A Valentine’s meal that’s sweet even before dessert
By Alison Ladman The Associated Press February 13, 2014 8:20AM
This Jan. 13, 2014 photo shows honey peppered roasted shrimp with green beans and olives in Concord, N.H. (AP Photo/Matthew Mead)
HANDMADE PASTA WITH LEMON, HERBS AND HONEY
Start to finish: 45 minutes
For the pasta:
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons water
For the sauce:
Zest and juice of 2 lemons
2 tablespoons unsalted butter
2 tablespoons honey
1/2 cup mixed torn fresh herbs (such as parsley, chervil, basil, tarragon and chives)
Salt and ground black pepper
Parmesan cheese, to serve
In a food processor, combine the flour, salt, eggs, olive oil and water. Process until the dough forms a ball. Continue processing for another minute to knead the dough. Transfer the ball of dough to the counter. Cover with an overturned bowl or plastic wrap and let rest for 30 minutes.
Once the dough has rested, cut it in half. Using a rolling pin, one at a time roll each half out on a lightly floured surface. Roll the dough into an oblong as thin as possible. Using a pizza wheel or paring knife, cut the dough into long strips or irregular squares. Sprinkle the cut pasta with a bit of flour or cornmeal to prevent it from sticking.
Bring a large pot of salted water to a boil. Drop the pasta into the water and cook until al dente, about 3 to 5 minutes.
When the pasta has cooked, drain it, then return it to the pot. Add the lemon zest and juice, butter and honey. Toss until the butter is melted. Add the herbs, then toss again. Season with salt and pepper. Serve topped with grated Parmesan.
Updated: February 13, 2014 8:30AM
Why wait for dessert to give your Valentine’s Day dinner a sweet touch? We’ve created a delicious savory dinner that has a sweet side thanks to a touch of honey.
Start with homemade pasta tossed with a lemon-honey sauce and chopped fresh herbs. Don’t be intimidated by making pasta from scratch. If you enjoy cooking together, dump the ingredients on the counter and knead them together into a dough. Or for ease, do it in the food processor. Either way, the fun is in rolling it out and cutting it. No special equipment needed.
While you’re working on the pasta, roast the second course — honey-pepper olives and green beans with shrimp. And for dessert? Keep it simple. Fresh strawberries drizzled with honey.
HONEY-PEPPER ROASTED SHRIMP WITH GREEN BEANS AND OLIVES
Start to finish: 30 minutes
1/4 cup honey
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 cloves garlic, minced
Zest of 1 orange
2 tablespoons minced fresh rosemary
1/2 cup pitted Kalamata olives
8 ounces green beans, trimmed
1 pound large peeled and deveined raw shrimp
Heat the oven to 400 F. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.
In a medium bowl, stir together the honey, red pepper flakes, salt, garlic, orange zest and rosemary. Stir in the olives and the green beans to coat. Spread the mixture on the prepared baking sheet and roast for 20 minutes. Remove the baking sheet from the oven and add the shrimp, stirring them into the other ingredients. Roast for another 5 minutes, or until the shrimp are pink and firm. Serve immediately.