Hey , welcome back guys .
We're gonna make pasta pri baa today .
This is a great one for spring , summer time .
It's not a dish that I order in the restaurant .
So I think it could be made better .
We're gonna do that today .
Here's all the ingredients .
Let's get into it right now .
All right guys , we're gonna go over all the ingredients .
I have £1 of rico .
We're gonna have a cup of white wine .
We're gonna have a half a cup of cream , gonna make a little bit of a pink sauce here .
So to make the pink sauce , we use just about two tablespoons of tomato paste .
Broccolini is a very mild , not a lot of flavor kind of like broccoli .
I don't want broccoli Rob in this because I think it will overpower the dish and you'll just kind of taste that more , more than the rest of the veggies and the rest of the veggies are about 1.5 cups of English peas .
We have £1 of asparagus that I cut it into about two inch pieces .
I took two very small green zucchini and we had one yellow squash and that gave us about what , 2.5 , 3 cups , cut them pretty thick and not doing really thin .
We did the really thin zucchini for the spaghetti ala Iran , which is a completely different dish .
That's where you're essentially , you're killing the zucchini .
You're mashing it , almost turning it into like a sauce .
Versus if we want them to stay the veggies to stay a little fresher .
Got a little bit of Parmesan cheese at the end .
Parsley , lots of garlic .
Gotta have garlic in this .
You gotta give this one flavor .
All right .
So we have the 14 inch pan here .
We have a ton of veggies .
We definitely need something large enough .
Let's put it about medium heat , maybe about a four out of 10 .
Let it heat up for about 2 to 3 minutes and then we'll put our oil down and our veggies .
So our pan is heated up .
We're gonna put , we're gonna use a lot of olive oil in this .
So we're gonna put down a coat the bottom amount right now and I'm using extra virgin , but you can use regular olive oil as well .
And we're gonna put down all the veggies at the same time .
We're just gonna get them in there , get them going .
Now , if you have a much smaller pan than I do , you can do multiple veggies and I am leaving the peas in until the end because they'll get too mushy .
Let it sit on the stir for a minute or two and then we'll flip it around and get a little bit of color on these .
It's been about two minutes , flip them .
So we got a pretty good heat on here .
About five out of 10 .
We're going to just get a decent amount of color on these , soften them up a little bit and that will be it .
So it's been about four or five minutes .
You can see how green , bright green everything is getting .
Now from hitting the heat like that .
Some of the spots there will be a little bit of color on some of the zucchini like that .
If you think you're running out of olive oil , if it's sucking it up , put a little bit more down a lot of veggies we have here .
Don't like hold yourself to like three tablespoons of olive oil or four or what not just use what it needs .
And then what I'm going to do now is add the peas .
So I didn't want to put them in right at the beginning .
These are English peas and these are fresh , but you can use frozen .
Also , I'll make a little bit more room over here .
I'm gonna put some oil in there and then I'm gonna get all that garlic and I'm saving it towards the end here .
This will give it enough color .
Won't , we won't , won't burn it like if we started it right from the beginning and that smells so good .
When it hits , I just kind of mixing it in , into that oil just lost the peak , maybe six minutes total .
We're gonna season up with salts .
I'm gonna put in a good amount here .
About a teaspoon and a half hot red pepper .
I'm gonna put in about a quarter to a half a teaspoon .
Do this to taste what you like ?
Those peas don't want to stay in here .
You know , they , you can hear it .
You have like a lively heat there .
All right .
So it's close to done .
Let's just taste it .
Let's see if the , if the veggies are cooked or not in zucchini , this one doesn't look so cooked .
So we'll see delicious .
The other veggies I can tell broccolini , asparagus they're done .
Bring your water up to boil for your pasta .
Let's get these veggies out of here and make the sauce just gonna turn the heat down a little bit while I do this .
People always say like , oh why are you using those metal tongs or a metal spoon ?
Scratching your pan ?
This is the pan that you use .
These type of tools on guys .
You don't use these on non stick , you know , use what you like .
But it's easy to operate with this one here and what I like to do with this pasta .
And you'll see at the end , I like to separate about maybe about a third of it .
Safe to top the pasta .
So I'm gonna take one whole batch which will go in and then this one will save or after .
Ok , then if you have enough oil in your pan , you're good .
Maybe just put a drop more and I got about maybe a four out of 10 here .
And I'm gonna add the two tablespoons of tomato paste .
We're just gonna cook this out for a minute and this little bit two tablespoons will be enough to give , make this sauce a pink sauce instead of just a white sauce .
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And guys , I'm just gonna turn this off because I'm a little behind with the pasta .
My water is not boiling yet .
It will in a second though .
And if you ever feel like that , that your , your timing is a little off , just take the pan off of the heat .
So you don't burn anything because you can see how it's a little dark right here , but it'll be all right .
If I leave it there too long , then it will , it won't be good .
It's fine right there over there and would start boiling the pasta , two tablespoons of kosher salt .
