Recipes

Ingredients

160 g Sam Mills 100% chickpea pasta;
150 g matured cheese breed;
2 0 ml extra virgin Olive oil
100 g smoked pancetta finely chopped (can often be eliminated for a vegetarian version);
100 g boiled chickpeas;
100 g freshly roasted peanuts slightly crushed;
2 egg yolks;
5 g Black Pepper freshly shaven;
Salt to taste.

Chickpeas Pasta Carbonara

Recipe by Chef D’Artagnan

Instructions:

Place a large pot of water to boil, cook pasta according to package directions Put the salt in the water After the paste drain, keep the water they boiled in.

The Carbonara sauce Put in a deep bowl the two yolks, together with the matured cheese that is given through the grater and pepper. Mixing the composition of the bowl, then adding a ladle from the water in which the pasta was boiled and homogenized.

In a medium fried pan, add the oil, smoked pancetta and the chickpeas Cook until browning Put the pasta in the pan and mix, so that the oil will anoint the pasta, then add them to the carbonara sauce bowl Toss well until homogenization, adding more cooking water until it’s lovely and glossy.

Season with salt, pepper and freshly roasted peanuts.

Bon Appétit!

Tips:

Because pasta cooking will continue in the pan, we recommended that you boil more“al dente” than it is specified on the packaging.

Ingredients

160 g Sam Mills green pea pasta;
200 g Fresh salmon cut into cubes;
150 g Frozen peas;
30g Prosciutto Crudo sliced (for vegetarians becomes optional);
100 ml White Wine;
50 ml Sweet sour cream;
50 g Onion finely chopped;
50 ml Olive oil;
3 Mint leaves finely cut;
Salt and white pepper to taste.

Green Pea Pasta with Salmon

Recipe by Chef D’Artagnan

INSTRUCTIONS:

Place a large pot of water to boil, cook pasta according to package directions. Put the salt in the water After the paste drain, keep the water they boiled in.

In a frying pan with medium heat, cook in oil chopped onion and green peas. After cooking, put two thirds of the composition (about 100 g of green peas) in a blender together with pasta water and make a purée.

For silky texture add sweet cream and salt to taste. Over the green peas left in the pan add the fresh salmon cut into cubes, sprinkling with the white wine.

After 3 minutes add pasta and mix with seasoned pea purée until homogenization. Season with salt, white pepper, and fine mint. In the end, we decorate the pasta with prosciutto crudo strips.

Bon Appétit!

Tip: 

Because pasta cooking will continue in the pan, we recommended that you boil more “al dente” than it is specified on the packaging.

Ingredients

160 g Sam Mills 100% red lentil pasta;
200 g Shrimp, peeled and deveined (can be replaced with fish, preferably white);
½ Zucchini medium diced;
½ Courgette medium diced;
3 cloves Garlic cut thin slices;
100 g Cherry tomatoes halved;
¼ chopped chil i pepper;
50 ml extra virgin Olive oil;
1 cup fresh Parsley finely chopped;
100 ml White Wine;
3 basil leaves julienned;
Salt and black pepper to taste.

Red Lentil Pasta with Shrimp and Zucchini

Recipe by Chef D’Artagnan

Instructions:

Place a large pot of water to boil, cook pasta according to package directions Put the salt in the water After the paste drain, keep the water they boiled in.

In a medium fried pan, add the oil, hot pepper, courgettes, zucchini and peeled shrimp Sow for 1 minute and sprinkle with white wine, keeping the temperature for another 2 minutes and then add the cherry tomatoes.

Finally add the pasta, stirring well If the composition looks dry, gradually pour from the water in which the pasta was boiled until we get a more fluid sauce Garnish with basil and parsley before serving, mix and season with salt to taste.

Bon Appétit!

Tip:

Because pasta cooking will continue in the pan, we recommended that you boil more “al dente” than it is specified on the packaging.

Ingredients

160 g paste Sam Mills din fasole neagra
1 legatura coriandru – tocat marunt
300g caracatita prefiarta taiata cubulete (sugestie: capetele subtiri pot fi lasate întregi, pentru decor)
80g rosii – taiate cubulete medii
1g cimbru uscat
100g ceapa coapta – în cuptor / tigaie
100g ardei copt – în cuptor / tigaie
50ml vermut rosu
2-3 linguri de ulei vegetal
Sare si piper (de preferinta proaspat macinat)

Black Bean Pasta with Octopus

Recipe by Chef D’Artagnan

Mod de preparare:

Place a large pot of water to boil, cook pasta according to package directions Put the salt in the water After the paste drain, keep the water they boiled in.

