Make sure to ask for one

Got poison effect on those gloves

I just made a gnocchi dish last week something very similar to this! Next time I’m going to try this

Making the fireworks like it’s Minecraft over here!

I saw that documentary too! This also works with anyone’s car including police.

Round 2!

That’s also optional

Pasta with Creamy Spinach Sauce

5 ounces spinach, rinsed thoroughly

3 tablespoons extra virgin olive oil, divided

1 yellow onion, peeled and diced

4 cloves garlic, peeled and roughly chopped

½ cup loosely packed fresh basil, plus a few leaves for garnish

½ cup loosely packed fresh parsley

¼ cup shelled pistachios, unsalted

1 lemon, juiced

½ cup marscarpone or ricotta cheese

¾ cup finely grated Parmigiano-Reggiano, divided

12 ounces tagliatelle

1 cup pasta cooking water

Salt and pepper to taste

Blanch the spinach:

Bring a large pot of water to a boil. Once boiling, add the spinach and boil it for 30 seconds. Transfer to an ice bath and set aside.

Note: You can leave the water boiling, add salt, and reuse it for the pasta. However, if you notice any bits of grit in the water, I recommend dumping it and filling the pot back up with fresh water, and bringing it to a boil for the pasta.

Sauté the onions and garlic:

Heat 1 tablespoon olive oil in a small pot over medium-low heat. Add the onion and cook, stirring occasionally, for 10–12 minutes until very soft.

Add the roughly chopped garlic and cook for 1 minute. Season with a pinch of salt and turn off the heat. Set aside.

Cook the pasta:

To the pot of boiling, salted water, add the pasta and cook until al dente. Scoop out 1 cup of the pasta cooking water and set aside.

Prepare the sauce:

Drain the spinach and squeeze out as much of the excess water as possible.

Place the basil, parsley, pistachios, spinach, and lemon juice in a food processor or blender. Pulse until finely minced. Add 2 tablespoons extra virgin olive oil and pulse again until incorporated.

Add the mascarpone, cooked onions and garlic, and ½ cup of Parmigiano-Reggiano to the food processor along with a big pinch of salt. Pulse until smooth. Add half of the pasta water and continue blending until smooth. Transfer the sauce to a bowl.

Sauce the pasta:

Add the cooked pasta to the bowl of sauce. Toss to coat, adding more pasta cooking water as needed until the pasta is completely coated.

To serve:

Divide the pasta between shallow bowls. Garnish with the remaining grated parm and a few basil leaves. Finish each bowl with a drizzle of extra virgin olive oil if you like. Enjoy!

Ingredients

Pasta

360g (13oz) Penne or Macaroni/Elbow pasta (or any short form pasta)

Salt (for the water)

3 or 4 tbsp olive oil
Bolognese Sauce

2 Tbsp olive oil

1 Medium onion finely sliced

5 Cloves garlic finely sliced or minced

1 Can of corned beef – 340g (12oz) cut into 1 inch cubes

340g (12oz) mixed minced meat (pork and beef)

500g (18oz) – tomato passata

1 Can of peas – 300g (10.5oz)

1 1/2 tsp mild curry

50g (2oz) grated pecorino or parmesan

1/2 cup of milk

Pasta: Bring a large pot of water to a boil, salt with 1 teaspoon and cook pasta to 2 minutes less than package instructions. Cover in olive oil: drain the pasta and return to the same pot. Add 3 or 4 tbsp of oil and coat the pasta. Set aside to cool while making the bolognese sauce. For the Bolognese Sauce Preheat oven to 160°c (325°F) while making the bolognese. In a pot or large skillet on medium heat, add 2 or 3 tablespoons olive and when hot throw in onions and garlic. Cook until caramelized and translucent. Add the meat, break it down and cook until no longer pink – about 4 minutes. Meanwhile open the corned beef and cut into 1 inch cubes. Add to the pan and mix with the other ingredients. Let the corned beef warm up and then slowly squash it down with a wooden spoon to break it into pieces. Add 1 1/2 teaspoon of curry, some pepper and mix everything together. Next, throw in the tomato passata, rinse the bottle with 1/2 cup of water and add to the pan. Lower the heat and cook for 15 minutes. In the meantime drain the canned peas and grate the pecorino/parmesan. Add them into the pot along with half cup of milk and mix. Leave on a low heat and cook for another 10 minutes. When ready, mix the bolognese sauce with the pasta. Pour into the baking tray. Now for the topping. Beat the egg and mix in the grated cheese. The result should be like a thick paste. Pour the paste over the pasta and sprinkle with breadcrumbs. Bake for 20 minutes and then grill/broil for another 5 minutes or until the cheese and breadcrumbs are a golden brown. This will produce a crunchy topping to this baked bolognese pasta.

https://pastawith.com/macaroni-bolognese-easy-recipe/

deleted by creator