Homemade Pasta and a Shortcut Summer Recipe

I loved making pasta. It really was so fun and not hard, just a little time consuming. You have to let the dough rest after its mixed and the rolling out the pasta (and filling) took up some time, but all in all it’s not near as intense as I imagined. My chef gave us a ratio to use for pasta anytime anywhere– 1 c. flour (we used 1/2 semolina flour, 1/2 ap flour), 1 whole egg, 1 oz warm liquid.

We filled our tortellini with ricotta, mozerall, parmesan reggiano, an egg lemon zest, parsley, and thyme.

We also made a basil pesto that was delicious, packed with flavor. I brought the leftovers home to use in a goat cheese pasta with grilled vegetables tonight. Bo is allergic to pine nuts so he passed on the pesto and settled for a tomato base for his goat cheese pasta. As much as I appreciate the art of making pasta, it’s just not practical for every night supper. So here’s my shortcut recipe to an easy pasta recipe using summer vegetables and goat cheese.

Goat Cheese Pasta with Basil Pesto & Grilled Vegetables

What you need:

1 zucchini, sliced lengthwise into 1/4 in pieces

2 squash (same as above)

sweet corn

goat cheese

bunch of basil

pesto (recipe above)

What you do:
Grill vegetables, warm pesto, add pasta (we used rigatoni), goat cheese, toss and add torn basil

Basil Pesto Recipe:

Bo’s


and Mine

Related posts:

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One Response to “Homemade Pasta and a Shortcut Summer Recipe”

  1. mollie
    June 13, 2012 at 8:09 pm #

    YUM!!!!! I like the placement of finished pasta dishes to ensure correct light : ) Tastespotting will come soon enough!

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