One-Pan Creamy Pesto Penne

 

One-Pot Creamy Chicken Bacon Veggie Pasta

Video taken from the channel: Tasty


 

3 Delicious One Pot Pastas | Spaghetti Bolognese, Pesto Penne, Ham & Swiss Farfalle!

Video taken from the channel: The Domestic Geek


 

Creamy Chicken Pesto Pasta | One Pot Chef

Video taken from the channel: OnePotChefShow


 

Creamy Pesto Chicken With Pasta / Pesto Chicken Recipe

Video taken from the channel: My Ol’ Lady’s Cookin’ Show


 

How to Make Creamy Pesto Pasta | One Pot Pesto Penne

Video taken from the channel: Simply Roasted


 

One-Pan Garlic Chicken Pesto Pasta

Video taken from the channel: Tasty


 

One-Pot Creamy Chicken Bacon Pesto Pasta

Video taken from the channel: Tasty


One-Pan Creamy Pesto Penne 3 cups (720 ml) water 1/2 cup (120 ml) white wine 1/2 cup (120 ml) heavy cream 3/4 cup (180 ml) basil pesto 1 teaspoon (5 ml) minced garlic 4 cups (960 ml) dry penne (one 12-ounce box) 1/2–3/4 cup (120–180 ml). In a large 10-inch skillet or pot, bring water, wine and cream to a boil. Add the pesto, garlic and penne. Reduce heat to medium and let it simmer for 10 minutes, stirring occasionally.

After 10 minutes, check to make sure pasta is tender. Ingredients. 3 cups (720 ml) water. 1/2 cup (120 ml) white wine.

1/2 cup (120 ml) heavy cream. 3/4 cup (180 ml) basil pesto. 1 teaspoon (5 ml) minced garlic.

4 cups (960 ml) dry penne (one 12-ounce box) 1/2–3/4 cup (120–180 ml) shredded. In a 4to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan. Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes.

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned. Then, mix in the heavy cream, parmesan, and pesto. One pan chicken pesto fettuccine One-Pan Garlic Chicken Pesto Pasta Here’s what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato.

Add 1/2 lb. uncooked penne pasta and 1.5 cups chicken broth to the skillet. Stir briefly to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. Bring a large pot of lightly salted water to a boil.

Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl. Step 2 Heat a large skillet over medium-high heat. Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Heat the olive oil in a large skillet over medium-high heat.

Add the chicken, salt and pepper to taste, italian seasoning, and garlic. Cook for 3-5 minutes until chicken is browned. Add the penne, broth, and tomatoes to the skillet and simmer stirring frequently until pasta is tender and liquid is absorbed.

List of related literature:

Using a spoon, fill each tomato with some of the cornbread mixture, drizzle the tomatoes with the remaining 1⁄4 cup olive oil, and sprinkle the tops of the tomatoes with the remaining 1⁄4 cup Parmigiano-Reggiano cheese.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Spread one-third of the pesto in the bottom of the pan.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

Pesto In blender, puree 2/3 cup packed fresh basil leaves, 1/4 cup freshly grated Parmesan cheese, 1/4 cup olive oil, 1 tablespoon water, and 1/4 teaspoon salt until smooth.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Take the pan off the heat and add the butter, 2 tablespoons olive oil, and the Parmigiano-Reggiano.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Oil a 2-quart gratin dish and turn the oven down to 400°F. Stir the basil, flour, eggs, and 1/2 cup of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

When tossing pesto with cooked pasta, add some of pasta cooking water as needed (up to ½ cup) to loosen consistency of pesto.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Transfer the pesto to a bowl and pour the remaining 1 tablespoon olive oil over the top; this coating will prevent discoloration.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Turn slices buttered sides down; spread other side of each slice with 1 tablespoon pesto mixture.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

For top (5th) layer, place eggplant rounds over cheese from previous layer, cover generously with spaghetti sauce, and sprinkle with final 1/2 cup Parmesan cheese.

