HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS
Provided by Molly Yeh
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
- Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
- Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
- For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
HERBED BAKED PASTA PRIMAVERA
This rigatoni dish is tossed with fresh parsley and basil, vegetables and three cheeses and baked until golden brown.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
HERBED PASTA PERFECTION
Whether you're tossing in roasted chicken, grilled seafood, or herbed beans (as shown here), any pasta creation can be enhanced with the bold, intense flavor of GOYA® Extra Virgin Olive Oil. The secret to its great taste: fresh-pressed olives, grown on a sun-soaked Spanish plateau. Just drizzle it on, take a bite and wonder how you've lived without it.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 - 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
- Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 43.2 g, Cholesterol 0 mg, Fat 1.6 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 0 g, Sodium 162.3 mg, Sugar 3.5 g
HERBED PASTA PERFECTION
Whether you're tossing in roasted chicken, grilled seafood, or herbed beans (as shown here), any pasta creation can be enhanced with the bold, intense flavor of GOYA® Extra Virgin Olive Oil. The secret to its great taste: fresh-pressed olives, grown on a sun-soaked Spanish plateau. Just drizzle it on, take a bite and wonder how you've lived without it.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 - 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
- Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 43.2 g, Cholesterol 0 mg, Fat 1.6 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 0 g, Sodium 162.3 mg, Sugar 3.5 g
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
More about "herbed pasta perfection recipes"
NO CREAM ITALIAN HERB PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.5/5 (23)Total Time 10 minsCategory SideCalories 421 per serving
- Whilst the pasta is cooking add the olive oil and Italian herbs to a small pan and place over a low heat.
EASY GARLIC AND HERB PASTA (30-MINUTES) - SWEET …
From sweetsimplevegan.com
5/5 (1)Total Time 30 minsCategory Enree
HERB PASTA PERFECTION - GOYA FOODS
From goya.com
SIMPLE BUTTERED HERB PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH HERB PASTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HERB PASTA | EASY FAMILY RECIPE FROM LEIGH ANNE WILKES
From yourhomebasedmom.com
HOW TO MAKE THE MOST BEAUTIFUL HERB PASTA FROM SCRATCH
From lacucinaitaliana.com
Estimated Reading Time 5 mins
EASY GARLIC HERB SPAGHETTI SAUCE - LIVELY TABLE
From livelytable.com
10-MINUTE CREAMY, BUTTERY HERBED BUCATINI | HBH - HALF BAKED …
From halfbakedharvest.com
CREAMY HERB PASTA - THE COZY COOK
From thecozycook.com
EASY LEMON HERB PASTA - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
FRESH HERBED PASTA WITH PARMESAN CHEESE - THE CULINARY HERB …
From howtoculinaryherbgarden.com
HERBED PASTA PERFECTION | PUNCHFORK
From punchfork.com
ONE POT CREAMY HERBED PASTA- THE EASIEST TASTIEST COZY ... - YOUTUBE
From youtube.com
HERBED PASTA RECIPE - CUISINART.COM
From cuisinart.com
NIGEL SLATER’S RECIPE FOR AUBERGINES WITH HERB CREAM ON SOURDOUGH
From theguardian.com
ANGEL HAIR PASTA WITH GARLIC, HERBS, AND PARMESAN RECIPE - SIMPLY …
From simplyrecipes.com
You'll also love