Make Pasta Primavera | American Masters: At Home with Jacques Pépin | PBS
Ойын-сауық
Official website: www.pbs.org/americanmasters | #AmericanMastersPBS
This versatile pasta recipe, adapted from Jacques' friend Ed Giobbi, can be tossed with a salad of any vegetables that are in season. Microwaving the veggies helps this dish come together quickly.
Ingredients:
Salt
8 ounces dried campanelle, bow tie, fusilli or penne pasta
1 cup ½-inch diced zucchini
1 large tomato, diced, about 1½ cups
½ cup frozen or leftover corn
½ sweet onion, such as Vidalia, chopped
1 tablespoon minced jalapeño
1 to 2 garlic cloves, chopped
½ cup pitted olives, coarsely chopped
2 to 3 tablespoons chopped chives, plus more for garnish
¼ cup grated parmesan cheese, plus additional as needed
⅓ cup extra virgin olive oil, plus more for drizzling
Method:
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the manufacturer's instructions or to your liking. Drain, reserving a cup of the pasta water.
In a large microwavable bowl combine the zucchini, tomato, corn, onion, jalapeño, garlic, olives and chives. Season with salt. Stir in the ¼ cup of cheese and ⅓ cup olive oil and mix well. Heat the mixture in the microwave on high power until warmed through, 3 to 5 minutes.
Add the drained pasta to the bowl with the vegetables; toss well, adding additional cheese and loosening the mixture with the reserved pasta water, as needed. Spoon into bowls, drizzle with olive oil and sprinkle with more chives. Serve immediately.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants-those who have left an indelible impression on our cultural landscape-through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards-including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special-14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group.
Пікірлер: 39
I never get tired of watching Chef Jacques Pépin, I’ve been watching some Julia Childs, I’ve seen them all but I watch over and over. Truly a treasure
this was delicious - the bonus was that it was so easy
Chef Pepin, your recipe for “Pasta a la Ed” looks phenomenal!! I have all of the ingredients on hand (between the refrigerator, the freezer, and my small patio garden). This shall be my supper tonight! Merci beaucoup.
You are a gift from God, Chef. Love you and your instructions. Xxx
Jacques, you're the best!! Guru
Thank you Jacques, you are such a likeable person, and thank you for that easy primavera recipe. I can easily cook for myself and closest friends, but when I cook for entertainment I have anxiety attacks. Sadly, nowadays, because of Big Tech, it is the MOST important thing ever simply to gather real people together, eat and talk...
Jacques PEPIN is super!
Chef GOAT
“…just to guild the Lilly a little bit.”❤️
I love Chef Pepin...but I am always amazed at his use of pre grated domestic Parmesan cheese
@terrypogue
Жыл бұрын
Im sure he grates his cheese before filming starts. Not that awful stuff
@terrypogue
Жыл бұрын
Maybe he just used that plastic box as a holder of his good cheese????
@MikehMike01
Жыл бұрын
ATK tested it… if you’re grating it, the domestic cheese is just as good… the real stuff has better texture but it is destroyed by grating… should still get a block and grate it yourself though
@insertclevername4123
10 ай бұрын
@@MikehMike01 I would imagine how you're using it also makes a big difference, too--if I'm using it just sprinkled onto some olive oil with bread, I can tell the difference a lot more clearly than if I mix it with some hot pasta or roasted vegetables, so I tend to keep both on hand.
💖💖💖💖
Whenever I watch his videos I remember that I need to sharpen my knives.
american pasta master..
Add scrambled egg for delicious protein
I'd love to see your take on a hawaiian poke! or any raw fish dish
Can you cook more food have basil
0nly Chef Pepin would mix all of that in that smsll of a bowl
i don't have a microwave.. ;D :(
YUMMY! Chef Jacques - will you adopt me??? I'll wash the dishes, pots and pans, scrub the floors, mow the lawn, wash the windows, sweep the driveway, vacuum the house, water the plants, clean the bathrooms, wash the cars, etc. Waddaya say? Pretty please?? Would it work if I bribed you with some cheesecake?? 🙃 Lots of love, huge hugs and proliferous prayers to you and yours, sweetheart, from your eternal sister in Christ somewhere near Seattle. 🤗 ⚘ 🙏❤🙏 ⚘ 🤗
💋💰🕯🇺🇸🇺🇸🇺🇸🆓️
Yes, but Barilla is an inferior pasta brand, La Molisana prevails.
Certainly Jacques Pepin knows that the word Primavera in Italian means Spring. Hence, Spring vegetables like peas and asparagus are used. It's baffling why so many people think zucchini, peppers, tomatoes, and mushrooms are Spring vegetables. Plus, Italians have been making pasta dishes with vegetables for centuries. Calling this an "American dish," is silly.
The canned crappy music makes it seem like those cheap mommy blog instructional videos.
@s.russell1856
Жыл бұрын
Just MUTE it! Problem solved.
@1qwertyrewq1
Жыл бұрын
@@s.russell1856 Just DON'T RESPOND to me again! Problem solved.
As much as I love Pepin, and I learned so much from him: Why would any serious cook use Barilla pasta? You don't have to live in Italy to buy high quality pasta. And I don't mean the really expensive stuff. Just pay a Dollar more, and you get very good pasta. Barilla? No, not really!
@mosesjurassic3686
Жыл бұрын
@@misterjay85 Well, I'm german. We exspect energy costs to increase by 300 to 500% this winter. "Winter is coming", I guess. 🙂
@s.russell1856
Жыл бұрын
Why does he use Barilla pasta? Because he's neither pretentious nor a snob. And he is indeed a "serious chef." There's nothing wrong with Barilla pasta. I'm a professional chef, and unless I'm making my own pasta from scratch, Barilla is my store-bought preference.
@mosesjurassic3686
Жыл бұрын
@@s.russell1856 In Germany, a pack of standard Barilla pasta is around 1,20 USD give or take. A much better pasta is, say, 1,80 USD. I wouldn't call this pretentious. But if you're happy with Barilla that's totally fine.
@s.russell1856
Жыл бұрын
@@mosesjurassic3686 The topic was pasta. Yours is about money.
@mosesjurassic3686
Жыл бұрын
@@s.russell1856 So, what exactly did you mean by "pretentious". How could a chef be pretentious when choosing a better pasta for only 60 cents more?