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Sweet Pea Fettucine

Sweet Pea Fettucine with Smoked Tomato Sauce

10 oz Sweet Pea Fettucine
16 oz Smoked Tomato Sauce
4 oz goat cheese
1 tsp black pepper



Linguinie with Manila Clams

10 oz Linguini
2 Tbl olive oil
4 Tbl chopped fresh Italian parsley
1 tea chopped fresh oregano or 1/2 teaspoon dried

3 dozen Manila clams, *soaked in icewater for about 1 hour
1/3 cup dry white wine
1Tbl chopped garlic
Pinch thyme
To Taste crushed red bell pepper


Meal Preparation:
Combine clams, wine, garlic, crushed red pepper and thyme in large saute pan or pot. Cover and boil until clams open; about 8 minutes (discard any that do not open). Taste the broth and adjust seasoning with salt and black pepper as needed.

Cook Lemon Basil Linguine in large pot of boiling salted water until just tender but still firm. Strain. Place in large bowl. Mix in oil, 2 tablespoons parsley and oregano.

Top Lemon Basil Linguine with clams and broth. Garnish with chopped parsley.

*soaking clams in ice water will help remove sand from inside the clam
Serves 4

Butternut Ravioli and Asparagus Salad

1 10 oz. package Cucina Fresca Roasted Butternut Squash Ravioli
1/2 bunch chopped asparagus
1/2 c. quartered cherry tomatoes
2 tbsp. chopped fresh basil
1/4 c. extra virgin olive oil
2 tsp. balsamic vinegar
2 tbsp. grated parmesan cheese
Salt and pepper to taste

Meal Preparation: Cook Butternut Ravioli in boiling salted water for four minutes. Strain and shock in ice water for one-two minutes. Strain and set aside. In large bowl combine asparagus, tomatoes and basil with extra virgin olive oil and balsamic vinegar. Add ravioli and parmesan cheese and gently toss. Salt and pepper to taste. Enjoy immediately or serve later, chilled.
Serves 4.

A perennial favorite, Cucina Fresca’s Roasted Butternut Squash Ravioli is made with all natural, all handmade pasta (highest quality Semolina No.1 flour and local, fresh pasteurized eggs) and filling (fresh roasted butternut squash, ricotta cheese, caramelized onions, Parmesan cheese, potato, salt, fresh parsley, nutmeg).   

Smoked Tomato Gazpacho Chilled Soup

2 16 oz. jars Cucina Fresca Smoked Tomato Sauce (vegan)
1/2 c. sherry wine vinegar
1 c. water
1 c. extra virgin olive oil
1 c. diced celery
1 c. diced yellow bell pepper
1 medium cucumber, peeled, seeded, diced
2 tbsp. chopped parsley

Optional add-ins: Lump crab meat, shrimp

Meal Preparation: Combine in blender Smoked Tomato Sauce, sherry wine vinegar, water and extra virgin olive oil. Puree until smooth. Put in large bowl and fold in diced vegetables and parsley. If desired, add lump crab meat or shrimp. Portion to bowls and garnish with diced vegetables. Enjoy immediately or serve later, chilled.
Serves 4.
Cucina Fresca’s tantalizing Smoked Tomato Sauce features apple-wood smoked paprika bloomed in extra virgin olive oil, fresh caramelized onions, fresh garlic, sea salt and seasonings. This rustic Spanish-style sauce is stirred and simmered for four hours before jarring.

Crab and Pesto Capellini Timbale

10 oz. Cucina Fresca Capellini (or Linguine)
1/2 c. Cucina Fresca Pesto Sauce
2 tbsp. unsalted butter
3 oz. sliced fresh mushrooms
1 lg. tomato, cored, seeded, coarsely chopped
1 tsp. freshly grated lemon zest
1/2 tsp. extra virgin olive oil
1/2 lb. cooked crabmeat

Meal Preparation: Melt butter in pan over medium heat. Add mushrooms and sauté until tender. Stir in tomato and lemon zest. Remove from heat and set aside. Cook Capellini in boiling salted water for 1 1/2 minutes. Strain and shock in ice water. Strain and return to pot. Toss Capellini with 1/2 tsp. extra virgin olive oil. Add Pesto Sauce to mushroom and tomato ragu.
To assemble, place three-inch diameter timbale or cookie cutter in center of serving plate and lightly pack half-way with Capellini. Cover Capellini with 2 tbsp. crab meat. Top crab meat with mushroom and tomato ragu. Gently lift timbale. Serve.
Makes 4-5 timbales.

Cucina Fresca’s all-natural, all-handmade Capellini (and Linguine) pasta is made using the highest quality Semolina No.1 flour and local, fresh pasteurized eggs. Our pasta is hand crafted by a process called lamination; the dough is kneaded, folded, rolled to thickness, and then covered and set to rest for 1-2 hours before cutting. This resting time gives the gluten time to relax, ultimately creating more tender pasta.

Cucina Fresca’s all-natural, all-handmade Pesto sauce features handpicked fresh organic basil, extra virgin olive oil, Parmesan and Pecorino Romano cheeses, pine nuts, fresh garlic and fresh lemon juice. 

Four Cheese Tortellini with Summer Peas and Prosciutto

1 ackage Cucina Fresca Four Cheese Tortellini
1 jar Cucina Fresca Alfredo Sauce
3 ounce proscitto
1/2 cup fresh peas, shucked
garnish *garroxta cheese
garnish fresh cracked black papper

Trim any fat from the prosciutto and place only the fat in a saucepan. Cook fat slowly over medium-low heat until the fat has been rendered out. Remove all fat pieces from pan and discard, leaving only the rendered fat behind. Add alfredo sauce to rendered fat and continue to heat slowly over medium heat. Dice prosciutto into small pieces and add to warm alfredo sauce.

Remove fresh peas from pods and blanch peas in salted, boiling water until tender. Strain. Note: Best with fresh peas, however you can substitute frozen peas.

Cook four cheese tortellini for 3-4 minutes in boiling, salted water. Strain. In large bowl place four cheese tortellini, blanched peas and prosciutto cream sauce. Toss. Garnish with shaved Garrotxa cheese and fresh cracked black pepper.

*Garroxta is a hard goat cheese from Spain. If you can’t find it at your local cheese shop you can always substitute Pecorino Romano Cheese.

Serves 4

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