@@Florklyeah, definitely. I'm sure it's relatively okay-ish if you're just using the photo scan option, but I'll personally never use something like this. Not only is it free, but it's PROFITABLE enough for the company that they have a shitton of RUclips ads.
I really don't want a data mining service scanning my email, my amazon, my who knows what else private information. Fetch does give you discounts, but its effectively paying you for access to your consumer data. Obtaining consumer data is a HUGE business.
Yes! It works because when acid interacts with dairy, the specific component that curdles is the protein. Compared to milk, cream is higher in fat and lower in protein, so there’s just enough curdled protein in acid-affected cream to re-homogenize into a thicker emulsion. In milk, there would simply be too many curdles.
This actually is such a good trick for my current kitchen situation. Easy, creamy pasta sauces. I love pasta. Could live off the stuff. And I burn the calories at work anyways.
I gained a new respect for sweet peas after a bad viral cold wiped away my ability to detect flavors. The worst of the cold happened to overlap with the (very short) peak sugar snap window in my garden. Every time I went out to water the garden, I'd snap off some peas and despite not being able to detect any of the vegetal flavor of the peas, I was consistently impressed with how sweet they seemed to be. By the time the cold cleared up and I was able to pick up that quintessential pea flavor, the peas were already past the window for peak sweetness. Because peas played a part in this weird experience, I will make this dish in honor of my new appreciation for them.
I *love* sugar snap peas! Haven't grown my own yet but I buy a ton once they're in season-- I like them a lot better than snow peas in stirfrys and the like.
I just made this, and what I love about the recipe is just how SWEET it shows peas are. If I didn't know exactly what I put in it, I would swear there was a teaspoon of sugar in the sauce. This is phenomenal, I highly recommend it, and I recommend adding a ton of garlic, and lemon to balance the sweetness of the peas.
If you want to use an immersion blender to homogenize your ingredients, do it before adding the curdled cream. I didn't and it caused it to split, resulting in a watery sauce with dispersed cheese curd droplets. didn't taste bad, but the texture was off.
@@userb8a Heh if you search for 'Pesto di Piselli' you would find many italian recipes. Besides that, there are many type of pestos. What is the called just 'pesto' in other countries in Italy its called 'Pesto Genovese'
@@userb8aI feel like the cream makes it not a pesto, also I’d think just a pea pesto with cheese, herbs and some nuts and lemon would be a fun alternative to this rather heavy looking sauce
I think of peas as a very special spring treat, as they are one of the first vegetables ready for harvest in my garden. I remember as a kid being so excited to finally see peas and red radishes in our community garden plot. I’d stuff myself before I picked the rest for that night’s dinner. Even though I’m many, many decades out of childhood, I still have that same excitement with the first peas from my garden.
I have a similar pea mint and feta pasta recipe. Basically just defrost the peas (microwave does a great job) then blend with mint, feta, scallions, lemon juice and fresh garlic. Takes about 5 mins. Add this sauce to freshly cooked pasta and just stir through with some pasta water
More people need to not care about: What Italians think is the traditional way to use dollar store dried pasta What New Yorkers think a proper pizza should be What Mexicans think a proper burrito filling is What the Chinese think proper fried rice is These are all cheap, good food with easy ingredients. You can make them pretty much in anyway you want and it'll come out good.
No, it's insufferable. If he didn't care, then he wouldn't feel the need to remind everyone. This is exactly why Internet Shaquille and so many others hate him
I immediately said 'ewww', but then realised my disgust is probably a reflection of how often I empty the tray on MY toaster. It's fine to use the crumbs if you empty it often... Which I do not.
I have made this a few times in different variations, but usually I use cottage cheese instead of cream. Great protoons and less fatty if it’s vegetarian. It works excellent with baked salmon, especially if you add dill to the sauce. To keep it vegetarian, I have broiled canned chick peas in the oven for 15 minutes with salt and olive oil, and added on top of the pasta in the end to keep them crunchy. Good stuff !
It’s videos like this that teach me some of the most simple, yet amazing recipes. Notable ones like your cauliflower mashed potatoes w/chicken cacciatore and your vegetable soup videos stay with me forever.
