Shrimp Pesto with Vivianas Garlic and Toasted Onion Fettuccine

 Shrimp Pesto
Servings - 4

      When the garden is overflowing with basil, it's pesto making time around the house.  This pesto is fairly traditional in flavor, but it leaves the garlic out of the actual sauce.  This is done because the pasta has a great garlic flavor, and I didn't want it to overpower the whole dish.

      This recipe uses our Viviana Garlic with Toasted Onion Fettuccine. We added some white truffle oil to this dish, but whatever you do, don't be too heavy handed with this, as it too can overpower the entire dish. 

Ingredients: 
.75-1 lb - shrimp
1 package-Viviana Garlic with Toasted Onion
2 oz - fresh basil
1.5 oz - parmesean cheese
1.5 oz - toasted nuts (your choice)
3/4 cup - water
2+ Tbsp - olive oil
2 - medium-sized tomatoes
To Taste - salt and black pepper
As Needed -  White Truffle Oil

Directions:
1.  Place a large pot of water on the stove (minimum of 1 gallon).  Bring the water to a boil.

2.  Place basil, parmesean cheese, nuts, and water into a food processor.  Blend until an even texture has been achieved.  Continue to blend while slowly drizzling in the 1 Tbsp of olive oil.  Continue mixing until the all of the oil has been added.

3.  Slice the tomato into 1/3" coins.  Place the pasta into the boiling water.

4.  Place the Viviana Garlic with Toasted Onion Fettuccine into the boiling water.  Cooked until al dente.

5.  Place a small saucepan on the stove over medium-high heat.  Once the pan is hot, add enough olive oil to keep the tomatoes from sticking.  Place the tomatoes into the pan, and season with salt and black pepper.  Lightly cook the tomatoes on both sides (1-2 minutes peer side).

6.  Once the tomatoes are cooked, place a medium-sized saucepan on the stove over medium-high heat.  Once the pan is hot, add the pesto sauce.  Allow the sauce to heat up for 30 seconds to one minute, and then add the shrimp to the sauce.  Cook the shrimp until the desired doneness is reached, turning them once during the cooking process.  If there is not enough sauce, or if too much water is cooked away, add water to the pan to create the desired texture.

7.  Drain the pasta in a colander once it has been cooked.  Place the cooked pasta into a bowl, and add 1 Tbsp of olive oil.  Mix until the pasta is evenly coated.  Use tongs to remove the shrimp from the sauce, and place them onto a plate.

8.  Plate the pasta onto four plates.  Spoon the sauce onto the top of the pasta.  Next, place the cooked shrimp on top, and finish the plate with the sauteed tomatoes.  Lightly drizzle each plate with the White Truffle Oil.

Viviana Italian Blend Penne Recipe

Sometimes all your meal needs is a great side dish to make it complete.  This pasta salad was served beside grilled chicken, and it was a fantastic match.  This recipe only utilizes a few ingredients, and the hardest part of making it is waiting for the pasta to cool.

This recipe also used fresh baby spinach, and this added a nice touch to the overall flavor and look of the pasta salad.

Ingredients:  
Serves: 4-6
1 - package Viviana Italian Blend Penne
3/4 cup - shaved Parmesan cheese
2 cups - baby spinach
2 - red bell peppers
1 pint - cherry tomatoes
1 can - quartered artichoke hearts
To taste - salt and black pepper

Directions:
1.  Preheat the oven to 375° F.  Once the oven is hot, place the bell peppers onto a baking sheet and place in the oven.  Time to roast the peppers will depend on size and thickness of pepper flesh, but cook time should be between 25 and 45 minutes.  The peppers should be rotated a quarter turn every five-ten minutes.  The peppers will be done roasting when they are soft when squeezed.  Do not overcook, as it will be difficult to remove the skin.  If they are undercooked, the peppers will have too much bite.  Once they have been removed from the oven, place into a medium-sized mixing bowl.  Cover with plastic wrap or tin foil.  This will steam the peppers, and make it easier to remove the flesh.  Place to the side.

2.  Place a large pot of water on the stove over high heat (minimum 1 gallon).  Once boiling, add the Viviana Italian Blend Penne.  Cook until barely still al dente, and drain in a colander.  Rinse with cold water to shock the pasta, and place into a large mixing bowl.

3.  Remove the roasted red bell peppers from the mixing bowl.  Peel the skin off of the skin of the peppers, and dispose of the stem and seeds.  cut into 1/4" x 2" strips.  Place inside the refrigerator.

4.  Allow the pasta to cool in the refrigerator.  This can either be done overnight or until all the pasta has become cool to the touch.

