Table of Contents:
Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto
Video taken from the channel: Entertaining With Beth
Penne Pasta with Peas and Prosciutto
Video taken from the channel: Food Wishes
Creamy Prosciutto Pasta
Video taken from the channel: TatyanasEverydayFood
LOW CARB EDAMAME SPAGHETTI RECIPE || IIFYM KETO
Video taken from the channel: Hungry Elephant
4 Ingredient Prosciutto Pasta | Everyday Gourmet S6 E30
Video taken from the channel: everydaygourmettv
Prosciutto & Red Pepper Taglierini | Gennaro Contaldo
Video taken from the channel: Jamie Oliver
How to make pea and prosciutto taglierini pasta | by Theo Randall
Video taken from the channel: HuffPost UK
Ingredients 2 large carrots 1 tablespoon cornstarch ½ cup water 2 cups lactose-free whole milk ¼ cup heavy cream 4 ounces sliced prosciutto 4 teaspoons garlic-infused olive oil, divided 1 teaspoon fresh lemon zest ½ teaspoon dried basil 1 ¼ cup frozen shelled edamame ¼.Enjoy this restaurant-style pasta dish with lemony cream sauce, crispy prosciutto, low-FODMAP pasta, and flavorful vegetables anytime. Stay safe and healthy.
Please practice hand-washing and social distancing, and check out our resources for adapting to these times.Ingredients. 1 package (16 ounces) linguine. 1/2 cup fresh or frozen peas, thawed. 2 tablespoons minced garlic.
1 tablespoon Italian seasoning. 1 teaspoon pepper. 1/4 cup olive oil. 1/2 pound thinly sliced prosciutto or deli ham, chopped. 1/4 cup shredded Parmesan cheese.
I wanted to make 6 servings, but 16 oz pasta and 2 cups edamame wasn’t enough for me (I must have a much bigger appetite than you!!), so we made significantly more! I put a large bunch of garlic scapes, a bunch of cilantro, 3 cups of edamame beans, and a huge bag of spinach into the pesto, and the quantity was perfect.Prosciutto and Edamame Pasta from A Spicy Perspective Edamame and pasta may seem like an odd couple, but trust us, it works—especially when there’s prosciutto involved.
Get the recipe here.In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper. Lay out the four slices of prosciutto. Top each with a quarter of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve.
Simple, 30-minute Red Pasta Sauce with Red Lentils for added protein and fiber. Serve over gluten-free pasta for a delicious plant-based meal!Scroll down for 7 healthy edamame recipes. Photo: Cookie+Kate 1. Edamame hummus.
Shelled edamame can be blended into hummus the same way chickpeas can—and adds a bright note when blended with.Cook the pasta according to package directions. Drain and toss with 1 tsp. olive oil to prevent sticking; let cool. In a large bowl, toss the cooled pasta with the corn, edamame, bell peppers and carrots. Drizzle with the remaining 3 Tbsp. olive oil and toss to coat.
Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use.
Transfer the drained pasta to a large serving bowl.Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add crea.Bring a large pot of salted water to a boil.
Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme.Ingredients 8 ounces uncooked whole-wheat linguine 1 tablespoon olive oil 1 (8 oz.) package sliced mushrooms 1 1/2 cups thinly sliced carrots 3 garlic cloves, chopped 2 1/4 cups unsalted chicken stock, divided 3 tablespoons all-purpose flour 1 (8-oz.) package thin asparagus, halved 1 1/2 cups.1 shallot, finely chopped (1/4 cup) 2/3 cup heavy cream. 1 package (10 ounces) frozen peas, thawed.
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup. 1 tablespoon finely grated lemon zest. 1 tablespoon.Easy Edamame Salad.
Ingredients: 1 cup shelled edamame 2 cups frozen corn 1½ cups rice, cooked 1 cup kidney beans, rinsed and drained 1/3 to 1/2 cup fresh cilantro, chopped 2 medium tomatoes, finely diced ½ red onion, finely diced 1 ½ tsp ground cumin 4 Tbsp fresh lime juice 2 Tbsp olive oil Salt and pepper to taste. Direction.
