A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

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The key to creating a thick, hearty consistency is to drain the beans,
but not rinse them!

Ingredients
8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons Tubby Olive Nocellara Extra Virgin Olive Oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
Two 15 1/2-ounce cans Roman beans (or canned pink or kidney beans), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon
2 ounces Pecorino romano cheese, grated (1 cup)

Directions:
In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst about 5 minutes. Stir in the onion, sliced fennel and . teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and 1/2 cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.
Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling. Serves 4.

*Adapted from Chef Christopher Kimball’s Milk Street Recipes.

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Ingredients
2 Tbsp. Tubby Olive Garlic Olive Oil
1 small white onion diced
4 c. chicken broth
28 ounce can diced tomatoes
1 15 oz. can white beans drained and rinsed
1 c. heavy cream
1/4 c. grated parmesan cheese
1 Tbsp. Tuscan Farmhouse Seasoning* or Italian seasoning
1/4 tsp. pepper
2 c. cooked and shredded chicken (Rotisserie chicken works great)
9 oz. refrigerated tortellini
2 c. fresh spinach
* Available at The Tubby Olive

Instructions
In a large pot over medium heat, heat the olive oil. Add onion and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, Tuscan seasoning, and pepper. Bring to a simmer. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook. Serves 8.

Recipe adapted from therecipecritic.com

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1 lb cooked, peeled medium shrimp

2 cloves garlic, minced

1/2 red onion, finely chopped

3 T fresh lime juice (or to taste)

1 t crushed red pepper flakes

1/4 c Tubby Olive Persian Lime Olive Oil

16 cherry tomatoes, quartered

Handful of Thai basil, coarsely chopped

Cook pasta in a pot of boiling salted water until al dente, about 8-10 minutes. Drain. While pasta is cooking, combine shrimp, garlic, onion, Persian Lime Olive Oil, red pepper flakes, olive oil, tomatoes and Thai basil in a large bowl. Mix well. Serve sauce over individual plates of pasta. Garnish with lime zest, if desired. Serves 4-6.

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Ingredients:
6 oz. (dry wt) pasta
3/4 cooked diced chicken
Salt and freshly ground black pepper
1 jar (7 oz) The Gracious Gourmet Cremini Mushroom Pesto
1-1/2 c cream
2 T grated Parmesan cheese
1/4 c chopped parsley (optional)

Instructions:
Cook pasta according to package directions. While pasta cooks, dice chicken and heat it with small amount of olive oil in a non-stick skillet. Season with salt and pepper. Stir in Cremini Mushroom Pesto and cream. Cook 1 minute, or until warm. Drain pasta; stir into chicken, cream and Cremini Mushroom Pesto mixture mattress makers. Add parsley if desired. Divide onto serving plates; top each serving of Chicken Cremini Mushroom Pesto Pasta with Parmesan cheese. Serve immediately. Makes 2-3 servings.

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