Recipes

Recipes

Low Fat Pistachio Pasta

Gluten Free Pasta with Low Fat Pistachio “Cream” Sauce

By Carol Kicinski

  • 1 cup unsalted pistachios, use divided
  • 1½ pounds Sam Mills gluten free Spaghetti or Fettucieni
  • 2 tablespoons olive oil
  • 1 small white or yellow onion, chopped (about 1 cup)
  • 1-2 cloves garlic, minced
  • 4 anchovy fillets
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
  • 2 cups non-fat or low fat milk or dairy-free milk
  • ¼ cup Parmesan cheese, finely grated plus more for garnish (optional – leave out for dairy free)
  • Kosher or fine sea salt
  • Put ¾ cup of the pistachios in a food processor and grind until fine. Chop the remaining ¼ cup of pistachios roughly and set aside for garnish.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente – usually 2 minutes less than recommended on the package directions. Make sure to stir the pasta occasionally while cooking to prevent it sticking to itself.
  • While pasta is cooking make the sauce. In a skillet over medium heat, heat the olive oil then add the chopped onion. Cook onion until soft and translucent, about 5 minutes. Add the minced garlic, anchovy fillets, red and black peppers. Cook for 2 minutes smashing the anchovies as they cook to dissolve into the olive oil. Add the ¾ cup of ground pistachios and cook for 2 more minutes. Add the milk, turn up the heat to high and bring to a boil. Reduce heat to maintain a slight boil and cook uncovered, stirring frequently, for 10 minutes or until the sauce has thickened. There will be some extra liquid in the sauce but this is ok, it will be absorbed by the pasta. Add the ¼ cup Parmesan cheese if using. Taste the sauce and add salt if necessary. Turn off the heat.
  • When the pasta is finished cooking remove 2 or 3 ladles of the pasta cooking water and reserve then drain the pasta. Return the drained pasta to the hot pan it was cooked in, add the pistachio sauce and cook over medium heat for a minute or two tossing the pasta with the sauce to combine. Add some of the reserved pasta cooking liquid to the dish if the sauce seems too thick.
  • Serve with the reserved chopped pistachios sprinkled over and some additional Parmesan cheese if using.

Pasta with Pistachio Pesto

Gluten Free Pasta with Pistachio Pesto

By Carol Kicinski

  • 1 pound Sam Mills gluten free Fusilli
  • 1 cup unsalted shelled pistachios
  • 2 cups spinach leaves
  • ½ cup basil leaves
  • ½ cup Parmesan cheese, grated
  • Zest (finely grated) and juice of 1 lemon
  • ¼ teaspoon black pepper
  • ¼ – ⅓ cup olive oil
  • Kosher salt to taste
  • Bring a large pot of water to a rapid boil and salt liberally. Add the dried pasta and cook according to the package directions. While the pasta is cooking, make the pesto.
  • Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, Parmesan cheese, lemon zest and juice, pepper and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.
  • Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.
  • Serve immediately with optional garnishes.

Pistachio Pasta Salad

Gluten Free Pistachio Pasta Salad

By Carol Kicinski

  • 1 (16-ounce) package Sam Mills gluten-free Penne
  • 2 medium Yukon gold potatoes (about ½ pound), peeled and cubed
  • ½ cup plus 3 tablespoons roasted and salted pistachios, use divided
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon water
  • ½ cup kalamata olives, pitted and chopped
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 (12-ounce) jar marinated artichoke hearts, drained and quartered
  • 4 green onions, chopped
  • 1 red pepper, chopped
  • 3 stalks of celery, diced
  • ¼ cup fresh basil, minced
  • kosher or sea salt and pepper
  • Bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions. In a small saucepan, boil the potatoes until very tender.
  • When the pasta is cooked, drain and rinse under cold water. Drain the potatoes.
  • Make the dressing by placing the cooked and drained potatoes in a blender along with 3 tablespoons of pistachios, the garlic, olive oil, lemon juice and water. Blend until smooth and creamy.
  • Put the cooked pasta into a large mixing bowl; add the dressing, olives, sun-dried tomatoes, artichoke hearts, green onions, red pepper, celery and basil and toss to combine. Roughly chop the remaining pistachios and stir into the salad. Refrigerate until serving time. Can be made several hours ahead of time. Let come to room temperature before serving for best flavor.

Roasted Vegetable Rigatoni

Gluten Free Roasted Vegetable Rigatoni

By Carol Kicinski

  • 3 cups broccoli florets
  • 1 small red onion, halved and sliced into ¼-inch half-moons
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ pound Sam Mills gluten free Rigatoni
  • 2 ounces Parmesan cheese
  • Preheat oven to 400ºF. Place the broccoli and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast, turning once, for 20 minutes or until the vegetables are tender.
  • Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook according to the package directions. Reserve 1 cup of the starchy pasta cooking water, drain the pasta, and return the pasta to the pot. Add ½ cup of the pasta water and the roasted vegetables. Cook for 1 minute, stirring. Add more pasta water if the pasta seems dry. Season to taste with more salt and pepper if needed. Grate the Parmesan cheese on top and serve.

Shrimp Scampi

By Carol Kicinski

  • 4 tablespoons butter or dairy-free butter substitute
  • 3 garlic cloves, minced
  • ¼ cup dry vermouth or white wine
  • 1½ pounds uncooked shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh parsley
  • Sam Mills gluten free Fettucini
  • In a large skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds. Add the vermouth or wine and cook for 1-2 minutes or until the liquid is mostly evaporated. Add the shrimp and cook, stirring occasionally, until pink and opaque, 3-4 minutes. Season to taste with salt and pepper. Stir in the parsley.
  • Serve over gluten-free pasta.

Spaghetti alla Carbonera

Gluten Free Spaghetti alla Carbonera

By Carol Kicinski

  • 1 pound Sam Mills gluten-free Spaghetti
  • ⅓ pound thick-sliced nitrate-free bacon, diced
  • 5 large eggs yolks
  • ¼ cup heavy cream
  • 1 cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions.
  • While the pasta is cooking, cook the bacon in a large skillet over medium heat until the bacon is crisp. Leave the bacon and grease in the skillet. If the pasta is not ready, turn off the heat.
  • Whisk the egg yolks with the cream and half of the cheese. When the spaghetti is cooked to al dente, remove 2-3 tablespoons of the starchy pasta cooking water and whisk it into the egg yolk mixture. Drain the pasta. Add to the skillet with the bacon, turn the heat back on to medium, and toss the pasta with the bacon and grease for 1 minute. Take the skillet off the heat, add the egg mixture, and stir quickly to coat. Season with salt and lots of freshly ground pepper. Top with the remaining cheese and serve immediately.