List of related literature:
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from The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition) | |
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from What Can I Bring?: Southern Food for Any Occasion Life Serves Up | |
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from Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere | |
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from A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking | |
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from The A-List Diet: Lose up to 15 Pounds and Look and Feel Younger in Just 2 Weeks | |
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from The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips | |
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from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy | |
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from Brunetti’s Cookbook | |
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from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations | |
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from Joy Bauer’s Superfood!: 150 Recipes for Eternal Youth |
160 comments
Theo Randall is a fantastic Chef. I’ve cooked many of his great recipes. Fool proof and delicious. Make sure you cook good quality ingredients..
Respect to all foodies
I personally would fry the prosciutto first to crisp them up.
Therefore I would add less butter.
Thanks for uploading this
This pasta recipe looks delicious! I know what I cook for dinner!:)
It is interesting how the huffington post only responds to positive comments. To become great one must learn to love criticism
This looks super delicious!! I can’t wait to give it a try! I just had a thought for a video idea whilst watching this… what about a video on how you meal plan for the week and/or pantry/fridge staples? It just occurred to me that while I might have mushrooms in the fridge often, I probably would need to go out and buy shiitake mushrooms to make this!
As always, amazing video!!! X
Hi Beth, this green turtleneck looks so good on you! I wish you a wonderful weekend:)
Oh how I miss your Garden Channel!!! And love this channel too
@juugoolart I thought I heard that wrong. Thanx for clearing that up for me. lol
Oh dang! I think THIS is the one I’m making for dinner tonight
Going to make the pasta and peas tomorrow. All your recipes are delicious. Can’t wait to taste this one.
I hope this treasure is doing well with all the COVID-19 going around
Thanks Beth, the pasta looks amazing with mushrooms were gonna have another cold snap next week but this is a great spring dish. Have a wonderful week! ❤
Who are you calling dumb ass? Get a clue about cooking first, before commenting.
I tried to make this last night and it was very nice:) I forgot to add fresh chilli so added some chilli/oil. Thank you for the recipe:)
Just made this for dinner tonight. Will definitely make it again. It’s so delicious
Gennaro is a genius…simplistic foods made quickly n delicious. Gennaro i love you. Plz, cook for me!!!!! ♥️♥️♥️
Looks good can I add bacon instead and I will leave out the peas
Just used that Barilla penne for a couple things, so delicious.
I freakin… LOVE this guy. He’s so passionate about food, makes me hungry just hearing him talk.
So delicious and Colorful, I love the combination of sweet peas with the smoky savory flavor of prosciutto. A match made in heaven.
I hate to be negative and all but the Italians are right here, this is a terrible dish. It ruins the cooking of the pasta, ruins the peas, and ruins the prosciutto. For that matter it’s terrible use of garlic. It’s not just bad cooking, but horribly wasteful of perfectly good ingredients which could have made an excellent dish. I mean, it’s cooking done by someone who has no respect for the ingredients and doesn’t understand even basic simple techniques. Under the guise of poverty cooking.
great recipe.. but if i dont want to use ham what would you recommend to use instead??
Thanks for helping me not feel guilty about tearing prosciutto apart with my hands lol!
I have tried these last week with some afredo sauce and I can say they are just like the normal pasta spaghetti so enjoy without the guilt!!!
5:19 Look at his mouth and his saliva. You can see that how It’s so delicious.
Since the goal is not to try the onion and pepper. Make sure those ingredients are fresh and ripe.
I’m Italian. This recipe is not Italian and is an insult to our kitchen and especially the pasta and prosciutto
Gennaro!!!
By watching your great, easy to understand video with personal passion for cooking I forget about my own food in the kitchen and I burn it!
It’s Your fault!( Laugh)
All the best, fantastic Italian recipes!
You sweat more during recession.. lol.. Tell me about it!
every time he smells the lemon, it’s like he smells it for the first time:)
This one is so easy, i’m gonna actually try it for my cook out this weekend
AlmazanKitchen and Gennaro are the only people that I watch…
Hearing Gennaro scratching the non-sticky pan with the metal forks is like having the burning hell in my ears.
The Passion of this man is incredible. Dishes that are cooked with so much love can only be wonderful.
are the recipes shown here being served in his restaurant also?
I love you Beth.. You’re comforting cuisine and person yourself makes everything warm
Thanks for sharing. Looks yummy. May I check with you, if its possible to replace Sherry with red wine instead?
i would love to see more homemade pasta instead of the pre made.
Hahahahahahaha Gennaro IS THE BOMB, just hearing him talk makes me crack
I tried nearly half of all the recipes out of your book and so far, everything was just delicious! And I don´t use cook books too often, normally… Thank you!
