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How To make Broth Cooked Pasta Tossed with Olives & Parsley
1 lb Pasta, your choice
1 qt Vegetable stock
3 tb Olive oil
25 ea Kalamata olives, pitted &
-- diced -=OR=- olive paste 1/4 c Parsley, chopped
Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.
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Spicy Parsley Pesto Pasta
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Here is the recipe:
ingredients
2 cups fresh parsley sprigs
3 tablespoons Capers, drained
1 lemon, zested and juiced
1 tsp of crushed red pepper
4-6 flat anchovy fillets chopped
3 garlic cloves
1/2 cup extra virgin olive oil
salt
1 pound Penne Rigate
2-3 cups brocoli tops
Directions:
bring pot of water to a boil
put parsley, capers, lemon zest and juice, crushed red peppers, anchovies and olive oil into a food processor and pulse until it's a pesto sauce.
Salt boiling water and cook pasta in it for 6 minutes. Add broccoli to the pot and cook with pasta another 4 minutes or until pasta is done cooking. Reserve 1 cup of the pasta/broccoli water. Drain rest of water out of pot.
Add pesto sauce and reserved water back into pot and toss in with pasta and broccoli. Then salt and pepper for taste.
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SCALLOPS | SHRIMP | PASTA | 3 MEALS USING GARLIC, PARSLEY AND OLIVE OIL
It's so delicious and easy to prepare! Try this and you'll gonna love it!
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BUTTERED SCALLOPS
OLIVE OIL 3 TBSPS
SCALLOPS 800 GRMS
SALT TO TASTE
BUTTER 100 GRMS
GARLIC 16 CLOVES, FINELY CHOPPED
COOKING WINE 1 TO 2 TBSPS
PARSLEY 2 TBSPS
SHRIMP IN LEMON WITH GARLIC AND PARSLEY
SHRIMP 580 GRMS
GARLIC 12 CLOVES, FINELY CHOPPED
RED CHILI FLAKES 1 TSP
GROUND BLACK PEPPER 1/4 TSP
PARSLEY 2 TBSPS
ROCK SALT TO TASTE
LEMON JUICE 2 TO 3 TBSPS
OLIVE OIL 3 TBSPS
AGLIO E OLIO
WATER
SALT
OLIVE OIL 1 1/2 TBSPS
SPAGHETTI 900 GRMS
OLIVE OIL 1 CUP
GARLIC 17 CLOVES, THINLY SLICED
ANCHOVIES 10 PCS
WATER OR SPAGHETTI STOCK 1 CUP
RED CHILI FLAKES 1/2 TSP OR ACCORDING TO YOUR LIKING
PARSLEY 1/2 CUP, FINELY CHOPPED
PARMESAN CHEESE 1 1/2 CUPS
Seafood and Parsley Pesto Pasta #shorts
Serves 4
-Ingredients:
-Oil
-450g seafood
-Sea Salt
-Pepper
-Butter
-110g Pasts of choice
-30g Parsley
-20g walnuts
-150g Cherry Tomatoes
- Half a Red Onion
- Cook pasta according to the instructions given, then drain and set aside to cool. If possible, place in the fridge to chill.
- Cover a plate with 1-2 paper towels and place the sefood on them. Let them rest for about 5 minutes, then thoroughly pat them dry with another paper towel. Add a pinch of sea salt & pepper to them on both the top and bottom.
- Set a carbon steel skillet on medium high heat. Once hot, add avocado oil and place the seafood in the skillet, and cook until desired.
- Once the seafood has cooked, remove the skillet from the heat and add 1 tablespoon of butter to the skillet, slowly spooning the butter over the seafood.
- In a large bowl or jar (or blender), add the ingredients for the pesto. Use an immersion blender to blend up all the ingrediens, or finley dice and mix.
- Add the pasta and pesto to a large mixing bowl and fold to mix/coat well. Add the tomato and red onion and lightly toss together. Lastly, fold in the seafood
#shorts
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