the sliced eggplant in a single layer and cook for 1-2 minutes per side until lightly browned. Remove from the pan onto a plate and set aside. Continue with the sliced zucchini, adding 2 tablespoons of oil and the zucchini cooking for 1-2 minutes. Add these to the same plate with the eggplant. Repeat the process with the sliced onions.

Lightly oil a 9×13-inch casserole dish with cooking spray. Spread 1/2 cup of sauce in a thin layer on the bottom of baking dish.  Layer half of  each of the eggplant, zucchini, and onions, topping with 1 cup of sauce and half of the shredded cheese blend. Repeat with a second layer of eggplant, zucchini, onions, 1 cup of sauce and the remaining half of the shredded cheese blend.

In a small bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and grated Pecorino Romano cheese. Sprinkle the breadcrumb mixture over the top of the layers, adding dollops of the remaining 1/2 cup of sauce to the top.

Bake for 25 minutes, then top with the shredded mozzarella. Increase the heat to 425 degrees and bake an additional 10-12  minutes until the cheese and sauce are golden brown and bubbling. Remove from the oven and let rest for 10-15 minutes. Garnish with fresh basil.

The tradition of Lasagna originated from Emilia-Romagna, and from there it has become a familiar representation of Italian cuisine. Basically, lasagna is a baked casserole layered with fillings of pasta, ragu, vegetables, and various cheeses. This recipe takes on the appearance of a traditional lasagna, but veers off course in that it does not include pasta. A lasagna-style casserole loaded with cheese, Original Pasta Sauce, and vegetables brings a delicious side dish to the table to accompany seared chicken, pork, or steak. Perfect in every way.

This photo captures the Vegetable Parmigiani recently created at a cooking class in Carfagna’s Cooking School. Check out our upcoming classes!

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Caponata Pasta with Ricotta and Basil

Posted on by Carfagnas Market
  • 3 tablespoons, plus 3 teaspoons kosher salt, divided
  • 1/2 cup golden raisins
  • 2 tablespoons granulated sugar
  • 3/4 cup olive oil, divided
  • 2 pounds Italian eggplant, cut into 3/4-inch cubes
  • 12-ounces orecchiette pasta
  • 1/2 cup finely chopped shallots
  • 1/2 cup pine nuts
  • 4 tablespoons brined capers, drained
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup packed sliced basil leaves, plus more for serving
  • 2 tablespoons red wine vinegar
  • 8-ounces fresh ricotta

Bring a large pot of water to a boil over high heat. When boiling, add the pasta plus 2 tablespoons salt, stirring to combine. Cook according to the package to al dente. Reserve 1 cup of pasta water, then drain the pasta, adding the drained pasta back into the cooking pot. Set aside.

To a small saucepan, add the raisins, sugar, 1 tablespoon salt and 1 cup of water. Over medium heat, bring to a boil and cook for 2 minutes. Turn off the heat, then cover and set aside.

In a large non-stick skillet, heat 1/4 cup olive oil over medium-high heat. Stir in half of the cubed eggplant, seasoning with 1/2 teaspoon salt. Cook, stirring occasionally until the eggplant is tender and lightly browned, about 5-6 minutes. Transfer the eggplant to a medium sized bowl. Repeat the process with the remaining cubed eggplant, additional 1/4 cup of olive oil, and 1/2 teaspoon salt. Transfer to the bowl.

Add 2 tablespoons olive oil to the skillet, reducing the heat to medium. Add in the chopped shallots, pine nuts, capers, garlic and red-pepper flakes, stirring until the shallots are tender, about 2-3 minutes. Transfer this to the bowl with the eggplant, along with basil and vinegar. Strain the raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture plus 2 teaspoons salt, tossing well to combine.

