Healthy & Delicious Food // Spagheti Tuna with Fresh Tomato & Green Peas @MAT Channel
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Creamy pasta with green peas & tuna ????????♀️
Hi Everyone ????????♀️
This is my very first Cooking video. I am still so little to this huge YouTube world, but I’ll try my best to make interesting videos. So This is a very easy peasy creamy pasta recipe for all the pasta cravings !!
So if it is pasta????????It is Italy.
They call this recipe “ pasta con piselli e tonno”
& I love Pasta , I hope you all too ♥️
So yummy & you can make it so easily at home !!
Here are the things you need ????????♀️
-350g of pasta
-200g of green peas ( fresh or frozen )
-Half onion cut into slices
-200g of tuna
-200ml of cooking cream
-Olive oil
-Salt
Enjoy & Don’t forget to SUBSCRIBE my channel ????????Splendid with Anu
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Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
The Barefoot Contessa's Pasta, Peas and Pesto PACKS the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pasta, Pesto, and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
Yield: 4 cups
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
Creamed Tuna and Peas
In this episode of 80s Foods vs. Modern Tastes, we make Creamed Tuna and Peas, one that Randy remembers from his childhood. Will Becky enjoy it despite how much she disliked fish growing up? We'll see!
Recipe:
Bake Pillsbury biscuits by following the directions on the package. Create a roux by melting 4 Tbsp butter in a pan, then stirring in 4 Tbsp flour until incorporated. Cook about 1 minute. Add 2 cups room temperature milk, slowly, until incorporated. Open and drain 1 can of tuna, then add it to the roux to heat through. Add the package of frozen peas to thaw and heat through. Add 1/2 tsp of salt. Spread creamed tuna and peas over biscuits. May add salt and pepper to taste.
Music Credit:
Apero Hour Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
Pasta Peas and Tuna Recipe
Pea and tuna pasta recipe A very light pasta recipe with a fresh and tasty taste! if you try to cook this recipe you will be captivated by the wonderful taste of peas and tuna pasta is delicious!
INGREDIENTS
1. 320 G OF BUTTERFLIES
2. 200 G OF FRESH OR FROZEN PEAS
3. 200 G TUNA IN OIL
4. 100 G SPREADABLE CHEESE
5. HALF AN ONION CUT INTO SLICES
6. OF EXTRA VIRGIN OLIVE OIL AS REQUIRED
7. SALT TO TASTE
8. BLACK PEPPER TO TASTE
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Creamed Tuna on Toast with Peas.
Recipe:
Creamed Tuna on Toast is a classic recipe that has a creamy white sauce filled with tuna fish and peas, served over crispy toast or puff pastry. Creamed Tuna is a simple recipe to make and one that will easily become a repeat on your family menu because it is delicious and a super affordable meal to make.
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