Sweet Corn & Chanterelle Pasta
Valley Table Staff
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Pasta
Impossible Ragu
Valley Table Staff
Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute
Harvest Pasta Salad With Beet Fusilli
Valley Table Staff
By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey
Seafood Tagliatelle
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3
Garganelli Ai Funghi
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic
Pasta Is Always in Season in the Hudson Valley
Janet Siroto
Learn what’s trending in the noodle world and try a few new, delicious recipes from local pasta pros. IS THERE ANYTHING BETTER THAN A BIG bowl of pasta for dinner
Green Spaghetti Is the Tastiest Weeknight Dinner
Valley Table Staff
Make the recipe from Hudson Valley cookbook author Julia Turshen’s healthy comfort food collection. By Samantha Garbarini, Courtesy of Julia Turshen Hudson Valley-based cookbook author Julia Turshen has a new
Orecchiette with Arugula Sauce & “Olio Santo”
Valley Table Staff
From Ric Orlando of New World Bistro Bar We Americans have come to love arugula in salads and even as a pesto, but lightly cooked, it adds a delicious, nutty
Pasta Is in Chef Francesco Buitoni’s Blood
Sabrina Sucato
It’s hard not to be awestruck around Francesco Buitoni. And not just because of his name — although that’s certainly part of the story. After all, it’s impossible to ignore the
Spinach Pappardelle With Foraged and Farmed Mushroom Trifolata and Cultured Butter
Valley Table Staff
By Chef Tony Scotto / DPNB Pasta and Provisions Chef Tony Scotto of DPNB Pasta and Provisions uses his own fresh spinach pappardelle — which you can buy at the
Pasta
Leslie Coons Bostian / Photos Meghan Spiro
ALTHOUGH IT MAKES a good story, Marco Polo didn’t introduce noodles from China to Italy. People in the Mediterranean were eating pasta long before the explorer and merchant from medieval
Sean Tompkins’ Way of Pasta
Leslie Coons Bostian / Photos Meghan Spiro
THE “FLAVOR-FORWARD, modern, approachable” menu at the Redwood Bar + Restaurant in Kingston includes pasta dishes from different cultures. “Not being Italian, I am detached from cultural associations with it, so
Ricotta Cavatelli with Guanciale, Mint and Sweet Pea Pesto
Valley Table Staff
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Bucatini Amatriciana
Valley Table Staff
John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without
Farfalle alla Nina
Valley Table Staff
da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2
Spaghetti Carbonara
Valley Table Staff
Eric Gabrynowicz, Tavern Restaurant The sauce for this classic pasta dish is created when the pasta comes out of the water and into the bowl. The heat from the pasta
Sweet Potato Cannelloni with Pumpkin Crema and Gorgonzola
Valley Table Staff
Mark Bolchoz, Trattoria San Giorgio / Photos by Ethan Harrison Ingredients Cannelloni Dough 11/4 cups Italian 00 flour 6 tablespoons durum flour 9 egg yolks 1 tablespoon olive oil 3
Duck Agnolotti
Valley Table Staff
Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck
