Recipe: Pasta With Lemon Herb Butter, and Pasta Salad With Sesame-Ginger Vinaigrette

Serves 2 as an entree; 4 as a side or small plate

Note: The nutty, rye-like favor of Kernza pasta is enhanced with sautéed onions and lemon herb butter. Lovage, an old-fashioned herb with celery notes, works nicely here. Be sure to follow the pasta package's directions because cooking times will vary depending on the type of pasta and whether it's dry or fresh. From Beth Dooley.

• 1 (9-oz.) pkg. fresh Kernza pasta or whole-wheat fettuccine (see Note)

• 3 tbsp. unsalted butter

• 1 bunch spring onions, white part only, thinly sliced (about 1/2 c.)

• 1/4 c. chicken or vegetable stock

• 2 to 3 tbsp. fresh lemon juice, or to taste

• 1 tbsp. lemon zest

• 2 tbsp. chopped fresh lovage or fresh celery leaves

• Salt and freshly ground black pepper to taste

• 2 to 3 tbsp. shaved Parmesan cheese, optional

Directions

In a large sauté pan set over medium heat, melt the butter and sauté the onions until translucent and soft, about 2 to 3 minutes. Add the stock and then put the pasta into the sauté pan and toss in the lemon juice, parsley, lemon zest and lovage or celery. Season with salt and pepper to taste, and toss in the Parmesan cheese before serving.

Nutrition information per each of 4 servings:

Calories290Fat12 gSodium130 mg

Carbohydrates38 gSaturated fat6 gTotal sugars1 g

Protein8 gCholesterol55 mgDietary fiber4 g

Serves 2 as an entree, 4 as a side.

Note: This simple salad can be made ahead and travels nicely to picnics and potlucks. It's delicious served at room temperature or chilled. Store any leftover vinaigrette in the refrigerator to drizzle over grilled chicken or pork. Be sure to follow the pasta package's directions because cooking times will vary depending on the type of pasta and whether it's dry or fresh. From Beth Dooley.

Vinaigrette:

• 1 garlic clove, minced

• 1 tsp. grated fresh ginger

• 1 tsp. soy sauce

• 1 tsp. honey

• 1/4 c. light sesame oil

• 3 tbsp. toasted sesame oil

Salad:

• 1 medium cucumber, cut into 2-in. pieces

• 1 pint (2 c.) cherry tomatoes, cut into 2-in. pieces

• 1/4 c. sliced red onion

• 1/4 c. chopped fresh cilantro or parsley

• Salt and freshly ground black pepper

Directions

To make the vinaigrette: In a small bowl, whisk together the garlic, ginger, vinegar, soy and honey. Whisk in the light sesame oil then the toasted sesame oil until the mixture is thick. Set aside. (This can also be done in a blender.)

To make the salad: Cook the pasta according to the package directions. Drain and set aside to cool.

In a medium bowl, toss together the pasta, cucumber, tomatoes, onion, with just enough vinaigrette to lightly coat. Toss in the cilantro or parsley and season with salt and freshly ground pepper. Serve on a lettuce-lined serving platter or individual bowls.

Nutrition information per each of 4 servings:

Carbohydrates44 gSaturated fat4 gTotal sugars5 g

Protein9 gCholesterol30 mgDietary fiber5 g