I've been making an almost identical non-creamy version for months. The sauce is just peas, veggie bouillon, and black pepper, using the pasta water to thaw the peas and thin it out. The garlic and herbs I toast up in the breadcrump mixture, and lemon juice goes over the breadcrumbs at the end.
Thank you this inspired my own variation that tasted surprisingly great. Just put light cream, peas, grilled mushrooms, parmesan, watercress, and lemon in a blender and the result made a really convenient way to get more vegetables in my diet.
Love your content. I think what makes you stand out from most (if not all) of the other foodie cc's out there is your near alchemical knowledge about the _processes involved_ in cooking. It shows you know your stuff, good on ya. :)
amazingly, this is the first time ever that I watch a youtube recipe where I actually have all the ingredients in my kitchen right now. Imma cook that.
Looks good. I've had a similar dish The sauce was made with garbanzo beans instead of peas. Fresh peas from the garden, zucchini, a tomato, and crimini mushrooms were added. The meal was absolutely lovely, well at least until my girlfriend's mother unexpectedly dropped by and I met her for the first time.
I have been making something similar to this for years since being a student: Ok so, a food processor is needed but I used a cheap one. - peas (to taste) - spinach to taste - veg stock - 4 cloves of garlic - half a lemon - salt - pepper - chilli flakes Combine in the blender until velvety and then heat with the pasta of your choice. I find the flavours stronger in this one and more balanced, the savoury stock really creates a yummy sauce ! Make up your own proportions.
I just love it when you make kosher friendly recipes something bew to try for shabbat dinner, Technical everything vegetarian is "kosher friendly", but ee also like your chili recipe so thank you for making awesome recipes videos in general, David from Israel
I totally forgot about sprinkling toasted bread crumbs onto pasta. My father used to do it every once in a while. It makes for a great texture enhancer
Lovely recipe! I think a blender or a food processor is a must though. I tried mushing the peas by hand and the second time I tried it I put the sauce through the blender. Blending it makes a much more cohesive sauce
Made this one, even my family member who doesn't like sweet Peas liked it. Felt weird making that sauce by purposfully curdling the cream, but it turned out great, even though I used half as much lemon Juice. Definetly one to remember.
You should try making stuffed peppers if you don't already. Super cheap, you can throw in whatever you like or have laying around, you can make all the filling and even stuff the peppers ahead of time, and you can make an almost endless supply in one batch.
Thanks Adam, I wanted to drop a comment to thank you for sharing this wonderful recipe. I made it for my family earlier today and it was a total hit. Creamy pea pasta will become a regular part of the dinner rotation in this household. Thanks again!
This one is a winner for sure- went over very well with the missus! I scaled back the garlic and lemon slightly per Adam's suggestion. I think reducing the garlic was a good move, but I adjusted up to the full dose of lemon, and it was great. I think next time I might do some blackened chicken in the grill pan to introduce some more protein and provide a little contrast.
I just followed your recipe and made the dish, which is the first time I've done that day-of. It was really good! But I wasn't able to hand-mash the peas enough and it ended up hurting the overall texture and appearance. I would definitely use a hand food processor next time, but I don't have one, unfortunately.
@@Lizard-813 Immersion blenders are da bomb. Get one that also has a whisk and a mini food processor. Other than my electric stove, it is the most used electric appliance in my kitchen. It's so much faster to wash than my full sized food processor. Also, you can blend stuff in the pot you cooked it in.
Yeah, this isn't really a recipe that works without a blender or food processor. The sauce still tastes good, but it's not green at all, and at the very least I couldn't get it to stick to the pasta at all.
"hold on what remains of summer" *looks outside, witnessing the ~20th day of heavy rainfall in germany, no trace of summer since June* yea i think i need that rn
I saw the title of this video last night. When I made salmon and peas for dinner, I decided it would be yummy to add the garlic, buttery, lemon juice from the salon drippings into my peas. Soo good. Now, watching the video I realized where I got the idea. 😂
The picky eater in me has been adamant on not eating peas all my life but this looks so good that I might try a slightly modified version of the recipe! (less garlic ^^")
Thanks to Fetch for sponsoring! Download the Fetch app now → sponsr.is/fetch_ragusea and use the code RAGUSEA to get 100 points on your first receipt!
