- Sfoglini Pasta
- Sfoglini Pasta Turmeric Reginetti
Sfoglini Pasta Turmeric Reginetti
About: Sfoglini teamed up with Diaspora Co., a single-origin spice company rooted in culture and equity, to bring you this special limited edition pasta. Made with their founding spice, Pragati Turmeric, and Sfoglini's organic golden semolina, the ruffled, ribbon shaped Turmeric Reginetti bursts with color and packs an earthy, gingery aroma.
This beautiful pasta pairs well with many other ingredients. Go sweet by topping with roasted root vegetables, coconut flakes, and a sprinkling of nutmeg. Or amp up the warmth with cumin, black pepper, and paprika. Net Wt. 12oz
Turmeric Reginetti with Coconut Coriander Cream Sauce
This dish is light, fresh and perfect served hot or cold! If you’re looking for a vegan version, swap the butter for a neutral oil. If you prefer your dish extra creamy, you can use coconut cream instead of milk, and reserve a bit of extra pasta water in case it gets too thick. Makes 3-4 servings.
- 1 1/2 tablespoons Coriander
- 3 Tablespoons unsalted butter, divided
- 6 ounces fresh baby spinach
- 1 cup frozen peas
- 1 yellow onion, thinly sliced
- 6 garlic cloves, microplane or finely minced
- 1 inch piece ginger peeled and grated or minced.
- 12 ounces Sfoglini Turmeric Reginetti
- 14 ounces canned coconut milk
- 1 teaspoon kosher salt
- Cilantro leaves, to taste
Use a mortar and pestle or a spice grinder to grind the coriander and set aside.
Melt one tablespoon of butter in a medium Dutch oven over medium high heat, and once foaming, add in the spinach. Toss to coat in the butter and wilt, just a couple of minutes. When the spinach is almost totally wilted, stir in the frozen peas. Cook for just 2 minutes, to let the peas warm up, then transfer cooked spinach and peas to a bowl.
Let the pan cool down a bit, and drop the heat to medium low, then add in the remaining two tablespoons of butter to melt. Stir in the onions and sauté for 5-7 minutes to soften and become translucent.
Stir in the ground coriander and let the spices bloom in the fat until fragrant, a minute or so. Fold in the garlic and ginger and sauté a couple minutes more.
Bring a pot of salted water to a boil. Cook the Turmeric Reginetti to 2 minutes under al dente, according to package instructions. Before straining, reserve 1/2 cup of pasta water.
Pour the coconut milk into the sautéed aromatics and bring to a simmer. Season with the salt, then pour in the pasta water. Stir in the pasta, and gently boil until the pasta is cooked through and the sauce has thickened, about 3 minutes more. Toss in the spinach and peas, then sprinkle cilantro leaves over the top and serve.