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How To make Miso Pesto with Extra Fine Pasta
1/2 c Pine nuts or walnuts
-- toasted 1/4 c EDEN Extra Virgin Olive Oil
4 Cloves garlic; pressed
1/2 c Water
1 1/2 tb EDEN ShirO Miso
4 c Loosely packed fresh basil
-(or half basil and - half parsley) 1 pk EDEN Extra Fine Pasta
Toast nuts in a dry skillet until golden brown, being careful not to burn. Grind in a blender and set aside. In blender, combine olive oil, garlic, miso and water; blend. Chop the basil fine, add to blender and process. Add nuts and blend until creamY smooth. Cook pasta according to package, drain and rinse. Pour pesto over pasta while hot. Judy Brown, Guide to Natural Foods Cooking Copyright 1994 Eden Foods, Inc.
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Not twirling my spaghetti in front of my Italian husband ???? #shorts
Spaghetti al pomodoro di Carlo Cracco
Dopo la ricetta del risotto allo zafferano, un classico milanese, siamo tornati nelle cucine del ristorante Cracco per scoprire un piatto di pasta a dir poco nazionale, forse il simbolo stesso dell’italianità a tavola. Ecco la versione degli spaghetti al pomodoro dello chef Carlo Cracco, una ricetta veloce, con pochi ingredienti, giocata sulle consistenze e la qualità di straordinarie materie prime italiane.
In collaborazione con Monograno Felicetti
INGREDIENTI
4 pax
Spaghetti Monograno Felicetti___480g/17oz
Passata di pomodoro Cracco/Tomato Puree___2kg/70oz
Basilico fresco/Fresh Basil___1 mazzetto/1 bunch
Aglio fresco in camicia/fresh garlic poached___2
Olio EVO/EVO oil___qb/to the taste
Sale fino/Salt__qb/to the taste
Le altre ricette degli spaghetti al pomodoro di IS (Tomei, La Ragione, Peppe Guida):
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Contattaci:
info@italiasquisita.net
Cooking a SUPER HEALTHY Green Spaghetti with Only 5 Ingredients! | Jamie's Quick & Easy Food
Jamie Oliver shows you how to cook a quick yet healthy green spaghetti with just 5 ingredients in 30 minutes!
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Super Simple Pea Pesto
The perfect pasta sauce for when there is nothing in the cupboard. A flexible recipe which can be adapted to what you have. Couldn't be simpler or more delicious, put it on pasta, gnocchi, serve with meat, fish - the world is your oyster. (Could even try it with oysters?)
Full recipe:
200g frozen peas
50g parmesan
1 lemon
1 clove garlic
Handful pine nuts
Mint
Cook the frozen peas according to packet instructions. Crush the garlic in a pestle and mortar. Grate the parmesan and pick the mint leaves. Toast the pine nuts. Put everything in a bowl along with the lemon zest and juice. Blend using a food processor or hand blender. Enjoy!
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Claire & Lucy xx
Forget hummus, make this instead
#shorts #veganrecipes #vegancooking
Printable recipe for White Bean Dip:
Cashew & Avocado Pesto Pasta | Deliciously Ella | Vegan
This is a dream ten minute plant-based supper, perfect for Sunday nights or after work during the week. It's vegan, full of flavour and just so easy to make. Can't wait to hear what you think, the recipe is below
Ingredients for our vegan cashew and avocado pasta
- 2-3 servings of pasta or about 3 courgettes for courgetti
- 75g cashews for the pesto & 50g cashews to sprinkle
- 1 ripe avocado
- 1 lemon (option for another half to squeeze over at the end)
- a big handful of basil
- 5 tablespoons of olive oil
- 4 tablespoons of water
- 2 teaspoons nutritional yeast
- 2 cloves of roasted garlic
- salt and pepper
Method
Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown.
Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.