Dreamfields Pasta: Roasted Vegetables with Rotini Rosemary Pesto
Roasted Vegetables with Rotini Rosemary Pesto using Dreamfields Pasta
Linguine & Prosciutto w/ Brown Butter Sauce Pasta Recipe || KIN EATS
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Liesl Maggiore shares this easy and scrumptious recipe that is chock full of ingredients that both kids and adults LOVE -- pasta, butter and cheese! The secret is in the butter which you brown (not burn). You'll love the rich, nutty flavor it adds to the dish. Enjoy!
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Linguine with brown butter, prosciutto & pine nuts
I think just about every kid (and adult) on the planet loves to eat pasta with butter and parmesan cheese. This is a fancy version of that classic combination with a couple additional ingredients that add some protein and extra delicious flavor. You can serve this as a super simple main course with a green salad or use it as a side dish -- it pairs really nicely with chicken.
Serves 4-6
1 pound (450 g) linguine
½ c. (120 g) unsalted butter
3 ounces (85 g) prosciutto -- sliced thin & roughly torn into small pieces
½ c. (75 g) toasted pine nuts
½ c. (20 g) chopped parsley
2 T. (30 mL) lemon juice
freshly grated parmesan
Cook linguine in boiling, salted water until al dente. Drain.
While pasta is cooking, cut butter in chunks and heat in a heavy skillet over medium heat. Swirl the pan so that the butter doesn't burn. Remove from heat immediately when foaming subsides, butter turns light, golden brown and gives off a nutty aroma. Careful -- brown can turn to black in an instant so pay close attention!
Stir in pine nuts, prosciutto and parsley. Toss with linguine and freshly grated parmesan.
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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#creamygarlic #creamygarlicsauce #creamypasta
6 Chinese restaurant dishes you can make at home! ❤️ | #AtHome #WithMe | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
YCMT-Pasta Primavera!
You Can Make This: Pasta Primavera! (Meatless/Healthy Meal!)
Pasta Primavera (Sicilian Style)
INGREDIENTS
1 small bunch of broccoli
1 red bell pepper
1 orange bell pepper
1 green bell pepper
2 small zucchinis'
2 small squash
1 medium onion
1 bunch Italian parsley
6 ripe roma tomatoes
Fresh Basil
6 garlic cloves
1/4 cup pine nuts
Pinch of crushed red pepper
¼ cup olive oil
½ cup Moscato
1 heaping Tablespoon tomato paste
½ lb Favorite pasta
DIRECTIONS
Prepare vegetables by cutting into desired shape (* See Below)
Fry garlic, pine nuts, and pinch of crushed red pepper in olive oil (don't brown garlic)
Add cut up vegetables, simmer for 5 minutes
Add Moscato, cook for another 5-10 minutes
Add the Tomatoes and parsely, Salt & pepper, simmer for another 10 minutes
Bring large pot of salted water to boil
Add Pasta
When Al-dente, take out, drain, and drizzle with olive oil
Put pasta on plate, top with vegetables
Shred fresh Parmigano Reggiano (optional)
Top with Fresh Basil
Serve with a fresh loaf of bread
Remaining Moscato is a great accompanying drink
Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring, such as: broccoli, carrots, peas, onions and bell peppers, zucchini, squash, tomatoes.
Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli.
* The vegetables are normally cut into shapes to match the shape of the noodles (thin slices for spaghetti, etc).
3 INGREDIENT - Lebanese Rice
This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!
Here are some other videos you might like:
Authentic Lebanese Beef Kafta:
Lebanese Style Beef Shawarma:
Authentic Sayadiyeh (Lebanese Fish & Rice):
???? RICE INGREDIENTS
2 cups long grain white rice
1/2 cup vermicelli pasta
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
dash cinnamon optional
parsley optional, for garnish
INSTRUCTIONS
1. Rinse the rice with cold water until the water runs clear. Then transfer it to a bowl, and soak with water for 20 minutes. Drain well and set aside.
2. In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to to burn it.
3. Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.
4. Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.
5. When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork.
6. Serve warm with fresh parsley, and toasted nuts, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
STRAINER:
OVEN POT:
MEASURING SPOONS & CUPS:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:37 Ingredients you’ll need
1:04 Preparing the rice
1:38 Cooking the vermicelli
2:11 Adding the rice
2:32 Adding the seasonings
2:40 Adding the water
2:59 Cooking the rice
3:20 Serving the rice
3:43 Taste test
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#LebaneseRice #Rice #ricerecipe #LebaneseRecipe