5.  Once cool, add Parmesan cheese, baby spinach, roasted red peppers, and cherry tomatoes.  Open the artichoke hearts, and drain.  Add to the mixing bowl, and season the pasta salad with salt and black pepper to taste.  Mix until even distributed.

6.  Place inside the refrigerator until time to serve. 

Vivianas Italian Blend Penne Recipe

Looking for a comfort food....how can you go wrong with Mac and Cheese?  We used Viviana's Gluten free Italian Blend Penne to create the ultimate comfort food.  The Italian Blend Penne introduces a savory blend of basil, garlic and tomato and really kicks this meal up with delightful flavors that will tantalize your tasted buds.

 
Italian Blend Penne Macaroni and Cheese:
Serves 4

Tips to avoid a grainy cheese sauce:
- Higher quality cheeses contain less moisture and are less likely to cause graininess.
- Let the milk and cheese warm to near room temperature before using.
- Do not cook the milk at too high of heat, and remove the sauce from the stove to stir in the cheese.
- If the sauce is grainy, strain through a fine mesh colander or a cheesecloth.

Ingredients:
1 12 oz package - Viviana Gluten-free Italian Blend Penne
16 oz - milk (whole preferred)
4 oz - cheddar cheese
2 oz - Monterrey jack cheese
1 lb - fresh broccoli
1 Tbsp - butter
1 Tbsp - rice flour
To taste - salt and black pepper

Directions:
1.  Place a large pot of water, approximately 1 gallon, on the stove over high heat.  Bring to a boil.  Rinse the broccoli, and cut into bite-size florets.  Once the water is boiling, add the broccoli and cook until tender.  Remove with a slotted spoon, and rinse with cool water.

2.  Return the pot of water to the stove and return to a boil.  Once boiling, add one 12 oz package of Viviana Gluten-free Italian Blend Penne.  Return to a boil, and decrease the heat so a moderate boil is achieved.

3.  Place a large saucepan on the stove over medium-high heat.  Add the butter, and cook until it is melted.  Add the 1 Tbsp of rice flour, and mix thoroughly with a whisk until fully incorporated.  Slowly add the milk to the pan, mixing continuously with the whisk until all of the milk has been added.  Cook the milk at a simmer, reducing the heat if necessary.  Reduce by approximately 1/3. 

4.  Once the pasta has reached the desired doneness, drain with a colander and rinse thoroughly with cool water.  Place to the side.

5.  Remove the pan with the milk from the heat, and slowly add the cheese to the sauce.  Stir throughout, ensuring that the cheese is completely melted.  If the sauce is grainy, now is the time to strain it through a cheesecloth or fine mesh colander.  Season to taste with salt and black pepper.  Add the broccoli and pasta to the pan, and stir until evenly coated.  Warm over medium-low heat if the pasta and broccoli have made the sauce too cold. 

Viviana Gluten Free Garlic with Toasted Onion

Bolognese is a traditional Italian dish that can be found at many restaurants.  It offers delicious flavors with only a few ingredients, and the only difficult part about the recipe is waiting.  More often than not, this dish is made with canned tomatoes.  However, with it still being cheap fresh vegetable season, I decided to write this recipe with fresh tomatoes.

The two keys this recipe are patience and stirring.  I can't emphasize enough how important it is to stir this every time you walk past when it is cooking.  If the sauce gets burnt to the bottom of the pan, it will most likely ruin the sauce.  You don't need to stand over the pot the entire time it is cooking, but just keep an eye on it as it cooks.

Bolognese Pasta Recipe with gluten-free Garlic Toasted Onion Fettuccine
Servings - 3-4

Ingredients:   
1- package Viviana Gluten-Free Garlic Toasted Onion Fettuccine
1/2 lb - ground beef
1/4 lb - onion
1/8 lb - celery
1/8 lb - carrot
2 lb - tomatoes
1 cup - water
1/2 Tbsp - Balsamic Vinegar
(Optional) 1 Tbsp - Olive oil
1 - bay leaf
As needed - 
To taste - salt and black pepper

Directions:
1.  Mince the onion, celery, and the carrots.  This can be done by hand, or it can be done quickly and easily with a food processor.  Dice the tomatoes into 1/4" x 1/4" pieces.  Place to the side.

2.  Place a large pot on the stove over medium-high heat.  Once the pan is hot, add the ground beef.  Cook until the ground beef has been browned.

3.  Add the mirepoix (onions, carrots, and celery) to the pot.  Sweat the vegetables until the onion begins to become translucent.  If the mirepoix is becoming brown, reduce the heat to medium.  If the vegetables are sticking to the pot, use enough olive oil to keep them from sticking to the pot.  Stir often.

