How To make Parm Plus Pasta Toss

California Dreaming Pasta Toss

This ain't your grandma's old-fashioned spaghetti. While grandma's traditional pasta is always delicious, sometimes we want to try something new. Our California Dreaming Pasta Toss is one of the best pasta recipes you've never heard about.

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Pasta Primavera

This veggie-packed pasta is a classic for a reason. Simple to make and adaptable to what you have on hand, it’s the perfect dish to make in the spring or summer to celebrate fresh flavors and produce.

Looking to switch up the veggies? No prob! This dish is incredibly versatile to whatever roasted veggies you have on hand: broccoli, cherry tomatoes and zucchini would all be great swaps.

Can I add any meat?
Absolutely! If you’re looking for a protein boost, chicken breasts or shrimp would be excellent additions.

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YIELDS:2
COOK TIME:50 mins
TOTAL TIME:1 hr

Ingredients
1/2 (8.8-oz) bag pappardelle
1 (8 to 9-oz) bunch red radishes, with tops
1 medium leek
2 tbsp. extra-virgin olive oil, divided, plus more as needed
2 oz. maitake mushrooms, torn into bite-sized pieces
4 oz. (about 1 heaping cup) sugar snap peas, trimmed and cut into thirds on the bias
2 cloves garlic, thinly sliced
1/4 c. white wine
3/4 c. heavy cream or half & half
1/2 c. freshly grated parmesan, plus more for serving
Freshly ground black pepper
Lemon zest, for serving

Directions
Step 1
Boil pappardelle in salted water according to directions on the bag, reserving 1 cup of pasta water.
Step 2
Meanwhile, prep vegetables: separate radish tops from radishes and rinse and dry both. Quarter radishes, and roughly chop their greens. Transfer each to separate bowls. Halve leek lengthwise and rinse thoroughly. Remove the root and slice into ¼” pieces, keeping dark green parts separate from light green and white parts.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add radishes and shake the pan so that all radishes are cut-side down. Cook undisturbed for 3 minutes, or until undersides are golden. Stir, and cook 3 minutes more, stirring occasionally. Transfer radishes to a medium bowl, add more oil if necessary, and add mushrooms. Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer mushrooms to bowl with radishes.
Step 4
Return the skillet to medium heat and add the remaining oil. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender. Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted.
Step 5
Add radishes and mushrooms back to the skillet, stir to combine, then add wine. Cook, stirring occasionally, until the wine has evaporated, 1 to 2 minutes. Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Remove from heat, add pasta, toss, then add parmesan and toss gently until everything is well combined and the cheese is melted. If the sauce is too thick, add pasta water little by little, stirring after each addition, until the sauce is smooth and velvety.
Step 6
Once plated, zest the pasta with lemon and season with black pepper. Serve with additional parmesan on the side.

Erwan Makes 3 Healthy Pasta Recipes

Carbs have been vilified so much that people who want to lose weight started to fear them. Fear no more with these 3 flat pasta recipes from Erwan!

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Intro (0:00)
Spinach Baked Linguine (2:21)
1/4 kg IDEAL LINGUINE, cooked according to package directions
2 tbsp butter
1 pc onion, chopped
2 cloves garlic, minced
100 g fresh button mushrooms, sliced
2 cups baby spinach
salt and pepper
2 tbsp all-purpose flour
1 cup water
1/2 cup yogurt
1/4 cup grated parmesan
1 cup shredded mozzarella
fresh parsley, chopped

Puttanesca Fresca (7:05)
1/2 kg IDEAL LINGUINE, cooked according to package directions
3 tbsp BORGES OLIVE OIL
1/4 kg boneless & skinless chicken breast fillet
salt and pepper
1 cup cherry tomatoes, cut in half
1/4 cup pitted olives
1/4 cup chopped fresh parsley
3 tbsp capers, drained
2 cloves garlic, grated finely
2 tbsp red wine vinegar
3-1/2 tbsp BORGES OLIVE OIL
salt

Light Beef Stroganoff (9:52)
1/2 kg IDEAL FETTUCINE, cooked according to package directions
6 tbsp BORGES OLIVE OIL
1/4 kg sirloin, cut into strips
salt and pepper
1 pc small onion, chopped
1/2 cup sliced fresh button mushrooms
3 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tbsp all-purpose flour
2 tbsp unsalted butter
2 cups light beef broth
2 tbsp sour cream
1/2 cup greek yogurt
salt and pepper
chopped fresh parsley
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How to Make Pasta - Without a Machine

Learn how to make pasta WITHOUT a machine. Homemade pasta is easy to make with a few ingredients you already have at home and the best part is, you don't need a machine or any expensive equipment. For this basic pasta recipe, all you need is flour, eggs, oil and salt. If you head to the grocery store and see that there is no pasta, don't stress, don't panic, just take a few extra minutes and make some chewy, delicious pasta at home for yourself or your loved ones.

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BASIC PASTA DOUGH RECIPE
2 cups flour
3 eggs
1 tbsp olive oil
1 tsp salt

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So, don't worry! Just make your own pasta at home, it's super easy I swear and cooking is a great way to pass the time while you're self isolating.

Please make sure you wash your hands when cooking for yourself and loved ones and always sanitize your work surfaces. I hope you are all staying safe and resting.

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