“Allo lovely people of’va Food Chube!”
Just makes me happy lol
Did he cut himself? I swear I could see bloody finger around 2:00
For those of us that don’t eat mushrooms, is there an alternative you would recommend that would still go with the other ingredients?
And of course, prosciutto di Parma is very salty already. By how this guy has cooked this your pasta (and sauce) will end up like a brine or pickle, since you need to add at least 3-4 tablespoon of salt to pre-boiling water (since the pasta absorbs a lot of it).
Gennaro make you wanna create more delicious recipe and enjoy life!
Is sliced pancetta/prosciuto in a packet OK for this recipe? My butcher doesnt have either meat fresh yet:( Or what about smoked bacon?
Then get out of the business, cause it’s not for someone like you who isn’t ready to defend it.
Wow! This was actually really good! I was really craving pasta and planned on making a carbonara for dinner but I had run out of guanciale so I looked in my fridge and I did have prosciutto. So I ended up just searching a quick recipe online and found this!
Thank you so much! And even got to use up some veggies I had left over from the other night:)
great video! I like how simple it was to make. Keep it up:)
What are the other stuff on top of the noodles? I’m interested.
I spiralized one zucchini, chopped one small onion, chopped one jalapeño pepper and one small red pepper added some sliced mushrooms, salt, pepper, red pepper flakes, mayo, olive oil and Braggs liquid aminos and fried up in a wok and prepped 1/4 pkg. of edamame spaghetti which I had but never used. Then topped that with fresh parmesan cheese and it was delicious!
you definitely deserve more subscribers with this great recipe and video quality! Am a vegan but still watch every single of your video:) <3
I grill full red peppers on the burner till the skin gets fully burned, pill the burned skin, cut the peppers in slices then use them in the pasta and I don’t even need the pancetta just olive oil and garlic then sautee the peppers in the olive oil. The taste is meaty even though it’s vegetarian.
Im suprised he didn’t use a razorblade to cut cut the onion while laughing in italian with tony montana
Whole Grain pasta is a fucking abomination…. even Italians don’t use it, it’s shit. I don’t care how good it is for you, I’m sticking to regular when I make pasta.
save the whole grain for dipping bread in olive oil.
I have a question! This looks very good but I have never tasted these noodles. Do they taste good? Thank you!
how did you know, I too just bought a pack! red sauce gives my heartburn these days ( at 63 ) so I was looking at other options and here you are! THANK YOU!
Hmm….you seem to really be taking this whole thing seriously. My only suggestion is instead of remaining frustrated on the subject, find a way to convert that into positive energy? Maybe instead of getting angry towards people, offer your expertise without pretension as a way of teaching and expanding the profession?
Looks delicious, Beth!!! Actually everything you make looks amazing!!!
Spiegami in quale cazzo di punto del video ha specificato che il piatto che sta cucinando è italiano, poi spiegami in quale cazzo di mondo lui dovrebbe venire a mangiare le penne in italia solo perchè le abbiamo “inventate” noi, in ogni cazzo di nazione fanno le penne. E’ grazie a rincoglioniti come te che pensano che il nostro cibo è sempre il migliore che l’Italia è un paese del cazzo con lo scambio culturale pari a 0.
Another wonderful recipe, my dear! And who doesn’t love prosciutto?!!? It’s SO good! hehe
@orseorse Guarda che lo dice anche che questa è UNA SUA VERSIONE del piatto.. Nessuno pretende che un americano si metta a cucinare perfetti piatti italiani anche perchè (non so che idea tu abbia..) in america non si trovano facilmente le materie prime come il prosciutto cotto e poi ogni paese ha le proprie abitudini alimentari e i propri gusti! Mai mangiato un piatto tipico americano o una versione americana dei nostri piatti? Cambieresti idea! Altrochè insulto va là!
Wow! Delicious I can’t wait to try, and looks so filling yum❤️
@luckyenlucy Alternatively you can use water with a bouillon cube and you can skip the salt. Sometimes cheap means cheap, literally.
I actually like to do a variation on this using elbow pasta with water/chicken boullion, bok choi, leek (optional), carrots, onions, celery and a bit of soy sauce for colour and taste but with much more liquid. Almost like a pasta soup. Very cheap and quite hearty for cold days and nights.
Thanks for the sherry tips. I knew not to buy cooking sherry, but not much else.
