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Welcome to the home of Gourmet Texas Pasta! Come check out our all new storefront location We have all of our Regular Pasta in stock Come by and get some or call to place an order 2013 Wells Branch Parkway Suite 119 in North Austin Come visit us and get real pasta, check out my free cooking classes learn all about healthy cooking and how easy it is at my other company www.austinhealthycooking.com |
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Artichoke Heart Linguine Ah, the delicate taste of Artichokes, the most unusual of all vegetables. Delicately flavored, with a real rich flavor of artichokes when served cooked with a little bit of butter. Or try one of these recipes. Artichoke Heart Linguine
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Matters of the Heart Pasta: Pasta made with the heart in mind. Take 6 ounces of Artichoke Hearts and rough chop in food processor or with a knife. Grate the zest from one large lemon, and add about a teaspoon of the juice to the bowl and toss together. Add few grinds of fresh black pepper and a 1/4 teaspoon of nutmeg. Crumble 4 ounces of feta cheese, (we like the rich earthiness of sheep's milk feta) and toss with the Artichoke Hearts. Sprinkle in a half cup of whole wheat bread crumbs. Beat one egg slightly and pour over mixture and mix well. Divide into fourths and form four patties, 3/4 inch thick. (For Valentine's Day shape the patties into heart shapes with a mold or by hand) In a large skillet, heat 3 tablespoons Extra Virgin Olive Oil over medium high heat. Brown the artichoke patties well on one side, turn and brown the other side. Remove and set aside. For two people cook 1/2 package of Artichoke Heart of Texas Linguine in boiling salted water for six minutes. Drain, reserve 1 cup cooking liquid. Add 2 tablespoons Extra Virgin Olive Oil into skillet you cooked the Artichokes in. Add the cooked pasta and half the reserved liquid. Stir well until a slurry sauce forms. Add more liquid if needed. Plate the pasta and serve with two of the heart shaped Artichoke patties on top. Garnish with tiny plum tomatoes, minced parsley, or some fresh sage leaves minced. Special Edition Valentine Pasta: For two, cook 1/2 package Artichoke Heart Linguine according to package. In a large skillet, heat 3 tablespoons Extra Virgin Olive Oil over medium heat, add 2 cups sliced mushrooms and a pinch of salt. Cook until mushrooms brown. Add 2 chicken breasts cut into 1/2 inch thick strips. Season with salt and fresh ground pepper, stirring well until all pink is gone from chicken. Add a handful of sliced Kalamata olives, or other flavorful olives of your choice. Add a cup of ripe grape or pear tomatoes. Drain the pasta and add to the skillet along with another 2 tablespoons of Extra Virgin Olive Oil and a half cup of the pasta cooking water. Stir together well. Spoon 1/2 onto each of two plates and grate some fresh Parmagiana or Asiago cheese over the top. Scallops and Artichoke Pasta: Cut some big scallops in half longitudinally. Dry on paper towels. Salt and pepper them. Heat some olive oil and a good 2 tablespoons butter in large skillet. Brown the scallops well on one side, turn and cook a minute or so on the other. Remove and set aside. Add a finely chopped shallot and cook until translucent. Add a tablespoon of capers, and about a half cup good Reisling, then add the cooked pasta with some of the cooking water. Toss all together to coat. Place onto a serving platter, add the cooked scallops and garnish with some sliced scallions. Artichoke Salad: Take a
half of a package of Artichoke Heart Pasta, break it into small pieces and cook
in boiling salted water for about "8" minutes, a little past "al dente".
Drain and toss with two tablespoons of olive oil and allow to cool. Take a
14 oz. jar of marinated artichoke hearts and drain the marinade. Toss it
if it has canola oil in the ingredient list. Make a vinegarette using
Austin Healthy Cooking Roasted Garlic and Italian Seasoning mix, balsamic
vinegar, and good olive oil. Cut a half a sweet onion, slice 4 ribs
celery, 1 sweet red pepper, and a half a fennel bulb. Toss it altogether
with the pasta and chill well. Serve cold.
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Gourmet Texas Pasta
