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How To make Pasta Primavera Gregory
4 tb Salt
1/2 lb Green fettuccine
1/2 lb Regular egg fettuccine
1/3 c Olive oil
1/2 c Finely chopped purple onion
3/4 lb Snow peas
1/3 lb Sugar snap peas
3/4 lb Sliced prosciutto, coarsely
Julienned 2 Ripe plum tomatoes
2 Sweet red peppers, finely
Julienned 8 Scallions, cut in 1/2" pcs.
1/2 c Chives, basil or other fresh
Herbs Black pepper to taste 4 tb Raspberry vinegar
1/4 c Parmesan cheese
1 Black olives
Grated zest of 1 orange, Lemon or lime
Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine. Cook until tender but still firm; drain immediately. Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently. Let cool to room temp. Bring another 4 qts water to a boil. Add 2 tbls salt and the peas. Cook for 1 min., drain and immediately plunge peas into ice water. Let stand 10 min; drain and pat dry. Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste. Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently. Toss the pasta primavera with the parmesan. Arrange on serving platter. Scatter olives and citrus zest over the pasta and serve at room temp. Recipe By : The Silver Palate Cookbook
How To make Pasta Primavera Gregory's Videos
Pea Pesto pasta #shorts
Pea Pesto pasta - Recipe Below -this screams spring, creamy pea and feta pasta with crispy bacon crumbled over the top. Its very easy to make and tastes wicked. If you are veggie, you can of course leave out the bacon and its just as lush. enjoy x JGS
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Serves 2
400g fusilli
300g frozen peas
75g feta
A handful of basil leaves
1 clove garlic
The juice of ½ a lemon, plus extra if needed
2 tbsp olive oil
4 rashers streaky bacon (optional extra)
Chilli flakes to serve (optional)
Salt
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1. Cook the fusilli in a large pan of boiling water for 8-10 minutes or until al dente. Scoop out plenty of the pasta water and drain well.
2. Meanwhile, boil the peas in a pan of boiling water for 1 minute. Drain and chuck into a blender. Add the feta, basil, garlic, lemon juice and a good pinch of salt. Pour in 150ml of the pasta water and blitz into a smooth sauce.
3. Whilst the pasta is cooking, crisp up the bacon in a non-stick pan over a medium -high heat. Just keep turning every minute or so until super crispy.
3. Chuck the pasta back into the pan you cooked it in and pour over the sauce. Mix well. If the sauce is not shiny, add 50ml of the pasta water and mix together. Serve with extra feta and the bacon crumbled over the top.
BLT pasta salad | summer cooking mode enabled
I’m really in spring and summer cooking mode now and I want to share this recipe for BLT pasta salad with you. It’s one of those great salads for this time of year because it can be made ahead and served cool or at room temperature. I find that people always love the bacon-lettuce-tomato trio in the summer. It really makes such a difference when the tomatoes are ripe from the garden. We all know how good the sandwiches are, now it’s time for a salad!
Mediterranean Pasta Salad || Healthy And Tasty Salad Recipe || Sallatë E Ftohtë Me Makarona
Cold #pastasaladrecipe
makarona me sallatë
Veggie Primavera with Jeffery Saad
Here's what you'll need:
1 Large green zucchini, ends removed
1 Large yellow squash, ends removed
1 Large broccoli stem, peeled
½ Red bell pepper, with seeds and ribs removed
2 oz. Piece of Parmesan cheese chunk
2 Tbsp. olive oil
2 Cloves of garlic, peeled and chopped
Pinch of Chili flakes
2 Cups cherry tomatoes
⅓ Cups basil leaves sliced plus more for garnish
1 Tbsp. extra virgin olive oil
2 Tbsp. sea salt
Pasta ???? #pasta #pastarecipe #pastachips #pastalover #italianfood #recipe #foodshorts #pizza #shorts
Pasta ???? #pasta #pastarecipe #pastachips #pastalover #italianfood #recipe #foodshorts #pizza #shorts
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