In a not too hot pan, heat a little vegetable oil and cook for 1-2 minutes the parboiled octopus cubes, then add the tomato cubes together with julienne roasted onion, and also the 50 ml
red vermouth.

Season with salt, pepper, and dried thyme and leave for about 3 minutes at low heat. Roasted pepper is cut into strips and added to the whole set.

Finally, add the pasta and a little water in which they boiled, then let the sauce be absorbed by the pasta Coriander is chopped sprinkle before serving for more freshness.

Bon Appétit!

Tip:

Because pasta cooking will continue in the pan, we recommended that you boil more “al dente” than it is specified on the packaging.

Ingredients

Kosher or fine sea salt.
12 ounces Sam Mills gluten free corn and rice penne
7 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 small clove garlic, grated or minced
3/4 teaspoon dried oregano
Freshly ground black pepper
4 ripe tomatoes, diced
3/4 pound feta cheese, cubed
2 cups baby arugula

TOMATO and FETA PASTA SALAD

Recipe by Carol Kicinski

DIRECTIONS
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, rinse with cold water, drain again, and toss with 1 tablespoon olive oil. Let cool.
In a small jar, combine, 6 tablespoons olive oil, the lemon juice, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake well to combine.
In a large bowl, combine the pasta, tomatoes, feta and dressing. Tosss to combine. Can be made ahead to this point and stored in the fridge, covered, until serving time. Before serving, stir in the arugula and taste. Add more salt and pepper, if desired.

SERVING
A gluten feee recipe that serves 4-6 portions.

Ingredients

Kosher of fine sea salt
1 (12-ounce) box of Sam Mills corn and rice gluten freew penne
2 tablespoon olive oil
1 (15-ounce) can quartered artichoke hearts, drained and petted dry
6 tablespoons butter
1 shallot minced
2 cloves garlic minced
2 lemons zest finely grated and juiced
2 tablespoon capers
1/2 cup chopped italian parsley
1/2 cup grated parmesan cheese
Black pepper

LEMON ARTICHOKE PASTA

Recipe by Carol Kicinski

DIRECTIONS
Bring a large pot of heavily salted water to a boil.
Cook the penne according to the package directions.
Drain the pasta, reserving some of the cooking water.
While the pasta is cooking, make the sauce.
Heat the olive oil over medium-high heat over a large skillet.
Add the artichoke hearts in a single layer and let cook, undisturbed, for 3 minutes or until browned on one side. Flip them over and cook for another 3 minutes.
Remove the artichoke hearts from the pan and lower the heat to medium.
Add the butter and shallot and cook until the shallots are tender and the butter is beginning to brown, about 5 minutes.
Add the garlic, lemon zest, lemon juice and capers. Cook, stirring, until the sauce begins to thicken slightly.
Add the pasta and reserved artichoke hearts to the pan and cook for a minute, stirring until the pasta is coated with the sauce. If the sauce seems too dry, add a little of the reserved cooking water, 1 tablespoon at a time.
Add the parsley and Parmesan cheese, stir and taste. Season to taste with salt and pepper. Serve immediately.

Ingredients

Kosher or fine sea salt
12 ounces Sam Mills gluten free corn and rice spaghetti
1 tablespoon olive oil
1 medium white or yellow onion, diced
1 red bell pepper, seeded, deveined, and diced
2 cloves garlic, minced
4 boneless, skinless chicken thighs, cut into small pieces
1 tablespoon Worcestershire sauce
½ cup sweet chili sauce
½ cup Thai or regular basil leaves, torn or roughly chopped

Sweet Chili Chicken Noodles

Recipe by Carol Kicinski

Instructions:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve about 1 cup of the pasta cooking water and drain.

While the pasta is cooking, make the sauce.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and red pepper and cook until they begin to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes depending on the size. Add the Worcestershire and sweet chili sauces. Cook, stirring, until heated through. Add the spaghetti to the pan and toss to coat. Add some of the pasta cooking water if the sauce is too thick. Garnish with basil and serve.