Giada De Laurentiis' Farfalle with Cremini, Asparagus, and Walnuts | Everyday Italian | Food Network
Giada creates a dish she describes as heaven on a plate with her Creamy Farfalle with Cremini, Asparagus and Walnuts!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Creamy Farfalle with Cremini, Asparagus, and Walnuts
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6 to 8 servings
Ingredients
Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan
Directions
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
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Giada De Laurentiis' Creamy Farfalle | Everyday Italian | Food Network
Chicken Asparagus Pasta Recipe with Parmesan Cheese | Easy, Healthy Rotini Noodles and Veggies
Sizzling chicken, creamy pasta, and lucious asparagus covered in cheese and garlic. ???? This is a fast pasta recipe you can make in 20 minutes or less with simple, clean, Thrive Life food. Make this recipe for lunch or dinner.
Access full recipe below or here:
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Total Time: 20 min.
Yield: 6-8 servings
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INGREDIENTS:
4 cups rotini pasta
1 teaspoon oil
1 1/2 cup Thrive Life Seasoned Chicken Slices
1 1/2 cup Thrive Life Asparagus
3 cups chicken broth*
2 cups Thrive Life Sour Cream Powder
1 teaspoon garlic powder*
1/4 cup grated parmesan cheese
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*Thrive Life Seasoned Chicken Slices, Vegetarian Chicken
Bouillon, and Garlic make great substitutions.
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INSTRUCTIONS:
1. In sauce pan, cook pasta following the directions on
the package.
2. Heat oil in a large skillet over medium-high heat. Dice
Chicken breast and brown in the skillet reducing heat
and cover with a lid.
3. When chicken is cooked through, add asparagus
along with the chicken broth. Whisk in Sour cream
powder, add garlic powder. Simmer.
4. Once pasta is ready, strain water and stir into chicken
and asparagus mix. Let simmer siring occasionally
until sauce is thickened.
5. Add parmesan cheese and salt and pepper to taste
Pasta with Asparagus
Fettuccine with Asparagus and Whipped Ricotta is the right dish to bring on spring. I love when asparagus is in season and on behalf of all asparagus, know that they are long and green, and good for you to eat. They will make your body strong and lean, the flavour can’t be beat. So, when you’re in the store, just take this tip from us, buy asparagus! The whipped ricotta adds such a smooth and delicate flavour to this dish. It complements the asparagus nicely. This dish is easy to prepare and the asparagus puree and whipped ricotta can be made beforehand.
FETTUCCINE WITH ASPARAGUS AND WHIPPED RICOTTA
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
400g fresh ricotta, drained and strained with a cheese cloth
Salt, to taste
Zest of half a lemon, more for serving
2 tbsp. heavy cream
Nutmeg, a pinch
1 bunch of fresh asparagus, ends trimmed
5 tbsp. Extra virgin olive oil
Freshly cracked pepper, to taste
5-6 Fresh basil leaves
1 lb Fettuccine, reserve 1 cup of pasta water
2-3 cloves of garlic, thinly sliced or chopped
Chili flakes, to taste
2 tbsp. unsalted butter
Parmigiano-Reggiano, finely grated, for serving
Method
1. Place the drained ricotta in a food processor. Add lemon zest, heavy cream, nutmeg and season with salt. Pulse until you reach a smooth texture, like whip cream. Depending on how thick the ricotta is, you may have to add a bit more cream. Taste and adjust with any seasonings. Set aside.
2. In a large pot, the one to cook the pasta, add water and heat. Trim your asparagus and cut off the tips and set aside. Finely chop up the rest of the asparagus, small enough so that it can cook quickly. In a large pan on medium-high heat, add 3 tbsp. of extra virgin olive oil, asparagus and season with salt and freshly cracked pepper. Saute for a few minutes and then add a ladle of the hot water from the pot, enough to cover the asparagus. Continue to cook until the asparagus is soft and tender. Remove asparagus and either add to a blender or container for an immersion blender. Add basil and blend until smooth. You may have to add more water to help loosen the puree. You want more of a puree than a soup texture. Set aside.
