California Style Buttered Pasta Recipe

California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta. 

While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.

This delicious dish couldn't be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta. 

A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California. 

Hearty enough to serve as a main course with a green salad on the side, California-Style Buttered Pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish.

This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type. 

CALIFORNIA-STYLE BUTTERED PASTA

Yield: 3-4 entrée servings 

or 6-8 as a side dish

1 pound (16 ounces) dried or fresh linguini 

2 tablespoons salt

6 tablespoons (3/4 stick) California butter

1 cup (4 ounces) freshly grated California Dry Jack or Parmesan cheese

1/4 cup toasted bread crumbs

Freshly ground black pepper to taste

1. In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta.

2. While pasta is cooking, cut butter into 1-inch pieces and set aside to soften.

3. When pasta is cooked to desired doneness, drain in a colander, reserving 1/4 cup of the pasta water. Return drained pasta to the cooking pot and add butter, half the grated cheese and half the bread crumbs. Toss, coating well. Add the reserved pasta water to moisten. Season with freshly ground black pepper. 

4. Transfer to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and bread crumbs on top. Serve immediately.

For a simple and hearty meal or a delicious side dish, try California-Style Buttered Pasta.

Pasta With Vietnamese Pesto Recipe

I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't find fresh lemon grass, use an equal amount of grated lemon zest instead.

Prep Time   : 30 Min

Cook Time  : 5 Min

Ready In     : 35 Min

Served for   : 4 people

Ingredients

* 1 pound dried rice noodles

* 1 1/2 cups chopped fresh cilantro

* 1/2 cup sweet Thai basil

* 2 cloves garlic, halved

* 1/2 teaspoon minced lemon grass bulb

* 1 jalapeno pepper, seeded and minced

* 1 tablespoon vegetarian fish sauce

* 4 tablespoons chopped, unsalted dry-roasted peanuts

* 7 tablespoons canola oil

* 1/2 lime, cut into wedges

* salt and pepper to taste

Directions

1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.

2. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.

3. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.

4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.

5. Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.

Source: http://allrecipes.com/Recipe/Pasta-with-Vietnamese-Pesto/Detail.aspx