Did you say they SCAN YOUR EMAIL? Like, you’re giving them access to your whole email history? Remember, if it seems free, you’re the product.
@@Florklyeah, definitely. I'm sure it's relatively okay-ish if you're just using the photo scan option, but I'll personally never use something like this. Not only is it free, but it's PROFITABLE enough for the company that they have a shitton of RUclips ads.
Why not use mushy peas and skip some steps?
Tying to make Fetch a thing I see.
I really don't want a data mining service scanning my email, my amazon, my who knows what else private information. Fetch does give you discounts, but its effectively paying you for access to your consumer data. Obtaining consumer data is a HUGE business.
I never would have thought that curdling cream on purpose would be the correct way to make a creamy sauce. Mindblown!
I know! Wow!
Yes! It works because when acid interacts with dairy, the specific component that curdles is the protein. Compared to milk, cream is higher in fat and lower in protein, so there’s just enough curdled protein in acid-affected cream to re-homogenize into a thicker emulsion. In milk, there would simply be too many curdles.
This actually is such a good trick for my current kitchen situation. Easy, creamy pasta sauces. I love pasta. Could live off the stuff. And I burn the calories at work anyways.
meh, he's a heterodox on best of days, so it's prolly not correct
thats gigachad explanation, thx@@gigachad3925
1:41 I love the instant turnaround when she realized you were filming
Hi, Mrs. Ragusea. Bye, Mrs. Ragusea.
At first I thought the breadcrumbs were chili flakes. I could also imagine that very well
I imagine you could toast some chili flakes with the breadcrumbs too
@@skriller7102 yeah great idea!
yummy @@skriller7102
I gained a new respect for sweet peas after a bad viral cold wiped away my ability to detect flavors. The worst of the cold happened to overlap with the (very short) peak sugar snap window in my garden. Every time I went out to water the garden, I'd snap off some peas and despite not being able to detect any of the vegetal flavor of the peas, I was consistently impressed with how sweet they seemed to be. By the time the cold cleared up and I was able to pick up that quintessential pea flavor, the peas were already past the window for peak sweetness. Because peas played a part in this weird experience, I will make this dish in honor of my new appreciation for them.
Did it turn out good?
I *love* sugar snap peas! Haven't grown my own yet but I buy a ton once they're in season-- I like them a lot better than snow peas in stirfrys and the like.
I just made this, and what I love about the recipe is just how SWEET it shows peas are. If I didn't know exactly what I put in it, I would swear there was a teaspoon of sugar in the sauce. This is phenomenal, I highly recommend it, and I recommend adding a ton of garlic, and lemon to balance the sweetness of the peas.
If you want to use an immersion blender to homogenize your ingredients, do it before adding the curdled cream. I didn't and it caused it to split, resulting in a watery sauce with dispersed cheese curd droplets. didn't taste bad, but the texture was off.
Feels akin to pesto with peas, but a little different texturally, plus a pop of lemon. Looks delicious!
Well... you can definitely call this a kind of _pesto._ Perhaps Adam didn't want to piss the Italians more than he already did.
That was exactly my impression it it's too deliciously easy NOT to try it. Definite winner.
@@userb8a Heh if you search for 'Pesto di Piselli' you would find many italian recipes. Besides that, there are many type of pestos. What is the called just 'pesto' in other countries in Italy its called 'Pesto Genovese'
@@userb8aI feel like the cream makes it not a pesto, also I’d think just a pea pesto with cheese, herbs and some nuts and lemon would be a fun alternative to this rather heavy looking sauce
hello. i urge you to try this with ricotta intead of cream and young spinach instead of basil ( i dont think basil is appropraite here)
This is one of the nicest recipes I've seen in a while. I've been looking for something different to do with pasta and this is def a new one to me.
