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Pasta with Chicken & …

August 1, 2023 vscson Comments 0 Comment

Sun-Dried Tomatoes, Broccoli & Cream Sauce

Yield: 4 Servings

Scott Nowell

Circa 1994: Another church potluck meal. It makes a nice, simple family meal. Either the broccoli or the sun-dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)

Use your imagination on the type of pasta and protein, shrimp, pork, beef. Just about anything will work.

Chicken:

1TBS oil
1lb boneless chicken breasts
salt & pepper
1tsp Italian seasoning

Pasta:

8oz Rotini, Penne, etc.

Vegetables:

8oz broccoli, small florets
½cup sun-dried tomatoes oil reserved, sliced
2TBS oil from sun-dried tomatoes
2TBS pine nuts, toasted (Optional)

Cream sauce:

1cup heavy cream
1tsp dried basil
salt & pepper

For serving:

¼cup Parmesan cheese shredded
½oz Italian flat leaf parsley, chopped fine

Broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook for until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy water, then drain and set pasta aside.

Chicken breasts:

While the pasta is cooking, season chicken with salt and pepper and a good sprinkle of Italian seasoning.

Heat oil until hot in large sauté pan. Add chicken breasts and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Wipe out and set pan aside, it will be used later. Slice each chicken breast on an angle in 3 – 6 slices. Chicken will finish cooking later.

Assembly:

Return pasta pot to heat, add cream, and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly.

Add tomatoes and basil, stir. Return sliced chicken breasts to pan and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Add toasted pine nuts, is using. Mix. Season to taste with salt and pepper.

Transfer to a serving dish and top with Parmesan cheese and parsley.

Cherry Balsamic Chicken

August 1, 2023 vscson Comments 0 Comment

with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots.
Prep: 15 Cook: 35

1clove garlic
½oz sliced almonds
5tsp balsamic vinegar
8oz Brussels Sprouts
— or —
9oz carrots
2scallions
2½oz Israeli couscous
10oz chicken cutlets
1oz chicken stock concentrate
1oz cherry jam
salt & pepper
1tsp oil
1TBS olive oil
3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast Brussels Sprouts:

Meanwhile, toss Brussels Sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and Brussels Sprouts or carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sunflower-Crusted Chicken

July 26, 2023 vscson Comments 0 Comment

with Lettuce, Apple & Parmesan Salad

Yield: 2

Seared chicken cutlet coated in a mixture of Parmesan, panko, sunflower seeds, and lemon zest, and drizzled with a spicy Dijon-tahini sauce. A crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing for a side.
Prep: 10 Cook: 35

½oz sunflower seeds
¼cup panko breadcrumbs
1½oz honey Dijon dressing
1baby lettuce
3TBS Parmesan cheese
1lemon
10oz chicken cutlets
2tsp Dijon mustard
2TBS tahini
1tsp hot sauce
1apple
salt & pepper
2tsp olive oil
1tsp cooking oil
1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon, then quarter.

Make coating:

Place 1 TBS butter in a medium microwave safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko, and a pinch of salt and pepper.

Cook chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere (no need to coat the undersides).

Roast on the top rack until browned and cooked through, 15-20 minutes.

Make Dijon tahini sauce:

Meanwhile, in a small bowl, stir together honey Dijon dressing, tahini, and hot sauce.

Finish prep & make salad:

Trim and discard root end from lettuce, chop leaves into bite-size pieces. Core and thinly slice apple.

In a large bowl, whisk together 1 TBS Dijon tahini sauce, a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like.

Tip: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice.

Add lettuce, apple, and remaining Parmesan to bowl, toss to coat.

Serve:

Divide chicken and salad between plates. Drizzle chicken with as much remaining Dijon tahini sauce as you like.

Serve with any remaining lemon wedges and any remaining Dijon tahini sauce on the side.

Balsamic Rosemary Pork Chops

July 26, 2023 vscson Comments 0 Comment

with Pesto Garlic Toast & Broccoli

Yield: 2

Sauteed pork chops with a saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter. Complemented with a side of pesto-garlic-herb toast and roasted broccoli.

Needs a replacement for the pesto garlic toast.

