Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Carb lovers, it’s your weekend to shine! October 17 is National Pasta Day, and we have some delicious pasta recipes to help you celebrate.

• Spaghetti with Sun-Dried Tomato Almond Pesto (by Marcie Turney, courtesy of foodandwine.com)

Ingredients

• ½ cup drained oil-packed sun-dried tomatoes (3 ounces)

• ⅓ cup salted roasted almonds

• 1 large garlic clove

• ½ cup extra-virgin olive oil

• Salt and freshly ground pepper

• ½ cup fresh bread crumbs

• 12 ounces spaghetti

• 2 tablespoons chopped parsley

Directions

1. In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

2. In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.

3. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.

• Crab Macaroni Gratin (by Andrea Slonecker, courtesy of foodandwine.com)

Ingredients

• 8 ounces uncooked medium pasta shells (about 3 cups)

• 4 ounces white cheddar cheese, finely shredded (about 1 cup)

• 3 ounces Gruyère cheese, finely shredded (about 3/4 cup)

• 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)

• 2 1/2 cups heavy cream

• 1 medium garlic glove, finely chopped

• 12 ounces fresh Dungeness crabmeat (about 2 cups), picked over

• 5 tablespoons thinly sliced fresh chives, divided

• Fine sea salt, to taste

Directions

1. Cook pasta in boiling salted water according to package directions for al dente. Drain.

2. Meanwhile, toss together cheddar, Gruyère, and Parmigiano-Reggiano until well combined; set aside 1 cup cheese mixture. Preheat broiler to low with oven rack in top third of oven.

3. Bring cream just to a boil in a large saucepan over medium-high. Reduce heat to low; add garlic, and gently simmer, stirring often, 2 minutes. Stir in cooked pasta, and return to a gentle simmer over medium. Cook, stirring often, 1 minute. Reduce heat to medium-low. Stir in cheese mixture in three additions (about 1 1/2 cups at a time), until cheese is melted after each addition. Gently stir in crab and 1/4 cup chives. Season to taste with salt.

4. Spoon pasta mixture into an 8- x 6- x 2-inch broiler-proof baking dish set on a rimmed baking sheet. Top with reserved 1 cup cheese mixture in an even layer.

5. Broil in preheated oven until cheese is golden brown and crusty, 5 to 7 minutes, rotating as needed for even browning. Let stand 5 to 10 minutes, and sprinkle with remaining 1 tablespoon chives.

• Creamed Corn Pasta (by Victor King, courtesy of foodandwine.com)

Ingredients

• 10 ears fresh yellow corn

• 2 tablespoons olive oil

• 2 medium shallots, thinly sliced (about 1/2 cup)

• 6 garlic cloves, thinly sliced

• 1 small jalapeño, halved, seeds and ribs removed, and thinly sliced (about 2 tablespoon)

• 2 tablespoons plus 3/4 teaspoon fine sea salt, divided, plus more to taste

• 3 ounces cream cheese (about 5 tablespoon)

• 1 ½ ounces Parmesan cheese (such as SarVecchio) or Grana Padano cheese, grated (about 1/3 cup)

• 2 tablespoons unsalted butter

• 8 ounces uncooked conchiglie pasta (such as Montebello)

• Piment d'Espelette or crushed red pepper

• 2 ounces Tomme-style cheese (such as Thomasville Tomme), shaved (about 1/2 cup)

Directions

1. Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs. 

2. Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts. 

3. While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.

4. Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese.

Enjoy!