“Great Taste No Pain” by Sherry Brescia
from Great Taste No Pain
by Sherry Brescia
Holistic Blends, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

71 comments

Your email address will not be published. Required fields are marked *

  • It seems that those who are raging about cooking pasta in milk haven’t actually tried making this recipe. I get the people who don’t like their national cuisine butchered (I was complaining too when Tasty attemtped a borsch recipe), but the pasta turned out absolutely wonderful. It’s not starchy or mushy at all and it tastes far cremier and more delicate than in any other recipes I tried where you cook it separately and then add cream. For those thinking it turns out too soft it actually turned out too close to al dente for my taste and I kept it under a closed lid for another 10 min. If you want textbook al dente, just reduce the milk faster.
    The only downside for me is that you have to watch the pot since milk is a capricious ingredient, so a dish like this takes longer than how I would normally make pasta. But it turned out very worth it, so if you want something hearty for a cold evening, give it a try.��

  • Can you do a recipe with Tempeh? It is made from fermented soy bean, like tofu but it’s got more texture and it’s really delicious. It’s a staple in Indonesia and I hope you’ll give it a try

  • I’ve seen some people say that you shouldn’t cook the pesto…any comments on this? It does look great and my bet is that it tastes great as well, but I was just curious about that.

  • All those butthurt people….. just because you cook something traditionally one way doesn’t mean experimenting is prohibited, by that logic coffee drinkers should be doing mass genocides at this point. I tried it and its fucking delicious

  • I was a bit skeptical about cooking the pasta in milk, but it makes it soooo creamy! Amazing recipe! A base for so many amazing dishes if you swap out the pesto for example blue cheese!

  • Does anybody have any advice on straining the fat from the meat when cooking one-pot pasta (esp. for the bolognese spaghetti dish)?

  • Ok. I have just made this recipe. 1. There is no need to have both chicken and bacon, one of this two is enough 2. I put milk not by the recipe but by my own feeling, if it’ s too watery, put cream 3. There’ s is no need for garlic powder and than again chopped garlic! 4. Onion pieces are too big 5. No need for pesto! Too much flavours… When you change it from original it can be very tasty, although this is more American than Italian style pasta…

  • This so-called tutorial is an absolute nightmare, on the verge of being offensive if it wasn’t that there are bigger problems in this world. So, I let it pass, because it’s food and some people don’t have it. However, let’s consider ourself lucky that these people at “tasty” don’t hold bigger responsibilities. If they would handle any other business like they handle they knowledge of cooking, the world would end in a couple of days.

  • 106 thumbs down?? Why would someone do that?
    Amazes me what people do sometimes!
    This looks good and I will have to try it tomorrow!

  • Dear tasty,
    you have left in the wrath of my mother, as I have followed your instructions and it had left me with a burnt stainless steel pot.
    sincerely,
    winterberries16

  • Tasty, look that Barilla has splitted yours 12 ingredients in 3 different dishes to better composition, taste, colours, flavours and mix in general. Go on their website to learn some of new for you

  • What kind of cream do I use? Never really bought cream before, just trying to make sure I don’t accidentally buy cream cheese or anything like that haha

  • im going to make this but I’m not adding bacon. it’s too fatty and it kind of disgusts me that they cooked chicken and spinach in bacon grease and then it stays in the sauce. ew! and i’m going to cook the pasta seperately. you don’t want the starch from your pasta in your food and i think their method will yield a weird and soggy pasta.
    (tip: if you cook your pasta seperately, remember to salt your water like the ocean. when you taste the noodle, there should be a hint of salt and no more. just enough to know it’s there.)
    also i’m going to use less milk because Tetra Ninja recommended it. let’s see how this turns out. i’ll update my comment after i’ve made it.

  • I can’t have full fat cream
    Is there an alternative please and also my lad cannot have coconut milk either??? He is allergic to it!!

  • Cheese cheese cheese everytime IN EVERY FOOD CHEESE I HATE IT IM NOT A CHEESE EATER I HATE IT MAKE SOME FOOD WITH NO VHEESE PLEASE GOD DAMN IT

  • I follow a lot of food vloggers, mostly bc I hate to cook and I never know what I want to eat. This channel never ever disappoints! I love all the channels I’m subscribed to but no one keeps things as tasty and cheap as Sarah! #TDGForever! #Lovlies >>> your fan base lol

  • In Italy what you call “Bolognese” we call “Ragù” and your recipe is almost right. Although we let it cook for a few hours before eating it.

  • You guys always make the same thing but in a different way. Seen this recipe used on this channel like 6 times just with different meats or vegetables

  • Dear Chef, In Saudi Arabia it is very difficult to get fresh basil. We have mint of many types and I was wondering what can I use to replace basil. Note, we have dried basil only. Thank you so much. Iman

  • An avvertiment for you American, If I vedo un other volta pasta cockeed in Milk I chiamo Mbare Padrino my cousin in Usa and He ammazza a you tutti.
    Perché remberer questo for italian is like torri gemelle for American.

  • These americans……I was looking for the scandal video here….pasta cooked with milk?
    Who is worst? East people cooking pasta with strawberries or these americans cooking with milk? Where is culinary culture? I think in Africa we can eat better than in USA…..
    Anyway nice music…..oh yesssss!!!!!

