Recipes
Organic Whole Wheat Tortiglione with Arugula and Basil Pesto, Smoked Salmon, and Feta Cheese
by @unastellaincucina
A simple, fresh, fragrant recipe, perfect for hot summer days! Ingredients for 4 people
500g of Organic Whole Wheat Tortiglioni Pasta Armando
300 g of rocket
100 g of basil
240g of smoked salmon
160 g of Feta
Extra virgin olive oil
Salt
Preparation Start by boiling the pasta in plenty of salted water.
While the Pasta Armando Organic Whole Wheat Tortiglioni are cooking, blend the arugula with the basil and a little extra virgin olive oil. To make it lighter, you can replace part of the oil with cold water.
Drain the pasta, season it with the arugula pesto and add the smoked salmon and diced feta.
Let it cool and... enjoy your meal!
Organic Whole Wheat Linguine with Prawns, Bisque and Datterini Tomatoes
by @unastellaincucina
In my kitchen nothing is thrown away!
Remember the shrimp I used yesterday to make couscous? And remember how I told you not to throw away the shells and heads?
Those “scraps” will be used to prepare a fragrant BISQUE that will give the dish of Organic Whole Wheat Linguine Pasta Armando with datterini tomatoes and prawns a seafood aroma that will reach all the way to the top of the Alps.
Are you curious to know how to prepare it...? Ingredients for 4 people
400g of Organic Whole Wheat Linguine Pasta Armando
16 Shrimps
500 g of cherry tomatoes
2 glasses of tomato puree
Carrot
Celery
Extra virgin olive oil
Preparation For Armando's Organic Whole Wheat Linguine with shrimp, bisque, and cherry tomatoes, start by cleaning the shrimp, removing the intestines, and setting them aside. Keep the heads and shells aside, too, because you'll need them to make the bisque, the broth that will give your pasta an intense and exquisite seafood aroma.
In a saucepan, heat a drizzle of extra virgin olive oil, add the carrot and celery cut into large pieces and after a couple of minutes also add the heads and shells.
Now it's time for the tomato puree, to which you need to add a couple of glasses of hot water. Cover with a lid and cook over low heat for about 45 minutes, adding more water if it becomes too dry.
After 45 minutes, strain the bisque through a fine-mesh sieve and set aside.
In a nonstick pan, heat a drizzle of oil and add the halved cherry tomatoes. Let them cook for a few moments, then add a ladle of bisque to finish cooking. After about 10 minutes, they'll be ready.
Cook the pasta in plenty of salted water. Drain when VERY al dente and add the remaining bisque in batches until cooked through.
A minute before turning off the heat, add the chopped prawns, give it a final stir and… rush to the table to devour it!
Armando Organic Whole Wheat Spaghetti with Octopus and Potatoes
by @unastellaincucina
Just one bite of these Organic Whole Wheat Spaghetti from Pasta Armando with octopus and potatoes was enough to make them enter the top 3 of my favorite pasta dishes.
Might you like them too? If so, follow the recipe! Ingredients for 4 people
250g of Organic Whole Wheat Spaghetti Pasta Armando
400 g of octopus
5 small potatoes
1 shallot
Extra virgin olive oil
Preparation Start preparing Armando's Organic Whole Wheat Spaghetti with Octopus and Potatoes by washing the octopus and boiling it in a pressure cooker. Alternatively, boil it in lightly salted water.
While the octopus is cooking, sauté the chopped shallot in a drizzle of oil. Once golden, add the diced potatoes. Cook for a couple of minutes, adding hot water little by little until softened.
A few minutes before the potatoes are cooked, add the cooked octopus cut into pieces.
Cook the pasta in plenty of lightly salted water. Drain al dente and finish cooking in the pan with the potatoes, octopus, and a splash of the cooking water.
Once the water has dried, it will give way to a delicious creamy sauce. That's when you turn off the heat and get to the table!
Spaghetti with Armando Datterini Tomatoes, Basil, and Parmesan Fondue
by @unastellaincucina
Ingredients for 4 people
400g of Spaghetti Pasta Armando
800 g of peeled Datterini tomatoes Armando
70 g of flour
1000 ml of milk
Basil
2 cloves of garlic
300 g of grated Parmesan cheese
70 g of butter
Extra virgin olive oil
Salt
Preparation Heat a drizzle of olive oil with a clove of garlic in a large pan. Once golden, add Armando's peeled Datterini tomatoes, a few basil leaves, and cook for about 10 minutes.
Once the Datterini are ready, remove the garlic clove and blend thoroughly.
Now prepare the fondue. Place the butter in a small saucepan and, once melted, add the flour and whisk until smooth.
Add the milk and Parmesan and cook over medium/low heat for about 15 minutes, stirring often.
Boil the Armando Spaghetti Pasta in plenty of salted water.
Drain al dente directly into the pan with the Datterini cream and let it flavour for a few moments.
Arrange the fondue on a serving plate, top with the spaghetti, and garnish with a basil leaf.
