Easy summer pastas: freshen up a pantry staple with seasonal ingredients - Food & Entertaining - recipes

Sunset, August, 2003 by Marcia Smart

MAKES: 4 to 6 servings

    1 leek (about 8 oz.)
   12 ounces dried spaghetti
    8 ounces pancetta, diced (1/2 in.; see notes)
1 1/2 cups shelled fresh peas or thawed frozen petite peas
      About 1/2 cup whipping cream
    3 large egg yolks (see notes)
  3/4 cup fresh-grated parmesan cheese
    1 teaspoon salt
    1/4 teaspoon fresh-ground pepper
    1 tablespoon chopped parsley

1. Trim and discard root end and tough green top from leek; peel off and discard outer layer. Gut leek in half lengthwise and hold each half under cold running water, flipping layers to separate and remove grit. Thinly slice crosswise.

2. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. Drain.

3. Meanwhile, in a 12-inch frying pan or 4- to 5-quart pan over medium-high heat, stir pancetta until fat is rendered and pancetta is crisp and brown, about 8 minutes. Transfer to a paper towel-lined plate. Discard all but 2 teaspoons fat from pan.

4. Lower heat to medium and add leek to pan; stir often until limp and slightly golden, 2 to 3 minutes. Stir in peas and cook until warmed through, 2 minutes longer. Reduce heat to low.

5. Whisk together 1/2 cup cream, egg yolks, cheese, salt, and pepper. Add hot pasta and cream mixture to pan with leek and peas; mix gently to coat. Stir in pancetta. If desired, add a little more cream to thin sauce. Pour into a large bowl and sprinkle with parsley.

Per serving: 551 cal., 49% (270 cal.) from fat; 19 g protein; 30 g fat (13 g sat.); 51 g carbo (3g fiber); 829 mg sodium; 157mg chol.

Penne with Halibut, Zucchini, and Mint

MAKES: 4 to 6 servings

PREP AND COOK TIME: About 40 minutes

    5 tablespoons olive oil
    1 onion (8 oz.), peeled and chopped
1 1/2 pounds zucchini, rinsed and chopped
      About 1 teaspoon kosher salt
   12 ounces dried penne pasta
1 1/2 pounds bonded, skinned haibut pieces Pepper
  1/2 cup dry white wine
    1 teaspoon grated lemon peel
  1/2 cup slivered fresh mint leaves

1. Pour 3 tablespoons olive oil into a 10- to 12-inch frying pan over medium heat. Add onion and stir often until soft, 6 to 8 minutes. Add zucchini and 1 teaspoon salt; cook, stirring occasionally, until zucchini is soft and most of the liquid has evaporated, about 10 minutes longer.

2. Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to a boil. Add penne and cook until tender to bite, 10 to 12 minutes. Drain.

3. Coat halibut with remaining 2 tablespoons olive oil and sprinkle all over with salt and pepper. Place in a 10- to 12-inch nonstick frying pan over high heat and cook, turning once, until browned on both sides, about 4 minutes total. Pour in wine, reduce heat to maintain a simmer, and cook until fish flakes easily with a fork, about 5 minutes longer. Break halibut into flakes.

4. Stir lemon peel into zucchini mixture. In a large bowl, combine pasta and zucchini mixture. Add flaked halibut and liquid in pan and sprinkle with all but 2 tablespoons mint; mix to coat pasta. Sprinkle with remaining mint.