gotham kitchen

pasta

creamy saffron fettuccine with roasted cauliflower, walnuts & figs

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & WalnutsOnce in a while a meal comes along that is so mind-blowing that I can’t actually believe that I made it. This is one of those. It’s going to the number two spot on my list of “Best Things I’ve Ever Made” (after my Fresh Pea and Lemon Butter Ravioli).  The saffron cream sauce is silky and flavorful which perfectly complements the roasted-ness of the cauliflower. Then as you’re eating it you get unexpected bites of crunchy walnuts and the sweet pieces of fig for an absolutely AMAZING eating experience. I went went all the way with this and made homemade fettuccine since saffron is expensive–I wasn’t going to put this sauce on just anything. But I imagine it would taste just as good with boxed angel hair, fettuccine, or pasta of your choice.

A silky saffron cream sauce is divine paired with homemade fettuccine, roasted cauliflower, crunchy walnuts and dried figs.

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & Walnuts

5.0 from 1 reviews
creamy saffron fettuccine with roasted cauliflower, walnuts & figs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Pasta
  • 3 cups all-purpose flour (I split mine 50/50 with white whole wheat flour)
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 4 eggs
Sauce
  • 1 cup heavy whipping cream
  • ⅛ teaspoon saffron threads, dissolved in about ¼ cup of warm water
  • 1½ cups vegetable stock
  • ½ yellow onion, diced fine
  • ¼ cup parmesan cheese
  • 1 bag of frozen cauliflower, steamed
  • ¼ cup chopped walnuts
  • Salt and pepper to taste
  • ¼ cup chopped dried figs
Instructions
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes. Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Preheat oven broiler to high. Place cauliflower on a baking sheeting with about 1 tablespoon of extra virgin olive oil and cook until slightly browned. Remove and set aside.
  4. Divide pasta dough (to make it more manageable) and roll into thin sheets. Cut into ¼ strips and hang on a pasta rack. (I used my KitchenAid pasta attachments. You can do this by hand but it will be a lot harder).
  5. In a medium pan, heat olive oil on medium-high heat. Add onion and cook until starting to turn golden brown, about 3-5 minutes. Add heavy cream, saffron and chicken stock and turn heat to medium. Simmer until stock reduces and sauce starts to thicken, about 10 minutes. Add parmesan cheese and stir until thickened.
  6. Cook pasta in a large pot of boiling water, drain and return to pot (remove from heat). Toss in cauliflower, figs, walnuts, and sauce and stir until well combined. Serve immediately.

 

avocado pasta with charred corn and tomatoes

Corn season is here! I rushed out and bought a few ears last week, excited at the endless, delicious corn-based possibilities. I spent hours scouring the internet for the best corn recipes, both sweet and savory. There were so many great ones, I honestly couldn’t make up my mind. So the corn I was so excited about has been sitting on my kitchen counter for the last week. Last night I bit the bullet and created this avocado cream pasta with charred corn and tomatoes. And it did not disappoint. It’s decadent while still being extremely healthy. It’s also extremely fast to throw together. To save time, I boiled the corn until it was mostly cooked, then finished it on a cast-iron grill pan to give it that char-flavor without having to start up the grill.

avocado pasta with charred corn and tomatoes

avocado pasta with charred corn and tomatoes
 
Prep time
Cook time
Total time
 
This decadent pasta is tossed in a healthy avocado cream sauce and topped with charred sweet corn and tomatoes.
Author:
Serves: 4 servings
Ingredients
  • 1 package whole wheat spaghetti or angel hair
  • 1 large ripe avocado
  • 4 cloves of garlic, minced
  • ¼ cup basil leaves
  • ½ cup parmesan cheese, shaved or grated
  • 2 tablespoons extra virgin olive oil
  • ¼ cup water
  • ¼ cup of Greek yogurt
  • 2 ears of corn, husked with silk removed
  • 4 small San Marzano tomatoes, cut into quarters (you can use cherry tomatoes too, cut into halves)
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of water to a boil, add corn and cook until kernels yellow and become tender, about 10 minutes. Heat cast-iron grill pan on high and spray with cooking oil. Once corn is tender, transfer to grill pan and cook on all sides until char marks appear.
  2. In medium food processor, place avocado, garlic, olive oil, greek yogurt, parmesan, basil and blend until completely combined. The sauce will be very thick. Add water a tablespoon at a time until texture is looser, about the consistency of alfredo sauce. Salt and pepper to taste.
  3. Once corn has charred, set aside. Gently place tomatoes, skin side down, on grill pan and cook until charred, about 5 minutes.
  4. Meanwhile, boil water and cook pasta until tender, about 5-10 minutes, and drain. Once corn cobs have cooled, take a large cutting knife and remove kernels.
  5. Toss pasta, avocado sauce, corn and tomatoes together until combined. Serve immediately.

fresh pea and ricotta ravioli with lemon butter

I planted my very first vegetable garden this year and it turned out to be somewhat of a disaster. I went a little crazy on the seeds and overcrowded it, resulting in 8-feet high peppers and peas (and weeds). But thanks to their monstrous size, I got a ton of peas. I don’t cook with peas often so I really had no clue what to do with them.

On a recent trip to Chicago, I had lunch with my sister at La Pizza & La Pasta inside of Eataly. I had the most light and airy ravioli stuffed with spring peas, ricotta, pecorino and mint. All slathered in butter. It was amazing, and the perfect solution to my pea conundrum. My version adds fresh lemon zest to brighten the peas and lighten the richness of the butter.

Note: I make my ravioli with the KitchenAid ravioli attachment (it’s great, I highly recommend it!), but I’ve included the handmade version below.

fresh pea and ricotta ravioli in a lemon butter sauce

Fresh Pea and Ricotta Ravioli with Lemon Butter Sauce

For the Ravioli:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 T extra-virgin olive oil
  • 4 eggs
For the Filling:
  • 1.5 cups of fresh peas, shelled
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup of grated parmesan cheese
  • 2 cloves of garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
For the Sauce:
  • 1/2 cup butter (1 stick)
  • 1 clove of garlic, minced
  • 2 teaspoons lemon zest
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
    fresh pea and ricotta ravioli in a meyer lemon butter sauce
  4. Once pasta dough has rested, cut the ball of dough in half and cover the rest you are not using. Dust the counter with flour, form the dough into a rectangle, and flatten. Roll through your pasta roller several times, decreasing the size settings with every turn. The dough should be paper-thin, or as thin as you can get it without producing holes.
  5. If you’re making your ravioli by hand: lay your pasta sheet on the counter and place 2 tsp. mounds of filling along middle of dough, spacing the mounds around 1″ apart. Brush dough with water. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli. Repeat with remaining dough and filling.
  6. Bring large pot of water to boil. In a separate pot, melt butter on low-medium setting and add garlic and lemon zest. Once water is ready, add ravioli and cook until the pockets float to the surface of the water. Drain pasta and transfer to butter mixture and toss until coated.
  7. Garnish with parmesan, fresh grated lemon, and freshly ground black pepper.

 

one-pot skillet lasagna

I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?

  • 1 tablespoon olive oil
  • 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
  • 1 box (16 oz) of penne pasta
  • Salt and ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 cup part-skim or low fat ricotta cheese
  • 2 tablespoons fresh basil leaves, chopped

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
  • Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
  • Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
  • Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
  • Top with fresh chopped basil and serve!