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Fettuccine Alfredo
Serves: 4
12 ounces dried fettuccine
¾ cup heavy whipping cream
½ cup butter
¾ cup grated Parmesan cheese
Salt & pepper to taste
Pinch nutmeg
Directions:
1. Cook fettuccine according to
package directions.
2. Meanwhile, in separate saucepan,
bring butter and cream to simmer on
Medium (275°F) for 3 minutes,
stirring sporadically.
3. Drain and return fettuccine
to saucepan.
4. Remove sauce from heat.
5. Add warm sauce, cheese, salt,
pepper and nutmeg to fettuccine;
coat well.
6. Serve immediately.
60 • NuWave
PIC
Platinum Complete Cookbook
™
®
Beans with Pesto Bulgur
Serves: 6
¾ cup dry cranberry beans, lima beans
or pinto beans
2 tablespoons olive oil
6 cups water, divided
1 cup vegetable stock
¾ cup bulgur wheat
¾ cup red pepper, chopped
¼ cup green onion, thinly sliced
1/3 cup refrigerated pesto sauce
Directions:
1. Pour beans onto clean counter to
sort. Remove any stones, debris
and old beans.
2. Rinse beans.
3. Soak beans in 3 cups water and let
soak for 6-8 hours or overnight.
4. In large stock pot, combine soaked
beans, oil and 3 cups water.
5. Bring to boil on Max/Sear.
6. Reduce heat to Medium- Low
(175°F) and let simmer.
7. Drain and rinse beans; set aside and
keep warm.
8. In same large stock pot, bring stock
to boil on Max/Sear.
9. Incorporate bulgur wheat into
cooking liquid by stirring.
10. Cover and cook on Medium-low
(175°F) for 15 minutes.
11. Add red pepper, green onions and
pesto and cook for 5 minutes.
12. Pour out any excess water.
13. Add beans and bring back to
temperature on Medium (275°F)
until majority of water has been
absorbed and heated through.
Tip: Cook beans for 1-1½ hours.
• If you are short on time, use 1
(15-ounce) can pinto beans, rinsed
and drained instead of dry beans.
Fresh Tomato, Sausage
and Pecorino Pasta
Serves: 3-4
8 ounces uncooked penne pasta
8 ounces sweet Italian sausage,
casings removed
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
1¼ pounds tomatoes, chopped
6 tablespoons grated Pecorino
Romano cheese, divided
¼ teaspoon salt
½
teaspoon black pepper
1
8
¼ cup fresh basil
Directions:
1. Prepare pasta according to package
directions, drain and set aside.
2. Heat large sauté pan on
Medium-High (375°F).
3. Add sausage and olive oil to pan
and cook for 4 minutes, stirring to
crumble sausage.
4. Add garlic to pan and cook for
2 minutes.
5. Stir in tomatoes and cook for
2 minutes.
6. Remove pan from PIC.
7. Stir in prepared pasta, 2 tablespoons
cheese, salt and pepper.
8. Top pasta with remaining cheese
and garnish with basil.
Bucatini with Mushrooms
Serves: 4
½ cup dried porchini mushrooms
½
2
cup boiling water
3
8 ounces uncooked bucatini pasta, rinsed
3¼ teaspoons salt, divided
1 tablespoon canola oil
¼ cup finley chopped shalltos
2 (4-ounce) packages exotic mushroom
blend, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces parmesan cheese, divided
¼ cup heavy whipping cream
1 teaspoon finely chopped fresh sage
½ teaspoon cracked black pepper
1 teaspoon truffle oil
Directions:
1. Combine porcini mushrooms and
boiling water in medium bowl.
Cover and let sttand for 30 minutes.
2. Drain mushrooms using a strainer,
reserving ¼ cup of liquied.
3. Chop mushrooms and set aside.
4. Bring medium stock pot of water to
boil on Max/Sear and add pasta,
along with 1 tablespoon salt, and
cook for 10 minutes.
5. Drain pasta and reserve ¼ cup
cooking liquid.
6. Add oil to large sauté pan and heat
on Medium-High (375˚F).
7. Add shallots, muchroom blend and
garlic and ssauté for 5 minutes.
8. Add porcini mushrooms, sherry
and ¼ teaspoon salt and cook for
1 minute, until liquid evaporates.
9. Stir in pasta, reserved porcini liquid,
reserved cooking liquid, ¼ cup grated
cheese, cream, sage and pepper.
10. Drizzle pasta with oil and toss.
11. Portion pasta evenly on each plate
and top with remaining parmesan
and garnish with sage sprigs.
Pasta, Grains & Rice • 61
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