cooking.nytimes.com
Pasta With Parsnips and Bacon Recipe
They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta And they’re another vehicle for the creamy, bacon-rich sauce You can roast the parsnips several hours ahead (they’ll be fine at room temperature)
parsnips, olive oil, campanelle, bacon, leek, heavy cream, parmesan cheese, parsley
cooking.nytimes.com
Pasta With Mint, Basil and Fresh Mozzarella Recipe
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta Serve this hot or warm, when the cheese is supple and a little runny.
pine nuts, parmesan, basil leaves, mint leaves, garlic, salt, olive oil, bocconcini, pasta