Plenty of Pasta!

Cavatelli Pasta With Baked Feta and Tomato sauce

Roasted Red Pepper Shrimp Fettuccine

Lemon Ricotta Pasta

Chocolate Coconut Trifle

 Pasta With Baked Feta and Tomato sauce

  Yield: 2

1 pasta recipe, prepped and rolled

½ cup feta

½ cup grape tomatoes

¼ cup oil

Salt and pepper to taste

¼ cup garlic confit, mashed

¼ cup fresh basil, chopped

Red pepper flakes to taste –optional-

Preheat oven 350”F

In an oven safe pan add feta, grape tomatoes, and oil. Season with salt and pepper. Place in oven and cook 15-25 minutes.

Boil water and add pasta and cook for 2-3 minutes.

Remove feta and tomatoes from oven and add garlic. Mix together. Add cooked pasta directly into baking dish with feta. Add basil and toss to combine. Season with red pepper flakes if desired then serve.

 Roasted Red Pepper Shrimp Fettuccine

  Yield: 2

1 pasta recipe, prepped, rolled out and cut into desired size

½ cup pasta water

1 cup shrimp, peeled, and deveined

Salt and pepper to taste

2 tablespoons butter

½ cup roasted red pepper, puree

¼ cup mayonnaise

¼ cup basil

 Red pepper flakes to taste

Parmesan to taste

In a large skillet over medium heat, add butter. Once melted add shrimp. Cook until pink on both sides. About 2 minutes total. Add roasted pepper puree, mayonnaise, and red pepper flakes. Mix until completely combined then turn heat off. In a pot of salted boiling water, add pasta. Cook about 1 minute 30 seconds. Remove from pot and add to pan with shrimp. Add ½ cup pasta water and toss to coat. Top with parmesan, and basil then serve.

 Lemon Ricotta Pasta

  Yield: 2

1 pasta recipe, prepped, rolled out and cut into desired size

¼ cup pasta water

1/2 cup ricotta

1 lemon zested and juiced

Freshly grated nutmeg

Salt and pepper to taste

2 tablespoons dill

In a bowl combine ricotta, lemon, nutmeg, dill, salt and pepper. Boil pasta according to recipe and add into bowl once cooked. Toss to coat, add pasta water to thin sauce out. Serve.

 Chocolate Coconut Trifle

  Yield: 10

4 cup heavy cream divided

¼ cup sugar

1 tablespoon vanilla

½ jar chocolate fudge

1 package pudding of choice

1 package chocolate instant pudding- prepped

20 lady fingers

1 cup coconut milk

Toasted coconut for garnish

In ramekins or bowl lay down a layer of lady fingers drizzle over coconut milk and set aside. In a stand mixer combine 2 cups heavy cream, sugar and vanilla. Whip until stiff peaks form. Set aside. In a clean stand mixer bowl combine reminding 2 cups heavy cream, pudding of choice and fudge. Whip until stiff and fluffy. Set aside.

Over the lady fingers put down chocolate pudding, then a layer of chocolate mousse, finally a layer of whipped cream and toasted coconut