recipe

August 9, 2022

2 Creamy Herby Pasta recipes from the garden

I am not sure what it is about this Summer that has me craving creamy pasta, but I am. Usually, this is a dish I have on heavy repeat in the Fall and Winter, but there is something about adding fresh garden herbs and veggies to the pasta that has me craving it.

If you like a tart flavor profile to add to your pasta dishes, this Creamy Herb Pasta Salad with smooth ricotta and tangy goat cheese sauce scattered with mounds of herbs is where it’s at.

Creamy Herb Pasta Salad

Creamy Herb Pasta Salad

Yield: 4 Servings

This pasta makes great use of any fresh herbs you have from the garden

Ingredients

  • 1 pound short pasta shells
  • 1 cup whole-milk ricotta
  • 4 oz goat cheese
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/4 cup extra-virgin olive oil,
  • 1 tablespoon coarsely ground black pepper, plus more for serving
  • 2 ½ cups coarsely chopped soft herbs, such as basil, chives, parsley, mint, tarragon, or dill - note you can use spinach also (use a mix of 3)

Instructions

  1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  1. In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
  2. Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  3. To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

Notes

*Sponsored Recipe by The Humble Goat Cheese

If you crave a more lemony profile – this dish which can be made with just zucchini if you don’t have fresh peas will make your heart and your belly sing yum.

Creamy Lemony Garden Zucchini and Pea Pasta

Creamy Lemony Garden Zucchini and Pea Pasta

Yield: 4

A creamy way to use fresh garden-shelled peas and zukes

Ingredients

  • 1 pound linguini
  • 1 teaspoon olive oil
  • 1 cup of fresh peas
  • 1 small zucchini cut into half moons
  • 1 cup cream
  • 1 large lemon, zested and juiced
  • 1 teaspoon fresh cracked Black pepper
  • 1/2 cup grated fresh Parmesan, plus more for garnish
  • 1 cup cream
  • 2 scallions, green and white parts, sliced
  • 1 Tbsp fresh Basil leaves for garnish

Instructions

  1. Bring a large pot of water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions.
  2. Drain the pasta reserving 1/2 cup of pasta water.
  3. While you are boiling the pasta, prepare the sauce. In a saucepan, heat the olive oil and gently sautee the zucchini for two minutes. Add the cream and let it come to a boil, and start reducing until it thickens and can coat the back of a spoon.
  4. Add the lemon juice, zest, pepper, and the parmesan and heat until the cheese melts
  5. Now add the peas and the pasta to the skillet
  6. Toss and add any pasta water needed to loosen the sauce by the tablespoonful until you get the creamy consistency that you like.
  7. Season with salt as needed. Finish with another grind of pepper and serve immediately.
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