Red Turkey Pasta Mold Masterpiece – GOAT

RED TURKEY PASTA MOLD MASTERPIECE – GOAT

This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy – just for you, because you like easy. Merry Christmas and happy day to the world ~ from  Sharon Lee Davies-Tight, The Animal-Free Chef

Serves 10

Make the sauce first:

AFC RED TURKEY CHEESE SAUCE – Makes 4 cups

1/2, 16.4 oz. jar Divina Roasted Red Peppers from Turkey, plus all liquid in the jar – cut peppers into chunks (save remaining peppers for other use)

8.5 oz. pkg. unsalted, unroasted cashews (about 1-3/4 cups)

2 sm. yellow onions, peeled and diced

1/2 c. Kalamata olive juice from a jar of Kalamata olives

2 t. smoked paprika

2 t. garlic powder

2 t. dry mustard

2 t. pink Himalayan salt

10 whole, peeled garlic cloves – medium size

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Place cut peppers and liquid from jar in food processor. Process till mixed.

Add remaining ingredients. Process till as smooth as possible. Expect tiny bits throughout, but evenly throughout. Process about 2 minutes, stopping every 30 seconds to prevent unit from overheating.

Notes: This sauce is not cooked. It keeps the flavors powerful. This is a base sauce that we’re going to use with other ingredients, so we want it strong.

We don’t use the olives here, since we want the color orange. We use, however, the juice from a jar of olives. Kalamata juice is a must have ingredient. Other olive juices will not do.

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Now the pasta:

Cook 12 oz. box dried pasta bow ties according to package instructions in sufficiently salted boiling water till tender. Drain well in colander to remove all excess moisture.

Transfer pasta to large mixing bowl.

Add to pasta:

2 T. apple cider vinegar and 2 T. extra virgin olive oil. Salt and pepper pasta and toss gently to evenly coat.

Add 2 cups of the AFC RED TURKEY CHEESE SAUCE to pasta. Toss gently.

Add 2 c. cooked peas till just plump, then drained well. Toss gently to disperse evenly.

Now we mold it:

Okay, find a bowl that fits the pasta with a little headspace, about an inch. Put the pasta in it. Smooth out the top with a large spoon and push it down to layer it and remove as many air pockets as possible without mushing it.

Lay a piece of plastic wrap over the top, fitting it to the top, then bringing it up and over the edges of the bowl.

Now, what I do is take a full large can (one of those 102 oz. cans) and place it directly on the plastic, thus the pasta, and let it settle down into the bowl a bit. Leave it there for a few hours, then remove the can, keeping everything else the same, making sure the total top surface is covered with plastic wrap and refrigerate overnight.

To serve:

Bring the mold from the refrigerator an hour or so before serving it. If you’re traveling with the mold, then keep it in the bowl till you arrive to your destination.

This is easy, so don’t sweat it. However, whenever you are un-molding anything, you need to keep all moving beings out of the kitchen.

Find your serving platter. Remove the plastic wrap cover from the pasta bowl.

Place the platter/plate upside down on top of the pasta mold bowl. With both hands, grab both sides, where the platter edge meets the bowl edge and invert it onto the plate/platter.

Tap gently around the bottom of the bowl and around the sides, then life the bowl off. The pasta mold remains.

Now garnish the mold with fresh basil as you like. I smooth out entire leaves in some places that go from the top down to the sides.

Then present your masterpiece to the table. This mold slices easily as a cake. Do it gently though, after all, you want to impress with the cut.

Just you know it’s okay, you can serve this pasta family style or as individual servings.

Room temperature or slightly chilled is best, but leftover, microwaved to warm is great too. Okay hot too!

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