I think of peas as a very special spring treat, as they are one of the first vegetables ready for harvest in my garden. I remember as a kid being so excited to finally see peas and red radishes in our community garden plot. I’d stuff myself before I picked the rest for that night’s dinner. Even though I’m many, many decades out of childhood, I still have that same excitement with the first peas from my garden.
I have a similar pea mint and feta pasta recipe. Basically just defrost the peas (microwave does a great job) then blend with mint, feta, scallions, lemon juice and fresh garlic. Takes about 5 mins. Add this sauce to freshly cooked pasta and just stir through with some pasta water
Honestly just blend the peas forzen at that point. Pea smothie ftw!
Just made this tonight for mom. We both loved it! Definitely doing again soon. Thanks for all your right-to-the-point-cooking tips.
"I know the Italians have a problem with mixing acid and cheese. And I don't care." LOL
This felt like a classic Adam video, which I have missed very much. Loved this!
I always appreciate it when you upload vegetarian recipes! Thank you for today's recipe!
This recipe is full of protein too
Yay, a classic Ragusea recipe video! Love these
"I know some Italians have a thing against putting acid and cheese together and I... don't care!"
That was the single greatest Adam quote ever
More youtube cooks need to not care what italians think.
It has become so trite "omgLOL1!!1 italian will be big mad wen dey c this!!!111!"
Grow up and stfu.
More people need to not care about:
What Italians think is the traditional way to use dollar store dried pasta
What New Yorkers think a proper pizza should be
What Mexicans think a proper burrito filling is
What the Chinese think proper fried rice is
These are all cheap, good food with easy ingredients. You can make them pretty much in anyway you want and it'll come out good.
@@milesedgeworth132What Texans think a proper chili is
No, it's insufferable. If he didn't care, then he wouldn't feel the need to remind everyone. This is exactly why Internet Shaquille and so many others hate him
That cameo and "sup" at 1:42... love it!
My opinion of Adam has gone down ever so slightly after that toaster tray comment 😂
right? lmao
What comment?
@@Highlandword9it's in the first 30 sec of the video lol maybe watch before commenting
I immediately said 'ewww', but then realised my disgust is probably a reflection of how often I empty the tray on MY toaster. It's fine to use the crumbs if you empty it often... Which I do not.
It’s like one of those red flags on a blind date that make you second guess yourself
You should definitely call this dish “Mac ‘n Peas” :)
I have made this a few times in different variations, but usually I use cottage cheese instead of cream. Great protoons and less fatty if it’s vegetarian.
It works excellent with baked salmon, especially if you add dill to the sauce.
To keep it vegetarian, I have broiled canned chick peas in the oven for 15 minutes with salt and olive oil, and added on top of the pasta in the end to keep them crunchy.
Good stuff !
Oohhh sounds good! Any tips regarding the cottage cheese?
use ricotta instead of cream and young spinach nstead of basil @rubenn5579
It’s videos like this that teach me some of the most simple, yet amazing recipes. Notable ones like your cauliflower mashed potatoes w/chicken cacciatore and your vegetable soup videos stay with me forever.
I've been making an almost identical non-creamy version for months. The sauce is just peas, veggie bouillon, and black pepper, using the pasta water to thaw the peas and thin it out. The garlic and herbs I toast up in the breadcrump mixture, and lemon juice goes over the breadcrumbs at the end.
I just made it. I didn’t have fresh herbs, block cheese, nor a blender/mixer. Yet it was super easy to make and so so yummy! Thank you.
4:16 this basically sums up why most of us love adam so much
Thank you this inspired my own variation that tasted surprisingly great. Just put light cream, peas, grilled mushrooms, parmesan, watercress, and lemon in a blender and the result made a really convenient way to get more vegetables in my diet.
I love when I see you put out a new recipe and realize I already have all the ingredients for it! Will definitely be trying this
Love your content. I think what makes you stand out from most (if not all) of the other foodie cc's out there is your near alchemical knowledge about the _processes involved_ in cooking. It shows you know your stuff, good on ya. :)
love the old style of videos, missed it
amazingly, this is the first time ever that I watch a youtube recipe where I actually have all the ingredients in my kitchen right now.
Imma cook that.
