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Oct
05

Roasted Vegetables With Farfalle Pasta or a Good Pasta Primavera – Episode 183

By Patrick

This is a super easy recipe that laughs at typical Pasta Primavera because it does not sit in a liquid mushy mess of a sauce. Most times Primavera comes out swimming in a sauce/broth and the vegetables taste like a steamed mess. This way we add some complexity by roasting in the oven though this was originally intended to be done on the grill. The seasoning actually cooks into the veggies allowing flavor in every bite. The roasting concentrates the flavors of the vegetables while leaving them with enough bite to truly enjoy. With farmer markets having less bounty and gardens throwing out their final goods this is a great recipe to make when you only have 1 of this or 2 of that.

You can use any vegetable with this dish not just the ones I did. Below are some pictures of fennel as you might see it in the store.

  • Marypetru36

    My kind of dish!! Looks delicious. I see Spiderman cast a few webs

  • Anonymous

    Great idea – all the vegetables! Never thought of that one.nnI think we cook alike. Most everyday, my dishes start with extra virgin olive oil, garlic, tomatoes, mushrooms, cheese, then I take off and add from there.nnI also frequently like to add spinach to anything that has tomato in it – seems to go well, and you sneak that extra good-for-you vegetable in there.nnThanks! I love watching you cook with Italian with all those ingredients that I use everyday.nnOh, by the way, any recommendations on a good set of knives? I’m thinking about Shun Elite or Classic(very nice-looking), Wustoff Classic Ikon, or maybe Global. How about you big guy?(by the way, I’m about a carbon copy of you from the neck down, so I’m not calling you heavy or anything, because I’m just as big as you are).nnWhat knives do you use, and what knives do you want?nnOh, another side note, I WILL get one of those All-Clad LTD 2 12″ pans.nnCheers!

  • Jcha24

    great show….loved the comment on the cost of the pine nuts

  • http://www.kahunasfoodandwine.com Patrick

    Yes he was – yeah you like the veggies for sure!

  • http://www.kahunasfoodandwine.com Patrick

    I love adding spinach to dishes also but we have been on more of an Arugula(Rochett-sp) kick lately- I really need to add it to more dishes- next time out I will pick up spinach and do a few dishes- Hey at our size we need to get greens any which way we can-LOL and do not worry I do not get offended about my muscular frame-LOL I am assuming that is what you mean by Big Guy- don’t we wish-LOL I am using Wustoff’s right now and have been very happy with them I did add the 8inch hollow(you know with the little cuts in the blades like the Japanese knives) Chefs knife for my wife but find I am using it often. I only get them sharpened by a pro and use the blade shaper before each use-Mine are about 8-10 years old and still feel new to me- they NEVER hit the dishwasher- well once they did and my wife had to sleep in the doghouse for a week as punishment.

    The Shun Elite’s look great and I have to say every so often I get knife envy when shopping but its not the size of the knife but the cook who weilds it right?……yeah my wife doesn’t buy that one either.

    Anyway what I am looking into now is a huge carving knife like like 14 inches long as I plan on doing a lot of brisket and slow roasted meats that i want to cut real thin here is a link to one I am thinking about http://www.cutleryandmore.com/fslicing.htm

    I also have been intrigued by these new open blade design knives for tomatoes- and such- The All Clad is amazing- Williams Sonoma had the Regular Stainless 12 inch on sale for I think $129 -seems like a really good deal-

  • http://www.kahunasfoodandwine.com Patrick

    LOL – thanks- I figured someone would pick up on that

  • KAHUNA

    I love adding spinach to dishes also but we have been on more of an Arugula(Rochett-sp) kick lately- I really need to add it to more dishes- next time out I will pick up spinach and do a few dishes- Hey at our size we need to get greens any which way we can-LOL and do not worry I do not get offended about my muscular frame-LOL I am assuming that is what you mean by Big Guy- donu2019t we wish-LOL I am using Wustoffu2019s right now and have been very happy with them I did add the 8inch hollow(you know with the little cuts in the blades like the Japanese knives) Chefs knife for my wife but find I am using it often. I only get them sharpened by a pro and use the blade shaper before each use-Mine are about 8-10 years old and still feel new to me- they NEVER hit the dishwasher- well once they did and my wife had to sleep in the doghouse for a week as punishment.nnThe Shun Eliteu2019s look great and I have to say every so often I get knife envy when shopping but its not the size of the knife but the cook who weilds it right?u2026u2026yeah my wife doesnu2019t buy that one either.nnAnyway what I am looking into now is a huge carving knife like like 14 inches long as I plan on doing a lot of brisket and slow roasted meats that i want to cut real thin here is a link to one I am thinking about http://www.cutleryandmore.com/fslicing.htmnnI also have been intrigued by these new open blade design knives for tomatoes- and such- The All Clad is amazing- Williams Sonoma had the Regular Stainless 12 inch on sale for I think $129 -seems like a really good deal-n

  • KAHUNA

    LOL u2013 thanks- I figured someone would pick up on that

  • KAHUNA

    Yes he was u2013 yeah you like the veggies for sure!

  • Jcha24

    I meant to ask in my last post – 400 degrees for how long? 20-25 minutes?

  • KAHUNA

    Yes about 20-25 minutes should do the trick- the firmer the vegetable like a carrot for example just cut to smaller pieces so everything will finish around the same time-

  • jianji940

    tinyurl.com/l3cselt

  • xingdong

    tinyurl.com/l3cselt

    v

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