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To the spaghetti in the pot, add the pesto and ¾ cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives.
Yields: 1-4. Total Time: 30 mins. Ingredients. 10 oz. whole-wheat spaghetti. 3. 4.4-oz cans boneless mackerel fillets in olive oil. 12 oz. mixed-color cherry tomatoes, halved (or quartered if large)
With the machine running, slowly pour in 1/3 cup olive oil and process until the pesto is fully combined. Stir in the parmesan and set aside. Meanwhile, bring a large pot of salted water to a boil.
Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. [ 15 ] The original pesto alla genovese is made with Genovese basil , coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted), and a grated cheese ...
Preheat oven to 400°F. Line baking sheet with parchment paper. Slice squash lengthwise and remove seeds with spoon. Rub inside of squash with coconut oil and sprinkle with sea salt.
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Casarecce (from Italian casereccio, 'homemade') [1] are short twists of pasta originating in the Sicily region of Italy which appear rolled up on themselves like a scroll. [2] Casarecce pairs well with cream/cheese, meat, napolitana, seafood, pesto and vegetables. [1]
Add the pesto to the pasta in the pot and toss until well coated. Serve the pasta topped with dollops of the ricotta mixture. Garnish with basil. You Might Also Like.