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Citrus Pasta Salad

1 package of Rossi Citrus Rotini Pasta
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 medium red onion, diced
5 large Roma tomatoes, diced
3 large carrots, sliced thinly
¼ -cup Fused, Whole-Fruit Extra Virgin Olive Oil (Persian Lime, Eureka Lemon or Blood Orange)
½ -cup Sicilian Lemon Balsamic
¼ -cup lime juice
Sea salt & Fresh ground Pepper to taste
~Cook pasta according to package directions
~Once cooked, rinse in cold water
~Once cooled, mix all ingredients together and refrigerate for at least 1 hour (or overnight, if possible)

Artichoke Hearts & Roasted Red Bell Pepper

1 package of Rossi Pasta Artichoke Linguini
2-tbsp Milanese Gremolata Extra Virgin Olive Oil
2-cups artichoke hearts
1-cup roasted red bell peppers
2-cups heavy cream
2-tbsp fresh lemon juice
½ -cup Parmesan cheese
2-tbsp Fresh dill
~Boil 5 - 6 quarts of water
~In sauté pan, heat 2 tablespoons olive oil and add artichoke hearts and bell peppers ~Sauté on high heat for 2 minutes
~Reduce heat
~Add lemon juice, dill, and heavy cream. Heat until cream starts to boil. Add cheese and stir thoroughly to mix
~When water is boiling, add pasta and cook to package directions. When al-dente, strain and toss with sauce
~Serve piping hot with additional Parmesan cheese

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