Penne with creamed spinach, ricotta, lemon and toasted pine nuts
by @unastellaincucina
Can a plate of pasta WITHOUT OIL and WITHOUT FAT be good?
The answer is “CERTIFIEDLY YES” and these Pennette Pasta Armando with creamed spinach, ricotta, lemon and toasted pine nuts are the perfect example...
Hurry and see the recipe and, especially those of you who aren't quite ready for the swimsuit season, prepare yourself for a guilt-free pasta feast. Ingredients for 4 people
400 g of Armando Pennetta Pasta
160 g of baby spinach
160 g of ricotta
The juice of half a lemon
60 g of pine nuts
Preparation Boil the Pennette Pasta Armando in plenty of salted water.
While the pasta is cooking, heat a pan and add the pine nuts. Toast them for 5-6 minutes over high heat.
In an immersion blender, place the spinach, ricotta, lemon juice, and a ladle of the cooking water and blend until you obtain a smooth, fairly liquid cream.
Drain the pasta al dente and finish cooking it in the pan with the creamed spinach.
Once it's ready, turn off the heat, add the toasted pine nuts and... run to the table to taste how good it is!
Bucatini Pasta Armando all'Amatriciana
by @unastellaincucina
There have been seven Kings in Rome, but for me there is only one Queen: Her Majesty Amatriciana!
Do you also prefer it to its sister, the “Carbonara”?
If the answer is yes, here's the recipe to make one perfectly. Ingredients for 4 people
400g Bucatini Pasta Armando
12 copper tomatoes
700 g of tomato puree
240 g of seasoned guanciale
4 tablespoons of balsamic vinegar
200 g of Pecorino Romano
Pepper
Salt
Preparation Make a cross-shaped cut on the top of the tomatoes. Plunge them into boiling water and cook for 10 seconds. Once ready, drain and peel them; you'll see that the skin will come off very easily.
Brown the guanciale in a pan without adding any fat. Cook over low heat until golden and crispy. Remove half and set aside. Drizzle the remaining half with balsamic vinegar and let it caramelize for a few minutes.
Once the guanciale is caramelized, add the chopped tomatoes and mash them with a fork.
At this point, also add the tomato puree and cook over low heat.
Boil the Bucatini Pasta Armando. Drain al dente directly into the pan with the sauce and add a ladle of water to finish cooking.
Once ready, turn off the heat and add the grated pecorino and pepper.
Plate and garnish with crispy bacon.
And bon appetit!
Penne Summer with yellow cherry tomatoes, courgette flowers, basil and chopped pistachios
by @unastellaincucina
Ingredients for 4 people
400 g of Penne Pasta Armando
800 g of yellow cherry tomatoes
24 courgette flowers
20 basil leaves
80 g of pistachio grains
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation Heat a drizzle of oil in a pan with a clove of garlic and, once golden, add the yellow cherry tomatoes divided into two parts.
Add the basil and courgette flowers, cook for about 10 minutes and, if the sauce reduces too much, add a drop of cooking water.
Boil the Armando Pasta Penne, drain al dente into the same pan as the sauce, add a little cooking water and finish.
Once ready, plate and add the chopped pistachios.
Cannerone Pasta Armando with potatoes and beans
by @unastellaincucina
How about this super dish of Cannerone Pasta Armando with potatoes and beans? Ingredients for 4 people
500 g of Cannerone Pasta Armando
460 g of borlotti beans
4 small potatoes
Celery
Carrot
Extra virgin olive oil
Salt
Preparation In a pan, heat a drizzle of oil and the chopped herbs for about 10 minutes.
Then add the diced potatoes, let them flavour for a few moments and add a little warm water.
Cook the potatoes (adding more water if they dry out too much) until tender and add the beans.
After a few minutes, remove half of the potatoes and beans and blend until you obtain a smooth, fluid cream.
Cook the pasta in plenty of salted water. Drain al dente and finish cooking it in the pan with the potatoes, beans, and their cream. If the cream is too dry, add more cooking water. Don't be afraid to overdo it, as the potatoes and beans tend to absorb a lot of it.
Give it one last stir and… run straight to the table, it's ready!
by @unastellaincucina
Ingredients for 4 people
400 g of Chitarra Pasta Armando
240 g of bacon
6 egg yolks
140 g of Pecorino Romano
Pepper
Preparation To prepare your Carbonara pasta, start by cutting the guanciale into strips about ½ cm thick and browning it in a pan over low heat, without adding any fat. Once it has released most of its fat and is crispy, turn off the heat.
Boil the pasta in plenty of lightly salted water.
Meanwhile, in a bowl, whisk the egg yolks with the black pepper and pecorino cheese. You'll get a fairly thick cream to which you'll need to add a tablespoon of the melted guanciale fat and a splash of the pasta cooking water (making sure to let it cool slightly before adding it!).
Drain the pasta al dente and toss it in the pan with the guanciale over the heat to flavor it.
At this point, turn off the heat, remove the pan from the hot burner and add the egg yolk and pecorino cream.
