Cooking with "Six Seasons of Pasta," by Joshua McFadden

[blue_dolphin]

Today is National Bean Day in the US so here’s Pasta Fagiole Number Three: The New Classic from Six Seasons of Pasta by Joshua McFadden and Martha Holmberg

This is a very easy but flavorful version of pasta fagiole. As usual with this book,  I made a half recipe for 2 very generous servings. I followed the suggestion in the header notes to add leafy greens and went with baby kale. I also added extra bean broth to lighten the sauce. 
 

 

Edited January 6 by blue_dolphin
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[MaryIsobel]

18 minutes ago, blue_dolphin said:

Today is National Bean Day in the US so here’s Pasta Fagiole Number Three: The New Classic from Six Seasons of Pasta by Joshua McFadden and Martha Holmberg

This is a very easy but flavorful version of pasta fagiole. As usual with this book,  I made a half recipe for 2 very generous servings. I followed the suggestion in the header notes to add leafy greens and went with baby kale. I also added extra bean broth to lighten the sauce. 
 

 

That is the best looking version of pasta fagiole that I've seen - definitely on my list, as I have vowed, much to ny husband's chagrin to have 3 vegetarian meals per week this year.

 

[blue_dolphin]

36 minutes ago, MaryIsobel said:

That is the best looking version of pasta fagiole that I've seen - definitely on my list, as I have vowed, much to ny husband's chagrin to have 3 vegetarian meals per week this year.

 

Thanks!  Beans and pasta can be stodgy but I think the greens help out here!

[blue_dolphin]

Today’s lunch was the Cauliflower with Olives and Tomato from Six Seasons of Pasta.

I had a mix of white, green, yellow and purple cauliflower which this recipe doesn’t particularly show off to its best but it was still a fine lunch. I added a few handfuls of baby kale that aren’t part of the recipe 

[blue_dolphin]

Hot chiles with shrimp, mussels, squid, basil, and mint on squid ink pasta from Six Seasons of Pasta. 

I love the garlicky, lemony, winey sauce, kicked up with the fresh hot chile but ultimately, fishing mussels and larger shrimp out of a dish of pasta is awkward. I made this with squid ink pasta, manzano chiles and shrimp that were big enough to need cutting up. My fault on the shrimp size but unlike the mussels and squid, they didn’t add a lot to the dish. I’d make this again with the mussels & squid but take the mussels out of the shells before serving.

[Smithy]

8 hours ago, blue_dolphin said:

Hot chiles with shrimp, mussels, squid, basil, and mint on squid ink pasta from Six Seasons of Pasta. 

I love the garlicky, lemony, winey sauce, kicked up with the fresh hot chile but ultimately, fishing mussels and larger shrimp out of a dish of pasta is awkward. I made this with squid ink pasta, manzano chiles and shrimp that were big enough to need cutting up. My fault on the shrimp size but unlike the mussels and squid, they didn’t add a lot to the dish. I’d make this again with the mussels & squid but take the mussels out of the shells before serving.

 

Do you think the squid ink pasta brings more than color to the dish?