Products

 

Method

 

  1. In a large pot Cook the Roma Pasta Conchiglie, adding salt. Set aside at least 1/2 cup / 120ml pasta water. Then drain pasta and set aside.
  2. In the meantime, heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple minutes.
  3. Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water. Puree and taste. The green onion flavor should be assertive. Stir in the Parmesan.
  4. Combine the Cooked Roma Pasta Conchiglie with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt, or lemon juice if needed. 
  5. Serve topped with the remaining apple and green onion.

 

2.Roma Penne with Spinach Pesto

 

 

   Serves: 1-2 as main course