Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Вставка
- Опубліковано 1 чер 2021
- Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan: p2p.onecause.com/livestreamfo...
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats: www.seriouseats.com/how-to-ma...
Melissa Clark's Pasta Primavera from the New York Times: cooking.nytimes.com/recipes/1...
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing: www.seriouseats.com/how-salty...
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan: www.seriouseats.com/the-right...
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975: www.saveur.com/article/Recipe...
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio: uni-boston.com/
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive. - Навчання та стиль
Kenji feeding his family of three with a portion I wouldn't think twice about demolishing in one sitting
Right?? I’m so damn jealous of their metabolism
@@corpsefoot758 I'm just greedy😂
@@callumwenlock3970 I’m right there with you 💀
lol that looks like a week’s worth of lunch for me 😅
i know the actual reason Kenji's daughter was bleeped out but i like to imagine that she's cursing up a storm
Like a f**king sailor!
same reason R2D2 never got a line through.
How do we know that isn't the actual reason? 🤔
@@bbydykdyl7779 i think its cuz of privacy or something else
I feel like Kenji could just silence that part instead of that loud bleep..
Welcome.
Thank you!
Thank you king.
Whenever Kenji uses asparagus he tells the asparagus story and I'm always here for it. :))
Perfect. So next time I'm crying about not being able to cook, I'll collect the tears to attempt a pasta dish
sufficiently salted as it should be
Perfect comment to see while the video hasn’t even fully loaded yet
Yes, that is exactly how it is meant and done. There is hope. You have potential and WILL be a good cook someday.
"nothing but respect for anyone who works in a restaurant" 19:40
my scorched arms thank you
Salty as the tears of my enemies
I think it’s really cool that you choose to hide the identity of your young kid. They probably aren’t old enough to realize what being in a youtube video, therefore the internet, forever actually means and probably better to wait til they’re older for them to consent to be in the video. A lot of youtubers could really learn from that.
Edit: that pasta primavera looked good as hell, imma have to visit my farmer’s market soon.
Couldn't agree more, I respect that choice wholeheartedly. Wish more people would take a leaf out of his book on that. And to the second part of your comment, this has me so upset that my peas have only put out a few pods so far! Need to get to the farmers market as well
Also, UA-cam disables comments on videos with small children because predatory comments were becoming too common.
@@letarogers6380 that's absolutely disgusting. Some people are truly twisted. Up to us adults to protect the youth and guide them on the right path aka whatever path leads them to success and happiness. It breaks my heart to know there are people like that. Absolute cowards.
I don’t even allow my kid to be posted on Facebook. It’s insane to me that most kids have a google able presence on the internet by 6 months old.
@@theflyingcrud It's really sad, honestly. There are so many things (like the internet) that you just... can't allow your child to use freely, simply because there are awful people that wish to harm them. It's sickening the length people have to go to protect their children from other adults who SHOULD be protecting children.
It's incredibly respectable that Kenji chooses to hide his kids identity
It would have been nice if he just muted the audio instead of using loud high pitched beeping.
@@Elc22 yeah, almost like he was trying to draw attention to it. I mean it's super easy to dump the audio for a couple seconds and Kenji has been producing video for a while. Had to have known it was the far more obtrusive option.
Who the fuck is saying it isn’t?!
@@Elc22 it would have been nice not to read your. comment
@@ZBillions23 What? Why? He/she made a valid point.
Kenji: It's time for lunch.
*family arrives immediately*
Kenji: 😲
"you just want the water as salty as tears"
ah yes, a perfectly normal reference point for which i definitely have the correct experience
If you never had tears streaming down your face into your mouth hole, have you even lived?
i always took “as salty as the sea” to mean something more like “saltier than you think”
There are very few chefs on UA-cam that can make vegetable prep as entertaining as Kenji does here. I think that's a great quality to have
man, that double ice bowl setting is genius. I'm definitely stealing that.
Looks delicious as always - I appreciate your diligence in protecting your family’s privacy. All the best kenji
I’m classically trained but every single video you post you manage to teach me something new. a joy as always
I gotta say, the way you way you protect your daughter from the internet is amazing. She will thank you one day. I love your channel and reference your recipes weekly. Thank you for being an awesome human!
Your pasta primavera dish looks so incredibly delicious, Kenji!
Just hours after seeing this video today I ran to the grocery store, miraculously found all the ingredients and made this. It was beyond exceptional. Thank you!