Just made this for my family with left over cream, limes, and added broccoli and it was a hit 😊
Looks good. I've had a similar dish The sauce was made with garbanzo beans instead of peas. Fresh peas from the garden, zucchini, a tomato, and crimini mushrooms were added.
The meal was absolutely lovely, well at least until my girlfriend's mother unexpectedly dropped by and I met her for the first time.
adam you are definetly not the most conventional cook but clearly one of the smartest and efficient one
Now that is a recipe that makes sense. Plain ol' ingredients combined beautifully to make a very delicate dish.
I have been making something similar to this for years since being a student:
Ok so, a food processor is needed but I used a cheap one.
- peas (to taste)
- spinach to taste
- veg stock
- 4 cloves of garlic
- half a lemon
- salt
- pepper
- chilli flakes
Combine in the blender until velvety and then heat with the pasta of your choice.
I find the flavours stronger in this one and more balanced, the savoury stock really creates a yummy sauce ! Make up your own proportions.
Adam, I am not a big fan of peas so I'd never buy them for a recipe, but I will for this one! It looks great, thanks for the inspiration! :)
I’m gonna guess you were assaulted with disgusting canned peas as a child. Those things are a sin against God and Nature.
It's pure gibberish, over complicated arrogant crap.
This video looks great, I like what you’ve done with the camera angles and the grading. Feels artistic, like a fancy modern coffee shop.
I just love it when you make kosher friendly recipes something bew to try for shabbat dinner, Technical everything vegetarian is "kosher friendly", but ee also like your chili recipe so thank you for making awesome recipes videos in general, David from Israel
I have a sister who hates peas but loves pasta, might have to give this recipe a try
I totally forgot about sprinkling toasted bread crumbs onto pasta. My father used to do it every once in a while. It makes for a great texture enhancer
Definitely going to try this. We usually make this meal with yoghurt but definitely trying the cream method next time.
Lovely recipe! I think a blender or a food processor is a must though. I tried mushing the peas by hand and the second time I tried it I put the sauce through the blender. Blending it makes a much more cohesive sauce
I did a similar recipe and learnt, that it's great to add some fragrance also to the breadcrumbs - lemon zest, minced garlic, maybe chili flakes.
adam ive been a fan of your videos for the last six months and you are slowly teaching me how to cook, i cant waut to try this
Made this one, even my family member who doesn't like sweet Peas liked it. Felt weird making that sauce by purposfully curdling the cream, but it turned out great, even though I used half as much lemon Juice. Definetly one to remember.
You should try making stuffed peppers if you don't already. Super cheap, you can throw in whatever you like or have laying around, you can make all the filling and even stuff the peppers ahead of time, and you can make an almost endless supply in one batch.
Yes! Stuffed peppers are a GOAT weeknight/make ahead meal!
Thanks Adam, I wanted to drop a comment to thank you for sharing this wonderful recipe. I made it for my family earlier today and it was a total hit. Creamy pea pasta will become a regular part of the dinner rotation in this household. Thanks again!
Made this today. I don’t have a food processor and couldn’t get the sauce to be bright green but it doesn’t matter, this is a tasty meal!
I have never seen that shape, looks great! Have you ever tried Cascatelli noodles? I have been absolutely loving them.
I love your ‘classic style’ videos. Keep it up
"I like it strong" goes to show Adam is a man of culture
I always be sure search for you when I think there's a chance you're here
no "bye" for a fallen soldier at 5:37 :(
i'm not the hugest fan of peas but it looks so tasty i'm going to give it a try!
That toaster tray comment has gotta be the most diabolical admission Adam has ever made on this channel
Very easy to veganize (or make dairy free) with silken tofu or cashew cream, too! All thumbs up.
I knew acid made cream super thick, but I never thought of that as a way to make sauce. Nice!
I like how many of your recipes are vegetarian. I'm definitely gonna try this out.
This one is a winner for sure- went over very well with the missus! I scaled back the garlic and lemon slightly per Adam's suggestion. I think reducing the garlic was a good move, but I adjusted up to the full dose of lemon, and it was great. I think next time I might do some blackened chicken in the grill pan to introduce some more protein and provide a little contrast.
love this format!
