Orecchiette With Peas, Pancetta & Cream

 Ingredients

1 lb. Orecchiette Pasta

1 Tb. Extra Virgin Olive Oil

2 cloves garlic, finely minced

1/4 lb. Pancetta, cut 1/4 inch thick and then cubed into small pieces

4 Tb. butter

1 small white onion finely diced

2 Tb. chicken stock

1 C heavy cream

1 C frozen peas, thawed

salt and pepper to taste

1/4 C Parmesan cheese

Cooking Instructions

1. Bring a large pot of water salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large saucepan, heat the olive oil and garlic on a medium setting. Add the pancetta to the pan and cook until golden brown. Transfer pancetta to a dish and set aside.
3. In the same pan, melt butter. Add onions and cook until soft and translucent. Add chicken stock and season with salt and pepper. Stir in pancetta and cook for 2 minutes. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened.
4. Add the hot cooked pasta to the pan. Mix well to coat. Stir in the peas and cheese.
5. Serve Immediately.

Horchata

 Ingredients

1 1/3 C uncooked long grain rice 

1 cinnamon stick

1/2 C sugar

1 C evaporated milk

1 C whole milk

1/2 tsp vanilla 

Put the rice and cinnamon stick in a blender. Blend in the blender for one minute. Measure 4 Cups of water into a pitcher and add the rice and cinnamon to the water and stir. Let this sit in the refrigerator overnight. Strain the rice and water mixture through a cheese cloth or mesh bag catching the liquid in another pitcher.  Discard the rice and cinnamon.  To the rice water add 1/2 C sugar, evaporated milk, whole milk and the vanilla. Stir until sugar is dissolved, and chill. Serve cold or over ice. Recipe can be doubled.

We modified this from a recipe I found on Pinterest.

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

 

YIELD:  6-8 SERVINGS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  5 HOURS

 

TOTAL TIME:  5 HOURS 15 MINUTES

INGREDIENTS

•  2 teaspoons olive oil
•  1/2 cup chopped onion
•  3 cloves garlic, finely minced
•  1/4 teaspoon minced dried rosemary
•  1/4 teaspoon dried thyme
•  1/4 teaspoon dried sage
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 pounds peeled and cubed butternut squash (about 4 cups or so)
•  3 cups low-sodium chicken broth
•  4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
•  1/2 cup freshly grated Parmesan cheese plus more for serving, if desired
•  1 1/2 pound refrigerated tortellini (see note)

INSTRUCTIONS

1. In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
2. Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
3. Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
4. Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

NOTES

Tortellini: all tortellini are not created equal, I'm afraid. Based on past experience and recipes, I don't think the dry tortellini in the pasta aisle will work out very well (but that's just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too).

Maria's notes:  I used 8 oz of cream cheese but next time I will use 4 oz--it was VERY creamy.

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