boil. Place fusilli pasta in the pot, cook for 8 to 10
Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water.
Drain artichokes, reserving marinade; coarsely chopped.
In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese.
Pour 1 cup dressing over salad; toss to coat.\tRefrigerate covered several hours or over night.
To serve, toss salad, adding reserved dressing as needed.
Cook fusilli pasta in large pot of boiling
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.
I. For the Basil Pesto:
First
up).
To make the Pasta Dish: Bring a large pot
cover chicken. Let soak for a few minutes. Rinse
n mixture at room temperature for 10 to 20 minutes. Broil
Cook the sausages in a large deep skillet on medium heat for 4 mins, until golden.
Add the fusilli and 2 cups of the stock and continue to cook for 5 mins. As the pasta absorbs the stock, add more stock, 1 cup at a time, stirring occasionally, until the pasta is tender but firm to the bite.
Add the radicchio and oi and cook for another 2-3 mins, until the radicchio wilts. Remove from heat. Stir in the mascarpone. Season to taste. Serve topped with grated Parmesan cheese.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.
Add the fusilli pasta to a pan of boiling salted water and boil for 6 - 8 minutes. Drain and keep aside.
Heat the olive oil in a wok and stir fry the chopped ham for a few minutes.
Lightly beat the eggs in a bowl. Add the grated cheese and mix.
Season the mixture and liquidise for a minute.
Add the pasta to the wok and mix. Then add the egg and cheese mixture and cook on a very low light for 2 minutes or less (don't allow the egg to solidify).
Serve with grated Parmesan cheese.
Cook sausage in a large saucepan on medium heat for 4 mins, until golden.
Add fusilli, brandy and 2 cups of stock and continue to cook for 5 mins. As liquid evaporates, add remaining stock, 1 cup at a time, until pasta is tender.
Add spinach and oil and cook for another 1-2 mins, until spinach wilts. Remove from heat and stir in mascarpone. Season to taste and serve.
salt and pepper and simmer for 10 minutes.
Meanwhile boil
an and saute the mushrooms for 5 mins, turning. Season to
Cook the pasta in a large saucepan of
f water for the pasta. Add 1 tsp of salt for each quart
Preheat oven to 350\u00b0F. Place tomatoes and onion on a baking tray and drizzle with olive oil. Season then roast for 15 mins, or until tomato skins burst.
Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain. Transfer to a large bowl along with tomatoes, onion, dates and basil. Distribute between 2 serving dishes and crumble feta over top.
Whisk together dressing ingredients then drizzle over salads to serve.
br>Meanwhile, cook pasta in boiling, salted water for 6 mins. Add
ven to 400\u00b0F. Cook pasta in a large pot of
n a baking tray. Chill for 15 mins.
Heat oil