How To make Spring Linguine
8 ounces linguine,
fine
2 quarts salted water
1/4 cup finely chopped bacon :
or pancetta
2 tablespoons olive oil
4 scallions, -- thinly sliced
12 ounces fresh asparagus, peeled and cut
diagonally into 1/2 inch slices 1 tablespoonfu each of lemon juice and unsalted butter
Salt and freshly ground black pepper 1/2 cup crumbled fresh goat's or farmer's cheese
2 tablespoons sliced pitted cured black olives
Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.
Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender.
Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.
Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives.
How To make Spring Linguine's Videos
Spring Veg Linguine | Tesco with Jamie Oliver
@JamieOliver is here to help you to #EatMoreVeg with his quick & easy spring veg linguine. This month we’ve got trolley-loads of deals on fruit & veg with Clubcard Prices, so click the link for the recipe and have a go yourself. #TescoAndJamie
T&C’s apply: Clubcard/app required for Clubcard Prices. Excludes Express.
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Spicy Garlic Shrimp Spaghetti - Marion's Kitchen
The spicy garlic shrimp spaghetti dreams are made of!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Garden Pasta #meatfreeweek
Hello lovely people! Try this amazing garden pasta dish with tomatoes, courgettes, capers, onions, chilli, aubergine and basil. It is delicious!
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White Sauce Pasta | Creamy & Cheesy White Sauce Pasta | Kanak's Kitchen
The white sauce pasta recipe is an easy pasta recipe made with white sauce and veggies. Watch the full video for how to make the best white sauce pasta.
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INGREDIENTS:
BOILING:
2 cups Penne Pasta (200 gms)
Salt to taste
1/2 tsp oil
VEGETABLES:
2 tsp olive/butter
1/2 onion chopped
1 small carrot
1/2 capsicum chopped
handful of corns
Salt
1/2 tsp black pepper powder
SAUCE:
4 tbsp butter
4 tbsp maida
2 cups milk
Salt
1/2 tsp black pepper powder
1/2 tsp red chilly flakes
1/2 tsp mixed herb seasoning
4-5 tbsp grated cheese (I used Amul)
GARLIC BREAD RECIPE:
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