Pasta in Lithuanian? 3 quick and summer recipes of fresh delicacies from the garden

“Traditionally, potatoes, not pasta, provided satiety and energy in Lithuanian cuisine, because we simply did not produce quality pasta before. However, today the high-quality Lithuanian hard-grain pasta appears on store shelves, which are produced in bronze forms, therefore they do not boil or stick when cooked. Such pasta and many Lithuanian seasonal vegetables are a perfect combination that provides a great balance of flavors and allows you to use all the sweets in the garden, “says R. Ničajaiė.

The blogger invites you to combine pasta not only with tomatoes, which are already common for us, but also with spinach, carrots, beets, broccoli, peas, wild mushrooms and even berries:

1. Beetroot is great for pasta friends, giving it not only flavor but also a beautiful pink color. It’s best to use fresh, small whole beets in pasta dishes, cut them into small cubes, and caramelize them in a pan when baking.

2. Mushrooms and pasta from the Lithuanian forest: an ideal pair! The best combination of light and mucous mushrooms: squirrels and boletus. They can be baked directly in the pan, without the need to cook beforehand. When frying the mushrooms, they separate the juice, which, diluted with a few tablespoons of water, makes a great light sauce from a pot of boiling pasta.

3. Peas are an ingredient whose light sweetness is an ideal complement to a fresh and summery pasta dish. They should be added to the cooked pasta a few minutes before the end of cooking.
4. Berries and pasta can also be a great pair. Traditionally, we are used to making meatballs with blueberries or cherries. A faster version of this favorite dish is the high-quality pasta with cooked berries and melted butter sauce.

5. Countless herbs grow in Lithuania, which will perfectly create a Lithuanian version of pesto sauce. Your usual basil can be replaced with dill, parsley, nettle, or even carrot leaves. Cedar pines can be replaced with pumpkin or hazelnut seeds.

However, not all pasta is created equal. If, when making pasta in Lithuanian, you choose garden vegetables with a fairly neutral flavor, it is very important to choose a pasta that absorbs the sauce well.
“One of the essential criteria for the success of your dish is the surface of the pasta. If this is not uniform, the sauce will adhere perfectly and the fairly neutral flavors of the vegetables will” absorb “perfectly into the pasta. This is the nature of pasta made with bronze molds that scratch the surface of the pasta ”, says Vita Petravičiūtė, Quality Manager at Malsena, who uses this technology.

According to the expert, it is also very important not to overcook the pasta. By choosing quality durum wheat pasta, they will keep the shape and help create the desired Al dente texture: still a bit hard on the inside but soft enough on the outside.

Summer and quick recipes of fresh garden delicacies.

“I invite you to discover three different and summer pasta recipes, which you will prepare with Lithuanian hard grain pasta. You will be amazed at the perfect combination of pasta and the flavors of ingredients found here in our forests and gardens, ”says R. Ničajaiė.

1. Pasta with squirrels and young carrots

2 people will need: 200 g of hard-grain spaghetti pasta, 200 g of fresh squirrels, 100 g of chopped smoked bacon, 200 g of young carrots, some onion leaves, 1 clove of garlic, a few sprigs of fresh thyme, salt and ground black pepper to taste.

• Wash carrots if you can’t shave them young. Cut small carrots into thin strips.
• Cook pasta in salted water according to package directions. Bake the carrots and cook 3-4 minutes before the end of cooking.
• Wash the squirrels. Fry the bacon cubes in a pan, add the mushrooms along with the minced garlic and the chopped onion leaves, the thyme. Bake until the squirrels return to their juice.
• Cook the cooked pasta with carrots and place it in a pan with squirrels. Mix well and place on plates.

2. Pasta with fresh beets and smoked cottage cheese

2 people will need: 200 g of hard grain Penne rigate pasta, 200 g of fresh young beets, some onion leaves, 1 clove of garlic, a few sprigs of fresh thyme, 2 tablespoons of quality balsamic vinegar, 100 g of smoked cottage cheese, 50 g of roasted hazelnuts, salt and ground black pepper to bake

• Cook pasta in salted water according to package directions. Wash the beets well, if they are young, you cannot peel them. Cut the beets into small cubes.
• Fry the chopped beets in olive oil in a frying pan. When they are baked, add a little water from the pot where the pasta boils and fry the beets briefly until soft. When the water has evaporated, add the minced garlic and the onion leaves, fry lightly and pour in the balsamic vinegar, bring to a boil, season with salt and pepper. Remove it from the heat. Add finely chopped smoked cottage cheese, stir and leave warm.
• Scrape the pasta and place it in a pan with beets and cheese. Mix well and place on plates. Sprinkle with the rest of the cheese and roasted hazelnuts.

3. Pasta with peas and dill pesto

2 people will need: 200 g of hard grain caserecce pasta, 200 g fresh or frozen shelled peas, 2 tablespoons dill pesto sauce, 2 tablespoons grated hard cheese, salt, and ground black pepper to taste. For dill pesto: 200 g of fresh dill, 100 g of pumpkin seeds without shell, 200 ml of olive oil, 50 g of grated hard cheese, 2 cloves of garlic, 1 tablespoon of lemon juice, a pinch of salt .

• Prepare the dill pesto sauce in advance. Fry the pumpkin seeds in a dry frying pan. Chop the clean dill and, along with the garlic and roasted pumpkin seeds, add to the chopper, add the olive oil and chop until it turns into a solid sauce dough. Season with salt, lemon juice, grated cheese, stir, and store in the refrigerator.
• Cook pasta in salted water according to package directions. Put the peas in the water a few minutes before the end of cooking. Mix two tablespoons of water in which the pasta is boiled with two tablespoons of dill pesto. Cook the cooked pasta with peas and mix with the prepared dill pesto. Sprinkle with ground black pepper and grated cheese.