PICO PASTA
Make and share this Pico Pasta recipe from Food.com.
Provided by mariposa13
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Mix all other ingredients in large bowl.
- Add pasta and toss.
- Season with salt and pepper.
Nutrition Facts : Calories 413.3, Fat 15.9, SaturatedFat 2.4, Sodium 20.9, Carbohydrate 61.5, Fiber 10.7, Sugar 6.2, Protein 11.1
PICO DE GALLO PASTA RECIPE - (4/5)
Provided by peridot728
Number Of Ingredients 10
Steps:
- Once all of the ingredients are chopped, combine them in a large bowl. Toss together and allow to sit in the refrigerator for at least 1 hour. After the pico de gallo has had a chance for the flavors to marry, remove from the fridge. Cook the pasta according to package directions until al dente. Drain, add back to the hot pot, and add the pico de gallo. Add the olive oil. Stir everything to combine and allow to cook another 1-2 minutes. Remove to a platter and spread the pico de gallo all over the pasta. Serve hot or at room temperature.
HOMEMADE PICI PASTA WITH CARBONARA SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the homemade pici pasta: Whisk the flour, semolina and salt together in a large bowl. Heat 1 cup water in a small saucepan to a simmer. Add the olive oil and just 2/3 cup of the water to the flours and mix to combine. If the dough still looks a little dry, add more water, a small splash at a time, until the dough comes together. Gather the dough into a ball and transfer to a work surface. Knead the dough until elastic and somewhat smooth, about 3 minutes. Wrap in plastic wrap and let sit at room temperature for at least 1 hour and up to 4.
- Lightly flour a work surface with semolina. Divide the dough in two and roll each piece out to be about 1/4-inch-thick or a little less. Cut all of the dough into 1/4- to 1/2-inch-wide ribbons. Working one ribbon at a time, use the palms of your hands to roll it into a tube shape, pressing firmly to thin it out slightly and make elongated, uneven, wormlike strands. Repeat with the remaining pasta ribbons, transferring the pici to a sheet tray and lightly dusting with semolina as you go.
- Bring a large pot of salted water to a boil.
- Add the pici to the boiling water and cook until al dente, about 4 minutes. Reserve about 1 cup of the cooking water, then drain the pici.
- For the carbonara sauce: Put the pancetta in a large skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6 to 8 minutes. Transfer the pancetta to a paper-towel lined plate with a slotted spoon. Pour about 1 tablespoon of the rendered pancetta fat into a large bowl.
- Add the eggs, Parmesan, pecorino and a generous amount of pepper to the bowl with the fat and whisk to combine.
- Add the cooked pici to the bowl with the cheese and egg mixture, then add a splash of the cooking water and the pancetta and toss until creamy and well coated. Add a little more pasta water to loosen if desired.
- Add to a serving dish and top with parsley. Serve with additional Parmesan.
More about "pico pasta recipes"
5-INGREDIENT SUMMER PICO PASTA - THIS MESS IS OURS
From thismessisours.com
- Place a large pot of salted stare on to boil. Once the water is at a rolling bowl cook the pasta according to the instructions on the package.
- Meanwhile, in a small bowl combine the Cannellini beans, olive oil, pico de gallo, and a generous pinch of salt and pepper. Set aside to marinate while the pasta cooks.
- Before draining the pasta, reserve 1/4 cup of the cooking liquid. Drain the pasta and return it back to the warm pot. Add the pico and white bean mixture to the pasta, tossing to coat. Drizzle in 1 – 2 tablespoons of the pasta water at a time, if necessary, while tossing the ingredients together until all of the noodles are coated in the thin sauce. Top with crumbled ricotta salata and serve immediately.
PICI PASTA RECIPE – HOW TO MAKE TUSCANY’S HAND ROLLED SPAGHETTI
From eatingarounditaly.com
PICI ALL'AGLIONE: PASTA WITH GARLIC SAUCE RECIPE | EATALY
From eataly.ca
PICI PASTA WITH ROASTED GARLIC AND TOMATOES - FOOD
From foodandwine.com
PICI PASTA RECIPE - THICK HANDMADE NOODLES FROM TUSCANY!
From piattorecipes.com
HAND-ROLLED PICI PASTA - 101 COOKBOOKS
From 101cookbooks.com
10 BEST PICO DE GALLO AND PASTA RECIPES - YUMMLY
From yummly.com
PICI ALL'AGLIONE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SCALLOPS AND PICO DE GALLO PASTA - SAVOUR IT ALL
From savouritall.com
HAND ROLLED PICI PASTA (GREAT BEGINNER SHAPE!)
From theburntbuttertable.com
PICI (RUSTIC HOMEMADE PASTA) | RICARDO
From ricardocuisine.com
PICI ALL'AGLIONE: A TRADITIONAL TUSCAN RECIPE - LA CUCINA …
From lacucinaitaliana.com
PICI ALL’AGLIONE (PICI PASTA WITH GARLIC TOMATO SAUCE)
From nimpairings.com
BUDDY'S SPINACH PICI PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE HAND-ROLLED PICI PASTA - HOME COOKING …
From homecookingcollective.com
GIADA DE LAURENTIIS' CHICKEN PICCATA: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
SPINACH PICI PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love