Everyone knows that French women love wine and cheese, but did you know that they also love pasta?
French Women Pasta, a mother and daughter team based in Newark, Delaware, is a local distributor for Pappardelle’s Pasta produced in Colorado. You may have spotted French Women Pasta at local farmers’ markets during the summer months along with their over fifty flavors of pasta. Although most farmers’ markets have ended for the year, French Women Pasta will participate in several fall and winter events as listed on their website at www.frenchwomenpasta.com (and will accept orders!)
My husband and I have tried several flavors, including the Lemon Chive Angel Hair, Orange Szechuan and Spicy Thai Linguine. The pasta is packaged in eight ounce containers, ideal for serving three or four.
The Lemon Chive Angel Hair had a subtle, fresh flavor – a perfect pairing for shrimp and scallops. To prepare, bring a large pot of water to a boil. Add the pasta and stir. While the pasta is cooking (which will only take a few minutes), heat a nonstick pan over medium heat and add several tablespoons of butter. Allow the butter to foam, and tilt the pan around so that the butter coats the bottom. Place the shrimp and scallops in the pan, cooking for about two minutes per side until opaque.
When the pasta is ready, drain the water and add the pasta to the sauté pan of seafood. Using a wooden spoon, blend the pasta and seafood and coat the pasta with the butter and oil. You will likely need to add additional butter. Plate the shrimp and scallops atop the pasta and season with freshly squeezed lemon juice, ground pepper and sea salt. If you would like additional heat, try a dried red pepper!
Look for French Women Pasta and their unique flavors this fall…from Lavender to Porcini Mushroom to Lime Cilantro.