Creamy Giardiniera Pasta

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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

  1. Bring a large pot of water to a vigorous boil and liberally salt the water. Cook pasta and drain.

  2. 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.

  3. Divide into two portions and garnish with diced pimento and Italian parsley.

 
Creamy Giardiniera Pasta

Creamy Giardiniera Pasta

Yield: 2
Author:
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Chicago’s favorite Italian condiment is center stage for this unique pasta.

Ingredients

Instructions

  1. Bring a large pot of water to a vigorous boil and liberally salt the water. Cook pasta and drain.
  2. 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. 
  3. Divide into two portions and garnish with diced pimento and Italian parsley.
 

Check out some of my other creations:

 
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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

 

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