Here is a little bit of an odd-ball recipe for you: Rigatoni Pie. OK, in this case, it is actually Paccheri Pie, because that is the kind of pasta that I used, but most people would use rigatoni. Any tubular pasta will do though. I had found the paccheri a while back at Eataly, so figured that I could use them with this.
So what is a pasta pie? Essentially, a lasagna with the noddles standing upright. All the ingredients are the same. I just think this turns out to be a bit of a fun presentation. And perfect comfort food as well.
Getting to be BBQ season here in the Northeast and it is the Fourth of July coming up so I thought that I would share one of my “Go To” side dishes. This pasta salad has to be one of the fastest ever to put together and is very neutral — no exotic flavors this time. I went for a little picnic out on one of the islands in Boston Harbor and snacked on this salad on the rocks.
Today is National Lobster Day so that seemed like a good excuse to each some lobster. Then again, I rarely need an excuse for a lobster roll. Or lobster anything, but lobster rolls are my favorite. But I thought that I would put this on the lunch table instead. You can use regular pasta instead of the spinach, and feel free to add other veg like peas or corn… also good and nice and summery!
Rumor has it, there is a big-ish football game on the TV in a little while. Rumor has it that the New England Patriots are playing in it. I’m a New Englander. I might care about the game.
So while I am sure there are lots of appetizer and snack food recipes going around today, I thought I would make something with an ode to where I live: Lobster Mac + Cheese. Maine Lobster. Vermont Cheddar. Made in Massachusetts. OK, that’s half of the New England States represented. Best I could muster.
And the Mac + Cheese? It’s yummy. 🙂
I have a glut of basil this ear. Seriously, I am overrun. The plants come up to my waist and they are thick with delicious basil leaves. There are a number of different sorts, but mostly it is your standard Italian sweet basil. And lots of it.
So what does one do with a glut of basil? Make pesto of course. I have made lots and lots of Pesto alla Genovese (the standard green stuff that one thinks of first when one hears ‘pesto’). It freezes very well so my I am well stocked for a while. So I thought that I would make this Pesto di Noce (Walnut Pesto). It’s not as pretty as it’s Genovese cousin (for starters, it’s brownish, despite 2 cups of basil leaves in it), but it of so amazingly yummy. Pair it with giant ravioli and a few more walnuts and you have an amazing dinner (or lunch, in my case).