3. Get the large pot of water boiling, if not already, and generously salt it. Cook the pasta until al dente, according to package instructions. Reserve some pasta water. While the pasta cooks we will start the sauce.
4. In a large pan on medium-high heat, add 2 tbsp. of extra virgin olive oil, garlic, chili flakes, butter and season with salt and freshly cracked pepper. Saute until the garlic starts become tender and fragrant. Add the asparagus tips right before removing the pasta. Add fettuccine and a little bit of the pasta water to the pan. Mix and toss to start forming the sauce. Add asparagus puree continuing to mix and toss adding more pasta water if needed. Once pasta is cooked and the sauce is formed turn off the heat. Add 2-3 dollops of whipped ricotta and mix and toss to incorporate. Plate your pasta and finish with a dollop of whipped ricotta on top, some lemon zest, freshly cracked pepper and Parmigiano-Reggiano. Enjoy
Until next time, ciao!
______________________________
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Music by @epidemicsound
REFERRAL LINK:
Chapters
0:00 Intro
0:30 Making the whipped ricotta
1:02 Making the asparagus cream
2:15 The cooking process
3:27 Tasting and goodbye
#fettuccine #asparagus #whippedricotta
Clip used and references:
Alf - Episode It ain't easy being green
I do not own this clip but I love the show and just wanted to incorporate it into my video.
Liesl's Easy Asparagus Pasta (Recipes)
Find everything you need for this delicious dinner at
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Lemon Asparagus Fusilli
This pasta recipe is unique in that you actually make a smooth sauce by pureeing the asparagus. The result is bright, creamy and spring-y...and the most beautiful green color! This pasta is great as a side dish or as a vegetarian main course.
1 pound asparagus, trimmed
zest of one lemon
1/4 cup olive oil
1 t. kosher salt
fresh ground pepper
1 pound fusilli
1/2 c. Parmesan cheese
garnish with chopped mint (optional)
fresh ground pepper
Bring large pot of water to a boil with a few generous pinches of salt.
Coarsely chop asparagus into 1 inch pieces. Add asparagus to boiling water and cook for 6-8 minutes, until very soft. Remove with a slotted spoon (do not drain paot!) to a colander and run under cold water. Place in a blender.
Remove 1/2 c. of asparagus cooking water from the pot. Add cooking water, lemon zest, salt & pepper and olive oil to blender. Puree with asparagus until smooth.
Cook pasta in the asparagus cooking water. Cook pasta until just shy of al dente and drain, reserving approximately 1 c. of cooking water.
Return pasta, asparagus puree and 1/2 c. pasta water to the pot. Cook over high heat 3-4 minutes, stirring, until pasta is al dente and sauce thickens slightly and coats pasta. Add more cooking water if necessary.
Turn off heat, add parmesan to pasta and stir until incorporated. Garnish with a generous sprinkle of chopped mint.
Cacio E Pepe Pasta With Asparagus | delicious. Magazine
This classic Italian dish of spaghetti, parmesan and black pepper - cacio e pepe - is given a spring twist with the addition of asparagus.
Serves 4 as a starter, 2 as a main
Ingredients:
200g spaghetti or pici pasta
100g butter, cubed
300g asparagus, trimmed
2 tsp freshly ground black pepper, plus extra to serve
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve
Method:
1. Bring a large pan of salted water to the boil over a medium heat. Cook the pasta for 2 minutes less than the packet instructions or until it still has bite. Drain, reserving one mugful of the cooking liquid.
2. Meanwhile, melt the butter in a large deep pan over a low-medium heat and add the asparagus. Cook gently for 2-3 minutes, then add 100ml of the reserved pasta cooking liquid and bring to the boil.
3. Add the pepper, drained pasta and grated cheese to the pan. Stir well for a minute or so until the cheese melts and forms a rich sauce (add a little more pasta cooking liquid if the sauce is too thick).
4. Divide among warm bowls and serve straightaway, scattered with salt, extra black pepper and some more grated cheese.
See the full recipe here:
ASPARAGUS - 4 Cheese Creamy Asparagus Casserole in Alfredo Sauce - By Ani
#asparagus casserole #Alfredo sauce #cheesy