- Home
- Pasta
- How To make Ragged Pasta with a Thousand Herbs
How To make Ragged Pasta with a Thousand Herbs
1/4 cup chopped italian flat leaf parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh tarragon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 teaspoons finely chopped fresh rosemary leaves
1/2 cup extra virgin olive oil
coarse salt and freshly ground pepper
to taste 1 pound stracci (fresh egg pasta cut into 4 by
:
1-inch strips with a fluted pastry wheel) 1/2 cup freshly grated pecorino romano
2 medium size ripe tomatoes peeled, seeded and
:
chopped
In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper. Set aside.
Bring a large pot of water to a boil. Add salt and the stracci. Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes. Drain well.
Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again.
Scatter the tomatoes over the pasta and serve immediately.
How To make Ragged Pasta with a Thousand Herbs's Videos
???? Which NOSHING recipe won? I demo today!
⭐️ Votes are in! I have the winning recipe from the NOSHING chapter of Dreena's Kind Kitchen, and I demo it here for you.
???? Recipe will be posted next week, sign up here:
???? Dreena's Kind Kitchen: (now JUST $16)!
???? Sprouted Pumpkin Seeds:
???? Breville Food Processor:
More of Dreena's recipes: dreenaburton.com
Barton Seaver - Hearty Seafood Cuisine
Join us at to submit your questions!
Watch celebrity interviews, entertaining tips and TODAY Show exclusives | TODAY All Day - Nov. 22
Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY:
» Watch the latest from TODAY:
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY's Website:
Find TODAY on Facebook:
Follow TODAY on Twitter:
Follow TODAY on Instagram:
#TODAY #TODAYAllDay #Entertainment
Homemade Goulash with Angie's Pantry
Thank you for watching! :)
Angie’s Pantry Channel-
Angie’s Goal Achievers Channel-
Angie’s Pantry Peeps FB Group page: .
To OrderTupperware MySite-
Grove Collaborative -
Azure Standard of Healthy & Abundant Living -
Chef Herb Holden: Preparing Pasta Primavera With Grill Chicken
The center for Nutrition, Diet and Health of the College of Agriculture, Urban Sustainability and Environmental Sciences of the University of the District of Columbia offers high quality research-based community outreach programs that combat systemic urban nutrition and health issues and engage citizens in collaborative efforts to improve community health, obesity prevention, the quality of life and economic opportunity for people and communities in the District of Columbia, the nation and the world.
Lou's Redo's - Stuffed Shells with Chicken Alfredo and Asparagus - Leftover Chicken Redo's
Hello everyone, welcome to another edition of Lou's Redo's. There has been alot of formulating of recipes and redo's, so that is why the uploading has been slow. In this episode, we take some leftover chicken, and we start by shredding it. After prepping some asparagus and cooking the pasta shells, we make a quick alfredo sauce. Once the sauce is close to done, we mix the chicken, asparagus, alfredo sauce, mozzarella, and some parmesan, and we stuff it in the shells. Set the oven to 350, and bake the shells with the mixture for 20-30 minutes, and enjoy! Thank you for watching, dont forget to subscribe to the channel, and like the video. Until next time, be safe, and good cooking.