Recipes
Penne with Peppers
Ingredients
1 package Bisogno Penne
2 Fresh red peppers sliced thin
2 fresh yellow peppers sliced thin
1 clove garlic
Olive oil
Salt/Pepper
Fresh parsley
Yields: 1 Serving
Instructions
In a heated sauté pan, begin by sautéing garlic in olive oil. Remove garlic when it begins to brown and discard. Add red peppers, salt and pepper and sauté for ten minutes.
Place fresh Bisogno Penne in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with red peppers. Add some of the pasta water if too dry. Toss and serve with fresh parsley and drizzle with olive oil.
Fettuccine with Mushrooms
Ingredients
1 package Bisogno Fettucine
10 oz. variety mushrooms
2 olive oil
Salt/Pepper
Fresh thyme
Green onions chopped fine
Yields: 1 Serving
Instructions
In a heated sauté pan, begin by sautéing mushrooms in olive oil until tender. Add salt, pepper and reduce heat.
Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with mushrooms. Add some of the pasta water to deglaze. Add chopped green onions and serve. Top with fresh thyme.
Valtelina Pizzoccheri
Ingredients
1 package Bisogno Fettucine
1 large potato diced
14 oz. cabbage rough chopped
1 onion sliced
Olive oil
Salt/Pepper
Fresh Sage
Yields: 1 Serving
Instructions
Start by boiling the diced potato for 10 minutes. In a heated pan, sauté onion, cabbage and potato in olive oil until cabbage and onions are tender. Add salt, pepper and reduce heat.
Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with vegetables. Add some of the pasta water to create a sauce. Add fresh sage, toss and serve.
Beet Fettuccine w/ Beets, Walnuts, & Basil
Ingredients
1 package Bisogno Beet Fettucine
2 red beets sliced thin
1/2 cup walnuts
Olive oil
Salt/Pepper
Fresh basil chopped
Green onion sliced thin
Yields: 1 Serving
Instructions
In a heated sauté pan, begin by sautéing beets in olive oil until tender. Add salt and pepper and reduce heat.
Place fresh Bisogno Beet Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with beets. Add some of the pasta water to create a bright red sauce. Toss and serve with walnuts, fresh basil and green onions.
Palia E Fieno (Straw & Hay)
w/ Artichokes
Ingredients
1/2 package each Bisogno Lemon Parlsey & Spinach Fettuccine
2 cups artichoke hears (quartered)
1 clove garlic
Olive oil
Salt/Pepper
Fresh rosemary chopped
Yields: 1 Serving
Instructions
In a heated saute pan begin by sautéing garlic in olive oil. Remove garlic when it begins to brown and discard. Add artichokes, salt and pepper and sauté for a few minutes. Remove half the artickoke sauce to a blender or food processor and puree, then transfer back to the pan and reduce heat
Place fresh Bisogno fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with artichokes. Add some of the pasta water if mixture is too thick. Add fresh rosemary and fresh black pepper and serve.
Fettuccine with Spicy Cauliflower
Ingredients
1/2 package each Bisogno Beet & Spinach Fettuccine
1 bunch cauliflower flowerets
2 cups vegetable stock or water
2 tbsp. butter
1/2 cup rice milk
Salt/Pepper
Pinch of nutmeg
1 tsp. serrano chile, minced
Chili flakes
Fresh thyme
Yields: 1 Serving
Instructions
In a heated saute pan begin by sautéing cauliflower in stock for 10 minutes. Transfer contents to a blender or food processor with rice milk and puree, then transfer back to the pan add salt, pepper, chili flakes and grated nutmeg and reduce heat
Place fresh Bisogno fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with clauliflower pure. Add fresh thyme and chili flakes and serve.