PASTA:
1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Oil, olive
1 bn Basil, washed, stemmed
1/2 c Oil, olive
SAUCE:
2 tb Butter
1/2 c Mirepoix **
3 tb Puree, shallot ***
2 ea Bay leaves
1 ts Thyme
1/2 ts Oregano
1 ts Peppercorns, crushed
1 c Wine, white
2 tb Basil, fresh, chopped
3 md Tomatoes, ripe, chopped
4 tb Puree, tomato
1 ts Puree, garlic ***
2 c Stock, chicken ***
2 c Stock, veal ***
Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don't have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Green Pasta with Tomato Sauce and Basil's Videos
Pesto Sauce Recipe | Easy & Homemade Sauce Recipe | Italian Pesto Sauce | Kanak's Kitchen
Watch how to make Basil Pesto sauce recipe at home using fresh basil leaves. This sauce is used in most of the Italian foods. It is an easy to make, quick and delicious sauce that goes well with any kind of pasta or pizza.
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✍ Ingredients:
2 cups fresh basil leaves
1/4 cup chopped walnuts/pinenuts
Handful of cashews
3-4 garlic cloves
Salt to taste
Pepper to season
1/2 - 3/4 cup olive oil
1/4 cup dry parmesan cheese
1 tbsp lemon juice
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15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.
The Easiest Tomato Basil Pasta | MyHealthyDish
Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
Making Basil Pesto Pasta Is So Easy... And Tastes Amazing
You Can’t Go Wrong With Freshly Made Basil Pesto Pasta
Ingredients -
1-2 - Garlic Cloves (Use 1 For Mild Flavour)
15g (0.5oz) - Parmesan Cheese, Freshly Grated
15g (0.5oz) - Pinenuts, Toasted
1 - Large Bunch Of Fresh Basil, Picked
3 Tbsp (60ml) - Extra Virgin Olive Oil
1/2 - Lemon, Juiced
Seasoning To Taste
Extra Virgin Olive Oil To Your Liking
300g (10.5oz) - Spaghetti Or Pasta Of Your Choice
Parmesan Cheese To Serve
Fresh Basil To Serve
Cracked Black Pepper To Serve
Method -
1. Place a large pot of water over high heat and bring it to a boil. Once boiling, generously season with salt and cook the pasta for 1 minute less than the packet instructions. Remove and drain.
2. Add the pine nuts and toast in a pan over medium-high heat for 2-3 minutes or until golden and fragrant. Remove and let cool.
3. In the meantime, place all ingredients into a blender or food processor and blitz until it forms a coarse paste and runny consistency. Check to season and adjust oil amounts if need be. Remove and set aside.
4. Place the drained pasta into a mixing bowl, add the pesto, and combine. Serve in bowls, and garnish with fresh parmesan cheese, fresh basil leaves and cracked black pepper. Dig in.
#pasta #pestopasta #shorts
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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