Prosciutto-Pepper Whole-Grain Spaghetti

There are so many options with pasta. It's easy to think of pasta pairings in two categories: tomato sauce or cream sauce. But there are many different ways than just tomato or cream to flavor a delightful pasta dish. This recipe is a perfect example. 

It's a tasty winter-y delight. I hope you enjoy.

*Adapted from Giada de Laurentiis

INGREDIENTS:

1 pound whole-grain spaghetti (or linguine)

2 Tablespoons peppercorns, coarsely ground (about 2 teaspoons ground)

1/4 cup extra virgin olive oil

1 1/2 cups (6 ounces) grated parmesan, romano, or pecorino cheese

6 ounces thinly sliced prosciutto or pancetta (if using pancetta, be sure to cook for about 5 min. first)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

DIRECTIONS:

Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8-10 minutes.

While the pasta is cooking, heat a small, heavy-bottomed skillet over medium high heat. Add the ground peppercorns and toast for about 20-30 seconds. Add the oil and cook for 1 minute. Remove the pan from heat. 

Drain the pasta, reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the cheese, and toss to combine, gradually adding reserved pasta water as needed to loosen up the pasta. Add the oil mixture, prosciutto or pancetta, 2 Tablespoons of parsley, and 2 Tablespoons of basil. Toss well to combine all ingredients. 

Garnish with remaining cheese, parsley, and basil. 

Shrimp with Basil and Mint Pesto

Cooking with Mint. I've always loved mint in my desserts and candy, but I've never thought about trying it in an actual meal until I spotted this recipe. My goodness. Scrumdiddlyumptious. And I have another equally delicious mint chicken dish coming later this week. Mint adds an element of cool freshness that perfectly balances a savory, warm meal. This will make you feel fancy, even though the dish is quite easy.

*From Giada De Laurentiis

INGREDIENTS:

1 pound uncooked shrimp, peeled and de-veined

1/2 cup lightly packed fresh mint leaves

1/4 cup lightly packed fresh basil leaves

2 Tablespoons pine nuts, toasted

1 garlic clove, minced

2 Tablespoons extra-virgin olive oil

1 Tablespoon grated parmesan cheese

Salt and freshly ground pepper

1 Tablespoon extra-virgin olive oil

DIRECTIONS:

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine still running, gradually add 2 Tablespoons olive oil, processing until well blended. Transfer the pesto to a medium bowl. Add parmesan cheese and season with salt and pepper to taste. 

In a large bowl, toss the shrimp with EVOO, salt, and pepper to coat. 

Heat a heavy, large skillet over high heat. Add the shrimp and sauté until just cooked through, about 3 minutes. Toss the shrimp with pesto to coat and serve. 

SERVING SUGGESTION:

Serve with couscous: Cook one box of plain couscous according to package instructions. Add 3 Tablespoons butter and 1/3 cup grated parmesan cheese to cooked couscous and mix until fully incorporated. Serve shrimp over couscous.