Monthly Archives: February 2014

pasta with swiss chard, bacon, and onion

Think it’s time to revisit one of my favorite recipes from my dear friend Kasey Passen but with swiss chard as the leafy green to make a simple, delicious, and a 3 in 3 dinner.  I’ll use BonaChia pasta to keep the recipe vegan. Pasta with swiss chard, bacon, and onions 1/2 bag Al Dente Pasta, any cut, any flavor 1 […]

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Pasta with crab, fresh tomato and basil

Inspired by my trip to Maine I couldn’t wait to create a pasta recipe using crab meat. Pasta will be ready in just 3 minutes and tossed with thus delicious concoction. Pasta with crab,  fresh tomato, and basil 1 bag of Al Dente Pasta, any cut, any flavor 2 Tbsp. Olive Oil 3 cloves garlic, […]

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kasey’s pasta with kale

Think it’s time to revisit one of my favorite recipes from my dear friend Kasey Passen but with kale as the leafy green.  The reason I thought of kale is that while I was in France, it came up that kale is almost non-existent in France. It doesn’t have a name, none of my friends knew what it […]

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Aphrodisiac Pasta

Here’s an idea for the ultimate Valentine Pasta Recipe. Combine a bunch of ingredients considered to be aphrodisiac, all in one dish: arugula, almonds, asparagus, avocado, basil, broccoli rabe, carrots, fennel, garlic, ginger, pinenuts. I certainly have used each of these ingredients with pasta, but never all together. It will be very, very interesting to […]

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al dente in canada

Here are photos of a few of our pastas with bilingual labels that we created for the Canadian Market. Dennis and I will be heading to Toronto to do a demo at Whole Foods there. Looking forward to it.                 Puis finalement quelques exemples de nos autres pâtes au Canada: […]

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aphrodisiac pasta

Here’s an idea for the ultimate Valentine Pasta Recipe. Combine a bunch of ingredients considered to be aphrodisiac, all in one dish: arugula, almonds, asparagus, avocado, basil, broccoli rabe, carrots, fennel, garlic, ginger, pinenuts. I certainly have used each of these ingredients with pasta, but never all together. It will be very, very interesting to […]

read the rest



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