#spring pasta

[quo-usque-tandem]

Spring pasta wih smoked salmon and basil

[imaf00die777]

[lundsandbyerlys]

Thai Peanut Pasta Salad

Tempt your taste buds with this easy noodle salad - great for lunch or a light dinner. It comes together in a snap, thanks to a rotisserie chicken from our deli, on sale every Friday for just $6.

Ingredients

2 cups pulled chicken

½ pound spaghettini pasta, uncooked

⅓ cup carrots, shredded

4 green onions, thinly sliced

⅓ cup dry roasted peanuts, chopped

⅓ cup soy sauce

¼ cup vegetable oil

2 tablespoons white vinegar

2 tablespoons peanut butter

2 tablespoons sugar

2 tablespoons sesame seeds, toasted

1 dash crushed red pepper

Directions

Slice chicken into julienne strips.

Break pasta into thirds.

Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain.

In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture. 

Refrigerate, covered, until ready to serve.

[passionforpasta]

Spring has finally sprung. Get seasonal with some of our favorite springtime pasta recipes.

Orecchiette Pasta Salad with Strawberries  Warm Mediterranean  Pasta Salad Spaghetti with Beets  and Gorgonzola Bucatini with Shaved  Asparagus, Lemon Zest and Ricotta

[lundsandbyerlys]

Our Cherry Chicken Pasta Salad recipe

This sweet and crunchy pasta salad is one of our most popular deli items … and now you can make it yourself at home!

6-8 servings 30 minutes

Ingredients

1 tablespoon vegetable oil for frying

2 1/4 pounds boneless skinless chicken breasts

1 (16-ounce) package dry gnocchi or shell pasta

¾ cup thinly sliced celery

¾ cup chopped red onion

1 (5-ounce) package dried cherries

1 ¼ cups mayonnaise

1 ¼ cups Lunds & Byerlys Poppy Seed Dressing

1 ½ teaspoons salt

¼ teaspoon black pepper

1 cup chopped walnuts, toasted

Lettuce or spinach, for serving

Directions

Heat oil over medium-high heat. Brown chicken breasts on all sides until juices run clear (about 15 minutes); drain. Cool; cut into cubes. (Tip: For even faster prep, use Our Deli Pulled Rotisserie Chicken.)

Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.

Combine chicken, pasta, celery, onion and cherries.

Combine mayonnaise, poppy seed dressing, salt and pepper.

Fold 1 ¾ cups dressing into salad, reserving ¾ cup dressing. Refrigerate, covered, several hours or overnight.

To serve, fold in walnuts; add remaining dressing as needed. Serve on a bed of your favorite greens. 

Give the gift of this customer-favorite recipe printed on a soft, durable, 100% cotton kitchen towel! A great conversation piece and a fun way to share your love of food with friends and family.

Order now >

[lundsandbyerlys]

Make it at home: Sunflower Pasta Salad

Our deli Sunflower Pasta Salad gets rave reviews – and now you can make it yourself at home!

10 (1-cup) servings Preparation time: 30 minutes, not including refrigeration time

Ingredients

12 ounces dry farfalle pasta

1 cup Lunds & Byerlys Parmesan Dressing, divided

½ cup salted sunflower nuts

½ cup thinly sliced celery

⅓ cup chopped cooked bacon

½ cup sliced green onions

3 tablespoons diced pimiento

¼ cup shredded Parmesan cheese

Directions

In a large pot, cook pasta according to package directions; drain, rinse with cold water and drain again.

In a large bowl, combine pasta, ½ cup dressing, sunflower nuts, celery, bacon, onion and pimiento.

Refrigerate, covered, several hours or overnight.

Before serving, stir in remaining ½ cup dressing and sprinkle salad with Parmesan cheese.

[lundsandbyerlys]

Pasta with Gorgonzola & Arugula

Creamy Gorgonzola cheese is perfectly balanced by the peppery, fresh taste of arugula in this easy, 30-minute pasta dish.

4 servings Preparation time: 30 minutes

Ingredients 4 tablespoons butter ½ pound Gorgonzola 6 ounces arugula, washed and dried 1 pound cut pasta, like ziti or farfalle Salt and pepper

Directions

Bring a large pot of water to boil for pasta. 

Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.

Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. 

Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.

Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Recipe source: New York Times

[foodfuck]

spring pasta carbonara