LEMON-DILL PASTA WITH GREEN BEANS AND PARMESAN modified from Dishing Up the Dirt Prep Time: 5 min Cook Time: 15 min Serves 4 12 ounces pasta noodles (any type you prefer) 3/4 lb of fresh green beans, trimmed and cut in half 2 TBS dijon mustard 1-2 cloves of garlic, minced 1/4 cup Bella Nonnas Sicilian Lemon White Balsamic Vinegar 1/4 cup Bella Nonnas Dill Infused Olive Oil 1/4 cup fresh dill, minced 1/4 cup parmesan cheese, grated salt and pepper pine nuts or almond slivers Preparation Cook pasta Whisk together balsamic, olive oil, dijon mustard, and garlic. Season to taste with salt and pepper. Set aside. When the pasta only has about 1minute left to cook add green...
Ingredients: 2 trimmed, thinly sliced fennel bulbs 2 tablespoons finely chopped flat leaf parsley 4 tablespoons Bella Nonnas Milanese Gremolata Olive Oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon sea salt fresh ground pepper to taste 1/3 cup finely shaved Pecorino Romano 3 Cups mixed baby greens for presentation - optional Cooking Instructions: Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. 'Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens,...
Ingredients:
Raw Asparagus Ribbons
Thinly sliced Shallots
Equal part of Bella Nonnas Olive Oil and Balsamic Vinegar
Suggested Pairings:
Eureka Lemon Olive Oil and Tarragon White Balsamic Vinegar
Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic Vinegar
Cooking Instructions:
Using a peeler, slice and arrange ribbons of raw asparagus and thinly sliced shallots on a plate.
In a small cup, combine equal parts of olive oil and balsamic vinegar.
Drizzle the vinaigrette over the asparagus.
Top it off with shavings of Grana Padano or if you can't find it, use a nice Parmigiano Reggiano
Servings : 4
