TABLETOP WATER RECIPES

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SPAGHETTI WITH LEMON PESTO - RECIPES, TV AND COOKING TIPS



Spaghetti with Lemon Pesto - Recipes, TV and Cooking Tips image

This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly...

Provided by 177MILKSTREET.COM

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 Servings

Number Of Ingredients 8

4 lemons
Kosher salt and ground black pepper
1½ teaspoons white sugar, divided
1 pound spaghetti
½ cup slivered almonds
1 ounce (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve
⅓ cup extra-virgin olive oil, plus more to serve
2 tablespoons finely chopped fresh chives

Steps:

  • Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. You should have about ⅔ cup zest strips.
  • In a large pot, combine 2 quarts water, 1 1/2 teaspoons salt, 1 teaspoon of sugar and half of the zest strips. Bring to a boil and to cook for 2 minutes, then remove and discard the zest. Add the spaghetti and cook until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
  • Meanwhile, in a food processor, combine the remaining zest strips, the almonds, Parmesan, the remaining ½ teaspoon sugar and ¼ teaspoon each salt and pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the oil and process just until the oil is incorporated (the mixture will not be smooth), about another 10 seconds; set aside until the pasta is ready.
  • 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. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.

MINI MEATBALL AND CHICKEN SOUP | RACHAEL RAY



Mini Meatball and Chicken Soup | Rachael Ray image

Rachael's kid-friendly chicken, vegetable + pasta soup with mini meatballs is fun, healthy and irresistible.

Provided by Rachael Ray

Number Of Ingredients 30

2 tablespoons EVOO
2 carrots
chopped
2 ribs celery
chopped
1 onion
chopped
1 bulb fennel
chopped
2 cloves garlic
crushed or chopped
Salt and pepper
1 bay leaf
2 quarts chicken bone broth or stock
¾ pound lean ground beef
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon granulated garlic and granulated onion
¾ cup breadcrumbs
1/3 cup milk
1 egg
lightly beaten
½ cup grated Parmigiano-Reggiano cheese
plus more to serve
2 ½ cups shredded or pulled rotisserie chicken
½ pound small fresh or dried pasta
such as cavatelli
12-16 ounces spinach or escarole
chopped or torn
Juice of 1 lemon

Steps:

  • Heat oil, 2 turns of the pan, in soup pot over medium heat
  • Add carrots, celery, onions, fennel, garlic, salt, pepper and bay and sweat, partially covered, 7 to 8 minutes
  • Add stock and 2 cups water, bring to a boil and reduce a bit to a rolling simmer
  • Listicle: Rachael Ray 10-Quart Covered Stockpot Combine the beef with dried parsley and oregano and granulated garlic and onion
  • Moisten breadcrumbs with milk and add to meat along with egg and cheese
  • Roll into ½-inch mini meatballs and add to the broth
  • Simmer the meatball dumplings 5 minutes, then add the chicken and pasta and cook to al dente
  • Wilt spinach (or escarole) into soup
  • Add lemon juice to serve and pass more cheese at table

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SPAGHETTI WITH LEMON PESTO - RECIPES, TV AND COOKING TIPS
This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly...
From 177milkstreet.com
Total Time 25 minutes
  • 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. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.
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SPAGHETTI WITH LEMON PESTO - RECIPES, TV AND COOKING TIPS
This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly...
From 177milkstreet.com
Total Time 25 minutes
  • 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. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.
See details


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