Indy Style

Spring Pasta Dishes with The Signature Table’s Jolene Ketzenberger

Think spring!

In our kitchen this morning, Jolene Ketzenberger , Eat Drink Indy/The Signature Table, shares TWO pasta dishes for us: a Pasta Salad with Salami, Ricotta and Artichokes, and a warm main dish — Vegetarian Pasta with Spring Greens.

Salami, Artichoke and Ricotta Pasta Salad Serves 4-6
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 pound bite-size pasta (such as farfalle)
2 cups diced salami
12-ounce can artichoke hearts, quartered
2 tablespoons chopped fresh rosemary
1 cup ricotta cheese

Whisk the olive oil with the balsamic vinegar and mustard to combine. Season with salt and pepper.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions. Drain and let cool slightly.
Toss the cooled pasta with the salami, artichoke hearts and rosemary. Add the dressing and toss well to coat. Finally, drop dollops of ricotta across the surface of the pasta salad and gently fold to combine.
Serve immediately or store in the refrigerator in an airtight container for up to five days.
Adapted from

Pasta with Spring Greens Serves 4
1 pound orecchiette (or other small pasta)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
8 cups baby spinach
2 garlic cloves, minced
1¼ cups peas (fresh or thawed)
⅓ cup grated Parmesan cheese, plus extra for finishing
Salt and freshly ground black pepper
1 teaspoon crushed red-pepper flakes (optional)
⅓ cup chopped roasted almonds

Bring a large pot of salted water to a boil over medium-high heat. Add the orecchiette and cook according to the package instructions (about 7 to 9 minutes).
While the pasta cooks, heat the butter and oil in a large sauté pan over medium heat. Add the spinach in batches, cooking until wilted, 3 to 4 minutes. Add the garlic and peas, and sauté for 1 to 2 minutes more.
Drain the pasta, reserving 1 cup of the pasta cooking water. Add the pasta and the reserved pasta water to the sauté pan and toss well to combine. Add the Parmesan and stir until the mixture is creamy, 1 to 2 minutes more.
Season the pasta with salt and pepper (and red-pepper flakes, if using). Garnish with almonds and Parmesan cheese. Serve immediately.
Adapted from

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