2:57 I just noticed he used 2 forks to pick up the pasta like tongs. With one hand.:O
Check out the recipe: https://www.allrecipes.com/Recipe/237141/Penne-Pasta-with-Peas-and-Prosciutto/
Made and ate your pasta and peas the other day. Thanks much. It was delicious. Used turkey bacon instead.
I do understand you have to adapt to your customers palate (in gennaro contaldo and jamie oliver i guess uk customers) but i saw 20 videos and most of them served in any italian restaurant would be tossed across the room. they are NOT italian recipes! if you want italian recipes go to giallozafferano youtube channel or just ask any italian
This seems to be around the time when he’s beginning to develop his signature vocal delivery style. The earliest videos sound like….just any random guy.
@disndat11 Haha that’s so rude. I doubt prison gets food this well prepared and made. They probably throw you some kraft dinner and be done with it.
Delicious! I love penne. By the way, it’s pronounced PENNEH, not PENNY.
@Lordfantom I don’t think the way the pasta’s cooked affects the fact that it’s ‘al dente’ or not. It just means it’s not entirely cooked al the way through and that’s about 5-6min for penne…
you should add thicker ham and more of it, and turn on the heat to higher while cooking.
italian people born only to be masters in food and cooking. This man is amazing.
I watched your video took down the ingredients went to shops saw TAG something bought it came back watched again to cook it realized I bought TAGLIATELLE instead of TAGLIERINI!! ARGH!!!!
the parsley goes inside. stir it. OH MYYYY, the SMELL IT IS UNNNBELIEVABLE!!
anyone else die when that metal fork + nonstick pan touched? Im typing this from the grave.
All the time you say a little bit of garlic here or just a little bit of garlic ie it appears always to be about half a clove… why is it then when I cook that whenever I include garlic in my dishes the amount is very nearly never less than I BULB..? by the way
I will try the edamame noodles but I find shirataki noodles to work really well.
I can’t tell where he’s from just by hearing him. Some words sound like a British guy and then others sound Italian. I hope at least one other person hears it
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Its really,really delicious dish,i love pasta and all kind of italian food….
Let me guess is their chili in this dish These ducking retards always add chili in their dishes all the times
According to Dr. Berg, isn’t soy the worst thing one should consume? It looks really good though !!!
I am calling “you” a dumb ass for the following reasons:
1) not picking up on the joke in the vid
2) taking yourself and your cooking so seriously
3) assuming i dont know anything about food based on one stupid comment.
Lol. That doesn’t even merit a response because it is based off of absolutely nothing. Good day to you.
Hi Tatyana, this is the perfect dinner recipe looks yummy. Good job☀️
Everything was great until the asparagus were boiled. I’ll try the recipe with grilled or steamed asparagus
Are you shiting me dude? Serano and Prosciutto di Parma are the same thing? You should be ashamed to call yourself a chef!
maybe u like it that way but for me this is little bit too liquid
Can someone explain why is there word ”sexy” in the tags?:D
@Lordfantom lol ok…just stick to your video games and quit pretending like you know how to cook lol….
Delicious and simple to make. I will be making this again. Thank you Gennaro for your recipes. Your enthusiam is infectious!
Then why did you respond? Tell me your culinary background and I’ll tell you mine.
pasta is great. what can be substituted for the HAM? thanks for posting
Beth, this is delicious! I have to try this recipe!
I enjoy your videos! Thank you very much to take the time to record them!
Kind regards!
@Lordfantom “WHY are you cooking the prosciutto!!?!” To activate and transmit the flavors. “Ever heard of al dente” Yes, everyone has. That was al dente. You clearly have very little knowledge about cooking or you wouldn’t be making such stupid comments.
@krnewman I know what Serrano is, I just thought he had his terminology wrong. Turns out it was a mistake on my behalf.
I am eating this now but instead of prosciutto I used bacon. Its is fucking TASTY! Thanks for the great recipe,
WHY are you cooking the prosciutto!!?! And that’s how you cook pasta? (ever heard of ‘al dente’?). Dear god what an abomination…..just stick to your burgers and mac & cheese.
There are two categories of prosciutto. Prosciutto crudo is “raw” ham that has been cured and is usually what is meant when one just says “prosciutto.” The Serrano ham here is somewhat like Italian prosciutto crudo in that it is also a “raw” ham. Both, since they are cured are not only safe to eat raw, but intended to be. They are basically destroyed if cooked. There is also prosciutto cotto, which is cooked, and like an american boiled ham which can be cut up into chunks to add to sauces.
