Prepare An Uncomplicated, Satisfying Bowl Of Pasta

During the holidays we all have activities and invitations that are hard to resist. As an antidote to fatigue, why not serve an uncomplicated dinner of a satisfying bowl of pasta for such a time as this? These two delicious pasta recipes take about 20 minutes to prepare (assuming you have the ingredients on hand.)

For spinach fettuccine with pea pesto, make the pea pesto ahead and freeze it in 1/2-cup containers to be defrosted at the last minute or use a prepared pesto sauce. It’s the perfect Meatless Monday supper!

Pick up the scallops on your way home to be sure they are fresh for the next recipe. You’ll find the garden pagodas pasta in the gluten-free section of the grocery store—but any pasta will work.

The combination of spinach, arugula, red onion, and oranges is the perfect salad to serve with pasta. It’s also very colorful and works with most entrées.

Bon appétit!

Spinach, Arugula, Mushroom And Orange Salad(Serves 4)2 oranges, peeled and sliced

6 or 7 medium white mushrooms, sliced

1/2 red onion, sliced thin

2 cups baby arugula

2 cups baby spinach leavesFor the dressing:2 teaspoons Dijon mustard

2 teaspoons raspberry white balsamic vinegar

Reserved orange juice from slicing

About 1/3 cup extra virgin olive oil

Freshly ground black pepper to tasteTo prepare:With a very sharp knife, cut off the pith and rind of the oranges, slice and reserve the juice for the dressing.

In a small bowl, add mustard, vinegar, and reserved orange juice. Whisk together until blended, then gradually in a thin stream whisk the oil into the mustard until it becomes an emulsion. Add more oil if necessary. If it’s too thin, add a few drops of hot water.

Add pepper, taste and adjust the seasonings.

In a salad bowl, add the mushrooms, oranges, and red onion and drizzle with 1 tablespoon or more of the dressing and toss gently to mix.

Just before serving, add arugula and spinach and toss, adding more dressing if necessary and serve at once.Scallops 
With Garden Pagodas Pasta(Serves 3-4)8 ounces of Ancient Harvest organic garden pagodas pasta (gluten-free, corn and quinoa)

2 tablespoons olive oil, or more as needed

1 medium yellow onion, chopped

4 cloves garlic, sliced

Sea salt and freshly ground black pepper to taste

1 teaspoon chopped fresh rosemary

Grated zest of 1/2 orange

About 1/3 cup dry vermouth

1 tablespoon freshly squeezed lemon juice, or more to taste

4 to 6 sundried tomatoes in oil cut into strips

1 pound scallops, side muscle removed, rinsed and drained

About 1 cup baby arugula leaves for garnishTo prepare:In a large saucepan over high heat, bring 4 quarts of salted water to a boil.

Add pasta and cook until al dente or according to directions on the side of the package, about 10 minutes. Drain pasta and reserve about 1 cup of cooking water for the sauce.

Meanwhile, in a sauté pan over moderate heat, coat the bottom with oil, add onions and sauté until they begin to soften, about three minutes.

Add garlic, salt, pepper and sauté until aromatic, about two minutes. Add scallops and sauté about one minute per side.

Add orange zest and rosemary and cook until scallops are done according to personal preference. Remove scallops to a side dish.

Add vermouth to the onion/garlic mixture and ignite. When the flames subside, add lemon juice and sundried tomatoes and bring to a boil.

Taste and adjust the seasonings.

When the pasta is cooked, add about 1/2 cup of the pasta cooking water to the sauce and bring to a boil. (Add more water if necessary.) Return the scallops to the sauce and simmer until reheated, about one minute.

Divide the pasta among four warm pasta bowls, spoon scallops with the sauce over the pasta. Garnish with arugula around the pasta and serve at once.Spinach Fettuccine 
With Pea Pesto Sauce(Serves 4)2 cups defrosted extra fancy petit pois

1 cup packed flat leaf parsley leaves

1/2 cup packed fresh basil leaves

2 large cloves garlic, or more to taste

2 teaspoons sea salt, or more to taste

1/2 teaspoon freshly ground black pepper or more to taste

1/3 to 1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese

1 pound fresh spinach fettuccine

Extra virgin olive oil for drizzling

Coarsely grated Parmesan cheese for garnish

Black Kalamata olives for garnishTo prepare:Working in the food processor fitted with the steel blade, add peas, parsley, and basil.

Pulse until the mixture is coarsely chopped.

Add garlic, salt and pepper.

With the machine running, add oil through the feeding tube and process until the mixture becomes purée, but not totally smooth.

Add cheese, pulse to mix, then taste and adjust the seasonings.

Can be done ahead. Store in an airtight container and refrigerate. Or freeze for up to one month. The pesto tastes better the next day.For the pasta: In a large saucepan over high heat, bring 4 quarts of salted water to a boil.

Add pasta and cook until al dente or according to directions on the side of the package, about 10 to 12 minutes. Reserve about 3/4 cup of cooking water for the sauce.

Drain pasta, shake off excess water and transfer to a large bowl.

Spoon 3 heaping tablespoons or more of the pesto on the hot pasta, and toss gently. Add as much pasta water as necessary to coat the pasta. Taste and adjust the seasonings.

Transfer the pasta to warm pasta bowls, drizzle a few drops of extra virgin olive oil on top, sprinkle with grated Parmesan cheese and garnish with olives. Serve at once.