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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
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DELICIOUS RECIPES on the channel GEORGY KAVKAZ on YouTube «MEAT with VEGGIES IN POTS. RECIPES IN THE OVEN 4k»
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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.
THE POWER OF PASTA | Cooking During Covid | LIVE
Join us this Wednesday for a LIVE cooking demonstration with Michelle Keyes and a special guest. Cooking During Covid seeks to provide cooking demonstrations and answers to common culinary questions. Use the live comments to communicate with us during the show and connect with others on the live stream. This week we are bringing you Pasta Primavera!
CREDITS:
Show Host: Michelle Keyes
Asst. Host: Layla Faysal
Show Assistant: Isabella Keyes
Special Guest: Logan Swan
Producers: Michelle & Carson Keyes
Director of Cinematography: Carson Keyes
Director of Communications: Merideth Sipko
Tech AD: Carter Hutton
Camera Operator: Eric Sipko
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