Looks amazing. Looking forward to making this soon. You’re the best, Beth!
Peeling an onion doesn’t make you a chef!
Anyway, I attended the Institut Paul Bocuse, worked at Spago with Puch, and La Pergola with Heinz Beck. Grew up in France and Italy…need I go on.
I’m not attacking you anyway. I just commented on this idiot “chef john” who stated that Serrano and Parma ham are the same. As a foodie, that pisses me off.
no no no nooooo ma che si cucinano così le penneeeeee… Vieni in italia e mangiale qui…
Why do you add egg? Is it to give it a creamy texture? I hate egg, so I’m worried I would taste it in the pasta . Thank you in advance
Every time I see Gennaro I terribly miss my family back home.
Gennarro i hope you gonna live 200 years!!!awesome PS im hungry now.☺☺☺
Lol hey i’m just a dishwasher dude give me a break lol so now lets hear yours 😉 COME ON you have to explain yourself to me. and you better be able to peel a god damn onion in under 3 seconds! i require video proof!!!
I think its hilarious how the pepto bismol ads always pop up in the beginning of Chef John’s videos!
CHEF JOHN THIS VIDEO IS BEING POSTED BY REDLOBSTERGIVEAWAY….AS HIS OWN VID….NOT YOURS….HE OR SHE HAS POSTED ALL OF MY VIDEOS WITHOUT PERMISSION……PLEASE REPORT TO YOUTUBE….THANKS BOWHUNTER2439
Is healthy pasta a thing? Like low-cal/low-carb? My waistline certainly needs some right now…
I was subscribed to Clara before you, so I was pleasantly surprised to find out you enjoyed her recipe too. Glad to see your take on this particular recipe!
(^-^✿)
@giovannibulgari
I think you missed the point of the video….
@DueSpaghi Ciao, ma volevi dire la pasta e fagioli non e’ vero? Perche’ mi pareva quella la’ come l’ai detto. Ma poi al massimo si usano i tubetti!
As always… I loved the recipe… but hmmm you sounded a little less happy… why?
@Sarah1627 there’s no real substitute for prosciutto. you could use chicken but it wouldn’t be as good.
What is this guy doing!!! Please people do not cook pasta like this it is abysmal. First, prosciutto crudo should not be cooked very long in pasta sauces (example risotto prosciutto e fichi). Prosciutto di parma is desiccated and seasoned and has already a very strong taste. Secondly, he throws the pasta boiling with the sauce! Hahah! Pasta should be lightly cooked before, then when the sauce is cooked pasta should be drained and jumped with the sauce in a pan. This is bad cooking, believe me.
i wonder where clara is now that the economy has really gone to hell…..i would add some meatballs and a little more red sauce….add to it garlic bread some wine and some salad….
I love that you sound so down to earth! Looks great, major YUM.
Will try and see if this guy is pure show or has the real thing.
Can’t be all that bad if it has prosciutto!
honestly i dont know why you care about this shit, what do you have to prove? you have nothing to prove and neither do i. i have been working in restaurants for the past 6 or 7 years, floated around at some decent gigs, worked for some pretty cool chefs, im not top chef but i know what i know. its people like you with a bad attitude that I am not interested in hiring or keeping around. i dont give a shit about your food knowledge, period. food people that turn it into a competition disgust me
Chef John’s voice always makes me hungry. I made this recipe yesterday it is DELICIOUS. I did however have to use red kidney beans instead of white beans as that was all the store had but it is still great. Noticed you didn’t use diced potato like Clara did.
Thanks for sharing Ma’am,can you please teach me how to make pistachio cream.
Sooo goood. Just published the same recipe in German on my channel:) looks amazing!!
its very hard to find asparagus in my country. what do u recommend i replace it with?
wow that looks delicious!!!!! can these be made? Expensive? how many carbs a serving?
This is a great recipe. I know because I made it right after I watched your presentation. HOWEVER my Italian Grandmother who taught me to cook said never cook with a wine you wouldn’t drink. So my only change to your recipe was I added white Pinot Grigio. I also drank the wine while cooking and had a nice glass with the Pasta. That’s the Italian way.
I can be super picky in regards to pasta recipes because I dont like anything too cheesy or too tomatoe-y so this is definitely a pasta dish I can get behind
Gennaro Contaldo is the best!!!! Love all your dishes!!! Forget the critics!!!
