Italian Orecchiette with Summer Greens

I ta l i a n O r e c c h i e t t e w it h S u m mer G r e e n s

Ingredients 10 oz. dried orecchiette pasta* 1 tsp. coarse kosher salt, divided ½ cup extra virgin olive oil 4 garlic cloves, smashed ½ tsp. crushed red pepper flakes ¼ tsp. freshly cracked black pepper 3 cups loosely packed spinach or arugula Zest of two lemons ¼ cup chopped Italian flat-leaf parsley ¾ cup ricotta

Directions 1. Place pasta and salt in the Microwave Pasta Maker and fill with water to max fill line. Microwave on high power for 8 minutes or until al dente. 2. In a Chef Series Saucepan, heat olive oil, garlic, pepper flakes, remaining salt and pepper over medium-low heat 4 minutes.

Remove from heat and transfer to large bowl. 3. Remove pasta from microwave, drain. Transfer to bowl with oil. Stir in greens and lemon zest. Top with parsley and fresh ricotta before serving.

*May substitute fusilli (corkscrew) pasta for orecchiette.

L e m o n M a y o C h i c k e n Pa s ta S a l a d

Ingredients 16 oz. box macaroni noodles 2 tsp. coarse kosher salt 6 cups water 8 oz. cheddar cheese, shredded 8 oz. parmesan cheese, shredded ½ cup heavy cream 6 Tbsp. unsalted butter 1 tsp. dry mustard (optional)

Directions 1. Place egg yolk, mustard, lemon juice and salt in the SuperSonic

Chopper Extra with paddle whisk attachment. Cover and pull cord several times to blend. Place funnel in recess and slowly add oil while pulling cord until all oil is incorporated and mayo is thick. Set aside. 2. Place pasta in Microwave Pasta Maker and fill with water to max fill line. Microwave on high power 14 minutes or until al dente. 3. Add green onions, celery, carrots and bell pepper into the

SuperSonic Chopper Extra with blade attachment. Cover and pull cord 6–7 times to roughly chop. Transfer to medium bowl. 4. When pasta has finished cooking, remove from microwave, drain and rinse with cold water until cool. 5. Add pasta to vegetables along with lemon mayo, salt, pepper and chicken. Mix thoroughly, Chill before serving.