How to cook Shells




1 pound Nature’s Farm Shells pasta
Salt and pepper
1 tbsp olive oil
1 red onion, halved and sliced thin
3 garlic cloves, minced
2 zucchini, halved lengthwise and sliced 1/4 inch thick
1 summer squash, halved lengthwise and sliced 1/4 inch thick
12 ounces cherry tomatoes, halved
1(5.2-ounce) package Garlic & Herb Boursin cheese
1/2 cup chopped fresh basil


1. Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt to boiling water and cook until al dente. Reserve ¾ cup pasta cooking water and drain pasta.

2. Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, tomatoes, Boursin, remaining ½ cup pasta water, and basil until pasta is heated through. Season with salt and pepper to taste. Serve.



¼ cup extra-virgin olive oil
2-4 teaspoons fresh lemon juice
1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Salt and ground black pepper
1 ½ pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
12 ounces fresh mozzarella cheese, cut into ½-inch cubes
1 pound Nature’s Farm shells pasta or short tubular pasta such as penne or rigatoni or curly pasta such as spirals
¼ cup chopped fresh basil
1 teaspoon sugar


1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.


By: Cooking with WOW! Hospitality (The Old Spaghetti Factory, Winnipeg MB)


Olive oil, for frying
½ cup chopped celery
½ cup chopped carrots
½ cup chopped onions
¼ cup chopped turnips
¼ cup chopped tomatoes
¼ cup green peppers
1 cup kidney beans (pre-soaked or canned)
2 litres vegetable stock or water*
1 tsp oregano
2 Tbsp crushed garlic
Dash basil
Dash pepper
Salt, to taste
5 Tbsp (5 cubes) vegetable soup base
¼ cup tomato paste
2 cups cooked Nature’s Farm shells pasta


In a frying pan, over medium-high heat, sauté all vegetables in a small amount of olive oil. Add beans, stock, spices, vegetable soup base and tomato paste. Simmer for 25 minutes. Simmering for a longer time will enhance the flavour, but more water (not stock) must be added as the liquids evaporate. Add cooked baby shells and serve piping hot.

*Vegetable Stock [ingredients]

½ apple, cored
6 medium carrots, peeled, cut in one
inch lengths
6 stalks celery, leaves removed, roughly chopped
1 medium peeled onion, roughly chopped
1 medium red potato, washed, quartered
Pinch whole black peppercorns
1 bay leaf
2 litres water

Vegetable Stock [directions]:

Place fruit and vegetables in a large stockpot. Add water and spices, bring to a boil and allow to simmer for 30 to 45 minutes. Strain through a china cap and let cool. If stored in a Ziploc bag, will keep for two days in fridge or four months in freezer. Yields 2 litres.

Bon appétit!


By: Executive Chef Manie Ushka
(Bellissimo, Winnipeg MB)


½ cup of boiling water
¼ cup of porcini mushroom
1 lbs Christmas sausage
1 tsp oil
1 medium diced onion
2 cloves garlic minced
1 ½ cups julienne butternut squash
1 tsp rubbed sage
1 pinch rubbed thyme
1 oz hard cider
1 cup 35% cream
1 tsp fresh sage, chiffonade
1 tsp smoked paprika
1 tsp coarse salt
black pepper

Directions (Sauce):

pour water over the dried porcini, rehydrate and then rough cut.
bake the Christmas sausage for 30 min at 355° F.
heat the oil until smoking, then add onion, squash, garlic and herbs. Reduce the heat to medium, cover, and cook for 5 to 10 minutes.
add and simmer the hard cider and cream for 30 minutes.
slice the Christmas sausage diagonally and add to sauce along with the sage chiffonade, the smoked paprika the salt and black pepper at your discretion.
cook 3 kg of Nature’s Pasta™ Classic maple mustard sage pappardelle in lots of boiling water until just done – then add to sauce and combine well.
garnish with pastry and serve.

Bon appétit!