  • Ok guys: here’s a simple cooking suggestion.
    Pasta needs to be cooked in slightly salted (already at its boiling point) water. Then, when it’s 2/3 ready, get rid of the water and then, and ONLY THEN, add cream and your dressing, letting everything cook some minutes more.
    Or, if you already have your bacon n veggies pot, add cream, let it cook together and then you add 2/3-cooked pasta.
    To sum up: pasta needs to be cooked in water, not milk nor cream. They can be mixed up ONLY at the end of the process. MILK DOESN’T BELONG TO LUNCH OR DINNER TIME DISHES, they have created cream for that.

    (Let’s avoid comments like “you Italians should leave the rest of the world alone cooking however they like” in any decent restaurant of the world, you’ll never experience pasta or noodles or anything similar cooked with milk.)

  • Isnt all the starch that is in the pasta not good for you? please answer as I am trying to eat healthy I love your recipes but concerned about the starch

  • I tried this, and it was very yummy. I made a lot for me and my sisters, we could eat this servings for 3-4 days, but very delish. nice receipe!

  • when they were taking the chicken out of the pot the first time I was so confused I thought they had cooked the chicken out if existence and it was just disappearing

  • Hi Chef!
    Looks yummy! I have yo make this for our son (and his friends). He will adore it. I know. I’ll try with buttermilk too, instead of cream. Thanks for putting it together.

  • Made this just then and it was fab!! Tips: if you have no cream, melt 3/4 cup milk and 1/4 cup butter together and add it in instead. Not as creamy but it still works. And add a heap of cheese. I had no Parmesan so I used tasty.

  • http://www.lacucinaitaliana.it/news/cucina/5-consigli-per-fare-la-pasta-allitaliana/?utm_source=lci&utm_medium=NL&utm_campaign=daily

  • 0:00 Introduction
    0:43 Spaghetti Bolognese
    3:56 Pesto Penne
    5:43 Ham & Swiss Farfalle

    Annotation Source: https://annotated.tv/video/VcgveIo

  • I love all of your video. Your happy self makes me so happy.:) also, the recipes are delicious too. You give me so much inspiration for the menu.

  • As a recent channel subscriber and a dad who likes to cook for the family, I love one pot pasta! Glad to see new recipes. I already tried the older ones and the family loved them, especially the Cajun shrimp one pot. The Inspired website looks beautiful. I look forward to soaking up the content.

  • OMG i have to try them out ♡♡♡ When is going to born your baby?? Have an amazing pregnancy with lots of blessings ♥♥ We love your recipes ^^

  • I made this recipe and it was delicious. Although, I tweaked it a bit. I used one big onion instead of two and I used three large garlic cloves. I recommend adding about a half cup of mushrooms; I did. Also, mix the chicken, salt, pepper, and garlic powder in a separate bowl. It adds more flavor. Try using penne instead of Alfredo, because it makes it easier to eat. Plus, use 3/4 cup of pesto sauce instead of 1/2 cup. For extra spice, mix in some basil leafs while mixing in pesto sauce. Thank me later 😉

  • i made this recipe and it was not good, so many things went wrong that they did not show in the video and it has not flavor not good

  • so I just made this for dinner, it’s pretty good but I did make some alterations. 1) for the love of God don’t cook the pasta in the sauce, make it separately. 2) I used 1/4 lb of thick cut chopped pancheta in place of bacon. 3) I used 4 cups of milk. 4) I used garlic powder instead of garlic salt and I reduced my salt to 1 tsp. cooking the pasta separately may reduce how much milk you need overall, I cooked my pasta in the sauce like the video shower but it took almost 12 minutes to cook it through and I didn’t want to risk the milk burning, I still only needed 4 cups tho.

  • MILK?!?!? wtf. That should’ve been heavy whipping cream. I swear this is the second time I’ve said this now. Milk will not thicken just because you put it on heat!! Pffft!!!!

