Americans’ love for pasta is undeniable, with consumption reaching 5.95 billion pounds annually. But what’s the ideal portion size? The National Pasta Association was featured in The Washington Post article, “How much is a serving of pasta? It’s not always 2 ounces.” The post NPA Mentioned in Washington Post Story appeared first on Share the Pasta ..read more

Nora Stabert, NPA Chair, appeared on Good Day Philadelphia. ‎Stabert shared information on pasta shapes and conducted a pasta trivia quiz live on air supporting ‎message points of NPA, World Pasta Day and the World Pasta Congress event. The full clip can be viewed here. The post NPA Celebrates World Pasta Day on Good Day Philadelphia appeared first on Share the Pasta ..read more

  On July 5th,Italians celebrate “National Midnight Spaghetti Day.” My pasta-loving son was born on July 5th, but I believe the tradition predates his birth J.I’ll leave the origins of this celebration for a future discussion. For now, I will focus on the festive, joyous, bonding event that is sharing an improvised “spaghettata”(literally spaghetti feast) […] The post Spaghetti Aglio Olio e Peperoncino appeared first on Share the Pasta ..read more

  Print Orzo and Asparagus Pasta Salad Servings 4 Appetizers Ingredients 8 Oz Orzo 1 Bunch Fresh Asparagus Salt To Taste (for pasta water and dressing) 1/4 Cup Fruit EVOO Lemon (Juice and Zest) 2 Tbsp White Wine Vinegar Fresh Thyme Leaves Sprigs with stems removed Small Red Chili Pepper 4 Oz Feta Cheese Diced Instructions Wash and prepare the asparagus by discarding the bottom 1/3 and using a potato peeler to shave off the fibrous outsides of the stalks. Slice the asparagus spears in ¼” segments, leaving the tips intact. Use a micro-plane to shave the zest of one organic lemon ..read more

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  Print Pasta, Cannellini Beans and Kale Soup Winter is almost over, but evenings are still chilly, and if you are craving a meal that is healthy, nutritious, and affordable, look no further: pasta to the rescue with a heart-warming soup that will please the whole family! This is a simple recipe that is versatile and easily modified. You can omit the final sprinkle of Parmigiano Reggiano to be vegan friendly. Servings 4 servings Ingredients 13 oz jar or canned cooked cannellini beans 1 bay laurel leaf (fresh or dried) 1/4 cup extra-virgin olive oil (+ extra for garnishing soup) 1 onio ..read more

  Print SPAGHETTI CACIO E PEPE Ingredients 8 oz spaghetti (choose bronze die extruded)‎ 2 cups pasta cooking water (you don’t have to use it all)‎ 1 tbsp whole black peppercorns or to taste salt for water (to taste) 4 oz Pecorino Romano D.O.P.‎ 2 oz Parmigiano Reggiano D.O.P.‎ Instructions Bring a medium pot of water (4 quarts) to a boil over high heat.‎ While water is heating, crack the peppercorns and gently toast them on low heat in a large ‎nonstick sauté pan until fragrant.‎ ‎Finely grate the cheeses, preferably with a micro plane tool; they will melt better for a smoot ..read more

  Print Hummus Pasta Salad Prep Time 10 minutes minutes Cook Time 10 minutes minutes Ingredients 16 oz Farfalle pasta (or penne/fusilli) 1/2 cup hummus 1 tsp lemon juice 1 tbsp water 1/2 cup halved cherry tomatoes ¼ cup halved olives 1/4 cup artichokes 1/2 cup diced cucumber 1/2 cup chopped red bell pepper 5 oz canned tuna 1/2 cup feta cheese 1/2 tsp salt 1/4 tsp pepper Instructions Cook pasta according to package directions. While pasta is cooking, chop your vegetables. In a bowl, combine the hummus, lemon juice and water to make hummus sauce. If it is too thick, add wate ..read more

  Print BASIL PESTO GENOVESE Ligurians once made their living as sailors and were away from home for months at a time. When they returned, they longed for fresh greens to restore their health.  Pesto means “pounded,” and it is a gorgeous emerald-green sauce that consists of fresh basil, pine nuts (pinoli), extra-virgin olive oil, a mixture of Parmigiano (cow’s milk) and Pecorino (sheep’s milk) cheeses, and a touch of garlic, all mashed together with a mortar and pestle. Ingredients 1 Garlic Clove (peeled) Salt (to taste) 1 tbsp Pine Nuts 1 cup Fresh Basil Leaves (stems remov ..read more

  Print Trofie Pasta with Basil Pesto Genovese Servings 2 Main Courses Ingredients 8 oz Trofie (specialty pasta from Genova) Salt (to taste) 1/2 cup Basil Pesto Genovese (store bought or homemade; see recipe below) 1/2 cup Pasta Water 1 tbsp Pine Nuts (for garnish, optional) Instructions Bring a large pot of water (4 to 5 quarts) to a boil over high heat. Once the water has reached a rapid boil, add salt. Bring water back to a boil, add pasta, and cook according to package directions. When pasta is ready, reserve about ½ cup of pasta water and drain the rest. Return pasta to ..read more