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Pastas and Grains

Angel Hair Pasta with Scallops, Spinach and Pine Nuts

Thin strands of pasta are tossed wtih a buttery sauce and tender sea scallops. 

Angel Hair Pasta with Tomatoes, Peas and Shallots

This room-temperature pasta is easy to make and satisfying to eat, especially when the weather is hot. A generous amount of basil imbues it with summer-fresh flavor.

Apricot-Wild Rice Stuffing

Dried apricots and cherries give a wonderful sweet-tart taste to this dressing, while the pine nuts boost the naturally nutty flavor of the wild rice.

Arborio Rice Risotto with Shrimp and Spinach

This seafood dish is light yet satisfying.

Artichoke Fettuccine with Basil-Mint Pesto

This pesto takes on fresh flavor with the addition of mint to the traditional basil.

Artichoke-Cheese Tortellini

Purchased cheese tortellini are accented with a jazzed up Alfredo sauce, tomatoes and artichokes.

Asian Pasta Salad with Wood-Smoked Salmon

The flavorful wood-smoked salmon used here is a hot-smoked salmon, whose texture is completely different from cold-smoked salmon or lox.

Asparagus and Oyster Mushroom Risotto

Arborio rice is the perfect foil for the woodsy flavor of spring asparagus and oyster mushrooms.

Asparagus and Shrimp Penne with Saffron

By CCA Member William Wortman Jr.; Cornelious, North Carolina

Asparagus Pesto Pasta with Pine Nuts

Using buttermilk instead of oil to bind the pesto makes this dish lighter.

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