Summer Goat Cheese Pasta Recipe
Ingredients:
1 lb. spiral pasta (fusilli, rotini, etc.)
11 oz. goat cheese
3/4 cups extra virgin olive oil
5 lemons, juiced (approx. 2/3 cup)
5 cloves garlic, crushed
2 cups sugar plum tomatoes
1 bunch asparagus
1 bunch tarragon
1 teaspoon salt
Fresh black pepper to taste
Red Lentil Penne Salad with Zucchini, Fresh Basil, onion green and Feta Salad
A Mediterranean flavour that is quick and easy to prepare. Enjoy the difference.
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.
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This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
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Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network
If you're looking for an elegant but easy summer app, Ina has got you covered!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tomatoes and Burrata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 servings
Ingredients
2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows)
Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Directions
Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Garlic Toasts:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
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Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network