Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

from Emeril Lagasse

Ingredients

4 cups baby arugula
4 cups basil leaves
1 cup pine nuts, toasted
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon chopped garlic
1 cup extra-virgin olive oil, plus 1/4 cup
Salt and pepper
1 pound fresh gnocchi

Directions

In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic. With the motor running, add 1 cup olive oil in a slow stream until emulsified. Season with salt and pepper, to taste.

In a large pot of boiling salted water, add gnocchi. Cook until they rise to the surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the pasta water.

In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water. Pesto should become a sauce-like consistency. Add gnocchi and toss to combine. Serve, garnished with extra cheese.

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

* Salt
* 1 pound cavatappi corkscrew shaped hallow pasta
* 1 1/2 pounds ground chicken
* Black pepper
* 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
* 2 teaspoons fennel seeds
* 3 cloves garlic, grated
* 1 teaspoon crushed red pepper flakes
* 1 cup ricotta cheese
* 1 1/2 cups grated Parmigiano Reggiano, divided
* 1 egg
* 3/4 cup bread crumbs, plus more, if needed*
* 3 tablespoons extra-virgin olive oil, divided
* 2 boxes, 10 ounces, chopped frozen spinach
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock
* 1 cup whole milk
* 1/8 teaspoon grated nutmeg, eyeball it

Directions

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Pappardelle with Portobello Mushrooms, Arugula, Pine Nuts, and Shaved Locatelli

1 large Portobello mushroom
1 tbsp. butter
1 clove garlic, minced
Salt and freshly ground black pepper
4 oz. fresh pappardelle, uncooked
1 ½ tbsp. extra virgin olive oil
1 oz. fresh arugula, washed and spun dry, tough stems removed
2 tbsp. pine nuts, toasted
¼ to 1/3 cup shaved locattelli romano cheese

1. Preheat the oven to 475°F. Roast the mushroom with the butter, garlic, and salt and pepper to taste, until tender, about 15 minutes. Remove from the oven and slice thinly.

2. Cook the fresh pappardelle pasta in boiling salted water until al dente, about 3 minutes.

3. Heat the olive oil in a large skillet over high heat. Add the roasted mushroom and stir for 1 to 2 minutes. Add the arugula, and more oil if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add the drained pasta to the skillet and toss evenly with the vegetables. Add a splash of pasta water to skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with pine nuts and cheese shavings. Serve at once.

Macaroni and Three Cheeses

from Martha Stewart

6 tablespoons unsalted butter, plus more for baking dish
Coarse salt and ground pepper
1 pound medium pasta shells
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
4 cups whole milk
4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
4 ounces Havarti cheese, coarsely grated (1 cup)
4 ounces Muenster cheese, coarsely grated (1 cup)
1 teaspoon Worcestershire sauce
6 slices white sandwich bread

Directions

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.