VALERIE BERTINELLI PASTA RECIPES

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ANTIPASTO PASTA SALAD RECIPE | VALERIE BERTINELLI | FOOD ...



Antipasto Pasta Salad Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli 
1/2 cup olive oil 
1/4 cup white wine vinegar 
1 tablespoon chopped fresh oregano 
1 teaspoon honey 
4 tablespoons grated Parmesan 
Freshly ground black pepper 
One 12-ounce jar marinated artichoke hearts, drained and chopped 
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips 
One 4.6-ounce jar Kalamata olives, drained and chopped 
8 ounces fresh mozzarella, cut into cubes 
4 ounces sliced salami, cut into quarters 
2 tablespoons torn fresh basil 

Steps:

  • Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  • Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

PASTA E FAGIOLI RECIPE | VALERIE BERTINELLI | FOOD NETWORK



Pasta e Fagioli Recipe | Valerie Bertinelli | Food Network image

Provided by Valerie Bertinelli

Categories     appetizer

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1/2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced, juices reserved
1 bay leaf
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 cup ditalini, elbows or tripolini pasta
One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Grated Parmigiano-Reggiano cheese, for sprinkling

Steps:

  • Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
  • Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

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PASTA E FAGIOLI RECIPE | VALERIE BERTINELLI | FOOD NETWORK
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