  • It seems to me that no one has said or written that it is “a typical Italian recipe.” On the other hand, it would be “normal” for a Chinese to cook rice (for italians: Vialone Nano quality please, the only “original not blended”…) in meat broth and stir in butter and Parmigiano cheese (non-existent over there for intolerance issues) to make “risotto”? The real question is: Is it good, this dish? Of course, they use the “parmesan” and a pesto made somehow. But how is done the pesto, also of great name, normally bought in our italian supermarkets? Infinitesimal percentage of extra-virgin olive oil, the same for pine nuts, and then all kinds of “strange” ingredients. And the Parmigiano cheese is an industrial product, and, with the same materials of good quality and process, can be done anywhere. The protection of the name is a purely commercial issue: let’s produce the “parmigiano” as it should be in the US (adjuvant Trump…), name it as “Alfredo’s cheese” (they love “Alfredo”, from the time of “Alfredo’s fettuccine”, the most stupid dish, just butter and cheese…the “cuckold’s dish”…) and we steamroll competition. Cooking is open to such “cross-fertilisation” and fusions; for centuries now we have been practising the same way (anyone cooking tomatoes or potatoes in their “original way”). P.S.: no doubt: too much salt!

  • All 3 WIN! I knew that just watching intro. As a bachelor, your One pot recipes has kept me alive for 4yrs+. I ( & my mom ) thanks you for keeping my laziness alive on a budget.☺️

  • Oh I love how much people are spitting out: oooh my italian heart. it hurts. stooop it…blah blah bleh.

    come on…you’re sayin that as if you were a trained proffesional for cooking true authentic italian pasta but the truth is that when you’re lazy as F, you put ketchup on your elbow-pasta…or some other weird things that you pair together. if your marinara blood is drying and your parmesan brain hurts…make it your own way…or as Gordon Ramsay would say: put some olive oil on it.

  • Hey Chef, thanks for the awesome video. I’ve always craved for pesto pasta but couldn’t find something useful. You are awesome!:)

  • Hi! I’ve bought dried basil, ground. Will that do? If not, in what recipe or dish could I use it? It was so cheap that’s why I bought it.. X’D

  • Looks very tasty. Will definitely try it! Let me suggest, to offset all the “green-ness”, to cut up fresh tomato and add it, or a red bell pepper diced. Thank you for the great idea with chicken!

  • Everyone’s been complaining about the lack of seasoning with just salt and pepper so tasty decided to use SEASONED salt and pepper

  • I just made this recipe and I think taking the bacon out and using mushrooms with a rotini pasta would work a lil better. It is a lil bit too salty but still pretty good with pepper a bit of fresh herbs and lemon. Thanks tasty:)

  • Pasta with pollo????? These americans make confusion between paella with pollo and fish…..a spanish dish and what? I don’t know…..really….Hey Mister, put inside another stuff, maybe the dish is not too tasty…..

  • My 3 lads and myself have been following you over 12 months now… Brilliant, simple, quick delicious recipes you provide. This one is so tasty! Appreciate your hard work in delivering these videos… All the best from the uk John. Ps Would you be able to provide some simple fish dishes please!

  • These all look delicious! Just curious, I have a very strong dislike towards asparagus, so for the last recipe what would work best as a replacement?
    Maybe peas or spinach again? Lol open to suggestions, the first two look perfect as is. Although, I’m curious about the vegetable broth in the second recipe, is that homemade or store bought?
    I usually buy store bought vegetable broth. I think its knorr, but it has a strong tomato flavour, and is red, so based on the look of the broth used here I’m curious, because I don’t recall seeing veggie broth sold that wasn’t tomato based. I’ll have to keep my eye out, if it’s homemade is there a recipe video for it already?
    Thanks for the video and great ideas!

  • This looks sooo good! Thank you for all these recipes. I’m not so good in the kitchen & am trying to learn, so I’ll definately keep watching!:)

  • I loved these recipes so much and will def try them��

    Although I have to say, you look like that lady who Dracula falls in love with����

  • I’m allergic to diary, @ 6:30 can I use soymilk or almondmilk instead of dairy milk? Do you know if it’ll still be as creamy if I use either one?? Thank you:D

  • Mi pare che nessuno abbia detto o scritto che si tratta di “una ricetta tipica italiana”. D’altra parte, sarebbe “normale”, per un cinese, cuocere il riso (di qualità Vialone Nano, a loro ignoto, l’unico “puro”…) nel brodo di carne e mantecarlo con burro e parmigiano (inesistenti laggiù, per questioni di intolleranza)? La domanda vera è: ma è buono, questo piatto? Certo, usano il “parmesan” e un pesto fatto chissà come. Ma perché, il pesto, anche di gran nome, comprato nei nostri supermarket, come è fatto? Percentuali infinitesime di olio EVO, idem di pinoli, e poi ogni tipo di ingredienti “strani”. E il parmigiano è un prodotto industriale e, a parità di materie e di processo, può essere fatto ovunque. La tutela del nome è un fatto puramente commerciale: andiamo a produrre il “parmesan” come si deve negli USA (Trump adiuvante) e sbaragliamo la concorrenza. La cucina si presta a queste “contaminazioni”, sono secoli che le pratichiamo anche noi.

