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How To make Thai Fettuccine Primavera
14 oz Thai Coconut Milk *
2 tb Thai Red Curry Paste **
1 lb Fettuccine Pasta
4 c Broccoli Florets 1"Diameter
1 Red, Yellow, Orange Peppers
* Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. ~
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Cut the red, yellow and orange peppers into 1 inch pieces. Combine the coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes.
Stir in all the vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and vegetables. Return to stockpot. Stir in curry sauce. Serve hot.
How To make Thai Fettuccine Primavera's Videos
The Classics: Le Cirque's Pasta Primavera
Get the recipe for Spaghetti Primavera:
The venerable New York City restaurant Le Cirqueis famous for many things, but one item remains wonderfully immutable: the Spaghetti alla Primavera.
Pasta Primavera
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Pasta Primavera | F&W Cooks | Food & Wine
If standard boxed pasta is your go-to move for easy weeknight dinners, it’s time to take your game to the next level. Artisanal dried pastas are now common on grocery store shelves and are well worth the switch. Extruded through bronze dies, they have a rough, textured surface that helps sauces cling to the pasta. As an added bonus, the starches that are cast off into the salty pasta cooking water become the foundation for a number of elegant pan sauces. Learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a creamy emulsion that clings to the noodles.
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Pasta Primavera Recipe
In this video we are making Pasta Primavera. The word “primavera” means springtime in Italian. Pasta primavera was the recipe to order for the best and brightest of spring vegetables.
Follow along with me as we go step by step through the process.
Ingredient list:
300grams of penne rigate
250grams of baby marrow
150grams of mushrooms
100grams of carrots
70grams of spinach
4Table spoon of extra virgin olive oil
50grams of parmesan
1 tin of pealed tomato
salt & pepper to taste
garlic optional
Method:
Large pasta pot of water on the boil with salt
Grate vegetables
Chop spinach
In a large pan with thick base add olive oil and heat.
Add all grated vegetables and simmer (dont over cook)
Add spinach and after a minute or two add the blended pealed tomato
About half way through cooking the sauce add pasta to boiling water as the pasta should take
around 8 minutes or so .
Allow the sauce to cook for a further few minutes and season with salt n pepper to taste.
Once the pasta is ready , drain and add to the sauce and toss everything together making sure to coat
the pasta.
Finally add in the basil followed by the parmesan, toss a few more times and serve !
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Pasta Primavera Recipe
Before preparing food, always make sure you wash your hands correctly. Watch our video
For safe and correct cutting techniques, watch our video on the Bridge and Claw method
Ingredients:
200g penne pasta
70g broccoli florets
90g asparagus - tips trimmed off and stems chopped
70g sugar snap peas - sliced in half
70g carrots - cut into thin matchsticks
100g courgettes - quartered and sliced
80g celery - peeled and diced
2 cloves garlic - chopped
1tsp dried basil
2tbsp grain mustard
125ml vegetable stock
120g low fat crème fraîche
One Pot Shrimp Pasta Primavera
A creamy spring veggie loaded pasta made in one pan and in under 30 minutes
See full recipe:
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