What’s for Dinner?: Romesco Summer Pasta with Pepitas

What's for Dinner?: Romesco Summer Pasta with Pepitas
What's for Dinner?: Romesco Summer Pasta with Pepitas
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A light and smoky pasta dish, made with Serious Foodie Romesco Finishing Sauce.


Recipe created by Chef Maria Rivera of Sobremesa.

Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
What's for Dinner?: Romesco Summer Pasta with Pepitas
What's for Dinner?: Romesco Summer Pasta with Pepitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

A light and smoky pasta dish, made with Serious Foodie Romesco Finishing Sauce.


Recipe created by Chef Maria Rivera of Sobremesa.

Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Ingredients
From The Ancient Olive:
  • 1 bag Pasta Art Garlic and Chive Pasta Shells (can be substituted with other Pasta Art pasta)
  • 1 jar Serious Foodie Romesco Finishing Sauce
  • 1.5 oz. Stonybrook Brined and Roasted Pumpkin Seeds (regular or Maple flavored)
From home or grocery store:
  • 1 tbsp. The Ancient Olive olive oil** (I used a single varietal, but you can use garlic or chipotle)
  • 1 lb. ground chicken (can be substituted with ground beef or turkey)
  • 1 bunch baby broccoli, chopped into 1/2 inch pieces (this can be any vegetable that you have lying around: broccoli, asparagus, green beans, carrots, etc.)
  • any other vegetables you may want to add (I added 1/4 sweet onion and 1/2 orange bell pepper, chopped)
  • 1/2-3/4 tsp kosher salt, to taste
  • 1/4 tsp freshly cracked black pepper
Servings:
Units:
Instructions
  1. Preparation:
    Fill large pasta pot about half-way with water. Bring to a boil, and add a large pinch of kosher or sea salt (should taste like sea water). Once boiling, add Pasta Art pasta shells and stir once. Cook for about 10 minutes (or until just slightly before "al dente").
  2. While pasta is cooking, heat a large skillet over medium-high heat. Add about 2 tsp olive oil to pan, and swirl to coat. Add ground chicken, and cook, breaking up meat with a wooden spoon, until no longer pink (about 4-5 minutes). Season with 1/4 tsp salt and pepper. Add baby broccoli and other vegetables to the pan, and cook until tender, but still crisp, about 4-5 mintues. Season to taste, with salt and pepper.
  3. Once pasta is finished cooking, drain (reserving 1/4 cup pasta water), and add to pan with chicken and vegetables. Add the reserved pasta water and the entire jar of Serious Foodie Romesco sauce. Toss to combine and slightly thicken sauce (1-2 minutes).
  4. Spoon into serving bowls, and top with StonyBrook pepitas.
  5. Enjoy!

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