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
Dinner Recipe: EASY Creamy Spring Pasta by Everyday Gourmet with Blakely
This easy, creamy, lemon squeezy (hehe) pasta is everything you could want! The Springtime asparagus and peas are always delicious, especially paired with a light ricotta cream sauce and lots of lemon. Yum!
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Quarantine recipes: My wife's easy spring greens pasta
We had fun shooting and editing this food film. Shot overhead with my Sony's FX9 for my wife's instagram. You can find the recipe at
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RZ Nutrition / Newcastle Physiotherapy
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quarantine recipes
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quarantine cooking
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
Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan:
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.
SPRING PASTA WITH SWEET GREEN PEAS - PASTA E PISELLI - A TUSCAN GARDEN IN THE SPRING.
PASTA E PISELLI. PASTA AND SWEET GREEN PEAS. This week has been about an exciting project so this quick Pasta Piselli was a perfect dish and walking around the garden is our way of relaxing. Pasta e Piselli is a spring dish in many parts of Italy but this version is the classical Neapolitan recipe that my grandmother used to cook for us and it's a family favourite.
PASTA E PISELLI RECIPE
Ingredients (serves 2)
300 gr./12 oz Spaghetti
1/2 onion
1 slice of pancetta (3 oz)
450 gr /1 lb of green peas to shell- or 300 gr/12 oz of frozen peas
2 stalks of flat parsley
2 tbsp EV Olive Oil
60 gr/2 oz Parmigiano Reggiano cheese
Some warm water handy
First shell the peas (if using fresh peas)
Then break the spaghetti in short section between 3 to 5 cm (1 to 2 inches)
Dice the pancetta and chop the parsley
Chop the onion and put it in a shallow pan where you have poured 2 tbsp of EV Olive oil. Let it sizzle for a minute on a low heat then add the pancetta.
When the pancetta is getting golden and crispy add a cup and a half of water and have some warm water handy if needed.
Now add the peas and cook on a low to medium heat for 20 minutes
When the peas are softer add the broken spaghetti, add ground pepper and season to taste (bearing in mind that the pancetta can be salty)
Cook for the amount of time required by the pasta brand and a minute before completing add the chopped parsley. Stir and serve with lots of Parmigiano sprinkled on top.
Enjoy.
Rigatoni with Spring Greens
This is a little recipe I cooked with my friends at Prahran Market. The recipe is for spring greens but many of these greens are also available throughout summer also. Enjoy and don't forget to let me know what you think.
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