menu

Pasta & Grains

Farro with Greens, Poached Eggs & Fennel Pollen

on Tuesday, 19 April 2016. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

Farro with Greens, Poached Eggs & Fennel Pollen
Sometimes the simplest dishes are the best. This hearty Italian dish highlights simple ingredients—nutty whole grain farro, fragrant wild fennel pollen and good extra virgin olive oil—so be sure to use the best! Recipe by Asha Loupy

Cacio e Pepe

on Thursday, 18 February 2016. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

Cacio e Pepe
Cacio e pepe, meaning “cheese and pepper” in Italian, finds its origins in Rome. The sauce is simple—salty Pecorino Romano cheese, spicy black pepper and some of the starchy pasta cooking water—so it's important to source the best ingredients you can. The key here is to...

Lentil Ragù with Poached Eggs, Chilies & Mint

on Wednesday, 03 February 2016. Posted in Pasta & Grains, Recipes, Main Course

Lentil Ragù with Poached Eggs, Chilies & Mint
This hearty, satisfying dish starring French Lentils du Puy is great for breakfast, lunch or dinner. The rich earthiness and al dente texture of Puy lentils pair delectably with luscious poached eggs, zippy hot pepper and fresh mint. We also love whipping up a big batch of the lentil ragù...

Cheesy Chicken Parmigiana Pasta

on Thursday, 01 October 2015. Posted in Pasta & Grains, Recipes, Main Course

Cheesy Chicken Parmigiana Pasta
Chicken Parmigiana, meet Baked Ziti. This easy, satisfying baked pasta dish celebrates the rich, comforting flavors of Italian-American cooking and comes together in under an hour with the help of new Due Formaggi Tomato Sauce from Casina Rossa—a rich tomato sauce flavored with salty and...

Baked Pumpkin Torchio Pasta with Four Cheeses

on Thursday, 24 September 2015. Posted in Pasta & Grains, Recipes, Main Course

Baked Pumpkin Torchio Pasta with Four Cheeses
Celebrate the flavors of autumn with this grown-up version of macaroni and cheese made with Pumpkin Torchio Pasta from Rustichella d’Abruzzo (the pasta is made with 30% pumpkin purée!). The nutty richness of the pasta lends itself to an ooey, gooey sauce starring creamy alpine-style...

Pizzichi di Farro with Ricotta & Agrumato Lemon Oil

on Tuesday, 04 August 2015. Posted in Pasta & Grains, Recipes, Main Course

Pizzichi di Farro with Ricotta & Agrumato Lemon Oil
Creamy ricotta and bright, vibrant Agrumato Lemon Oil make an effortless sauce that only takes minutes to make. We love it paired with nutty farro pasta, but it is equally delicious tossed with egg fettuccine, ribbons of zucchini and plenty of chopped mint.