Prep: 5 Cook: 20

8oz broccoli florets
10oz pork chops
2TBS garlic herb butter
¼oz rosemary
1demi-baguette
1oz chicken stock concentrate
5tsp balsamic vinegar
4TBS pesto
salt & pepper
2tsp sugar
1TBS cooking oil

Roast broccoli:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Prep & cook pork:

Meanwhile, strip rosemary leaves from stems, finely chop leaves until you have 1 tsp.

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a cutting board. Wipe out pan.

Make pan sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary, cook, stirring, until fragrant, 30 seconds.

Stir in stock concentrate, vinegar, ¼ cup water, and 2 tsp sugar. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3- to 4-minutes. Season generously with pepper.

Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).

Finish & serve:

Mix pesto with remaining garlic herb butter.

Halve baguette lengthwise and toast, spread cut sides with pesto garlic herb butter. Season with salt and pepper. Halve diagonally.

Thinly slice pork crosswise.

Divide pork, pesto garlic toast, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.

Pecan-Crusted Chicken

July 23, 2023 vscson Comments 0 Comment

with Honey Mustard Sauce & Mixed Greens Apple Salad

Yield: 2

Chicken coated in a creamy honey mustard sauce, crusted in a mixture of crushed pecans, panko, and butter. The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. On the side, apple-studded mixed greens with honey mustard sauce.
Prep: 5 Cook: 30

½oz pecans
2tsp honey
10oz chicken cutlets
2oz mixed greens
¼cup panko breadcrumbs
1TBS fry seasoning, (see below)
2tsp Dijon mustard
2TBS mayonnaise
1apple
1½oz Italian dressing
salt & pepper
1tsp olive oil
1tsp cooking oil
1TBS butter

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

Make crust:

Place 1 TBS butter in a medium microwave safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

Make sauce:

In a small bowl, combine honey, mustard, and mayonnaise.

Cook chicken:

Pat chicken dry with paper towels, season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet.

Evenly spread the tops of chicken with a thin layer of honey mustard sauce (save the rest for serving. Be careful NOT to cross contaminate). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).

Roast on middle rack until crust is golden-brown and chicken is cooked through, 15-20 minutes.

Make salad:

Meanwhile, halve, core, and thinly slice apple.

In a large bowl, toss mixed greens and apple with Italian dressing. Season with salt and pepper.

Serve:

Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce.

Fry Seasoning

1part garlic powder
1part onion powder
1part paprika

Chicken & Prosciutto Cordon Bleu

July 17, 2023 vscson Comments 0 Comment

with Green Beans Amandine & Herbed Rice Pilaf

Yield: 2

Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds.
Prep: 10 Cook: 45

¼oz parsley
1lemon
10oz chicken cutlets
3TBS sour cream
½oz sliced almonds
1shallot
6oz green beans
½cup panko breadcrumbs
1tsp garlic powder
2oz prosciutto
2slices Swiss cheese
½cup basmati rice
2oz chicken stock concentrates
2tsp Dijon mustard
2TBS garlic herb butter
salt & pepper
4tsp cooking oil
2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon.

Melt 1 TBS plain butter in a medium pan over medium- high heat. Add panko and toast, stirring, until golden and fragrant, 2- to 3-minutes.

Turn off heat, transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & roll chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets.

Tip: Break cheese slices in half if necessary. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & roast chicken:

Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet.

Roast on top rack until browned and cooked through, 18-20 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.

Stir in rice, half the stock concentrates, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans:

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.

Remove pan from heat, stir in almonds and 1 TBS plain butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make sauce:

Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3- to 5-minutes.

Tip: Reduce heat to medium low if shallot is browning too quickly.

Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.

Remove pan from heat, stir in half the mustard, half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & serve:

Fluff rice with a fork. Stir in the remaining garlic-herb-butter and remaining parsley, season with salt and pepper if desired.

Slice chicken crosswise.

Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken, top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Steakhouse-Style Pork Chops

July 17, 2023 vscson Comments 0 Comment

with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli

Yield: 2

Tender pork chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. For sides, roasted potatoes and lemony broccoli
Prep: 10 Cook: 35

12oz potatoes
1½TBS sour cream
1oz beef stock concentrate
1yellow onion
1lemon
25-oz pork chops
1TBS bold & savory steak spice (see below)
8oz broccoli florets
2tsp cooking oil
2tsp butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion and slice the other half. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper

Roast on top rack for 5 minutes (you’ll add the broccoli then).