Nice one John
Ah yes, the return of the Gordon Ramsey story. A true classic.
Did he say “shouting chef?!” I cracked up!
@@emmaharrison1399 I think he said "shoddy chef"
I was like I know I've heard this one before lol
@@shivampattni4943 I think he said shouty. It’s not really in character for Kenji say someone’s a bad cook even if he doesn’t like that person
@@janner2006 true..
I worked at Olive Garden in the late 80’s. I was as much entertainment as cook. Just behind the reception area, was the fresh pasta making display. I made all kinds of fresh pasta, and had drying racks for long pasta like spaghetti. The machine I used was Italian made, and used brass dies. It was probably the most expensive kitchen toy I ever played with. I enjoyed the actor aspect of the job. I wonder if any Olive Garden in America still has a fresh pasta maker on display.
I remember the first time I had to prep fava beans I tried to peel the membrane before blanching and was having such a rough time hahaha and the line just watched me do it as a fun little joke.
Hi Kenji, we’ve tried it today and it is amazing! Green asparagus, some peas and edamame (both frozen), carrots, fusilli from small traditional manufacturer from Black Forest (exists since 1925), pine nuts, Creme fraiche and parmeggiano - really awesome!
We also liked the simplicity of this dish and the fact that you can make it in 15-20 minutes. Even our 9 month old daughter tried this fusilli with some carrots and liked it a lot! 😄
Please do more stuff like this! Absolutely love your channel. Kind regards from Germany 🇩🇪
Dude I have learned so much from you and your book caused me to look at food from a completely different level. Thank you for making me better at what I love🙏
Facts
I've never heard of English peas, but then I'm in England... The pods rarely make it to the kitchen; we crack them open and eat them raw right off the plant. So sweet and delicious, they're like nature's M&Ms.
Kenji, I don't always follow your recipes (rarely, actually) but I do follow your technique and improvise with what I have on hand, in season, and in my garden, so you have made me a MUCH better cook. And I get validation from my wife and neighbors, so that's all good. Thanks, man!
‘As salty as tears’.
All us depressed people unite!!
Our time has come to shine 🤩
Hey Kenji, while I totally respect and agree with you editing out your daughter's voice, I think it would be much cleaner for the video just to mute the audio instead of using a high pitched bleep! It's pretty jarring for the chill atmosphere of the video (although it does make it sound like she's cursing, which is funny!)
lol yeah makes absolutely no sense, he could have just muted the audio or picked any sound to mask it. look at all the comments gushing about how respectable it is to maintain their privacy - i think he likes drawing attention to it
Thank you Kenji for all the videos! You are my cooking Yoda.
Love this channel. Approaching a million subs. Great work, Kenji!
Kenji is the man! He always keeps things very enjoyable. 😎
I love this dish. It's very different from Indian vegetarian dishes, but very similar in spirit. Rather than treating vegetables as a "healthy diet", treat it as flavour. Bring out the flavour of everything.
You're such a legend Kenji. I appreciate all you do.
Also that carrot cutting tip is a game changer. I always hated how my cut carrots would be wildly different sizes.
I'm simple. I see Kenji has a new video, I watch it immediately and go put the ingredients on my next shopping list
Ingredient no 1: Tears
Gawd I love to watch you cook and hear your instructions. I use my imagination for smell.
I literally said last night I want to make this dish. The timing!
Hey Kenji, thank you for your videos. As always a great Inspiration! Greetings from Cologne!
binging with babish always says what recipes he is using and every second video its one of yours. i watched a few videos and i like what you do so much info than a little story here and there its very entertaining. making my ronatime more bareable :D
I just made this tonight for me and my roommates. It was DELICIOUS and easy!!! I’m so happy I stumbled across your Channel! If you haven’t made this recipe I’m sure you’ll love it
Faux Tournee skill acquired! Thank you Kenji!
Dying at "salty as tears". Kenji, why are you like this? 🥲😂
“Smash, smash, smash” I want to believe he was channeling Kai the hatchet wielding hitchhiker while crushing the garlic.
I just remembered that weird raven-pigeon-tit looking bird with google translate dubs. Lemme smash.
2:35 - I now await the recipe for Pasta Lachrymosa
I bought a Y peeler after you mentioned it an a video a couple weeks back and I have to say it's SOOOOO much better than the swivel kind/paring knife. Thanks for the heads up.
