How to Make Creamy Spinach Pasta | Rachael Ray
Watch Rach turn a steakhouse favorite, creamed spinach, into a rich and creamy pasta with lots of ricotta, Parm or pecorino + toasted pine nuts.
My Favorite Italian Pasta
#shorts #pasta #cheese
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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Enjoy a taste of Sicily with this delicious yet easy pesto pasta - New Day NW
Our nights are about to get much busier as many nine to fivers head back to work and school starts again. Milk Street founder Chris Kimball knows delicious yet easy dinners are key to a happy household, and his cookbook Tuesday Nights offers over 200 simple weeknight suppers inspired by the Mediterranean.
He joined New Day NW to share his Rigatoni with Pistachio, Ricotta, and Herb Pesto, which you can make for your family with the recipe below.
Rigatoni with Pistachio, Ricotta, and Herb Pesto
By Chris Kimball
Servings: 4 to 6
INGREDIENTS:
1 pound rigatoni or other short tubular pasta
Kosher salt and ground black pepper
1⅓ cups whole-milk ricotta cheese
¾ cup raw pistachios, plus 2 tablespoons finely chopped pistachios
2 tablespoons extra-virgin olive oil, plus more to serve
2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces
½ cup lightly packed fresh basil
¼ cup roughly chopped fresh chives
INSTRUCTIONS:
In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
In a blender, combine the ricotta, the whole pistachios, oil, Parmesan, basil, chives, ½ teaspoon salt and ¼ teaspoon pepper. Add 1 cup of the reserved pasta water and blend until creamy, about 1 minute; the pesto should have a consistency similar to yogurt.
Pour the pesto over the pasta and stir, adding more reserved pasta water as needed so the sauce coats the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the chopped pistachios.
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Pesto Pasta | How to boil Pasta | पेस्तो पास्ता | Chef Sanjyot Keer
Full written recipe for Pesto Pasta
Prep time: 10-15 minutes
Cooking time: 15 minutes
Serves: 3-4 people
Ingredients:
Pesto
OLIVE OIL | ऑलिव ऑयल 2-3 TBSP
GARLIC | लेहसुन 1 CLOVE
WALNUT | अखरोट 4-5 NOS.
SALT | नमक A PINCH
BASIL LEAVES | बेसिल के पत्ते 100 GRAMS
PARMESAN CHEESE | पारमेसान चीज़ 50 GRAMS (GRATED)
OLIVE OIL | ऑलिव ऑयल 3 TBSP
Boiling pasta
SALT | नमक A LARGE PINCH
PASTA | पास्ता 250 GRAMS (PENNE)
Final Assembly
PASTA | पास्ता AS REQUIRED (HOT)
PARMESAN CHEESE | पारमेसान चीज़ AS REQUIRED
PESTO | पेस्तो AS REQUIRED
PASTA WATER | पास्ता वाला पानी 1-2 TBSP
SALT | नमक IF REQUIRED
Method:
To make pesto add olive oil in a chopper along with garlic, walnut & a pinch of salt & grind it together to emulsify the oil nicely.
Further add the basil leaves, parmesan cheese & olive oil, grind it again until a semi-coarse paste is formed, make sure you scrape the sides of the chopper.
Your pesto is ready.
To perfectly boil the pasta bring water to a roaring boil in a stock pot, then add salt & pasta of your choice & let the pasta for boil 8 minutes.
Once boiled strain the pasta using a large spider, make sure you reserve the pasta water.
In a bowl add boiled pasta as required, parmesan cheese & pesto as per your taste preference & mix well.
Further add a couple of tablespoons of the pasta water to bring the pasta to the right consistency, make sure that the pasta water is hot.
Once mixed taste & adjust the seasoning if required.
Your quick & easy pesto pasta is ready.
#YFL #SanjyotKeer #Pasta
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Arugula Leek Ravioli in lemon Poppy seeds and pine nuts
Very silky Arugula pasta dough, stuffed with browned leek, Ricotta cheese and lemon zest.
The ravioli is glazed in lemon-butter emulsion, poppy seeds, pine nuts and Pecorino cheese.
This dish justifies homemade pasta!
DIY Ravioli With Fresh Herb Sauce I Shop Tastemade
Stuffed with meaty mushrooms and rich ricotta, make raviolis at home and never settle for store-bought again. Want it? Click Here:
INGREDIENTS:
Filling:
1 package dried porcini mushrooms
1 cup hot water
2/3 cup ricotta cheese
1/2 cup grated Parmesan
1/4 cup packed parsley leaves, chopped
1/2 teaspoon chili flakes
Zest of 1 lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Dough:
1 package tipo “00” flour
2 eggs, room temperature
1 teaspoon kosher salt
1 teaspoon truffle oil
3 to 6 tablespoons water
Spicy fresh herb sauce:
2 cloves garlic, grated
1/4 cup packed parsley leaves, chopped
3 mint sprigs, chopped
Zest of 1 lemon
1 tablespoon lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon chili flakes
4 tablespoons extra-virgin olive oil
1/2 pound asparagus, cut into 2-inch pieces, parboiled
Garnish:
1/4 cup pine nuts, toasted
1/2 cup shaved Parmesan
STEPS:
Filling:
1.) In a small bowl, add dried porcini and 1 cup of hot water. Let soak for 10 minutes until mushrooms are soft and rehydrated. Drain and squeeze out any excess water, then chop finely. Set aside.
2.) In a medium bowl, add ricotta, mushrooms, grated Parmesan, parsley, chili flakes, lemon zest, salt and pepper. Stir until combined. Cover and place in refrigerator until ready to use.
Dough:
3.) Empty bag of flour onto a work surface, reserving about 1/4 cup for dusting. Form a well in the center of the flour. Add 2 eggs, truffle oil and salt. Whisk eggs, while incorporating flour into the eggs.
4.) Using your hands, mix flour and eggs until all are incorporated.
5.) Add water 1 tablespoon at a time, kneading after every time. Using the palm of your hand, knead dough for about 10 minutes until smooth.
Making ravioli:
6.) Line a sheet tray with a generous amount of flour.
7.) Cut dough into 4 equal parts. Using a rolling pin (or pasta maker), roll dough in long, thin strips, about 1/16 inch thick. Cut dough in half, and dollop heaping teaspoonfuls of filling about 2 inches apart. Brush edges with water. Top with the other half of cut dough. Gently press down around each dollop of filling. Place a ravioli cutter over filling and press down to cut. Transfer raviolis to sheet trays, and cover with a clean linen towel to keep from drying.
Sauce:
8.) In a large serving bowl, add garlic, parsley, mint, zest, juice, salt, chili flakes and pepper. Mix until well blended. Drizzle with oil and stir well to combine. Set aside.
Ravioli:
9.) In a large stock pot, bring water to a boil. Cook ravioli for 3 to 5 minutes. Reserve 1/2 cup of cooking water. Drain.
10.) Add ravioli and cooked asparagus to the large serving bowl with sauce. Add 1/4 cup cooking water and gently toss with sauce. If pasta seems dry, add more cooking water. Sprinkle with pine nuts and shaved Parmesan. Serve.
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