Before you say anything — Yes, yes I did. I made pasta with potato chips – Sour Cream & Onion Kettle Chips to be exact! For my first post for the 5 Star Makeover I decided to go out on a limb for the Junk Food Challenge and do something that I wasn’t sure would even be possible…
Even as I was rolling out the dough I thought it still might not work…and then the same thought went through my head as I was tossing the pasta in boiling water. Luckily for me, it did! Tasting the pasta you could tell it was sour cream & onion flavored. You might think that would be gross but honestly with the corn crema and the balsamic tossed crab asparagus salad, they all came together like a dream. Thank God! Otherwise that would have been a whole lotta work for nothin’.
I have to be honest, I don’t really measure when I cook. I’ll try to give ingredients best I can, but remember cooking is all to taste. If you don’t try your dish while you’re making it, you’re making a mistake, taste taste taste! This corn crema was out of this world, you could absolutely serve it as a soup topped with a little sauteed corn kernels and crab meat. Seriously. Sogood.
Last night when I finally put all the components together, I gave my handsome man a big old plate full (pictured) to try out. I sh!t you not, the entire time he was eating, he was talking about how amazing it was. Then later on, while we’re laying in bed, around midnight he told me that he was so full but he couldn’t stop thinking about eating more of the pasta. Maybe I’m on to something here with the potato chip pasta…hmmm.
Potato Chip Pasta w/ Corn Crema & Balsamic Crab Asparagus Salad
by Lacy DeVeney
For the Pasta:
5 oz bag potato chips (I used sour cream & onion)
3 cups flour
2 tablespoons olive oil
1 teaspoon salt
For the Basil Olive Oil:
2 cups packed basil leaves
1 cup olive oil
For the Corn Crema:
1 tablespoon olive oil
5 asparagus stalks, sliced thin
1 scallion, whites only, sliced thin
2 carrots, minced
2 garlic cloves, minced
3 cobs of corn
1 cup heavy cream
1 15 oz can chicken broth
red pepper flakes
2 tablespoons sour cream
1 tablespoon cream cheese (I used tofu because I had it)
1/2 snow crab body, meat removed
For the Crab Asparagus Salad:
8-10 stalks asparagus, sliced on the diagonal
1 1/2 snow crab bodies, meat removed
2 garlic cloves, minced
2 tablespoons + 1 teaspoon olive oil, separated
1 tablespoon balsamic vinegar
1/2 corn kernels, removed from 1 cob of corn
6 asparagus tops
Hot Chile Sesame Oil
To make the Potato Chip Pasta: Place the entire 5 oz bag of potato chips in a food processor. Process until chips are fine crumbs. Add 2-3 cups flour, 4 eggs, 1 teaspoon salt & 2 tablespoons olive oil. Pulse until dough forms. Knead lightly on floured surface for about 4 minutes. Let sit under a bowl for 30 minutes before rolling. Roll out into desired shape – this is a delicate dough I could only get to a thickness of 4 before it started to tear.
To make the Basil Infused Olive Oil: Blend 2 cups packed basil leaves with 1 cup olive oil. Place in a saucepan and let simmer for at least 45 minutes. Strain into a bowl & let cool.
To make the Corn Crema & Crab Asparagus Salad: Slice about 5 asparagus stalks into small pieces, thinly slice 1 scallion – whites only, mince 2 carrots and place all in a saucepan with 1 tablespoon olive oil. Let cook for about 5 minutes then add 2 garlic cloves, minced. Let cook for another minute. Grate 2 corn cobs and add them to the sauce pan as well with 1 cup heavy cream and 1 15 oz can of chicken stock. Season with salt and about 1/4-1/2 teaspoon red pepper flakes. Add sour cream and cream cheese, whisk to combine. Bring to a boil then turn heat to low and let cook for about 30 minutes, the sauce will thicken.
In the meantime cut the corn kernels off 1 cob of corn. Take half and add it to the saucepan. In a small bowl add about 8 asparagus stalks, sliced on a diagonal. Remove the meat from two snow crab bodies, reserve 1/3 of the meat and add the rest to the bowl with the asparagus. In a saute pan heat 2 tablespoons olive oil, add two cloves garlic minced and 1 tablespoon balsamic vinegar, cook for about 2-3 minutes then pour over the bowl of asparagus & crab. Toss lightly. In the same saute pan add another teaspoon olive oil, add in the rest of the corn kernels and about 5 or 6 tops of the asparagus. Let them saute until lightly browned, about 5 minutes. Add 1-2 spoonfuls of the oil/garlic/corn to the bowl of crab & asparagus, toss light again. Remove remaining corn & asparagus from pan and let drain on paper towel.
When your sauce has thickened take an emulsion blender and blend all of the ingredients together in the pot until smooth. Return to low heat and add the reserved snow crab body meat, let sit over lowest heat possible to keep warm.
Boil a large pot of salted water, once it comes to a boil add your pasta and let cook for about 4 minutes. Remove cooked pasta from water, add pasta to a large pan with about half of the corn crema, toss to distribute sauce.
Plate a helping of pasta, top off with crab asparagus salad. Add a couple spoonfuls of the remaining corn crema around the pasta. Sprinkle with sauteed corn kernels and asparagus tops (ad more red pepper flakes if desired). Drizzle with basil infused oil and a couple drops of hot chile sesame oil. Shave a little Parmesan cheese on top if desired.
Did I mention it’s my birthday? Well, it is. I couldn’t think of a better challenge to celebrate my birthday with, I’m addicted to potato chips and there’s no dish I love more or love to make more than pasta, snow crab is my fav crustacean, plus it’s Spring which makes me happy & these veggies scream Spring to me! I’m 28 today – Happy Birthday to me!