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Star Fighters Rapid Fire Kickstarter Preview and Gameplay | @alleycatgames

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Live playthrough of the fast action dice rolling Kickstarter game Star Fighters Rapid Fire by Alley Cat Games. Back Star Fighters on Kickstarter . About Star Fighters: Rapid Fire combines the excitement of real-time dice rolling with tactical starship combat. Each player hops into the cockpit of their own starfighter and duels it out in a dog fight to prove who is the superior pilot. The game plays in multiple modes 1 vs 1, 3 player free-for-all, 2 vs 2, or a solo mode where a single starfighter attacks an orbital space station. In the real-time phase all players roll and re-roll their command dice simultaneously, and assign them to the various functions of their starfighter. When a player has fully charged systems and is ready to act they may end the real-time phase by hitting the big red button and yelling, “Fire!” This means all players must cease rolling and allocating dice and move to the tactical phase. In the tactical phase players then alternate activating the systems they hav

Recipe of the Day: Anne's Pasta With Summer Pesto


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Pasta With Summer Pesto
August 30, 2011

Anne BurrellRecipe courtesy of Anne Burrell
Enjoy this summery pasta dish with freshly-grated parmesan cheese as a quick weeknight side or a light lunch.
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Ingredients


  • 1 bunch broccoli rabe, tough lower stems removed
  • 1/2 cup pistachios, toasted
  • 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
  • Kosher salt
  • 1/4 cup part-skim ricotta cheese
  • 1/2 pound orecchiette pasta
  • High-quality extra-virgin olive oil, for finishing (optional)

Directions

  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
  • Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
  • Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
  • While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!
Per serving: Calories 420; Fat 13.5 g (Sat. 4.4 g; Mono. 5.5 g; Poly. 2.7 g); Cholesterol 18 mg; Sodium 286 mg; Carbohydrate 54 g; Fiber 3.5 g; Protein 22 g
Photograph by Con Poulos

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