Mix quickly, add a final sprinkling of pecorino, a grating of pepper and… enjoy!
Spaghetti with ricotta, artichokes and bacon
by @unastellaincucina
The hardest thing about this dish? Resisting it! Ingredients for 4 people
440 g of Armando spaghetti
6 artichokes
240 g of ricotta
240 g of smoked bacon
Salt to taste
Extra virgin olive oil to taste
Preparation Clean the artichokes and cut them into very thin slices, then cook them in a pan until they are crispy. Then cut the smoked bacon and brown it in a pan without adding fat.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the artichokes.
Mix the ricotta with a spoon until smooth, then add it to the mixture along with a ladle of the pasta cooking water to obtain a creamy consistency. Finally, add the pancetta.
Enjoy your meal!
Baked paccheri with pesto, ricotta, and semi-dried tomatoes
by @unastellaincucina
Tired of the same old baked pasta with ricotta and spinach? Then give this one a try! Ingredients for 4 people
300 g of Armando paccheri
450 g of ricotta
90 g of Armando pesto
120 g of semi-dried cherry tomatoes
60g provola cheese (optional)
For the béchamel sauce:
60 g of butter
50 g of flour
500 ml of milk
Preparation Cook the Armando paccheri in plenty of lightly salted boiling water.
Meanwhile, prepare the dressing. In a bowl, combine the ricotta with Armando's pesto. Add the chopped semi-dried tomatoes and mix well. Then, transfer the mixture to a piping bag and fill the paccheri.
Pour a little béchamel sauce into the bottom of a baking dish. Arrange the stuffed paccheri in it and cover with more béchamel sauce and grated provola or parmesan cheese.
Bake in a preheated oven at 180° for 15-20 minutes, or until golden brown.
Enjoy your meal!
Spaghetti with black cabbage and mussels
by @unastellaincucina
Ingredients for 4 people
440 g of Armando spaghetti
1000 g of black cabbage
1000 g of mussels
4 lime
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation To begin, clean the cavolo nero, then cut off the lower ends and remove the central rib. Then cook it in a pot and, once ready, blend it with a little of its cooking water.
At this point, clean the mussels and then place them in a pan with a drizzle of extra virgin olive oil and the garlic clove, and cook over low heat until they open.
Cook the Armando spaghettoni in plenty of lightly salted boiling water for about 5 minutes, then finish cooking in the pan with the cavolo nero cream. Add the mussels and grate a little lime zest to finish the dish.
Enjoy your meal!
Beetroot and Gorgonzola Spaghetti
by @unastellaincucina
Today I'm sharing a quick and easy recipe with you! Ingredients for 4 people
500 g of Armando spaghetti
6 pre-cooked beets
240 g of gorgonzola
120 g of walnuts
Salt to taste
Extra virgin olive oil to taste
Preparation In a pan, cook the beets with a drizzle of extra virgin olive oil, a pinch of salt, and a little of the pasta cooking water until you obtain a smooth cream.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. Once cooked, transfer them to the pan with the beetroot cream. Add the gorgonzola and a ladle of the pasta cooking water, and stir until the cheese has completely melted.
Finish with crumbled walnuts.
Enjoy your meal!
by @unastellaincucina
For the scariest night of the year, you need something that explodes with every bite, just like the filling in these paccheri! Ingredients for 4 people
16 g of Armando paccheri
250 g of pumpkin
200g of crescenza, ricotta or other spreadable cheese
50 g of parmesan cheese
Flour to taste
Eggs to taste
Breadcrumbs to taste
Seed oil for frying to taste
Preparation Start by cutting the pumpkin into cubes, then place it in a pan with a drizzle of extra virgin olive oil, a little water, and cook until tender.
Once ready, blend the pumpkin with the cream cheese and Parmesan, then let the mixture cool. If the cream is too runny, add a spoonful of cornstarch and refrigerate for an hour.
Meanwhile, cook the Armando paccheri in plenty of lightly salted boiling water.
Once cooked, fill the paccheri with the previously prepared pumpkin cream. Then, coat them in flour, beaten egg, and breadcrumbs. Finally, fry them until they are perfectly golden brown.
Enjoy your meal!
Cold pasta with robiola cream and basil
by @unastellaincucina
Today I'm sharing the perfect recipe for hot summer days! Ingredients for 4 people
440 g of Armando smooth penne
200 g of robiola (or other spreadable cheese)
Basil to taste
300 g of semi-dried tomatoes
Salt to taste
Extra virgin olive oil to taste
Preparation Start by blending the robiola with the basil, a drizzle of extra virgin olive oil, and a little water to obtain a cream with a fairly runny consistency. Cut the semi-dried tomatoes into small pieces.
At this point, cook the Armando penne lisce in plenty of lightly salted boiling water. When they're ready, rinse them under cold water to cool them, then transfer them to a bowl. Then add the basil cream and cherry tomatoes, and mix everything together.
Enjoy your meal!
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