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How To make Angel Hair Pesto Primavera
Ingredients
8
tablespoon
oil, olive
1
bn
basil, fresh
1/4
cup
pine nuts
4
each
garlic, cloves
1
salt, to taste
1
pepper, white, to taste
3
tablespoon
butter
2
each
shallots, chopped
1
tablespoon
basil, fresh, chopped
1 1/2
cup
broccoli, chopped into tiny florets
1 1/2
cup
carrots, julienned
1 1/2
cup
zucchini, julienned
1 1/2
cup
snow peas
2
cup
heavy cream
32
oz
pasta, angel hair, cooked al dente
1/2
cup
parmesan, freshly grated
Directions:
In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.
In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.
Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.
On each of 4 individual serving plates place the pasta. Sprinkle the parmesan cheese on top.
How To make Angel Hair Pesto Primavera's Videos
THIS PASTA TAKES 10 MINUTES TO MAKE
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Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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Pasta Primavera - Spring Vegetable Pasta
Get the full story! Visit to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Pasta Primavera Recipe | 20 min meal, with Peas and Zucchini
This pasta privavera recipe takes only 20 minutes and is the creamiest pasta ever! ???? Subscribe for more recipes:
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A few years ago, we were in London. It was spring. I think I mentioned how big part of the excitement while traveling is trying new food. So, we tried everything I had on the list when it comes to british food. Honestly, I wasn´t blown away, but I did like some of the dishes we tried. Anyway, one evening we ended up in Jamies italian and I ordered something I never had before. Pasta primavera. And that one blew me away!
Pasta was creamy, light and tasted like spring! They served fried garlic slices on top which I do sometimes now.
I was so instantly in love and I new I need to make that pasta as soon as I got home, while I can still remember the taste.
So, this is my take on the pasta primavera. This one if full of cheese but taste is very light. I am using spring and summer vegetables, zucchini, and peas but even asparagus and broccoli would be nice combination.
For the pasta you can use any shape you prefer but for me, thin spaghetti are perfect to go with this delicate sauce.
This dish comes together in around 20 minutes and I even like it the next day. I just save some more of the cooking water which I then use to reheat the pasta.
And if you watch the video you can see exactly how creamy it is. Just perfect!
Cooking: Angel Hair Primavera with Chicken
We're cooking Angel Hair Primavera with Chicken
One-Pot Lemon Garlic Shrimp Pasta
One-Pot Lemon Garlic Shrimp Pasta
Servings: 4
INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt and pepper to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan
2 tablespoons parsley, chopped
1 tablespoons lemon juice
PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!
Music provided by Audio Network. Used with permission