Pasta

Ingredients For the Pasta Salt for pasta water 2 tablespoons olive oil, plus more as needed 2 medium leeks, trimmed, white and light green parts thinly sliced (about 500ml/2 cups) 680g (1½ pounds) mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced 450g (1 pound) short pasta, such as ziti or cavatappi 2 tablespoons white miso 180ml (¾ cup) grated Parmesan, plus more for garnishing 1 tablespoon sherry or red wine vinegar, plus more to taste 1 tablespoon chopped parsley leaves and tender stems Equipment Large pot for pasta Dutch oven or deep 12-inch skillet Colander Measuring cups and spoons Instructions Stage 1: Setup (5 minutes) Start the pasta water: Bring a large pot of salted water to a boil. Stage 2: Cook the Vegetables (15 minutes) Sauté the leeks: Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil. ...

Ingredients Pasta and Base 450g (1 pound) cavatelli, orecchiette, or ditalini pasta Kosher salt and freshly ground black pepper 60ml (¼ cup) extra-virgin olive oil, plus more for serving Flavor Components 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes) 4 medium garlic cloves, thinly sliced 30ml (2 tablespoons) chopped fresh sage 30ml (2 tablespoons) minced fresh rosemary Chickpeas Two 440g (15½-ounce) cans chickpeas, drained 120ml (½ cup) reserved chickpea liquid (aquafaba) Finishing 1-2ml (¼ to ½ teaspoon) red pepper flakes 10ml (2 teaspoons) grated lemon zest 30ml (2 tablespoons) fresh lemon juice Equipment Large pot for pasta 12-inch skillet Wooden spoon or pasta fork Fine grater for lemon zest Instructions Stage 1: Cook the Pasta (10 minutes) Bring 4 quarts of water to a rolling boil in a large pot Add pasta and 1 tablespoon salt Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions) Reserve ¾ cup of the pasta cooking water Drain pasta and return to pot; set aside off heat Stage 2: Build the Sauce (5 minutes) Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat Add anchovies (or substitute), garlic, sage, and rosemary Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes) Add drained chickpeas and red pepper flakes Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes) Stir in reserved chickpea liquid and lemon zest Stage 3: Combine and Finish (5 minutes) Scrape the entire chickpea mixture into the pot with the pasta Set pot over medium heat Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes) Add more pasta water as needed until sauce clings to pasta Remove from heat and stir in lemon juice Taste and adjust seasoning with salt Notes Vegetarian Anchovy Substitutes White or red miso paste (2-3 tablespoons) - provides similar umami depth Capers (2-3 tablespoons, chopped) - adds brininess and tang Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami Soy sauce or tamari (1-2 tablespoons) - liquid umami boost Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce Make-Ahead Tips Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days Reheat gently before combining with freshly cooked pasta Variations Add a handful of baby spinach or arugula at the end for greens Include halved cherry tomatoes for freshness Top with toasted breadcrumbs for texture Use butter beans or cannellini beans instead of chickpeas Storage Refrigerate leftovers in an airtight container for up to 3 days Reheat gently with a splash of water or olive oil to loosen the sauce Not recommended for freezing as pasta texture will suffer Source Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita ...

For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart. Source http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html Ingredients 170 grams noodles 2 tsp oil 4 cloves garlic, sliced thin 340 grams fresh broccoli florets, chopped 14 grams butter 1 medium shallot, minced 15 grams all purpose flour ¼ tsp cyanne pepper 1-¾ cups fat free chicken broth 1 cup 1% milk 340 grams cooked shredded chicken breast 115 grams aged cheddar cheese cooking spray 25 grams shredded Parmesan cheese 30 grams breadcrumbs Equipment 9 x 12 casserole dish Large skillet Large pot Pre-heat Preheat the oven to 375°. Preparation If needed, cook chicken breasts. In a large pot: ...