Creamy Garlic And Herb Pasta
Note:
Add 3-4 tablespoons of milk when re-heating your pasta
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How to use Herbs & Olive Oil | Mountain Herb Pasta
What is the difference between hard and soft herbs and when do you use fresh versus dried? Is there a reason to use cold olive oil instead of just heating it up in a pan? In this dish, Mountain Herb Pasta, we’ll discuss these concepts as we use them to make a Northern Italian style pasta that melds floral and herbal flavors with a hint of creamy ricotta cheese and earthy, nutty flavor of pine nuts that elevate this herbaceous dish!
To start, we’ll talk about hard versus soft herbs. Hard herbs, like rosemary, oregano, sage, and marjoram, have hard stems and are great to be used at the beginning of cooking as they can survive higher heats and longer cooking. They also make the best dried herbs! Soft herbs, like basil, mint, and parsley have soft stems that taste similar to the leaf, so you can use the stem as you would the leaf but be sure to pull off the thicker, chewier parts. We’ll also go over the easy technique to remove these parts of the stem.
We’ll also look at when to choose dried herbs over fresh herbs - namely the cooking time. Most herbs will have their flavor extracted in the cooking process after just 45 minutes. So when your cooking is going to go beyond this time, it may be easier to just use dried herbs which pack more of a potent punch and will dissolve into the dish.
Finally, we’ll talk about the differences in olive oil. Though Olives may be the most forward flavor, many have subtle differences and delightful light floral, citrus, herbal notes that get dulled in the cooking process. By using cold, uncooked oil you can add these flavors back into the dish. So don’t shy away from using oil at the beginning and the end of the cooking process to give a real depth and brightness.
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Timestamps:
00:00 Intro
00:25 Ingredients
00:58 De-stem the herbs
01:14 Fun fact: Soft vs Hard herbs
01:52 Toast the pine nuts
01:58 Steam the herbs
02:14 Create the herb mixture
02:28 Heat the oil
02:33 Fun fact: Hot vs cold olive oil
03:32 Cook herbs and pasta
03:50 Fun fact: Fresh vs dry herbs
04:38 Mix the pasta
05:12 Taste the dish!
Creamy Herb Pasta
This Herb Pasta recipe has a delicious Parmesan cream sauce with butter, garlic, herbs, white wine, and linguine. It's a perfect side dish recipe or main course with roasted vegetables!
Recipe:
Lemon Garlic Chicken & Herbed Pasta Recipe - What's For Din'? - Courtney Budzyn - Recipe 103
Lemon Garlic Herb Pasta with Grilled Chicken Recipe | Easy Pasta Recipe
Don't feel like making dinner tonight? This takes less than 30 minutes and is so easy you can basically do it with your eyes closed. Well, maybe not closed, but you get what I'm saying. My lemon garlic herbed pasta is so rich with flavor, your family will think you spent forever prepping it. A simple dressing with ingredients you already have on hand and pasta is really all you need! Add the chicken and the greens and you take it up another notch! Even though I love cooking, I have many nights where I just don't wanna move off the couch and making dinner seems overwhelming. When I have those days, I make this. Not only is my lazy habits satisfied but so is my stomach.
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If you loved how easy this recipe is, you will love this one to!
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| Ingredients |
1/2 Pound Spaghetti or Pasta of your choice
Dressing:
3/4 Cup Extra Virgin Olive Oil (Good Quality)
3 Cloves Garlic, Minced
4 Tablespoons Lemon Juice (Fresh is Preferred)
1 Tablespoon Dijon Mustard
1 Tablespoon Italian Seasoning
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Cayenne Pepper
Greens:
8-10 Fresh Basil Leaves
1/4 Cup Italian Parsley, Chopped
1/2 Cup Fresh Spinach
Chicken:
3 Boneless Skinless Chicken Breasts
Season with - 1 Teaspoon Garlic Powder, 2 Teaspoons Italian Seasoning, Pinch of Cayenne, Salt and Pepper to taste.
| Directions |
Season both sides of chicken breasts with garlic powder, Italian seasoning, cayenne pepper, salt and pepper to taste. Grill until chicken is fully cooked reaching and internal temperature of 165 degrees F. Allow to set 5 minutes then slice into strips. Set aside.
Cook Pasta according to package instructions.
Meanwhile prepare the dressing by combining the olive oil, fresh garlic, lemon juice, Dijon mustard, and all seasonings. Shake or whisk well until creamy. Set aside.
Drain cooked pasta and return it to its pot. Add the dressing and greens. Stir well. The heat of the pasta will start to wilt the greens. Add chicken, stir, and serve immediately.
Enjoy!
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
$2.50 Per Portion: Tomato and Basil Pasta Recipe
We've all been stuck with what to make for dinner and with the cost of ingredients forever going up, we're also looking for ways to make things cheaper. This tomato and basil pasta is the answer to your needs. It's quick, easy to make, absolutely delicious, and costs $2.50 AUD per portion. This is my go-to pasta recipe at least once per week. I hope you enjoy it as much as I do.
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Serves - 2
Ingredients -
400g (14.1oz) - Pasta Of Choice (I Used Spaghetti)
1 Tbsp (20ml) - Olive Oil
1 - Brown (Yellow) Onion, Diced
3 - Garlic Cloves, Thinly Sliced or Minced
2 Cans (800g (1.76lbs) - Diced or Crushed Tomatoes
2 tsp (4g) - Dried Oregano
1 Tbsp (20ml) - Balsamic Vinegar or Red Wine Vinegar
30g (1.06oz) - Fresh Basil Leaves, Stems Reserved
Sugar To Taste
Seasoning To Taste
Garnish -
Basil Leaves
Parmesan Cheese
Cracked Black Pepper
#cheapdinner #cheaprecipes #quickpasta