Recipe Bowtie pasta with bacon, peas and feta
Recipe - Bowtie pasta with bacon, peas and feta
INGREDIENTS:
●Ingredients (serves 4)
●350g San Remo Vegeroni Bowtie Pasta
●olive oil cooking spray
●125g 97% fat-free bacon rashers, sliced into thin strips
●3 ripe tomatoes, chopped
●2 large garlic cloves, crushed
●1 cup frozen baby peas
●3/4 cup low-fat feta cheese, crumbled
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Ainsley's Pasta with Chicken and Peas
Watch Ainsley cook up a quick one-pot dinner -- turning simple pasta, lower fat crème freche, cooked chicken, peas, creamed horseradish and a sprinkle of parsley into a fresh and tasty meal.
For more recipe ideas visit the Change4Life Supermeals zone:
Gordon Ramsay's Ultimate Turkey Pasta in Under 10 Minutes
Pasta is the perfect weeknight dinner and when you add some turkey and leeks, you have yourself a delicious and healthy meal as well! Easy and done in under 10 minutes, this tagliatelle with sage, lemons, chili, and breadcrumbs has the perfect balance to satisfy anyone!
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These Pasta Sauces are perfect weeknight meals
These are perfect weeknight pasta sauces. One is spinach garlic parm and the second is a fiery carbonara.
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Spinach Garlic Pasta -
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⏱ TIMESTAMPS:
0:00 Intro
1:28 Spinach Garlic Parm Pasta
5:05 Fiery Carbonara
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Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
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5 Healthy Low Calorie Recipes For Weight Loss
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Quick, easy, delicious 5 healthy low calorie ideas for Weight Loss. You can have any of these delicious healthy meals either for lunch or dinner or even snacks to for your diet.
I hope you like all these easy recipes and lunch ideas ♡
1 Chicken within vegetables 320 calories (1 serving)
Ingredients
1 tsp olive oil
1 garlic
4 oz chicken breast
2 medium carrots
2 tbsp water
3 oz brocolli
1 tsp reduced sodium soy sauce
1 honey
black pepper
Preparation
In a large skillet, over medium to high heat, add the olive oil and garlic. Add the chicken and carrots and broccoli and 2 tbsp water and cover until almost tender, about 6-8 minutes.
uncover and add soy sauce mixed with honey add black pepper and Stir to combine.
2 Veggie stir fry 210 calories (1 serving)
Ingredients
3 oz green beans
salt
1 garlic
1 tsp olive oil
1/4 medium yellow onion
2 medium carrots, cut into julienne strips
2 tbsp water
3 oz broccoli
1/4 cup peas
1 tsp reduced sodium soy sauce
1 tsp honey
black pepper
Preparation
Bring a saucepan of water to the boil and season with salt.
Next, add in the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.
Immediately remove them form the pot and strain them. Set aside.
Heat oil in a large skillet over medium heat. add garlic and onion,stirring constantly. Add carrots broccoli and 2 tbsp water and cover until tender, about 6-8 minutes.
uncover and add boiled green beans, peas, soy sauce mixed with honey and black pepper. Cook until vegetables are tender but still crisp.
3 Chickpea, spinach and egg 280 calories (1 serving)
Ingredients
1 egg boiled
1 garlic
1 tsp olive oil
1 medium tomato
1/4 tsp ground cumin
1/4 tsp curry powder
salt and black pepper
3 oz chickpeas, cooked
1 tsp lemon juice
1 tbsp parsley
2 oz spinach
Preparation
Boil the egg for 12 minutes, or until done to your liking. When cool enough to handle, shell, halve and set aside.
Meanwhile, heat the oil in a large frying pan over a low heat. Add garlic, chopped tomato, cumin, curry powder, salt and black pepper and stir-fry for 1 minute.
Add chickpeas, lemon juice and cook for 6–8 minutes, or until reduced and thickened, stirring often. Add the parsley, spinach and cook until wilted.
Transfer to a plate and top with two egg halves.
4 White bean salad 210 calories (1 serving)
Ingredients
2 leaves romaine lettuce
7 cherry tomatoes
1/4 medium red bell pepper, chopped
1 medium cucumber, chopped
2 oz canned white beans
2 tbsp olives
1 tsp white vinegar
1 tsp olive oil
1 tsp dijon mustard
salt and black pepper
Preparation
In a large bowl combine, lettuce, halved cherry tomatoes, red bell pepper, cucumber, white beans, olives.
In a small bowl, whisk together white vinegar, olive oil, dijon mustard, salt and black pepper.
Pour the dressing over the carrots and toss to coat.
5 Tuna pasta salad recipe 320 calories (1 serving)
Ingredients
1.5 oz fusilli pasta
1/2 medium cucumber
1/4 medium red bell pepper
1 medium green onion
3 oz tuna
1/4 cup peas
1 tsp olive oil
1 tsp balsamic vinegar
1 tsp honey
salt and black pepper
Preparation
cook pasta according to package directions and set a side.
When cooking pasta add chopped cucumber, red bell pepper, green onion, cooked pasta, tuna, peas In a large bowl
In a small bowl, whisk together olive oil, balsamic vinegar.
Pour the dressing over the salad and add salt and black pepper toss to coat.
I hope you like all these healthy recipes ♡