How To make Spring Green Pasta
4 c Cold water
1/2 Lemon
6 Baby artichokes
6 Thin asparagus spears,
-trimmed, cut into 1" pieces 8 oz Orecchlette (ear-shaped)
-pasta 1 T Olive oil
2 T Unsalted butter
1/4 c Chopped scallions
2 Garlic cloves, slivered
1/3 c Oil-cured black olives,
-pitted 1/2 c Tiny green peas (if using
-frozen, thawed) 4 T Fresh grated Parmesan cheese
Salt to taste Freshly ground black pepper (From "The New Basics Cookbook) by Julee Rosso and Shiela Lukins. Workman.) Fill the mixing bowl with the cold water and squeeze the lemon juice into it. Drop the lemon half into the water as well. Set the bowl aside. Using a sharp knife, trim off and discard the top 1/2" of each artichoke. Dip the cut tops into the acidulated water (to keep them from turning brown). Pull the outer leaves off the artichokes, leaving a core of tender green leaves. Gently pry open the artichokes; using a small melon baller, scoop out and discard the chokes. Cut the artichokes vertically into three or four slices, dropping them into the acidulated water as you work. Bring a large saucepan of salted water to a boil. Drain the artichokes, and add them to the pan. Simmer for 10 minutes. Then drain the artichokes, reserving the cooking liquid and rinse them under cold water. Set them aside. Bring the reserve artichoke cooking liquid to a boil, and add the asparagus. Simmer for 3 minutes; then drain, again reserving the liquid. Rinse the asparagus under cold water, and set it aside. Bring a large pot of fresh water to a boil. Add the orecchlette, and cook at a rolling boil until just tender. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a saucepan. Saute the scallions and garlic for 3 minutes. Then stir in the olives, peas, reserved artichokes and asparagus, remaining 1 tablespoon butter, 1/3 cup of the reserved cooking liquid, and 3 tablespoons of the Parmesan. Stir well, and cook just until heated through, 2 minutes. Stir in 2 tablespoons of the pasta cooking water, and transfer the sauce to a heated serving bowl. Drain the pasta, and toss it in the bowl with the sauce until well coated. Season with salt, pepper and the additional 1 tablespoon grated Parmesan. Serve immediately. Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; (5.1 grams saturated fat); 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium.
How To make Spring Green Pasta's Videos
Proljetni špageti s brokulom i rajčicom - Spring pasta - Jednostavni Recepti
sastojci:
(za dvije osobe)
100 g brokule
150 g cherry rajčica
200 ml pasirane rajčice
3 češnja bijelog luka
50 g mladog luka
250 g špageta (ili druge tjestenine)
maslinovo ulje
50 g ribanog sira
sol
papar
Ingredients:
100 g of broccoli
150 g of cherry tomatoes
200 ml of tomato sauce
3 cloves of garlic
50 g of green onions
250 g of spaghetti
50 g of grated cheese
olive oil and salt
Videozapis Carefree od izvođača Kevin MacLeod licenciran je licencom Creative Commons Attribution (
Izvor:
Izvođač:
Pasta Primavera - Spring Vegetable Pasta
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Easy Weeknight Pasta with Lemony Crème Fraîche | Weeknight Wonders
Hana Asbrink is back to share a wonderful weeknight-ready pasta dish: farfalle with smoked trout, tender asparagus, and lemony creme fraiche. Perfect for spring, this recipe comes together in no time and is filled with fresh, herby, tangy, and savory flavors. GET THE RECIPE ►►
Also featured in this video
Five Two Essential Stock Pot:
GIR Silicone Spatulas:
Five Two Essential Kitchen Knives:
Five Two Bamboo Double Sided Cutting Board:
PREP TIME: 20 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4
INGREDIENTS
Kosher salt, to taste
4 ounces crème fraîche
1 medium lemon
Freshly ground black pepper, to taste
1 bunch (14 to 16 ounces) asparagus, woody ends trimmed
8 ounces farfalle
4 ounces (1 filet) smoked trout, skin and pin bones removed
1/2 cup roughly chopped dill (from about 5 stems), plus a few larger leaves for garnish
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#springpasta #easypastarecipe
Spring greens pasta
Www.vegiehead.com
How to: prepare greens
How to prepare green vegetables.
Preparing greens couldn't be easier, but sometimes a recipe doesn't tell you how. In this short video we show you how to remove the stem and roughly chop.
Why not have a go at these chilli spring greens to side up your sides this week?:
Spring Green and Kale Pesto, with Spaghetti and Pan Fried Bream
A really quick and easy dish to make and can be used with left over kale or greens you have in the fridge to make a very tasty pesto!
#cooking #food