Recipes: Oct. 21

Here are three of Giada De Laurentiis' recipes.

Pastina with peas and carrots

1/2 pound (8 ounces) pastina or other small pasta, such as farfallini

2 tablespoons olive oil

1 small onion, finely diced

2 medium carrots, peeled and diced into 1/2-inch pieces

1 cup low-sodium chicken stock

1 cup frozen petite peas, thawed

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup (4 ounces) mascarpone cheese, at room temperature

Kosher salt

2 tablespoons chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add pasta, and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup pasta water.

In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring occasionally until soft, about 7 minutes. Add carrots and stock, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add peas to pan and cook for 2 minutes, until peas are warmed through and carrots are tender. Stir in cooked pasta. Remove pan from heat and add cheeses. Stir until the mixture is incorporated and forms a sauce. Thin out the sauce with a little pasta water, if needed. Season with salt to taste. Transfer to large serving bowl and garnish with chopped basil.

Makes 6 servings.

Pasta ponza

Butter for greasing

2 cups (12 ounces) red cherry or grape tomatoes, halved

2 cups (12 ounces) yellow cherry or grape tomatoes, halved

1/4 cup capers, rinsed and drained

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/2 cup Italian-style seasoned bread crumbs

1 pound ziti or other short tube-shaped pasta

11/4 cups (21/2 ounces) Pecorino Romano cheese, grated

1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in center of oven. Preheat oven to 375 degrees. Butter an 8-inch by 8-inch glass baking dish. Set aside.

Place tomatoes, capers, 1 tablespoon olive oil, salt and pepper in prepared baking dish. Toss to coat. Sprinkle bread crumbs over tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes, until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add pasta, and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup pasta water.

Place pasta in a large serving bowl. Spoon tomato mixture onto pasta. Add cheese and toss well. Thin out sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

Makes 4 to 6 servings.

Spaghetti with beef, smoked almonds and basil

1 pound (1-inch thick) beef tenderloin steaks

Kosher salt and freshly ground black pepper

2 teaspoons herbes de Provence

Extra-virgin olive oil, plus extra for drizzling, plus 1/4 cup

1 pound spaghetti pasta

15-ounce can diced tomatoes

2 packed cups fresh basil leaves

1 clove garlic, chopped

2 teaspoons fresh lemon juice

1 teaspoon grated lemon zest

3/4 cup chopped smoked almonds

1/2 cup freshly grated Parmesan

1/4 cup chopped fresh basil leaves

Place oven rack in upper 1⁄3 of oven. Preheat oven to 450 degrees.

Place steaks on a baking sheet, and season with salt and pepper. Sprinkle the herbes de Provence on both sides of steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let steaks rest for 10 minutes.

Bring large pot of salted water to a boil over high heat. Add pasta, and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup pasta water.

In a food processor, combine tomatoes, basil, garlic, lemon juice, lemon zest and 1/4 cup olive oil. Process until mixture is coarsely chopped.

Place cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well, and thin out the sauce with a little pasta water, if needed. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped basil. Slice steaks into 1/4-inch-thick slices and serve alongside pasta.

Note: The steaks also may be grilled over medium-high heat on a preheated grill pan or a gas or charcoal grill for about 5 minutes each side.

This story was originally published October 21, 2010 at 12:00 AM with the headline "Recipes: Oct. 21."