4.  Once the vegetables have been sweat, add the tomatoes to the pot.  Cook the tomatoes until they have broken down almost all the way.  Add the Balsamic Vinegar bay leaf, and water.  Stir well.  Bring to a boil, and reduce to a simmer. 

5.  The sauce will need to simmer for approximately 45 minutes.  During this time, season the sauce to taste with salt and black pepper.  The longer the sauce cooks the better the flavor will be.  If the sauce is too thin cook it longer, and if the sauce is too thick add more water.  Stir often.

6.  When the sauce is around 15 minutes away from being finished, place a large pot of water on the stove (minimum 1 gallon).  Bring the water to a boil.  Once boiling, add the Viviana Garlic Toasted Onion Fettuccine.  Cook until the pasta has reached al dente, and then rinse extremely well.
 
7.  Plate the pasta, and then top with the Bolognese.  Finish the plate with fresh grated Parmesan cheese, and serve.

Viviana Plain GF Linguini with Pesto

                        Viviana Plain Gluten Free Linguini with Pesto?  Absolutely!     

      This picture speaks volumes of what Viviana's Plain Gluten Free Linguini actually looks like once it's been cooked.  We added some color with the peas and carrots for this picture, but when it comes to serving a delicate pasta dish, this one always makes me want to create a colorful and delicious topping like...hmm..how about Basil Pesto or Spaghetti Squash with Tomatoes?   

      Here's a few Pesto recipes that my Italian friend shared with me several years ago which came straight from her grandmothers kitchen.  I can't thank her enough for sharing these awesome Pesto recipes with me. They are all time favorites with my family and quickly come to my mind whenever I see Plain Linguini.  Just one word of advice on the Basil Pesto Recipe; be ready to do some serious chopping and you will soon find a delicious reward awaiting you.

Basil Pesto for Plain GF Linguini
Makes 1 cup/ Serves 4

Ingredients:
1 large bunch of basil leaves
3 medium cloves of garlic
1/4 cup of raw pine nuts
3/4 cup freshly grated Parmesan
1-2 tablespoons of extra-virgin olive oil

1 package of Viviana Gluten Free Plain Linguini

Directions:
1.) Chop the garlic and 1/3 of the basil leaves loosely, then add more basil and continue chopping until you have a very fine mince.
2,) Add half the pine nuts, chop then add the rest, chop again.
3.) Add 1/2 the Parmesan, chop, then add the rest, chop again
4.) Once all the ingredients are chopped, form them into a cake like shape; place in a bowl, cover with olive oil and place in refrigerator (covered) until ready to use.
5.) Boil the Viviana Gluten Free Plain Linguini (according to package directions) in salted water until al dente. Rinse well and reserve 1/4 cup of pasta water.
6.) Just before serving, stir the pesto to incorporate some of the oil into the basil.  For more coverage, thin the pesto with a small bit of pasta water. 
7.) Plate the pasta and generously garnish the pesto on top

Note: You will need a good, sharp knife and a strong desire to keep chopping away until you have a very fine mince.


Spaghetti Squash and Tomato Pesto with GF Plain Linguini
Serves 4

Ingredients: 
12-15 Basil Leaves (large)
1 Garlic Clove
1 Spaghetti Squash (med)
1-2 Red Tomato (diced small)
1/4 cup olive oil
Salt and Pepper, to taste
3 Tablespoon Parmigiano-reggiano
1 package of Viviana Gluten Free Plain Linguini

Directions:

1.) Cut squash in half lengthwise.  Scoop out the seeds and fibers, then place the squash in a dish that can be microwaved and covered. Microwave on high for about 8-9 minutes.
2.) Meanwhile, in a blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.
3.)  In a pot of salted water, cook the Viviana Plain Gluten Free Linguini until al dente. Rinse thoroughly, reserving 2-3 tablespoons of pasta water (if thinning the pesto)4.) Dice the tomatoes into small pieces and set aside.
5.) Once the squash is cooked, remove from the microwave and scoop out the flesh with a fork into a large bowl. Combine pesto with the cooked spaghetti squash. Add tomatoes and season with salt and pepper. Add pasta water for thinning the pesto if desired.
6.) Plate pasta and top with the Pesto.

Seared Salmon with Gluten Free Lemon Garlic Orzo Recipe

     Seared salmon over Viviana's gluten free lemon garlic orzo recipe is wonderfully light, delicious and easy to prepare.  The flavor of the lemon garlic orzo is excellent and truly enhances the entire meal.  As a finishing touch, we drizzled a bit of gluten free blackberry balsamic vinegar over the squash and it was delish!

