TRENETTE AL PESTO ???????? from Disney‘s Luca ????
©Disney•Pixar. All rights reserved.
The scene is from the Disney Pixar movie „Luca“.
RECIPE (4 servings, 20mins preparation time):
Pesto alla Genovese:
-35-50g fresh basil
-2 cloves garlic
-45g pine nuts
Mash with a mortar or food processor until it’s a paste.
-100ml olive oil
-a pinch of salt
-2 Tbsp nutritional yeast or vegan Parmesan
Slowly add it until emulsified
Else:
-400g pasta (save some pasta water)
-150g green beans, chopped
-2 big potatoes, chopped
Cook everything in salted water until the pasta is Al dente.
Mix the pesto with about 1/2 cup (125ml) pasta water.
Stir in pasta, green beans and potatoes.
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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The Pesto of Your Dreams
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Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
Creamy Pesto Pasta - Meal Prep (Vegan) | The Wicked Kitchen
In this episode we show you how to make a creamy, 100% vegan pesto pasta that is a real crowd-pleaser! Using our pumpkin seed pesto recipe (see video here: we add soy milk and some plant-based butter to create a rich, creamy sauce. Throw in some cauliflower, broccoli and spinach for an extra boost of delicious veg!
Keep cooking, you got this!
Derek
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PESTO PASTA RECIPE with Zucchini & Eggplant (Aubergine) | Vegan Pasta
A Vegetarian Pasta Dish with eggplant (aubergine), zucchini, black olives and fresh herbs which are smothered in pesto and served with a sprinkle of parmesan.
This delicious vegetarian pasta recipe will be a winner on your dining table. A mix of beautiful ingredients make this vegan pasta one of my favorite pastas ever. This eggplant zucchini pasta was proudly created by me.
#pestopasta #pesto
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VEGETARIAN RIGATONI PASTA RECIPE
INGREDIENTS:
A jar of pesto
1 packet (500g) of Rigatoni
1 nice (medium) size eggplant (aubergine)
2 medium size x zucchini's
¼ onion (chopped finely)
12 Black pitted olives
Fresh Basil (chopped)
1 cup of white wine
Extra virgin olive oil
METHOD:
1. First, get the eggplant. Rest it on a chopping board and cut it in half. Then, cut it in half again, and again. Each slice should then be cut into strips and then even smaller, into cubes.
2. Place all of the eggplant cubes into a saucepan
3. Now, onto your zucchini! Chop off the top and then the bottom, then slice it down the middle. Slice each half again, then again and also into small cubes and place them into the saucepan with your eggplant.
4. Now, prepare your olives by chopping them in half, and again, and into cubes. Put them to the side for later on.
5. Add some water into the saucepan, careful not to fill it too much, but spread it enough to cover your ingredients without drowning them.
6. Place the saucepan with the vegetables on the stove at a medium-high heat for approx. 20 minutes
7. Remember to keep an eye on the vegetables and stir it around every 5 minutes. After 20 minutes, add 3 table spoons of table salt and stir it in.
8. Your eggplant and zucchini should now be cooked. Remove this saucepan from the stove and carefully pour all of the mixture into a strainer over the sink. The vegetables should be placed back into the same saucepan and back onto the stove. Add the finely chopped onions and a drizzle of extra virgin olive oil.
9. Once the onion begins to brown, add some white wine.
10. Now, time to add my favourite herb, fresh Italian basil!
11. The smell that fills your kitchen will be irresistible!
12. Get the olives that you put to the side earlier, add them to your mixture and stir everything together for at least one minute.
13. Now, grab a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta.
14. By now, your pot filled with water should be boiling. Add a palm full of sea salt to the water and stir. Then check the cooking time on your packet of pasta, pour the pasta in, and set your timer. Be careful not to ignore the time noted on the packet or you might over or under cook the rigatoni.
15. Now back to your pasta sauce! The last ingredient for this mixture is pesto. Pour all the pesto from the jar into the mixture using a tablespoon if you need to.
16. Leave a small amount inside the jar and pour some water into it. Stir this inside the jar and add to the saucepan.
17. Let this simmer on a low heat until your pasta is ready.
18. Once the pasta is cooked, strain it and then add it to your pesto mix and stir carefully and slowly.
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????Re-Watch this Vegetarian Pasta Recipe: