Now put the ricotta in a bowl and knead it with a fork, then pour it into the pan with the salmon. Add the cream and dill and stir. Continue cooking for 4 to 5 minutes over low heat.

Broil salmon until lightly charred and nearly cooked through, about 7 minutes. Meanwhile, cook grattini in a large saucepan of boiling salted water until al dente, 4 to 5 minutes; drain well ...

Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water. In a large, deep skillet, melt the butter over moderate heat.

1. Just before making the sauce, cook the pasta, according to package directions, until just al dente. Drain well, toss very lightly with a splash of olive oil and salt to taste, then cover and ...

1.Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot. 2.Meanwhile, season salmon with salt ...

— Adapted from Loryn Dagon, executive chef, Gary's Wine and Marketplace, Bernardsville and Madison Makes 6 servings 1 pound penne pasta 4 baby carrots 1 bunch asparagus, trimmed of woody ends 1 ...

Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water.

3. In food processor or through a sieve, purée cottage cheese. Add yogurt and lemon juice; mix well. 4. In a large bowl, combine pasta, peas, yogurt mixture and dill.