Pesto Pasta
This is how to make a JUCY pesto pasta without adding tons of extra oil!
How to use Herbs & Olive Oil | Mountain Herb Pasta
What is the difference between hard and soft herbs and when do you use fresh versus dried? Is there a reason to use cold olive oil instead of just heating it up in a pan? In this dish, Mountain Herb Pasta, we’ll discuss these concepts as we use them to make a Northern Italian style pasta that melds floral and herbal flavors with a hint of creamy ricotta cheese and earthy, nutty flavor of pine nuts that elevate this herbaceous dish!
To start, we’ll talk about hard versus soft herbs. Hard herbs, like rosemary, oregano, sage, and marjoram, have hard stems and are great to be used at the beginning of cooking as they can survive higher heats and longer cooking. They also make the best dried herbs! Soft herbs, like basil, mint, and parsley have soft stems that taste similar to the leaf, so you can use the stem as you would the leaf but be sure to pull off the thicker, chewier parts. We’ll also go over the easy technique to remove these parts of the stem.
We’ll also look at when to choose dried herbs over fresh herbs - namely the cooking time. Most herbs will have their flavor extracted in the cooking process after just 45 minutes. So when your cooking is going to go beyond this time, it may be easier to just use dried herbs which pack more of a potent punch and will dissolve into the dish.
Finally, we’ll talk about the differences in olive oil. Though Olives may be the most forward flavor, many have subtle differences and delightful light floral, citrus, herbal notes that get dulled in the cooking process. By using cold, uncooked oil you can add these flavors back into the dish. So don’t shy away from using oil at the beginning and the end of the cooking process to give a real depth and brightness.
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Mountain Herb Pasta:
Timestamps:
00:00 Intro
00:25 Ingredients
00:58 De-stem the herbs
01:14 Fun fact: Soft vs Hard herbs
01:52 Toast the pine nuts
01:58 Steam the herbs
02:14 Create the herb mixture
02:28 Heat the oil
02:33 Fun fact: Hot vs cold olive oil
03:32 Cook herbs and pasta
03:50 Fun fact: Fresh vs dry herbs
04:38 Mix the pasta
05:12 Taste the dish!
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Asparagus & Spring Pea Penne
1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish
Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!
Deconstructed Pesto Fusilli
1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts
Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!
Sausage, Oyster Mushroom & Broccolini Fettuccine
1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste
In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!
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Unbelievable! Gordon Ramsay's Orecchiette with Meatballs and Pine Nuts
Take Your Cooking Skills to New Heights with ???? Gordon Ramsay's Expert Techniques!
Unbelievable! Gordon Ramsay's Orecchiette with Meatballs, Kale, and Pine Nuts recipe is now within your reach. This video offers a step-by-step guide to creating this amazing dish from the comfort of your own kitchen.
Everything is covered, from prepping the ingredients to serving the final dish. You will not only learn how to cook like a professional but also gain insights into Gordon Ramsay's cooking techniques and secrets. Make sure to like, share, and subscribe for more exciting recipes!
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