If you’re anything like me, craving a comforting bowl of pasta is always on my radar. Pasta is one of my favourite things to eat, and also one of my go-to dishes to make at home just because for the most part you can whip up a bowl of pasta quite quickly that would also leave you with leftovers for days! So as you can imagine I’m always walking up and down the grocery aisle grabbing more boxes of my pasta to restock my pantry.
Italpasta has always been a brand of pasta that I bought frequently. If this brand doesn’t sound familiar to you yet, just think of the blue pasta packaging with the cellophane window, and more than likely the image of this brand will come rushing back to you. Italpasta has been a staple in homes of Canadian families since 1989. I love that they are inspired by the age-old Italian way of making high-quality pasta, yet I’m still supporting a Canadian company that uses 100% Canadian wheat. This results into what I think to being a rougher texture that helps the pasta sauce cling to the pasta for a fuller and more delicious bite.
Italpasta has also recently launched a new Artisan pasta range, and surprisingly that’s actually not the most impactful change for their company. In an effort to be more conscious of food waste, they have made a commitment to encourage a zero food waste approach to cooking as part of the company’s sustainability commitment to fully transition their signature cellophane window boxes and bulk plastic bags to 100% recyclable packaging by 2030! So not only is this new Artisan pasta line made with 100% Canadian wheat, it also uses 100% recyclable packaging with the removal of the cellophane window. And honestly to me, the packaging looks even better now with a more modern and sleek look wrapped in this beautiful darker blue hue. This might be a small change, but it makes a huge impact as we all strive to become more environmentally conscious in protecting our mother Earth.
This Italpasta Artisan pasta range comes in six different varieties. There is the Artisan Fusilli, Artisan Maccheroni, Artisan Gemelli, Artisan Penne Rigate, Artisan Spaghetti, and the Artisan Spaghettini. There’s literally something to like for everyone! Every one of these pasta varieties are made in Canada, certified kosher, non-GMO, and vegan. Of course when it comes to new and shiny things, I obviously had to give one of these new artisan pastas a whirl and test a recipe out. You know…. for science.
I was immediately drawn to the Artisan Gemelli just by it’s beautiful shape and decided to make a cold pasta dish with it from one of the Italpasta recipes on their website. I love a good pesto as well, so making their “Gemelli & Asparagus With Watercress Pesto” recipe was a no-brainer for me. I did add my own twist to it as I couldn’t find watercress at my local grocery store, so I substituted that with Arugula which is very similar to the taste and texture of watercress. It came out absolutely delicious and a beautiful dish to look at with the pop of green that comes out from the pesto and asparagus. As it’s a cold pasta, it can be eaten as a quick appetizer or even a hearty lunch. It’s fresh, light, and healthy and if you squint your eyes just a bit you’ll be thinking you’re even eating a salad! I highly, highly recommend making this recipe as it’s so easy to make and only 20 minutes total to whip it up! A perfect dish to impress your family and friends with at your next gathering.
Gemelli & Asparagus with Arugula Pesto
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients
1 pkg (450 g) Italpasta Artisan Gemelli
1/2 lb (250 g) asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces
1/2 cup (125 mL) toasted walnuts, divided
2 cloves garlic, whole
1 1/2 cups (375 mL) arugula, packed
1/2 cup (125 mL) packed fresh parsley, chopped and divided
1/3 cup (75 mL) extra virgin olive oil
2 tbsp (30 mL) lemon zest
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) Pecorino cheese, grated
2 tbsp (75 mL) Parmesan cheese, grated
1/3 cup (75 mL) Parmesan cheese, shaved
Instructions
Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking time. Drain and refresh under cold running water; drain well and set aside.
In food processor, pulse 1/4 cup (60 mL) walnuts and garlic until finely ground. Add arugula, half of the parsley, olive oil, lemon zest, salt and pepper; pulse until smooth. Stir in Pecorino and Parmesan until blended.
In bowl, toss together pasta, asparagus and watercress pesto. Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled.
Just before serving, garnish with shaved Parmesan, and remaining walnuts and parsley.