Roast broccoli:

Once potatoes have roasted 5 minutes, remove sheet from oven.

Carefully toss onion slices into center of pan with a drizzle of oil, salt, and pepper.

Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.

Return to top rack until potatoes are golden-brown and broccoli is tender, 15-20 minutes more.

Cook pork:

While veggies roast, pat pork dry with paper towels, tenderize both sides of pork with a jaccard, season all over with salt, then coat with as much Steak Spice as will stick.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Tip: If crust begins to brown too quickly, reduce heat to medium.

Turn off heat, transfer pork to a cutting board. Wipe out pan. Transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add minced onion, cook, stirring, until softened and lightly browned, 3-4 minutes.

Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes.

Remove from heat and stir in sour cream until combined. Season generously with pepper.

Finish & serve:

Toss broccoli with lemon zest.

Thinly slice pork crosswise.

Divide pork, potatoes, onion slices and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.

Bold and Savory Steak Spice Blend

1part red chili flake ¼ tsp
1part crushed coriander seed ¼ tsp
2parts crushed dill seed ½ tsp
3parts crushed mustard seed ¾ tsp
4parts dried minced garlic 1 tsp
4parts crushed black pepper 1 tsp

Stuffed Salmon with Creamy Spinach

July 17, 2023 vscson Comments 0 Comment

with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

12-16oz potatoes
1lemon
2TBS cream cheese
1oz veggie stock concentrate
1shallot
8oz asparagus
6oz spinach
1½TBS sour cream
1tsp garlic powder
12-14oz salmon
salt & pepper
6tsp cooking oil
1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Saucy Pork Burrito Bowls

July 13, 2023 vscson Comments 0 Comment

with Jasmine Rice, Charred Green Pepper, Salsa Fresca & Smoky Crema

Yield: 2

Steamy jasmine rice is topped with saucy spiced ground pork, charred long green pepper and onion, salsa fresca, and smoky red pepper crema.
Prep: 10 Cook: 25

½cup jasmine rice
5tsp white wine vinegar
10oz ground pork
1tomato
1onion
1long green pepper
2scallions
2TBS smoky red pepper crema
1oz Tex-Mex paste
salt & pepper
2tsp cooking oil

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges, mince one wedge until you have 1 TBS. Core, deseed, and dice long green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Make salsa & crema:

In a small bowl, combine tomato, minced onion, and half the vinegar. Season with salt.

Place smoky red pepper crema in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook veggies:

Heat a drizzle of oil in a medium pan over medium-high heat. Add long green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7- to 9-minutes.

Transfer to a plate.

Cook pork:

Heat a drizzle of oil in same pan over medium-high heat. Add pork, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4- to 6-minutes.

Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy, and pork is cooked through, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork. Season with salt and pepper.

Tip: Stir in 1 TBS butter for extra richness.

Divide rice between bowls and top with veggies, pork, salsa, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.

Creamy Chicken & Mushroom Cavatappi

July 13, 2023 vscson Comments 0 Comment

with Parmesan & Scallions

Yield: 2

Pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions.
Prep: 5 Cook: 25

4oz button mushrooms
6oz cavatappi pasta
4oz cream sauce base
2scallions
1clove garlic
10oz chicken breast strips
1TBS Italian seasoning
1oz mushroom stock concentrate
3TBS Parmesan cheese
salt & pepper
2tsp olive oil
2TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cut chicken into bite sized pieces.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook mushrooms:

Meanwhile, heat a drizzle of olive oil and 1 TBS butter in a large pan over medium-high heat. Add mushrooms, cook, stirring occasionally, until browned and softened, 2- to 3-minutes.

Push mushrooms to one side of pan, add another drizzle of olive oil to empty side.

Cook chicken:

While mushrooms cook, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.

Once mushrooms are browned and softened, add chicken to empty side of pan, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic, cook until fragrant, 1 minute.

Make sauce:

Add cream sauce base and stock concentrate to pan. Stir to combine.

Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Finish & serve:

Add drained cavatappi, half the Parmesan, and 1 TBS butter to pan, toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide between bowls, top with scallion greens and remaining Parmesan. Serve.