  • This is the most disgusting pasta dish I have ever seen in my life. These kids got no respect at all. This is disrespectful towards Italian cousin. Fucking outrageous. No wonder Trump is president of the US.

  • We absolutely LOOOOOVE our Instant Pot.>>> ur2.pl/1046 We got it on Prime day and have used it every day since. Like most people, we fell into a rut of making the same meals over and over. The Instant Pot has opened up a whole new world for us. We are still discovering new recipes and having a lot of fun. If you are considering one of these, don’t hesitate. I HIGHLY recommend it.

  • This recipe is outstanding, added a bit of crushed chilli to the pesto to give it a little kick and it was delicious.
    Btw awesome videos, and I loved that little giggle you did when you were trying it haha. Great stuff mate, keep it coming, big fan:)

  • I LOVE pesto! I usually add a squeeze of lemon juice to mine. I make an enormous batch in the summertime and pop it all in the freezer, so I can have fresh pesto even in the winter (here in the states). Sometimes I freeze it in ice cube trays so I can have individual-sized portions.

  • I think my store bought pesto was too oily so when I put it into the cream I had all of the pesto settling on the top and not really mixing to create that nice green colour �� still taste good though

  • Hey im about to try this now. I noticed something they never call this Italian they just call it one pot pasta lol i love reading the comments though ��

  • I won’t give up on having a successful cooking channel. One day my dreams will become a reality! In the mean time I will continue making cooking videos because it’s what I love to do. Keep fighting for your dreams too, don’t give up ����

  • I would’ve cooked the sauce and pasta separately and at the same time, and instead of milk just pour some heavy cream once all the other ingredients are done. Ti esce ‘na pasta panna pollo pancetta e spinaci

  • So sorry, but It’s a shame for my culture… Why did you never ask me? or to a true italian? YOU ARE WRONG! Everytime…. I really enjoy your videos and your recipes. But it’s a shame for my nation…. Please ask me I will be very happy to give you the thruth about REAL ITALIAN AND ALSO FRENCH COOKING! Please! xo from France.

  • I didn’t follow your recipe but I did a basic heavy cream olive oil and pesto seasoning minced garlic a few minutes before done added shredded parmesean, cooked my pasta drained had some smoked sausage with red green bell peppers (cooked) mixed all, DELICIOUS.

  • Made it last night. Recipe calls for way too much salt. Couldn’t even eat it. Wasted a whole lot of ingredients on this disaster…

  • mine was overcooked & too dry. i say cook pasta separately then add. also add milk before spinach to not over cook spinach and not scald the milk.

  • …at Barilla they have known about the existence of this recipe, and they decided to reply their way with the video below!
    Look at it, Tasty, and maybe you’ll learn something about what’s cooking (especially italian style)!
    …Yyyyesss…

    https://www.facebook.com/Barilla/videos/725272114303336

  • Can you make a chicken wing pasta, where you get the wing chop of the end bit, then cut the 2 pieces left in half, with penne or rigatoni, tomatoe sauce, topped with freshly grated Parmesan cheese?

  • My mouth is watering. I love one pot pastas, and you never fail to amaze! That last one especially has caught my attention. I love how easy these are to make and they seem pretty inexpensive as well. I am excited to try these! <3

  • I had to find it to see if this was true and, Oh, my God! An italian nonna dies every time you fry your spinachs on bacon grease not to mention when you put your pasta in milk…

  • I still make this from time to time, today is again one of those days.
    I also grill my tomato’s (when sliced) for a little while and make my own pesto, nothing beats fresh stuff like that.

  • I´ve tried it for dinner today, and it was absolutely delicious! Have to admid that I´ve used pesto from the store instead of making it myself. Thanks for the recipe! Cheers from the Netherlands

  • This spinach and bacon pasta recipe looks absolutely delicious ��. Please check out my Bacon spinach Pasta recipe video and let me know what you think ���� https://youtu.be/cJOK7k20y0Y

  • Im a white female and my boyfriend is Japanese, and hes like “babe u make pasta a lot huh” and Im like YES THAT IS A PART OF MY CULTURE!!!!!! lol xP except Im not the typical white person because I pour a mixture of hot sauce/ranch on literally everything. i love the feeling of my tongue burning, is there something wrong with me? That sensation literally drives me wild, I cant eat unless my tongue is burning and my food is smothered in hot sauce, im dead serious:0