Pasta may not come immediately to mind when you think, “Leaning Ladder.” However, at Leaning Ladder, we carry a wide variety of handmade dry pastas and sauces, perfect for a quick and delicious meal.
Leaning Ladder Pastas with a Purpose
Like all of our food products, we are picky about what we will sell in our store. All of our pastas come from manufacturers who believe in producing only natural, preservative and GMO-free pasta. We also have gluten-free pasta and orzo selections. Leaning Ladder pastas come in a wide variety of pasta sizes including Fettuccini, Linguine, Pappardelle, and all come in a variety of unique flavors.
Pair Your Leaning Ladder Pasta
We make it super simple to create a nutritious and tasty meal! Pair you favorite flavor of Leaning Ladder pasta with one of our many sauces. Our sauces come in jars or in packages where just a few ingredients will turn the dry ingredients into something spectacular. Pick up a loaf of our fresh French bread, a bottle of wine and suddenly, you have a far-from-the-ordinary dinner! Only you need to know how easy it was to prepare!
If you have a bit more time on your hands or it’s the weekend, try this delicious Chilean Sea Bass recipe from Chef Melissa.
Chilean Sea Bass with Mango Curry and Spicy Thai Noodles
2 fillets of Chilean Sea Bass
4-6 shrimp – optional
Leaning Ladder Extra Virgin Olive Oil
1 T butter
1 package Leaning Ladder Spicy Thai flavored pasta
1 mango, peeled and diced
4 T yellow curry paste
2 cloves crushed garlic
2 (14oz.) cans coconut milk
1 cup chicken stock
1 T fresh grated ginger
1/4 cup fish sauce
3 tbsp. brown sugar
1 bunch cilantro – optional*
Salt and pepper to taste
Prepare noodles and set aside, keeping warm. In a large saute pan, add 1 tsp. Leaning Ladder olive oil and butter. Sear sea bass cooking approximately 3 minutes on one side, flip and sear 2 minutes on the second side. Fish should flake easily with a fork when ready. Remove from pan and set aside, keeping warm.
If you’re adding shrimp, saute shrimp in pan until they just turn pink, approximately 2 1/2 to 3 minutes. Remove from pan and keep warm.
For the mango curry sauce, add curry paste and garlic to the pan. Cook about 30 seconds then gently stir in coconut milk and stock. Add ginger, mango, fish sauce and sugar. When heated through serve sauce over noodles and top with Chilean Sea Bass. Garnish with cilantro and fresh mango cubes.
Remember us next time you’re out of dinner ideas or time strapped. We are here to help!
Susan and Bridget