It's always a great day when a Kenji video pops up. This is even better because I just got my new pasta maker!
This looks amazing. Now im headed out to the market to get some fresh veggies to make this or something very similar. Cheers!
I cant help but do the buffalo bill impression when I hear fava beans lol
That Hannibal not Buffalo bill!
That transition at 7:44 is top notch
Perfect as always 👌
I really enjoy all the information that you take the time to give. Your a great teacher. I also love how you snap you fingers instead of saying a thousand times that you will be back. Great idea! I would love to know what kind of pan that is (not the stock pot) . I really like the small bowls your using for prep.. if ya wouldn't mind. Love from South Ga. 💜💜💜
Loved this video! As a vegan I love when you make vegetable centric dishes like this, it'd be so easy for me to veganize! That said I also want to say that even though I can't eat a lot of your recipes as is, I watch every single one of your videos because I ALWAYS end up learning something I can use :)
I really do appreciate the fact that you keep your daughter out of your videos.
I hate how a lot of UA-camrs use their children for views...especially the videos where parents are shoving cameras into cute baby faces. Sends shiver down my spine for some reason. I just imagine a young child staring into this cold, alien lense while the other parent has their own face glued to a screen.
Thanks for this video.
Thanks for the walk through. I actually made the eggs with butter just now. WOW! THEY WERE AMAZING. I am trying the grilled cheese next.ill ha e to do it with texas toast though.
Fava beans go very well with liver and a nice Chianti
Delicious recipe ! Did it with wild asparagus which "melted" within the cream and pasta water to create an amazing sauce 😋
i was not expecting him to pour that much salt in the water lmao
That looks good
That’s my favourite technique to cut carrots. I use it with zucchini’s too.
It is just so easy to go down the Lopez-Alt rabbit hole. I look up and realize this is my 5th video in a row :)
I'd like to see a video showcasing your favorite kitchen tools/gadgets
One of the few parents who have an online presence who respect their children’s privacy and lack of ability to consent to being on the internet. I know she will appreciate it immensely when she’s older.
I made the similar-to-this ultra-garlicky agile e olio from your Food Lab book. So, so good. My partner couldn't believe that boiled vegetables could taste so good. I had to shoo him away so he didn't eat them all before they made it into the actual dish.
I bought the knife! Can’t wait to try it out!
Dood that look really good.
Sitting here, eating my microwaved mashed potatoes, with a frozen pizza in the oven, and an open bag of tortilla chips with some nacho cheese. Life choices.
Shabu says “thanks dad…but you do realize that pasta just came from boiling water, right? Hey wait! You blew on the piece you gave brother! You must like him better!” In reality though, love the video and will definitely make this recipe for my family. Keep cooking and filming Kenji….we appreciate all you do!
Tried this today and it was fantastic, even though the garlic situation got a little out of control. In your SE recipe the garlic is just smashed, maybe i'll try this the next time instead of burning it :) . Great video as always!
Just made a primavera the other night myself. I had a bunch of garlic snapes from my garden. Did a fine chop and sautéd them. Just glad I was able to use stuff directly from my garden. (That said, I kinda wish I watched this first)
I'll have to give creme fraiche a try. I have some in my refrigerator.
Kenji is King
I cook all my pasta in tears
“You want it as salty as tears” 😂😂 Kenji is a savage
I feel like a mushroom like a porcini or wild mushrooms would go well in this as well - adds a little umami and earthiness to complement the freshness of the veggies.
Just curious Kenji, will you ever do a video on ramen? Or will take take too long? I've seen a lot of recepies but they're all fairly long and complex.
I've been working on my humble version of ramen for about 3 years now. If you don't mind my experienced but amateur advice: the broth is the most important part, and probably just after is the quality of the noodles. Toppings are also important but depend on your taste. For an easy basic broth you can use store bought (whatever kind you like) and infuse it with whatever you think will go well with your toppings. I like chicken broth and I add a few small chunks of ginger with a few garlic cloves (skin on) and a very small amount of decent quality soy sauce. Sometimes I will add a small amount of dried seaweed. All this is to be strained out at the end and I simmer it at very low heat for at least 3 hours. Recommend pulled baked chicken with your choice of marinade as your protein, along with whatever other ramen toppings you enjoy. Hope this helps!
