Pesto Pasta
This is how to make a JUCY pesto pasta without adding tons of extra oil!
Pasta With Swiss Chard Pesto | Carla's Cooking Show
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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!
How to Make Creamy Spinach Pasta | Rachael Ray
Watch Rach turn a steakhouse favorite, creamed spinach, into a rich and creamy pasta with lots of ricotta, Parm or pecorino + toasted pine nuts.
Pesto Pasta | How to boil Pasta | पेस्तो पास्ता | Chef Sanjyot Keer
Full written recipe for Pesto Pasta
Prep time: 10-15 minutes
Cooking time: 15 minutes
Serves: 3-4 people
Ingredients:
Pesto
OLIVE OIL | ऑलिव ऑयल 2-3 TBSP
GARLIC | लेहसुन 1 CLOVE
WALNUT | अखरोट 4-5 NOS.
SALT | नमक A PINCH
BASIL LEAVES | बेसिल के पत्ते 100 GRAMS
PARMESAN CHEESE | पारमेसान चीज़ 50 GRAMS (GRATED)
OLIVE OIL | ऑलिव ऑयल 3 TBSP
Boiling pasta
SALT | नमक A LARGE PINCH
PASTA | पास्ता 250 GRAMS (PENNE)
Final Assembly
PASTA | पास्ता AS REQUIRED (HOT)
PARMESAN CHEESE | पारमेसान चीज़ AS REQUIRED
PESTO | पेस्तो AS REQUIRED
PASTA WATER | पास्ता वाला पानी 1-2 TBSP
SALT | नमक IF REQUIRED
Method:
To make pesto add olive oil in a chopper along with garlic, walnut & a pinch of salt & grind it together to emulsify the oil nicely.
Further add the basil leaves, parmesan cheese & olive oil, grind it again until a semi-coarse paste is formed, make sure you scrape the sides of the chopper.
Your pesto is ready.
To perfectly boil the pasta bring water to a roaring boil in a stock pot, then add salt & pasta of your choice & let the pasta for boil 8 minutes.
Once boiled strain the pasta using a large spider, make sure you reserve the pasta water.
In a bowl add boiled pasta as required, parmesan cheese & pesto as per your taste preference & mix well.
Further add a couple of tablespoons of the pasta water to bring the pasta to the right consistency, make sure that the pasta water is hot.
Once mixed taste & adjust the seasoning if required.
Your quick & easy pesto pasta is ready.
#YFL #SanjyotKeer #Pasta
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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