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pasta

 

Chicken Cordon Bleu Pasta
Spinach and Artichoke Pasta

1 package Kamut® Rotini

 

1 tbsp olive oil

 

1 tbsp butter

 

1 large onion diced

 

1 cup ricotta cheese

 

1 package cream cheese softened

 

1 cup half and half cream

 

2 jars marinated, quartered artichoke hearts

 

1 tbsp reserved artichoke marinade

 

4 cups fresh spinach coarsely chopped

 

1 cups parmesan cheese, grated

 

1 cup asiago or cheddar cheese, grated

 

1 tbsp garlic powder

 

salt and pepper to taste​​​​​​​​​​

 

 

In a medium pot, cook onion in olive oil and butter until translucent and slightly golden brown, add ricotta and cream cheese, melt cream cheese and add cream. Add parmesan, asiago, spinach, artichokes, artichoke marinade, garlic powder, salt and pepper. In a large pot of boiling, salted water cook pasta until al dente - about 8 minutes. Drain off water and mix with the sauce. If desired, place in a baking dish and top with breadcrumbs. Bake at 350°F for 20-30 minutes.

1 package Kamut® Rotini 
1/4 cup butter
2 tbsp. olive oil
2 tbsp Kamut® Flour
1 small onion,diced
1 clove garlic minced
1 cup swiss cheese
1-8 oz package cream cheese
1 cup heavy cream
1 cup ham, diced
4 chicken breasts, diced
Salt and pepper, to taste

In a medium sauce pan, cook the diced chicken in 1 tbsp olive oil. Place in a bowl and reserve. In the hot chicken pan, over medium heat, add butter and remaining olive oil. Add the onion and garlic and continue to stir until translucent. Add the flour and stir until lightly browned. Stir in the cream and cream cheese. Once the cheese is melted add the swiss cheese and diced ham.

In a large pot of boiling water, cook the rotini until al dente, 8-10 minutes. Combine chicken, rotini and ham sauce and serve while hot. 

Autumn Kamut® Pasta

1 package Kamut® Pasta

1 small sugar pumpkin, diced 

1 large onion, diced

1 cup pecans

1/2 cup butter

5 sage leaves

1/2 cup goat cheese

1 tbsp olive oil

1/4 cup cream

salt and pepper, to taste

Cook the pasta in a large pot of boiling, salted water. Cook until al dente, about 8-10 minutes. Preheat the oven to 350°F.

Place the diced pumpkin and onion on baking sheet. Coat in olive oil, sprinkle with salt and pepper and roast for 1 hour, making sure to toss half way through. Place the pecans on baking sheet and toss with olive oil and salt and pepper. Roast the pecans for about 15 minutes.

In a medium saucepan, melt the butter. Add sage leaves and swirl the pan until the butter turns light brown and starts smelling nutty. Pull out crispy sage leaves, chop and set aside. Place the roasted pumpkin and onion in saucepan with butter. Using a hand blender, puree the mixture until smooth. Add goat cheese and salt and pepper, along with a ladle-full off pasta water and cream. Mix well. Stir in the pasta with the sauce, pecans and crispy sage leaves. Serve and enjoy!

Spinach and Bean Kamut® Rotini

1 package Kamut® Rotini, cooked and drained 

1 cup cherry tomatoes, cut in half

1 box frozen (142 grams) spinach, chopped

1 can cannelini or navy beans, drained

1 cup asiago cheese, grated

fresh basil, chopped

1 onion, diced

2 tbsp olive oil

salt and pepper, to taste

Saute onion in olive oil until caramelized, add tomatoes and beans. Season with salt and pepper, warm gently. Add hot pasta, spinach, basil and asiago. Toss to combine, adjust seasoning and serve.

Pistachio-Basil Pesto with Kamut® Spaghetti

1 1/2 cups shelled pistachios

1/2 cup parmesan cheese, grated

1 cup basil

1 clove garlic

2 tablespoons olive oil

1 package Kamut® Spaghetti

1 cup reserved pasta water

Cook spaghetti in boiling water for 8-10 minutes until al dente. Reserve some pasta water. In a food processor or blender, pulse pistachios until finely ground , add basil, cheese, garlic and olive oil, pulse until smooth. Pour over hot pasta and mix. If needed add reserved pasta water until evenly incorporated.

Kamut® Festive Pasta

1 Package Kamut® Rotini

2 tbsp butter 

2 tbsp Kamut® Flour

1 cup milk

1/2 cup butter

1 tbsp sage, chopped

1/2 cup dried cranberries

1 cup pecans 

salt and pepper, to taste

In a large pot of boiling, salted water cook pasta until al dente, 8-10 minutes, drain and reserve.

 

For the roux. In a medium sauce pan, melt 2 tbsp butter, add flour and cook, stirring constantly on medium until light brown and nutty in scent. Add milk, salt and pepper, and whisk until thickened.

For brown butter. In a separate saucepan, add 1/2 cup butter, cook on medium until melted and bubbly. Add the sage and swirl until medium brown, foamy and nutty in scent. Remove from heat and allow to cool. Add the brown butter to the roux and combine. Mix with pasta and add dried cranberries and pecans.

Greek Pasta Salad

Salad

1 small red onion, sliced into strips

1 cucumber, seeded and sliced

1 red or yellow pepper, cut into strips

1/2 cup kalamata olives

2 cups cherry tomatoes, halved

1 cup feta cheese, cubed

1 package Kamut® Rotini, cooked and cooled

 

Combine all ingredients and enjoy!

Salad Dressing

1 lemon, juiced

1/2 cup red wine vinegar

1/4 cup olive oil

1 tbsp oregano

1tbsp parsley

Fresh ground pepper, to taste

Tomato and Herb Kamut® Spaghetti 

1 package Kamut® Spaghetti, Linguine or Capellini

1 cup cherry tomatoes, halved

1/2 cup basil, thyme, rosemary and parsley, chopped

3 tablespoons olive oil

 

 

Cook spaghetti in boiling water for 8-10 minutes until al dente. Drain and splash olive oil over pasta, add herbs and tomatoes. Serve.

 

Variation: chill pasta, add balsamic vinegar and parmesan or bocconcini cheese to make a light salad.

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