Kenji has a few ramen recipes from back in the day on Serious Eats, and Sho has a few more on the same site; unfortunately there aren't a lot of shortcuts for a bowl of ramen without getting too far away from the spirit of the original dish (unless you have a pressure cooker, that can take some time off the process - Sho has a recipe for that if you google "serious eats pressure cooker chicken ramen" or something like that). I don't know for certain but it doesn't come across as something that Kenji would be making all that often, if ever, at home :/
@@theflyingcrud What do you do for the tare?
@@jtube3878 tare is kind of a personal taste thing like the toppings. You can do a soy sauce reduction with whatever other flavors you like. Best to keep the heat extremely low when reducing soy sauce because it will leave a residue and develop a skin on top over higher heat. Fish sauce can be good but it is easy to overwhelm the flavor. Also adds more dishes. I typically just use soy sauce or Braggs aminos.
Take a look at Adam Liaw's content, he has a whole series on Ramen which are easy to follow - ua-cam.com/users/adamliaw
I like how shabu waited for the pasta to cool down before he ate it.
You used an extra bowl! Just kidding. This is fantastic. Thanks!
The beeps are like watching Jerry Springer in the early 90s. 😆
7:46 You got me from feeling indignant at the food wastage that happens in our society, from smiling ear to ear. That was so smooth lol.
Jamon at 18:34 : "I am just a very long Shabu. Nothing to see here, friends"
With white aspargus, the tips are really special. For the green aspargus i find them not that much better to the stalk
Hey Kenji! I just wish to say thank you. I love your content, and the point of view you are looking at life from. You have been inspiring me for years now. I quite often find myself telling people things heard from you. I try to be as kind, respectful and true as you are. There should be much more such valuable people like you. In all your videos I am listening real tightly but simply cannot hear out the name of your other dog. Could you please tell me the name? I feel bad for her/him since Shabu gets all the fame.
Thanks,
Bandi
Jamón.
shabu on cleanup duty, I like it
Another wonderful video BUT, after years of peeling favas, I finally did what the Italians do: I didn't peel them. FABULOUS! There's simply no need to peel favas, so much flavour in the skin. I think this is very fancy French kitchen, and so not worth it for home cooking.
A suprise to be sure but a welcome one.
Hi Kenji, do you have any videos on cooking on a budget? Love your work
"let just add a pinch of salt from the tears of my enemies"
New ink? Never noticed that one, looks great!
I don’t know who your are, But these videos are so amazing… Im subscribing
This channel is astonishing! Whoa! A real treat of brilliant chef cooking at home! Wow! J. Kenji Lopez-Alt is a wonderful teacher, director, cinematographer, story teller, demonstrator and author. BUY HIS BOOKS! They are no joke. Under $30 dollars for a literal 10 years+ of culinary training. Great deal!
If that shouty British chef is named Gordon I'm not surprised by that story
I dig the new tattoo, Kenji.
Oh my goodness! This looks so delicious! And, am I the only one who worries about Kenji’s feet? So worried that he’s going to burn them. Knock on wood. Also, he’s awesome for keeping his daughter out of the limelight. Such a great dad and all round great human!
i always cook barefooted haha and I've never burn my feet with anything
@@BrokenEvil ~ Lol! Good for you! I guess it’s just me being a worried mom!
2:09 That pour... Kenji out here being the first man to actually make his pasta water as salty as the sea
That's what I thought too. But to be fair the pot is huge
Its a lot of water. looks reasonable
Pasta is so good... I've been on a pasta flip these last weeks doing pasta salads mostly -- gonna try this (but without the cheese and creme fraiche)!
Without cheese and creme fraiche there would be no sauce!
If you're after a vegan option, I'd highly suggest replacing the creme fraiche and cheese with vegan alternatives! You really can't make this dish without some sort of analogue to them. Good luck!!
Perfect. Just in the mood for this.
This looks so yummy! And I love those small tin bowls you are using for food prep, I feel like you mentioned in another video where you got them?
In bogota. The company is called Industria Chef.
I miss your old kitchen
I feel the tip and stalk of the asparagus taste like two different things. The tip is woody, floury, opaque, whereas the stalk is sweet, bright, and snappy
"A shoddy British chef" lol, I think he’s Gordon Ramsay for sure.
"Shouty," I believe--but still a reference to Ramsay. I can't imagine Kenji insulting another chef like that. (And honestly whatever one may think of Ramsay's style, a Michelin-starred chef isn't shoddy.)