Mom's summer pasta✨ Inspired by The Silver Palate Cookbook 🥰🤍 💖 Save to try later 📍
Mom's summer pasta✨ Inspired by The Silver Palate Cookbook 🥰🤍 💖 Save to try later 📍 ✨ Want to lose weight with the Mediterranean diet? 👉 Learn more at the link in my bio<3 ▪️1/2 Cup Pine Nuts▪️1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small▪️2 Cups Fresh Basil Leaves, sliced in thin strips▪️6 oz. Parmigiano Reggiano (or regular Parmesan), chopped in little squares▪️4 Garlic Cloves, minced▪️1/2 Cup Extra Virgin Olive Oil▪️1/2 tsp Kosher Salt▪️1/4 tsp Fresh Ground Pepper▪️1 lb. Linguini▪️ 🌱Vegan Modification: Sub in 1/2 cup nutritional yeast for parmesan (or leave it out) 1️⃣ Bring a pot of generously salted water to a boil. 2️⃣ In a small pan preheated over medium heat, toast the pine nuts, stirring constantly, until they are golden brown. Immediately transfer the toasted
Burnt Honey Teriyaki Udon
How to make easy noodles at home 👇 Whip up these easy udon noodles using no equipment…it’s fun, it’s tasty, it looks impressive but it’s super easy! Coat the noodles in teriyaki style burnt honey sauce. I’m drooling thinking about. Get the full recipe in the link in bio or search ‘ Burnt Honey Teriyaki Udon‘

Mob - Recipes & Cooking
Kürbis-Halloumi-Bowl
Zutaten: - 100 g Quinoa, ungekocht - 250 g Hokkaido-Kürbis - 250 g Süßkartoffel - 200 g Halloumi - 100 g frischer Babyspinat - 2 EL Granatapfelkerne - 4 EL Kürbishummus - 2 EL Olivenöl - Salz & Pfeffer Zubereitung: 1. Quinoa abspülen, mit doppelter Menge Wasser 15 Min. kochen & anschließend mit geschlossenem Deckel quellen lassen. 2. Backofen auf 180°C Umluft vorheizen. Kürbis & Süßkartoffel würfeln, mit Olivenöl aufs Backblech und 25-30 Min. backen. 3. Halloumi in Scheiben schneiden & goldbraun braten. 4. Alles anrichten & noch lauwarm genießen! Speichere das Rezept & folge mir für weitere Herbst-Inspirationen! 🫶
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