Dinner time with Buitoni Pasta
With life at a constant juggle, where I feel like my head is always spinning, and that I am practically running from one place to the next I have started to change the way that I grocery shop. Continuing to buy good proteins, in-season fruit and vegetables, whole grains, all the coffee beans, and of course wine. But beyond that, allowing myself to have items in the fridge that are quick, easy, and wholesome.
I partnered with my friends at Buitoni to put together some of my favorite go-to meals incorporating their fresh refrigerated pasta, flavorful sauces, and a couple of my kitchen staples. I have been buying Buitoni since my college days, and with a little high quality olive oil, some freshly grated parmesan cheese, and a good handful of herbs it is a great weekday meal option.
Another great quick and easy meal, or appetizer is to buy a baguette, rub it down with olive oil and garlic clove, place under the broiler until browned. Cut into bite size pieces and dip into the marina and pesto sauce. Always a crowd favorite!
Cheesy Tortellini with Sage + Walnuts
INGREDIENTS
1 9oz Three Cheese Tortellini
4 tablespoons olive oil
1/4 cup parmesan cheese, finely grated
1 bunch of sage
1/2 cup walnuts, crushed
freshly ground pepper and salt to taste
PROCESS
Prepare Toretellini per instructions on package.
In a small skillet over medium-high heat, add 1 tablespoon of olive oil. Place sage leaves in hot oil and fry, until just beginning to brown. Remove and set aside on paper towel.
In a large bowl, gently toss together cooked torellini, 3 tablespoons of olive oil, parmesan cheese, crushed walnuts, freshly ground pepper and salt, and garnish with fried sage.
Spinach & Artichoke Ravioli with Thyme & Hazelnuts
INGREDIENTS
1 9oz Spinach & Artichoke Ravioli
3 tablespoons olive oil
1/4 cup parmesan cheese, finely grated
2 sprigs thyme
1/2 cup hazlenuts, crushed
PROCESS
Prepare Ravioli per instructions on package.
In a large bowl, gently toss together cooked ravioli, olive oil, parmesan cheese, thyme leaves and crushed hazelnuts. Season with salt and pepper to taste.
Three Cheese Asparagus Ravioli with Pesto
INGREDIENTS
1 9oz Three Cheese Asparagus Ravioli
1 7oz Basil with Pesto
1/4 cup toasted pine nuts
1/4 cup basil leaves, torn
1/4 cup parmesan cheese, finely grated
PROCESS
Prepare Ravioli per instructions on package.
In a small skillet over medium-low heat, gently toast pine nuts, tossing occasionally for about 5 minutes until lightly browned and fragrant.
In a large bowl, gently toss together cooked ravioli, pesto, toasted pine nuts, parmesan cheese and garnish with basil leaves.
Mushroom Agnolotti with Marinara Sauce
INGREDIENTS
1 9oz Mushroom Agnolotti
1 7oz Marina Sauce
1/4 cup parmesan cheese, finely grated
2 sprigs thyme
PROCESS
Prepare Agnolotti per instructions on package.
In a large bowl, gently toss together cooked agnolotti, marina sauce, 1/4 cup parmesan cheese, and thyme leaves. Season with freshly ground pepper and salt.
MY FAVORITE GARLIC BREAD
INGREDIENTS
1 french baguette
1/2 cup mayonnaise
1/2 cup parmesan cheese, finely grated
1 clove garlic, grated
1/4 cup parsley, chopped
PROCESS
Preheat oven to 450 degrees.
Mix mayonnaise, parmesan cheese, garlic and parsley together in a small bowl. Slice baguette in half, and spread mixture over both halves. Place on baking sheet and bake for 8-10 minutes, until the cheese begins to bubble and brown slightly.