Whole Wheat & Ground Flaxseed Linguine With Carrot Ribbon Curls
By: Nella Pasta
Published: Thursday, December 17, 2009 - 6:58pm

Ingredients




1 pound whole wheat with ground flaxseed linguine
2 tablespoons butter
2 tablespoons extra virgin olive oil
12 large carrots
3 shallots, sliced
1/2 tablespoon fresh thyme
1/2 cup white wine
1/2 cup freshly grated Parmesan
1/2 cup fresh mozzarella, diced

Preparation

1 Peel carrots, discard skin, and continue to peel the entire carrot to form long ribbon curls. Heat 2 tablespoons both extra virgin olive oil and butter in a large heavy skillet. Add shallots and caramelize until translucent. Add carrot curls and thyme and sauté until slightly golden. Deglaze pan by adding white wine and simmering until liquid evaporates. Meanwhile, fill a large pot with water and heat until it boils. Cook pasta for 1-3 minutes and drain. Add cooked pasta to skillet with carrot mixture and toss to combine. Add Parmesan and fresh mozzarella and toss to incorporate. Serves approximately 4-5 adul 2 Notes: feel free to substitute classic white linguine for whole wheat and/or zucchini for carrots

About


Everyone’s favorite summer staples– tomatoes and corn– together at last in this week’s ravioli. We took these two quintessential summer staples picked fresh from Tangerini Farm in Pembroke and added browned prosciutto, ricotta, fresh mozzarella, parmesan, and basil to make these perfect pillows of summer Italian yumminess (if yumminess isn’t a word… it should be.) Serve these ravioli with a drizzle of olive oil and cheese, a small pat of butter and some chopped cherry tomatoes or a basil pesto. As for the rest of the menu, we’ll have our classic white capellini, our nearly-famous whole wheat with ground flaxseed linguine, a special roasted red pepper linguine made with whole wheat flour, and for the very first time, classic white lasagna sheets for a do-it-yourself summer squash lasagna or cannelloni. Try this recipe from Epicurious– Golden Onion and Zucchini Lasagna– just boil the pasta for a quick minute, take out of the water and let them rest on a kitchen towel while assembling the dish.
We’ve received lots of requests for actual recipes to use with our fresh pasta, so here’s two to start you off  (both text images in the photo section, click to enlarge).