Transfer the eggplant mixture to the pot containing the drained, cooked pasta, plus 1/2 cup of reserved pasta water. Over medium heat, stir the pasta and the eggplant mixture together, gently warming. Transfer to a large platter or individual serving bowl, topping with the ricotta and basil, drizzling with the remaining 2 tablespoons of olive oil. Serve warm or at room temperature.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Fresh Ricotta Cheese
  • Orecchiette Pasta
  • Brined Capers
  • Pine Nuts

Even though Caponata is prepared throughout southern Italy, the flavorful dish is a typical Sicilian vegetable dish whose origins date back to the early 18th century. The original recipe featured gurnard fish as the main ingredient but was soon replaced by the more available and much cheaper eggplant. The modern version of caponata makes use of the late summer harvest of eggplants and tomatoes, with the addition of capers, olives, onions, celery, and often with raisins and pine nuts. Copious amounts of olive oil bring the dish together served hot or at room temperature.

This recipe adds orecchiette pasta and ricotta to become a rich, luscious dish to bring to your table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Skillet Shrimp Scampi with Orzo and Arugula

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons kosher salt, divided
  • pinch of red pepper flakes
  • 1-pound large shrimp, (U13-15)
  • 1 cup dry uncooked orzo pasta
  • 2 large Roma tomatoes, cut into 1-inch pieces
  • 2 cups fresh arugula, divided
  • Fresh grated Parmesan cheese for serving
  • Olive oil for serving

Prepare the shrimp by peeling and deveining them, rinsing under cold water.  Place the shrimp onto a paper towel to absorb the extra water from rinsing.  Set aside. 

Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine.  Add in the chopped garlic, stirring for 30 seconds.  Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes.  Let this cook for 1-2 minutes to reduce slightly.  

Carefully place the shrimp into the simmering liquid to sauté for 2 minutes.  Using a slotted spoon or tongs, remove the shrimp to a plate.  The shrimp will be partially cooked.  

Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine.  Cover the pan with the lid, reducing the heat to medium.  Cook the orzo until it is tender, and the liquid is mostly absorbed.  This will take about 8-10 minutes.  

Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine.  Add in most of the arugula, stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish.  Turn off the heat.  Sprinkle the chopped arugula over the orzo and shrimp.  Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.  

Featured Market Ingredients

  • 1-pound large shrimp, (U13-15)
  • Carfagna’s Extra Virgin Olive Oil
  • Orzo Pasta
  • Parmesan Cheese


“Shrimp Scampi” is a classic seafood dish across many Italian-American restaurants, as well as home cooks, representing a variation of the true Italian “Scampi” dish. Scampi is another species of crustacean which closely resembles a small lobster. Early Italian immigrants were accustomed to scampi, but scampi was not available in the United States as it was in Italy. Resourcefulness came to the substitution of shrimp to meet the needs of this treasured Italian dish.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Parmesan Orzo Pasta with Black Truffle Butter

Posted on by Carfagnas Market
  • 1 bunch asparagus, about 10-12 stalks
  • 1 1/2 cups orzo pasta
  • 2 tablespoons kosher salt (for the pasta water)
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons black truffle butter
  • Parmesan cheese curls for garnish

Serves 4

Wash and trim the ends of the asparagus. Set aside.

Fill a large pot with water, bring to a boil. Place the asparagus into the boiling water, stirring for 1 minute. Use a slotted spoon or tongs to remove the asparagus, setting aside on towels to cool and dry.

Return the water to a boil. Add the salt and orzo pasta, stirring to combine. Cook 2 minutes less than the package directions. Drain into a colander. Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat. When the oil is hot, add in the cut asparagus and the sliced garlic, stirring to combine. Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon salt, stirring to combine. Add in the heavy cream and butter, stirring constantly for 3-4 minutes. Off the heat, add in 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine. Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese. Add additional Parmesan cheese curls to garnish.

Orzo, also known as risoni, is a delightful type of pasta that resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance. This pastina (little pasta) is delicious added to soups, salads, or as creamy side dish in this recipe. We add black truffle butter as an indulgent ingredient for this Parmesan orzo pasta dish. If not using truffle butter, simply substitute your favorite salted butter instead.

This Entry Was Posted in Pasta