One of my favorite vendors at the Wheaton farmer’s market is Pappardelle’s pasta. http://www.pappardellesonline.com. They have something different every week, and I have yet to be disappointed. Just the smell of the cooking pasta is enough to make you hungry! Below are two recipes with some of their creations.
This first recipe is from the Papparadelle’s website. It uses the Lime Cilantro Linguine with chicken in a citrus cilantro sauce. The sauce was a bit thin, but would make a great marinade for chicken or fish like tuna steaks. I also topped the dish with some crumbled queso fresco. The dish was different, but tasty.
Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce
1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil
2 cloves garlic, minced
½ cup frozen orange juice concentrate
1 cup water
½ cup lemon juice
2 tablespoons Dijon mustard
2 teaspoons tomato paste
1 tablespoon soy sauce
1 tablespoon fresh ginger root, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro, chopped
1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.
2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.
3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.
4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.
This next recipe is one I came up with on my own.
Garlic Chive Fettucine with Seared Scallops in a Garlic Cream Sauce
½ lb fettucine
1 lb large sea scallops
1 red bell pepper, sliced
1 tomato, chopped (I used the last lonely golden tomato from our garden.)
¼ teaspoon salt
¼ teaspoon pepper
2 T unsalted butter
¾ cup dry white wine
2 T pasta
water
¾ cup heavy cream
1 clove garlic, minced
¼ cup chives, chopped
Cook noodles in a large pot of boiling salted water, uncovered, until almost al dente, about 5 minutes. Drain in a colander, reserve 2 T pasta water, then transfer back to the pot, cover.
Saute bell pepper and tomato until tender, about 3-4 minutes. Add to pot with pasta, cover.
Pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over medium-high heat, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to the pot with noodles and keep covered.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in garlic, pasta water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper to taste. Stir in chives and pour sauce over noodle mixture.
