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Having fresh herbs at your fingertips is a great reason for getting out into the backyard garden. Using fresh herbs in all types of dishes - from appetizers to soups and pastas - will elevate your food to restaurant level. The famed Al Forno Restaurant in Providence, Rhode Island is known for its simply prepared pastas and wood-fired entrees. Chef/owners Johanne Killeen and George Germon share their delightful penne recipe with us, showcasing 5 types of fresh herbs right from the garden. Freshly clipped herbs can be stored for 3 to 5 days, upright in a glass of water in the refrigerator or wrapped loosely in paper towels in a resealable plastic bag. 1 pound dried penne 1. Bring a large pot of water to a boil, generously salt it, and add penne. Cook at a rolling boil, stirring often. 2. Mix ricotta, mascarpone, Parmigiano, and Pecorino together in large bowl. Fold in mozzarella. Drizzle in ½ cup boiling pasta water while whipping ingredients with wooden spoon. Beat cheeses until creamy with lumps of mozzarella remaining. Generously season with pepper and add salt to taste. Add parsley, rosemary, sage, basil, and mint and stir to combine. 3. When pasta is al dente, reserve ½ cup cooking water and drain. Add to bowl with cheese mixture and toss until well coated. If penne/cheese mixture is dry, add reserved water a tablespoon at a time until slightly loose with no pasta clumping together. Serve immediately in warm bowls. Serves 6-8 as a first course or 4-6 as a main course. Adapted from Penne with Anne's Idea out of On Top of Spaghetti....Macaroni, Linguine, Penne, and Pasta of Every Kind by Johanne Killeen and George Germon Special Thanks: |
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