Recipes

Ingredients:
Salt, for the pasta water
1 pound of Penne pasta
1 cup fresh picked basil leaves
½ cup fresh picked parsley
6 cloves of garlic
Fresh ground black pepper to taste
½ cup extra-virgin olive oil
½ cup of heavy cream
1 cup freshly grated pecorino Romano
8-10 asparagus
1 pint of whole cherry tomatoes
Sea salt to taste
¼ cup pine nuts

Method:

Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook pasta according to the package directions until just al dente. Drain well.

While pasta is cooking, in a blender, place the basil, parsley, garlic, black pepper, and half of the olive oil. Process in short bursts until roughly chopped. Turn blender on full speed and drizzle in the remaining oil, cream, and grated pecorino Romano. Process until smooth-- about 1 minute. Remove the resulting creamy pesto from the blender and place in a large bowl. Set aside for 1 hour. Marinate asparagus and cherry tomatoes w/extra virgin olive oil, salt, and pepper. Place them on a hot grill for about 2 minutes on each side. Remove from grill and cut asparagus into 1 inch pieces and toss with cherry tomatoes. Place the cooked pasta in a fry pan with creamy pesto, cut asparagus, cherry tomatoes on low heat. Stir and coat pasta and remove immediately from low heat. Top with pine nuts.

Ingredients:
Salt, for the pasta water
1 pound of whole wheat Penne pasta
¼ cup extra-virgin olive oil
2 cloves of crushed garlic
1 cup of marinated artichoke hearts quartered
1 cup of oven roasted Roma tomatoes
½ cup of pitted black olives
1 cup of canned vegetable stock
2 cups of marinara
1 teaspoon of chili flakes
¼ cup of chopped basil
¼ cup of freshly grated Pecorino Romano
Sea salt to taste
Fresh ground black pepper to taste

Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook whole wheat pasta according to the package directions until just al dente. Drain well. While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, artichoke hearts, oven roasted tomatoes, black olives. Stir for about 2 minutes on high heat. Add vegetable stock, marinara, chili flakes, and basil. Continue to stir for about 2 minutes longer. Set aside. Place the cooked pasta in the fry pan with all ingredients and sauce. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste.

Ingredients:
Salt, for the pasta water
1 pound of bowtie pasta
½ cup extra-virgin olive oil
2 cloves of crushed garlic
1 cup of blanched French green beans
1 cup of marinated sun-dried tomatoes quartered
¼ cup of freshly grated Pecorino Romano
½ cup of candied walnuts (1/2 cup of sugar, ½ cup chopped walnuts in fry pan for about 3 minutes on low heat)
½ cup of chopped Fresh baby mozzarella
¼ cup of chopped basil
Sea salt to taste
Fresh ground black pepper to taste

Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook bowtie pasta according to the package directions until just al dente. Drain well. While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, French green beans, sun-dried tomatoes. Stir for about 2 minutes on high heat.Place cooked pasta in the fry pan with all ingredients. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste, candied walnuts, fresh baby mozzarella, fresh basil.

Featured on ABC's Steve Dolinsky "Hungry Hound" and various media print!

Yield: 36 servings
18 tablespoons of Extra-virgin olive oil
1 cup finely chopped Prosciutto
1 cup finely chopped Pancetta
6 finely chopped cloves of garlic
Large Bouquet garni (Italian parsley, rosemary sprigs, thyme sprigs, bay leaves)
5 large red onions cut into large dice
5 Celery stalks, cut into large dice
7 Carrots peeled and cut ½ moon shape
5 Red peppers medium dice
5 Yellow peppers medium dice
2 bunches Red Swiss chard washed and finely diced
6 Yukon Gold potatoes medium dice
6 cups of Green beans diced in 1/3rd
4 cans of Cannelloni beans
4 cans of Borlotti (pinto) beans
6 Zucchini medium dice
24 cups of Homemade marinara
36 cups of hot chicken stock
Freshly ground black pepper to taste
Kosher salt to taste
Freshly grated Parmigiano-Reggiano crisps for each bowl (shredded and melted until crispy in a Teflon pan)
Freshly chopped basil for each bowl

In a heavy-bottomed soup pot, heat all of the extra virgin oil and garlic until hot. Add the onions, pancetta, prosciutto and bouquet garni stirring for 2 minutes. Lower the heat to medium, and add celery, carrots, red peppers, yellow peppers, potatoes, green beans. Allow to simmer over low heat until vegetables begin to soften, about 8-10 minutes. Add cannelloni and Borlotti beans. Add the homemade marinara. Cook for a few minutes to let all of the flavors blend together. Add all of the hot chicken stock and bring to a boil. Add the zucchini and Red Swiss chard. Bring back to a boil, then lower to a medium heat so that the soup is simmering for about 30-40 minutes longer. Stir soup occasionally. Add salt and pepper when the soup is finished to taste. Add more chicken stock if necessary. Remove bouquet of garni.