The way Adam put those breadcrumbs into the cup makes me think he's not as civilized as he tries to convince us he is
I’ll be doing it tonight!! It seems a great dish
Very tasting! If you do a full bag of pasta, DOUBLE the receipt!
I love the cameo at 1:42
Glad to see the return to classic Adam!
I just followed your recipe and made the dish, which is the first time I've done that day-of. It was really good! But I wasn't able to hand-mash the peas enough and it ended up hurting the overall texture and appearance. I would definitely use a hand food processor next time, but I don't have one, unfortunately.
Had the same issue, I found it still tasted awesome though! Was just lacking that green colour and as you said the texture wasn't as saucy
emulsion blender would work good as well, I make pea soup like this
@@qbubbaq yeah, that would work. I don't have one, but I'm looking into getting one soon. I'll be able to try that next time
@@Lizard-813 Immersion blenders are da bomb. Get one that also has a whisk and a mini food processor. Other than my electric stove, it is the most used electric appliance in my kitchen. It's so much faster to wash than my full sized food processor. Also, you can blend stuff in the pot you cooked it in.
Yeah, this isn't really a recipe that works without a blender or food processor. The sauce still tastes good, but it's not green at all, and at the very least I couldn't get it to stick to the pasta at all.
Love this recipe. Quick, simple, and one pot!
I am going to try this tonight. I'm calling it Mac and Peas! Feel free to steal that sir!
what a lovely cheap recipie!! you could also just get sour cream instead of curdling cream, but sour cream is getting pretty expensive these days
"hold on what remains of summer"
*looks outside, witnessing the ~20th day of heavy rainfall in germany, no trace of summer since June*
yea i think i need that rn
3:00 I hoped for little "Bye"s near the lost 3 green peas! :)
I made this and it was amazing!!!
5:28 "By the time this cools a little on the plate, though, it's gonna be too thick and sticky" Like a branch! From a tree!
Lauren coming in at 1:41 😂😂
Finally the OG recipe video style again
Add some lemon zest for garnish just to make the colours pop! ❤
0:20 from your toaster OVEN?? That's amazing 😂😂 mine would have a bounty of many different crumbs never mind the dry aged melted cheese bits 👀
Made this tonight, minus the mint which I didn't have. It was delicious--but my favourite part was the browned panko garnish. Added a buttery cronch!
Very cool. I think it's possible to use this concept to create a dipping sauce by using peas. I'll try
And I think you are a hot chef
This was so delicious and easy to make. Very fresh tasting. The breadcrumbs are key though.
What great content, refreshingly thorough!
Rosebud frozen peas: full of country goodness and green pea-ness
OK, but raiding the crumb tray of your toaster for toasted breadcrumbs is actually genius, though. No waste! No exceptions!
I saw the title of this video last night. When I made salmon and peas for dinner, I decided it would be yummy to add the garlic, buttery, lemon juice from the salon drippings into my peas. Soo good. Now, watching the video I realized where I got the idea. 😂
The kid running in and out was funny. Very polite!
The picky eater in me has been adamant on not eating peas all my life but this looks so good that I might try a slightly modified version of the recipe! (less garlic ^^")
1:44 sup😂
Beautiful! Pasta is my jam and I'm always looking for new sauces to change things up.
A moment of silence for the lone pasta shell that decided it had enough 5:37
oh my dude, that looks and sounds delicious, AND super easy? I will definitely need to F with this one
Such great simple recipe. I love these everyday/simple foods
Just made this and it tastes good!
I’m making this recipe for a friend of mine who really loves peas. 👍🙏
short and sweet, loved it!
Using the toaster crumb tray to top pasta is the funniest thing I've heard on RUclips today
AR: Hold onto what remains of summer and enjoy!
Me: "Feels like 41C" The Sun is a deadly laser
Used to fully blend my peas but after watching this I might try your technique
I love this type of recipe.
This looks very delicious! Bravo!
I feel like what remains of summer is holding on to me!
this sauce prep might work fantastic in a big mortar and pestle or molcajete imo