SNAP PEAS WITH TUNA AND EGG
Learn how to make Snap Peas with Tuna and Egg.
Thank you for watching the video???? !
New video on every Monday, Wednesday and Friday.
Please subscribe so that you don't miss anything !
------------------------------------------------------------------------------
Follow me???????? !
▶︎Website
▶︎Facebook
▶︎Instagram
▶︎Tripadvisor
------------------------------------------------------------------------------
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.
Subscribe ►
Get the recipe ►
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #PastaPestoandPeas
Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
Delicious Idea With Tuna ! Pasta al Tonno ! Farfalle, Peas and Tuna Recipe ! Easyvideo
Delicious Idea With Tuna! Farfalle, Peas and Tuna Recipe!
I hope you enjoyed this Italian dish!
Ingredients:
250 g of butterflies (pasta farfalle)
150 g fresh or frozen peas
200 g tuna in oil
50 g cream cheese
Onion
Olive oil, salt
Dill (optional)
#easyvideo #pasta #recipe
Recipe: Linguine with tuna and peas
Hello everyone, today Recipe Cooking presents the following recipe: Linguine with tuna and peas
Here is the recipe in detail:
For 4 people
TOTAL TIME: 35 mins
Preparation: 15 mins
Cooking: 20 mins
Ingredients :
350 g Linguine
1 Can of whole tuna in water (Saupiquet type)
1 carrot
1 stalk of celery
200 g Fresh peas
1 ripe tomato
40 g grated parmesan
0.5 Onion
fresh parsley
30 g Extra-virgin olive oil
Salt
Step 1: Wash the vegetables. Cut the carrot and tomato into cubes.
Cut the celery into slices, chop the onion and parsley.
Step 2: Cook the pasta in a large pot of salted water.
Meanwhile, cook the carrot cubes with the celery, onion and shelled peas in another pan of water for 10 minutes.
Step 3: Add the diced tomatoes, the drained tuna, the parsley, salt and continue cooking for 1 min.
Season the drained pasta with the preparation, sprinkle with parmesan and serve.
Our Facebook page:
Our website:
Source:
#food #recipe #recipes #cook #tasty #foodporn
Spiced Tuna Fishcakes | Gordon Ramsay
Good-quality canned tuna is a fantastic ingredient. It's cheap and versatile. For this recipe add East Asian flavours - chilli, spring onion, coriander - to add flavour to this simple fishcake.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels: