Join Our Newsletter
Subscribe today and be the first to hear about new products, special offers and the latest harvest updates.

Pasta Recipes

Pasta Recipes for Everyone:

These fun pasta recipes include chilled salads and hearty main dishes. Basically, were saying that these pasta recipes have something for everyone. So get the pot of water boiling and read on.

5 Item(s)

Set Ascending Direction
per page

List  Grid 

  1. Tomato Basil Pasta

    Tomato Basil Pasta

    Your summer harvest of tomatoes will burst with pride! This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad. Learn More
  2. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life. Try this unique pasta dish with cashew, mint and cilantro. Learn More
  3. Drunken Pasta

    Drunken Pasta

    This recipe is full of fun savory ingredients like pine nuts, feta cheese and baby squash. Learn More
  4. D'Luscious Lemon Asparagus Pasta

    D'Luscious Lemon Asparagus Pasta

    Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

    Ingredients

    • 1 pound fresh, medium thickness asparagus, tough ends trimmed
    • 1 teaspoon finely grated fresh lemon zest
    • 1/4 cup TOOC D’Luscious Lemon Olive Oil
    • 1 pound Penne pasta
    • 1/2 cup grated Parmigiano-Reggiano

    Preparation

    Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

    Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

    Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

    Learn More
  5. /

    Pasta Puttanesca

    Try this Pasta Puttanesca recipe made with the tears of our first harvest, Le Caprice de Nature Olive Oil and Trapani Sea Salt!

    Learn More

5 Item(s)

Set Ascending Direction
per page

List  Grid