The perfect Fall salad using seasonal ingredients, paired with a creamy garlic dressing. Serves 4.(Recipe via Pinterest)
- 1 lb. rigatoni, farfalle or other short pasta
- 2 tbsp. grapeseed oil, plus more for serving
- 1 large bunch scallions, thinly sliced, whites and greens
- 6 cloves Chef Laura’s Roasted Garlic, mashed with a fork
- 2 tbsp. Chef Laura’s Greek Goddess spice blend
- ¼ tsp. red-pepper flakes, plus more for serving
- 8 ounces cream cheese (1 cup)
- 2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
- 2 cups fried onions
- 6 ounces shredded mozzarella cheese (1 and 1/2 cups)
- 1 cup chopped parsley
- 1 tsp ground black pepper
- ½ cup grated Parmesan cheese
- Garnish (optional)
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites and onions until softened, about 5 minutes, then add roasted garlic.
- Stir in Greek Goddess blend and red-pepper flakes, and cook for another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, and then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes.
- Serve drizzled with grapeseed or olive oil. Add more red-pepper flakes on the side if you like and garnish with fresh parsley and the green part of the scallions.