My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Miso Spinach Pesto Pasta // VEGAN
First recipe video in the new kitchen!! This vegan miso spinach pesto pasta is the perfect way to use up that ambitious amount of spinach you bought and get some greens in ya. Hope you like it!
FULL RECIPE:
Also the vegan cheese I used to grate at the end was from Fortino's, there's no specific brand name for it, all I know is that it's vegan and from Italy. Photo of it in the blog post:
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Umami rich Japanese Italian food!
Spinach Alkaline noodles with a Miso, Edamame, Butter and Parmesan sauce recipe...Packed full of umami and incredibly delicious. Hope you like the recipe, drop a sub for some love and peace! #japanese #italian #recipe
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Full written recipe here:
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Ingredients needed:
To serve 3-4
Prep Time: 2 hrs
Cook Time: 15 minutes
Rest Time for Noodles 12-24 hrs
Alkaline Noodles:
195ml spinach water
500g all purpose flour
5g salt
5g lye water (kansui)
100g spinach (spinach water)
cornflour for dusting
Miso Pesto Sauce:
100g edamame beans
2 tbsp white miso
2 garlic cloves
5g ginger
2 tbsp olive oil
2 tbsp mirin
3 spring onions
100mls Spinach water
50g salted butter
parmasan to taste
lemonjuice
Shiitake crumb:
6 shiitake mushrooms
30g panko breadcrumbs
2-3 tbsp grated parmasan
2 spring onions
salt/pepper
Soy Egg Yolks:
3-4 egg yolks
40mls mirin
60mls light soy
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MISO PESTO
WHAT'S IN MISO PESTO
This Miso Pesto is earthy and savory, yet bright and vibrant, plus it's packed with wholesome ingredients. To make it my own, I opted for green basil from the garden and fresh lemon, olive (or avocado) oil, cashew nuts, pine nuts, Natural MSG and of course, miso.
We love this pesto served over pasta, spread on pizza dough, and added to a veggie sandwich. Try tossing a few spoonfuls with a tray of roasted vegetables just after cooking, or alongside raw veggies as a flavorful dip. The possibilities are endless.
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Kale and Spinach Pesto
Kale and Spinach Pesto
Serves 6-8
2 Tbsp olive oil for cooking the greens
10-11 oz (300g) baby kale, spinach, chard mix (any combination)
1-2 garlic cloves, sliced
1/2 cup (70g) pine nuts
20g parmesan, thinly sliced or grated
Zest of 1 lemon
2-3 tsp lemon juice
1 tsp pomegranate molasses (optional)
1/4 cup (54g) olive oil
Set a large pan over medium heat. Add 2 Tbsp olive oil. When the oil is hot, add the greens and the garlic (if you want a stronger garlic flavor, reserve the garlic for later). Cover. Cook, until the greens start to wilt, 1-2 minutes. Uncover and cook stirring constantly until wilted. Season with salt and remove to a plate with all the juices to cool to at least lukewarm or room temperature.
Put the greens into the food processor. If you haven’t added garlic during the cooking stage, add it now. Add the pine nuts, parmesan, lemon zest and juice, pomegranate molasses (if using) and a pinch of salt. Puree to a coarse texture. With the food processor running, pour in ¼ cup of olive oil and puree until it looks like pesto. Taste and correct for salt and acidity. Can be used immediately or refrigerated for a couple of days.
This makes enough pesto for 2 Lbs of pasta (2 standard boxes) or 2-3 lb of some protein (like fish or chicken).
The pasta brand I mentioned in the video is Sfoglini. This is an affiliate link that helps my channel. Thanks for your support!
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