Pasta Recipes We Love for Fall
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Snowy days, early sunsets, cozy nights, comfort food, and Thanksgiving right around the corner…  we figure this is a good time to share some pasta recipes that are hitting the spot lately.  

Share your favorite fresh pasta recipes with us on facebook and instagram.

recipesDolina Pasta
Fresh Linguine with Broccoli Pesto
Fresh pasta with broccoli pesto


  • 2 cups cooked broccoli (we prefer roasted, but steamed or sauteed is also great)
  • 1/4 cup pine nuts
  • 3 cloves of garlic
  • 1/4 cup parmesan or pecorino
  • 1 tsp salt
  • 1/4 cup olive oil

While your pasta is cooking, blend all of the ingredients except for olive oil together in a food processor, pulsing for about 30 seconds.  With the food processor running, slowly pour in the olive oil until everything is combined. 

Just warm it in a pan with a little reserved pasta cooking water, stir in the cooked pasta, and dinner is ready!


Labor Day Weekend + Spinach Pasta with Curry Butter Sauce

We are traveling for the holiday weekend and will not be at the farmers market this Saturday, but there will still be plenty of great produce available for all of you who can make it.   We'll be back with fresh pasta for the market on Sept. 9 (the very last one of the season! where has summer gone?).  Enjoy your Labor Day weekend! 

In the meantime, here's a super quick and tasty pasta lunch that only takes five minutes to make. 

spinach linguine curry butter cilantro.jpg

Spinach Pasta with Curry Butter Sauce

12 oz. of spinach pasta, cooked (or any flavor you like)
3-4 tbsp unsalted butter
1 tbsp curry powder
Cilantro to garnish

  1. After the pasta cooks, drain well and reserve about 1/2 cup of the cooking water. 
  2. In a skillet over medium heat, add 1/4 cup of the cooking water and the butter. 
  3. Once the butter fully melts, whisk in the curry powder into the butter.
  4. Add the pasta into the butter sauce and stir it until the pasta is fully coated in sauce.  If it needs more liquid, add more of the reserved cooking water. 
  5. Sprinkle with chopped cilantro and enjoy!
Egg Linguine with Garlic Scape Pesto
egg linguine with garlic scape pesto

egg linguine with garlic scape pesto

It's too bad that these delicious, flavorful scapes aren't available all year! But while they last, make pesto for an easy dinner.  We love to eat this with a lightly dressed salad made from veggies straight from the farmers market or backyard garden.  

12 oz. fresh egg pasta
4-5 garlic scapes, coarsely chopped
1/4 cup pine nuts
1/2 cup olive oil
1/2 cup parmesan cheese
1/4 tsp salt

  1. Put the chopped scapes and pine nuts in a food processor.  Pulse until they form a paste, about 30 seconds.  Scrape down the sides of the bowl.
  2. Run the food processor to high and slowly drizzle in the olive oil, about 20 seconds. 
  3. Add the parmesan cheese and salt, then pulse until all the ingredients are combined. 
  4. Meanwhile, cook the fresh pasta in boiling, salted water for about 5-6 minutes.  When the pasta is done, drain, reserve about 1/4 cup of pasta water. 
  5. While the pasta is still very hot, add it to a large bowl (or the pot used to cook the pasta, for easier cleanup), along with the reserved pasta water and about 1/2 cup of the garlic scape pesto.  Stir vigorously for about 2 minutes until the fresh pasta is well-coated in the pesto.  Add more pesto to taste if you prefer your pasta with more sauce. 




Of course we're thrilled about these long and warm spring days, and they also mean that summer market season is starting!  We have several markets lined up this summer, including the Gallatin Valley Farmers Market at the Bozeman Fairgrounds, the Livingston Farmers Market, and select dates at the Bogart Farmers Market.  Keep up to date on our Facebook page for a current schedule and to find out what we're selling each week! 

Dolina Pasta
Beet Pasta with Walnuts and Cream
Fresh beet pasta with walnuts and cream

Fresh beet pasta with walnuts and cream

The delicate flavor of beet pasta pairs perfectly with light cream sauces like this one.  For a little more texture, toss some whole roasted walnuts over the pasta as well.  Any leftover sauce is also delicious when spread on bread or homemade pizza.  

12 oz. fresh beet pasta, cooked and drained (reserve 1 cup of cooking water)
3/4 cup walnuts
1 cup freshly grated parmesan or pecorino
5 tbsp heavy cream
2 tbsp olive oil
clove of garlic, sliced
1 tsp dried majoram or thyme
black pepper (to taste)
salt (to taste)

  1. Place the walnuts, grated cheese, heavy cream, olive oil, garlic, herbs, black pepper, and salt in a food processor.  Pulse until the ingredients combine to form a nearly smooth mixture. 

  2. When the beet pasta is done cooking, add the walnut-cream mixture to a saucepan with 3/4 cup of the reserved pasta water, and stir briefly to combine.  Then add the pasta to the pan and toss until it is coated in the sauce.  If the sauce is still a bit thick, add the rest of the reserved cooking water.  

  3. Serve immediately and enjoy!


This is one of the most basic and delicious pasta sauces.  All you need is olive oil and garlic, although it's great with the addition of red pepper flakes and parsley, too. 

Time: 10 minutes

1/2 cup extra virgin olive oil, divided
4 medium cloves of garlic, thinly sliced
red pepper flakes, to taste (optional)
minced parsley, to taste (optional)

  1. While the pasta is cooking, combine 6 tablespoons of oil and the garlic in a large skillet.  Add a pinch of red pepper flakes, if using.  Cook over medium heat (so that the garlic is gently sizzling) until the garlic is golden, about 5 minutes.
  2. Transfer the cooked pasta to the skillet along with 1/2 cup of reserved pasta cooking water.  Increase the heat to high, and cook while stirring and tossing the pasta rapidly, until a creamy, emulsified sauce forms and coats the noodles.
  3. Remove the skillet from heat, add the remaining olive oil, and stir to combine.  Mix in the parsley, if using, and serve right away.