Hello Tatyana, This recipe is so good looking. Creamy and deli..:)
Made this for dinner tonight and it was PERFECT!! Used vegetable broth as i didn’t have sweet sherry on hand, but i just loved it. Also a nice way to sneak in veggies for the toddlers. Doesn’t need much seasoning as the prosciutto is salty enough…i will definitely keep this one in rotation!
I made this but used local Jamon as we are in Spain. I also added lots of garlic (because I like it!) and some finely diced mushrooms. Delicious.
Hi Beth! Where can I get the wooden fork like cooking utensil that you were using to sauté the mushrooms? Thanks!
What else could you use instead of sherry please, as in alcohol
I really like watching Gennaro!! Everytime I watching all his videos im hungry!!!
@giovannibulgari No need to be rude. There’s always at least one know-it-all Italian person criticizing every cooking video on Youtube. John clearly explained that this recipe was inspired by Clara’s “Depression Era Cooking” videos. Get over yourself.
I loved clara’s videos, so glad you shared one on your site! your a great chef! As for the idiots on here, this was about the depression era which Clara lived through an most of you don’t even know much if anything about! I garantee that if you were ever really starving you wouldn’t care what was in the soup or how it was cooked! Sorry for the rant Chef John. R.I.P Sweet Clara.
This look incredible! I looked on the amazon connection and couldn’t find the fry pan you used in this video? Would mind telling me what brand it is? Thanks, Jan
Brilliant! We just received 8″ fresh snow! This will be put to use. Thank you!
Beth it’s always nice to watch your videos. Your recipes are always delicious and on point!
Beth, would plain bacon work with this as welll? Prosciutto can sometimes be out of my budget.
This looks amazing! I’m going to try making it using dairy free butter substitute; I’ll also omit the heavy cream. It looks like it’d be delicious but my stomach couldn’t take it as is.
@jkshoujk He’s free to buy a car and never change the oil, but that doesn’t make it right or advisable. He is abusing perfectly good ingredients here. It is decadent and wasteful. He dishonours the pig who gave his life to make that ham. Serrano ham is excellent (and that’s not 25 cents worth) but NEVER if you cook it, that makes it stringy and hard and unpleasant. This could have been gourmet, but instead he makes confinement loaf porridge for poor people, not even cheap. Italians are right.
Whoever reads this u are beautiul
You are beautiful
You are special
You are wonderful
You are loved❤
You have a purpose
You have a dream follow it
You were put on this earth for a reason
And u have a bright futurelet no one tell u otherwise
Btw i also make videos, i just started. I would like to hit 1k this year, so any support will help
Made this tonight for my mum and brother we all loved it and my brother hates tomatoes and veg usually! Excellent recipe and surprisingly easy to do!!
BETH! How did you know I needed a new pasta dish??? Thank you for continuing to bring us great stuff. I have been with you for a few years now and your recipes and sweet spirit are an asset in my kitchen and growth as a cook. xoxo
Much love from Salt Lake City, Utah, my friend.
Looks really good Beth.. looking forward for more pasta dish
hahaha its always a joy watching this man cook! makes me wanna get up and make myself a dish too:D
Do you know the man who made this song “dont worry be happy” made a suicide.
^^
where is this restaurant???? I’m italian and i love the way you cook all this italian dishes!! Well done chef!!!
I can’t wait to see what you make next every week!!!! I just I wanted you to know that!!!!
This looks sooooo good and I am still in the cold temperatures. I’m going to try this one tonight.
Looks like an expensive dish made so simple. Thank you for the recipe!
Beth love all of your recipes, and your grate advice. Every one of your recipes looks amazing and delicious.
Since I am the first watching the video I just wanted to say Hi and thanks for all those delicious recipies
Right, we did have to endure 8 years of Obummer.
I really think this would be delicious.
that looks so delicious!
edit: i like how short and concise the video is too. gonna try and make this this week.
Well that’s lunch sorted!
Tip for chopping prosciutto if you ever need to kitchen scissors work really well
Hi, Beth. Your spring pasta looks beautiful. You are the cutest, sweetest, and happiest woman who loves to make pasta better than anyone else, my fair maiden. What’s your honest opinion on peach recipes? Take care of yourself, cutie pie. <3
Yum looks delicious tell george i love him soooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya