I added another tablespoon of balsamic to 1/3
reserved pasta water along with 1 tablespoon butter.
Not exact matches
Add the cooked
pasta back to the pan with a small bit of the
reserved water along with a few tablespoons of the pesto.
Use a hand blender or food processor to puree the green onion mixture
along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the
reserved pasta water.
Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to
pasta along with trout, zest,
reserved cooking
water, dill, salt, and pepper and toss until combined.
Add the
reserved pasta water (about 1/2 cup)
along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
Remove ribs and stems from kale / Cook in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove kale from
water with tongs, chop and add to onions,
along with cooked lentils / Bring the kale - cooking liquid back to a boil, add
pasta and cook for recommended time until al dente / Drain
pasta,
reserving about 1 cup of the cooking liquid / Add
pasta to lentil, onion, kale mixture
along with 1/3 to 1/2 cup
pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Add the cooked fettuccine to the pan,
along with 1/3 cup of the
reserved pasta water.
4 When the
pasta is ready, drain it with the beans (
reserving 1/2 cup of the liquid), then return the
pasta and beans to the pot
along with the onion, sour cream or crème fraîche, thyme (if using), salt, pepper, and the
reserved water.