Pasta Primavera - Authentic Italian Recipe
???? Pasta Primavera ????
Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. It makes a great meatless meal! You could also add protein if you like – grilled salmon, grilled chicken, Instant Pot chicken breasts, Instant Pot chicken thighs or shrimp would be delicious with this.
????????Ingredients:
● 12 ounces pasta (we used Spaghetti)
● 3 Tablespoons olive oil
● 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
● 1/2 green beans
● 3 shallots, diced
● 4 cloves garlic, finely minced (large cloves)
● Salt and pepper, to taste (I used about 1/4 teaspoon each)
● 1 cup frozen green peas
● 1/2 cup shredded parmesan cheese (plus more for garnish when serving)
● 1 pint baby cherry tomatoes, halved
✍️Recipe for 4 people:
1. Put 3 tbs olive oil on a heated pan
2. Add 4 cloves of minced garlic - stir one minute
3. Add 4 ounce of green beans and 8 ounces of chopped asparagus
4. Season with salt and pepper
5. Add one cup of hot water or stock - cover with lid - cook 2-3 minutes
6. Add one cup of cherry tomatoes - cook without lid for 3-4 minutes
7. Add one cup of shallots
8. Add one cup of frozen peas
9. Add ½ cup of cream
10. Cook pasta - Al dente
11. Transfer pasta to pan - mix
12. Add ½ cup of grated Grana Padano
13. Mix and serve
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Mediterranean Summer Pasta Salad - Bow Tie Pasta Salad Recipe
This Mediterranean Summer Pasta Salad (Bow Tie Pasta Salad Recipe) is a really flavorful summer salad perfect for family or friend gatherings. As everybody loves pasta this fresh salad will definitely be a crowd pleaser.
To print the recipe check the full recipe on my blog:
#pastasalad #summerpastasalad #Mediterraneansalad
0:00 - Intro
0:27 - Boiling Pasta to all dente stage
0:36 - Preparing the lemon salad dressing
1:25 - Cutting the fresh vegetables
2:29 - Assembling the salad
3:04 - Toss to coat with the dressing
3:23 - Enjoying the salad!
Ingredients
Makes about 8 servings
1 pound (500g) bow-tie pasta (farfalle)
3.5 oz (100g) baby spinach leaves , washed and dried
10 oz (300g) cherry tomatoes , cut into halves or quarters
7 oz (200g) cucumber , sliced in quarters
2 medium red peppers , sliced
1 ripe avocado
1/2 red onion , cut into thin slices
6 oz (170g) black olives , pitted, drained and sliced
7 oz (200g) feta cheese , diced
Salt and pepper to taste
Salad Dressing
1/2 cup (110g) extra virgin olive oil
2 tbsp (30ml) lemon juice
3 tbsp (45ml) red wine vinegar
1 tsp (5g) mustard
1 tbsp (15g) sugar
2-3 tbsp fresh parsley , finely chopped
3 garlic cloves , minced
2 tsp dried oregano
2 tsp dried basil
1 tsp (5g) salt
freshly ground black pepper
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