Pastalaya – an awesome mash-up of your favorite type of pasta with smoky, meaty jambalaya!
“Florentine” implies spinach, and indeed this dish combines tender oysters with that wonderful green. Cooked in a savory cream sauce and served over pasta, oysters have never had it so good! We used baby spinach, which has leaves only 1 to 3 inches long and very small stems, but if it’s unavailable use regular spinach and simply remove all the stems and tear the leaves into 1-inch pieces.
Primavera means “spring,” and this pasta dish takes its name from the tender young asparagus tips or snow peas that used to be available only in early spring. Now, thanks to modern all-weather farming methods and rapid transportation of produce, you can enjoy this treat any time of year. Leave out the prosciutto for a great vegetarian dish.
This Jambalaya Queso dip can easily be used to make a Cajun Mac & Cheese! Just add 2 pounds of your favorite cooked pasta, stir well and serve hot!