2 tablespoons plus ½ teaspoon salt; ¾ pound broccoli with stalk ; 1 stick unsalted butter (½ cup) ½ cup minced onion ; 6 ounces scallops with muscle removed, washed, dried and cut into 1-inch ...

Fusilli corti bucati is like the pasta salad mainstays fusilli and rotini, except leveled up. Where fusilli and rotini have flat blades like a corkscrew, fusilli corti bucati is all curves — a ...

Meanwhile, add fusilli to boiling water, and cook until just al dente, 11 to 12 minutes. Drain, reserving 1/3 cup cooking water. Transfer pasta to skillet, sprinkle with basil, and toss to coat ...

The giant noodles also cook a bit longer. If you cook it to the recommended al dente, colonne Pompeii takes about 10 minutes of cooking in salted, boiling water (longer for softer pasta).

1 pound fusilli, gemelli or other short, sturdy pasta. Freshly shredded pecorino romano or ricotta salata for serving (optional) Bring a large pot of water to a rolling boil and salt generously.

Drain, reserving 1/2 cup of the pasta cooking water. In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes.

2 cups skinned and shredded roasted chicken. Salt and fresh ground pepper to taste. 1. Bring a large pot of water to a boil. Add fusilli pasta and cook according to package directions.

There’s a new gluten-free pasta on the block: Fava beans power this fusilli from Explore Cuisine. ... Explore Cuisine Fava Bean Fusilli, $25 for six 8-ounce boxes, explorecuisine.com.