Seared Salmon with Viviana's Gluten Free Lemon Garlic Orzo Recipe
Servings: 4

Ingredients:
1 lb - fresh salmon, deboned and skinless
1 12 oz package - Viviana gluten-free Lemon Garlic Orzo
1 lb - yellow squash
.5 Tbsp - olive oil
As needed - salt and black pepper
As needed - vegetable oil


Directions:
1.  Clean the squash, and then cut off the tops and bottoms.  Chop the squash into 1/2" x 1/2" pieces.

2.  Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.

3.  Place the salmon onto a large plate.  Lightly drizzle the salmon with vegetable oil.  Rub the salmon so the oil has been evenly distributed on the fish.  Generously season the salmon with salt and black pepper.  Be sure to season both sides of the fish.

4.  Place two large saucepans on the stove over medium-high heat.  When the pans have become hot, place enough vegetable oil in the pans to keep the food from sticking.  Once the oil becomes hot, place the squash in one pan, and the salmon in the other pan.  Place the presentation side of the salmon down to begin with. Add the Viviana gluten free Lemon Garlic Orzo to the boiling water.  Season the yellow squash to taste.

5.  Cook the squash until it has become tender.  Cook the salmon until the desired doneness has been reached.  The salmon should only be turned once during cooking.  If the fish is browning to quickly, reduce the heat to medium.  The orzo will cook in approximately 12 minutes, but cooking times will vary depending on altitude.  The orzo is cooked when it is al dente.  Do not overcook the pasta, as it will become mushy.  Once the pasta has cooked, strain through a fine colander and rinse EXTREMELY well.

6.  Place the orzo in a medium-sized mixing bowl.  Add approximately 1/2 Tbsp of olive oil to the orzo, and season to taste with salt and black pepper.  Mix well.

7.  To plate, begin by creating a bed of lemon garlic orzo and yellow squash (squash on one half and orzo on the other half).  Top with the seared salmon fillet.

Plain and Delicious

   
    













Here we used the Plain Fettuccine to make an Asparagus Marinara dish. Asparagus will go into season sometime during March, likely towards the end of the month. 

Mixing the fresh tomatoes with the canned makes for a hearty, chunky sauce.  Using the asparagus in the sauce allows it to be used in a different way, and offers a unique and delicious flavor to the sauce.

Ingredients:
1 - 12 oz package Viviana Gluten-free Plain Fettuccine
1 lb - asparagus
1.5 - 2 lb - fresh tomatoes
1 - 15 oz can crushed tomatoes
1/2 Tbsp - olive oil
1/2 tsp - oregano
1/2 tsp - dried basil
1/8 tsp - marjoram
1/4 tsp - red pepper flakes (optional)
1/8 tsp - garlic powder
1/2 tsp - salt
To taste - black pepper

Directions:
1.  Rinse tomatoes and asparagus.  Cut off the bottom 1-2 inches from the asparagus,

and chop the asparagus into 1-2" pieces on a bias.  Chop the tomatoes into 1/4" x 1/4" pieces. 
2.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot,

add the olive oil and allow to heat.  Once the oil is hot, add the tomatoes and the

asparagus to the pan.  Stir often.
3.  Place a large pot of water onto the stove over high heat.  Bring to a boil.
4.  While the water is heating, add the spices to the asparagus and tomatoes. 

Cook until the tomatoes appear drier and the asparagus has started to become tender. 

Add the can of crushed tomatoes.  Bring to a strong simmer, and reduce heat to medium.
5.  Place the Viviana Gluten-free Plain Fettuccine into the boiling water.  Reduce the

 heat so that a moderate boil is reached.  If the pasta boils too strongly, it has a tendency

 to boil over.  Cook the pasta until the desired tenderness has been reached. 

Place into a colander, and rinse thoroughly under cool water.
6.   Plate the pasta, and top with the asparagus marinara. 

Expo West

        YES.....Viviana will be there exhibiting our certified all natural, flavored gluten free pastas which test at under 5ppm at the 32nd annual Natural Products Expo West in Anaheim, California on March 8 - 10, 2013.  Our booth number is #5075.  Come stop by our booth and try our Italian Blend Penne made with basil, garlic and tomato.

      We here at Viviana are extremely excited and honored to be a part of this great opportunity to expose the industry to what we believe is the most delicious tasting gluten free pasta available on the market.  

      If you attend, you can expect to experience over 3500 exhibits showcasing the newest products in natural and specialty foods, organic, health and beauty, natural living, supplements and pet products. 

 













Here's our gluten free tomato basil all cooked up, and ready to eat and the nutrition facts!

 
  



And here's a picture of our Plain Linguini.



      

     Spinach Basil Garlic Linguini.









       
      Just to get an idea of the excitement and energy that happens at the Expo West Venue, we included a video of theirs from last years show.