Salad With Blue Cheese Snow

!±8± Salad With Blue Cheese Snow

This is a great trick for portioning blue cheese atop your salads. With a simple rotary grater and some frozen blue cheese, you can make it "snow."

Salad With Blue Cheese Snow

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Harvest Pasta Skillet Recipe

!±8± Harvest Pasta Skillet Recipe

Website: www.pamperedchef.com Facebook www.facebook.com Twitter: twitter.com 1 large onion 8 oz (250 g) white mushrooms ½ tbsp (7 mL) olive oil 1 can (15 oz or 425 mL) solid pack pumpkin 4 cups (1 L) low-sodium vegetable broth ¾ cup (175 mL) dry white wine such as Chardonnay ½ cup (125 mL) water 5 garlic cloves, pressed 3 tbsp (45 mL) Moroccan Rub ¼ tsp (1 mL) salt 1 pkg (14.5 oz/411 g) uncooked protein-enriched multigrain penne pasta ¼ cup (50 mL) shelled pistachios ½ cup (125 mL) heavy whipping cream 1 oz (30 g) Parmesan cheese Coarsely ground black pepper and chopped fresh parsley (optional) 1. Thinly slice onion using Simple Slicer on #2 setting. Cut onion slices in half with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1--3 minutes or until shimmering. Add onion and mushrooms. Cook and stir 2--3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk. 2. Add garlic pressed with Garlic Press, rub and salt to Skillet; cook 10--20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 9--11 minutes or until pasta is tender, stirring occasionally. 3. Meanwhile, coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and ...

Harvest Pasta Skillet Recipe

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