Creamy Giardiniera Pasta
Chicago’s favorite Italian condiment is center stage for this unique pasta.
Ingredients
8 ounces small pasta shells (half box)
1 16 ounce jar Giardiniera, drained
1 cup heavy cream
1 cup shredded Asiago cheese (or substitute Parmesan)
2 tablespoons mascarpone (or substitute cream cheese)
1 tablespoon diced pimento
1 tablespoon Italian parsley, chopped
Instructions
Bring a large pot of water to a vigorous boil and liberally salt the water. Cook pasta and drain.
Add drained Giardiniera, cream, cheese, and mascarpone to a food processor and blend well (it may still be a little chunky). Heat this mixture over medium low until warm and add to cooked pasta.
Divide into two portions and garnish with diced pimento and Italian parsley.
Creamy Giardiniera Pasta
Ingredients
Instructions
- Bring a large pot of water to a vigorous boil and liberally salt the water. Cook pasta and drain.
- Add drained Giardiniera, cream, cheese, and mascarpone to a food processor and blend well (it may still be a little chunky). Heat this mixture over medium low until warm and add to cooked pasta.
- Divide into two portions and garnish with diced pimento and Italian parsley.
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