I'm using more , more tins kosher salt .
I I feel the need to say this now because um people were getting confused thinking I was using the really thick big diamond kosher salt not using that type .
We'll give this a stir for about a minute and then we will wait a couple more minutes and then we'll just make our sauce .
So it's been a couple of minutes .
I'm going to turn this back on now .
So the paste has been cooking long enough .
We're going to put the wine in here and we're going to turn up the heat to high , make sure you keep your head back .
So nothing happens to you .
That was one cup of sauvignon blanc white wine .
It's a dry white wine , but you could use other dry white wine chardonnay , pinot Grigio .
Uh , just don't do any , don't use anything with oak in it .
I'm taking my wooden spoon and I'm just trying to get any of those brown bits at the bottom from where the veggie caramelized where the garlic hit .
And I'm just gonna cook this out for about 23 minutes just until it reduces by about half .
If it doesn't reduce by half and it reduces by 60% it will be fine too , you know , or if it reduces by only 30% .
But I think that's good right now .
I'm gonna turn the heat down to medium low .
Right back down .
Put the cream in .
You can let it sit for a second before you do it .
Heavy cream .
36% plus fat .
It's not gonna break even with the acid from the wine in here .
Even lemon juice mostly .
Um , but , you know , you can , you can wait a second before you add it in .
I have the one thing of veggies there just sitting uncovered , they're going to go in the sauce the other bit .
That other third of it I have covered just to keep them a little warm .
It's kind of like almost like a vodka sauce , but we're not using vodka .
We just use wine .
I get tons of questions about .
I can't have any alcohol .
What can I do ?
You can always substitute low sodium chicken stock for any recipe really ?
That calls for white wine and then for any recipe that calls for red wine , you're pretty much better off substituting low sodium beef stock .
So we'll let this cook on a very gentle simmer .
Let it thicken up just a tiny bit .
It doesn't have to really thicken up much though .
I have this really , really low .
The sauce is fine .
It's very thin right now .
Which is what I want to see this .
I'm gonna put pasta water in here .
I'm gonna put a couple ladles to start .
We're gonna need more .
I always recommend you reserve all your pasta water .
Um , especially for something like this .
You have so much veggies .
It's a big dish .
It's a large dish .
That's why we have the large pan that we're using .
All right .
So two ladles , that's a little less than a cup of pasta water and it looks really thin .
But , you know , when we get the pasta and all the veggies in here , it's gonna soak everything up .
I wanna cook it to one minute less than we'll just finish it in there for the last 30 seconds to one minute .
That's good .
We'll put it in now , you'll be , you know , wondering most of my sauces are a little thicker than this .
It's fine this way .
I don't want it to be super thick here .
Cook this in here until it gets right till Al Dente .
Kind of saving the veggies till like the last minute because I don't want them to get super soft from this point .
I think that looks so good .
Just , just a perfect summer pasta , spring pasta .
Let's see if we have enough salt and pepper .
Maybe 30 seconds more .
Now , remember if you're too thick , just add a little bit more of the pasta water right here .
Looking good .
We gonna add , gonna turn this off and we're gonna put in parsley and basil .
All right .
So I'm gonna put in the cheese first .
Forgot about the cheese .
What did I do with the cheese ?
Oh , I can't find it .
Here's the cheese and when you put this in right now , this might tighten up everything .
Maybe too much .
And if that happens , you just add a little bit more pasta water .
I just think this looks phenomenal .
I think it's a really nice light spring summer dish .
Don't you think so ?
It's , it's different too like we , we , we don't make stuff like this very often and we definitely don't order this when we go out to eat .
When was the last time you ordered pasta ?
Primavera when you went to a restaurant ?
Why , why is that unimpressed .
Well , hopefully this one will impress lots of nice parsley .
I got some decent basil leaves here .
It looks like vodka sauce .
And that's kind of what I was going for .
Like , I think it will be .
Well , you know what , I'm not gonna , I'm not gonna give away anything .
Let's see what he thinks of it .
This is a bunch of veggies in here .
Can you get , can you guess what other veggies are in , in it ?
Asparagus , broccoli , peas , zucchini and squash .
Look , I have all these other veggies here for it .
So , yeah .
So , I like the contrast at the end .
You put a few of the really bright fresh ones on top of it .
Oh , you want cheese ?
That's really good .
Try the veggies too .
Yeah , I did .
What's good ?
What's bad about it ?
Nothing bad about it .
What could be better ?
Maybe a little bit more , a little bit more sauce .
And that's the pasta water .
You do it whenever I wait to get you down here and to do it , everything dries out whenever you make pasta do serve it immediately if you can , you know , 9.5 .
That's pretty , that's pretty good .
I wasn't expecting it to be that good .
And I like , really like peas .
I love peas .
These are English peas .
They're so good .
These are amazing .
Like we normally would buy the frozen peas , I think , which aren't the same .