Penne Salad with Chicken and Spinach-Buttermilk Dressing

Squeeze the spinach dry. For the dressing, combine the spinach, parsley, dill, scallion, garlic, anchovy, lemon juice and salt in a food processor. Process until very finely chopped. Add buttermilk and olive oil and puree. Transfer to a jar and refrigerate 3 hours to overnight.

Cut chicken breasts in half and marinate in onion, bay leaf, salt, olive oil and wine. Either grill chicken and vegetable slices (if so, brush vegetable slices lightly with additional oil) or simmer chicken in marinade covered for 10 minutes and steam the vegetables. Cool the chicken in the broth, then cut into penne size pieces.

Cook penne in boiling salted water to al dente. Drain, rinse and drain well. Combine pasta, chicken, vegetables, drained artichokes, tomatoes and onion in a large serving bowl. Add dressing and stir lightly. Serves 4. Try this with a full bodied Chardonnay or white Burgundy, a crisp Sauvignon Blanc or Sancerre, or a good Italian white such as Gavi, Pinot Grigio, Greco di Tufo, etc.)

Pasta a la Beekman's

Put up water to boil for linguine. Cut chicken into large dice or strips. Sauté onion and mushrooms in oil 3 minutes. Add chicken pieces and sauté, turning, 3 minutes. Cook linguine in boiling water to al dente. Meanwhile, add peppers to chicken mixture and sauté 3 minutes. Add walnuts and sauté 1 minute. Lower heat and add cheese, stirring until it melts. Add pepper and wine. Bring to boil and serve over drained linguine. Serves 3-4. Serve with a flavorful dry white such as Sauvignon Blanc, Pouilly Fumé, Gavi, Viognier, or a white Bordeaux.

Fresh Mushroom, Marsala and Cream Risotto

Sauté mushrooms and garlic in butter and oil over moderate heat. Don't brown! Add salt & pepper. Turn up heat, add Marsala and cook until reduced by half. Lower heat, add cream and cook 5 minutes. Remove sauce from heat. In a medium size pan, heat the broth to simmer.

In a heavy pot, sauté shallots in butter and oil over moderate heat 2 minutes. Add rice, stirring with a wooden spoon. Add the warm broth, 1/2 cup at a time. Stir rice to prevent sticking, adding 1/2 cup of broth at a time as rice absorbs the broth. The rice must cook evenly on moderate heat using a small amount of liquid at a time. After approximately 20 minutes, add the sauce and stir in the cheese and parsley. Test for seasoning. Serve immediately garnished with additional parmesan and parsley. Serves 4. Because of the intense flavors, this dish can would go best with a medium red wine such as a good Chianti, a California Sangiovese or Syrah, or a Rioja Reserva.

Pasta with Sweet Red Peppers and Anchovies

Cook the pasta and drain. Meanwhile, rinse and drain the anchovies and soak them in milk for 15 minutes. Sauté the garlic and anchovies in the oil for 2 minutes, then mash with a wooden spoon into a paste. Add peppers and sauté until just tender, not mushy. Toss with hot pasta. Add pepper. Top with parsley. No cheese is necessary. Serves 3-4. Serve with a good Chianti, a Nero D'Avola, A Primitivo, or a Rosso di Montalcino.

Pasta and Bean Stew
(Just because this is healthful, don't think it doesn't taste good!)

Heat oil in a medium-size saucepan over medium-high heat. Add garlic and cook, stirring, 30 seconds. Add mushrooms and carrots and cook, stirring, about 3 minutes or until mushrooms begin to soften. Add water, sherry and broth/seasoning mix. Bring to a boil.

Stir in pasta and seasonings. Reduce heat, cover and simmer 10 minutes. Add onions, cover and simmer 5 minutes. Add chick-peas and sweet peas, Cover and simmer 10 more minutes or until vegetables are tender. Add salt and Parmesan, if desired. Serves 4. This is a flexible dish that will go as well with a flavorful white as with a light red.

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