Pasta Primavera - Spring Vegetable Pasta
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Make Pasta Fagioli | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pasta fagioli, or pasta and beans, is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.
Ingredients:
2 tablespoons olive oil
¾ cup pancetta, cut into ¼-inch cubes
1 small onion, chopped
3 cloves garlic, crushed and chopped
1½ cups chicken stock
1¼ cups diced tomato
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup (about 4 ounces) penne pasta
1 (15 ounce) can white cannellini beans
1 to 2 tablespoons unsalted butter
2 tablespoons chopped chives or flat-leaf parsley
Parmesan cheese, for serving
Additional chopped chives, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring, for 1 minute. Add the onions and garlic, cooking until fragrant and translucent, about 3 minutes. Add the chicken stock, tomatoes, salt and pepper. Strain the liquid from the beans and add it to the mixture. Bring to a boil; then add the pasta and cook until it is tender, about 20 minutes. If the mixture looks too dry, add a little water. Add the beans and butter and heat through. Add the chives; taste and adjust the seasoning. Ladle into warm bowls, sprinkle with Parmesan cheese and serve immediately.
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Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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☀️Creamy Pasta Primavera w/ Boursin Cheese ASMR
That baked feta pasta hack is the gift that keeps on giving! ✨
What you need:
1 zucchini
1 yellow squash
1 red onion
1 head (or bag) of raw broccoli
1 orange bell pepper
1 pint cherry tomatoes
3 cloves garlic
EVOO
1 package Boursin cheese
1 lemon
Small chunk of parm
1 lb pasta of choice (this is similar to cavatelli)
Pasta water
Basil (fresh)
I didn’t measure anything really. Add enough veggies to add a thick layer across the bottom (whatever your casserole dish can accommodate).
For this size dish I felt good using about 3/4 of the zucchini, yellow squash, and bell pepper. I added around 1/3 cup of chopped broccoli but would add more next time. This was around a cup of tomatoes, and I prob used 1/3 of a red onion. Again make your best judgments based on the size of your dish and your veg.
Once the veg is in, toss with garlic, red pepper flake and EVOO, add Boursin to the center and drizzle with EVOO, then bake at 425 F for 45 minutes. Remove from oven and add juice of half a lemon (or a whole if you love a lot of lemon — bonus points for adding the zest as well), some reserved salty, starchy pasta water, your Al dente pasta, some grated parm and a big handful of fresh basil and toss until creamy. Enjoy!
how to make CREAMY PASTA PRIMAVERA with lemon ricotta
It's spring so let's make spring pasta...creamy Pasta Primavera with lemon ricotta using the whipped ricotta we made the last episode.
Felicetti Tagliatelle (10% off, use code “NACS” at checkout):
Whipped Ricotta:
RECIPE
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