Pasta Dishes
Lemon Capellini RECIPE COURTESY OF INA GARTEN INGREDIENTS:; Good olive oil, Kosher salt and freshly ground black pepper, 1 pound dried capellini, 1/2 pound unsalted butter (2 sticks), Zest and juice of 2 lemons, plus zest of 1 lemon for garnish.
In this video Chef ByronTalbott teaches you how to make Crispy lasagna
Chopped Pistachio Pesto (Pulse Spaghetti) INGREDIENTS: 250g San Remo pulse spaghetti Pesto: 80g shelled pistachios 25g basil leaves 10g mint leaves 1 clove garlic 50g grated parmesan Zest and juice of ½ a lemon 150g extra virgin olive oil Salt and pepper to taste METHOD In a food processor blend all the Pesto ingredients and set aside Boil 5 liters of water with 1 tbsp of salt. Cook San Remo pulse spaghetti for 8 minutes. Strain pasta and transfer to big mixing bowl. Add pesto to pasta and mix well. Serve with grated parmesan and basil leaves.
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