Pasta and Lemon Regatta Recipe

Audra: It’s spring time and it’s a great excuse to get our taste buds ready
for warmer weather. Now Rhiannon and I are both self-proclaimed
hot chocolate lovers no matter what time of the year it is. But we
might not miss it after watching this one.

Rhiannon is with the Twice Big Twins and they are creating the
perfect welcome back spring meal.

Rhiannon: That’s right Audra. No more chili, chowders or hot chocolate. We
are done with all that. It is time for spring. Judy and Joy are joining
us today. The show is a wonderful spring time dish. What are we
making?

Judy and Joy: Spring time pasta with lemon regatta and peas.

Rhiannon: Okay. It sounds delicious. Okay, first things first, you got to cook
the pasta up.

Judy: Right. For the sake of television, we have the pasta prepared. So
we’ll begin on --

Rhiannon: What kind of noodles did you use?

Judy: We use percatelli which a thicker spaghetti.

Rhiannon: Okay.

Judy: And we’ll cook for about 9-13 minutes.

Rhiannon: Perfect.

Judy: And we’re all set.

Rhiannon: So the sauce, we already put some butter in here and it’s already
melting up beautifully. What is next?

Joy: A couple of turns of olive oil.

Rhiannon: A little bit of olive oil.

Joy: About four turns.

Rhiannon: Four turns, there we go.

Joy: We cannot ruin it.

Rhiannon: Wrong, just wait and see. Then we added a cup of shallots, a cup
of peas and some grated cheese.

Judy: And we’re going to season with salt and pepper which we call
swepper.

Rhiannon: Swepper.

Judy: Salt and pepper together.

Rhiannon: Did you coin that term? I like that. This next?

Joy: Fresh parsley. A little bit of oil.

Judy: It’s just a little bit because we’ll save some for garnish. And just
stir it up.

Rhiannon: No cheese.

Judy: No, not yet.

Rhiannon: Okay, stir it all up. This is an easy dish. I like easy dishes.

Judy: Yes, it’s quick. And we’ll let it cook for just a couple of minutes
here.

Rhiannon: You can come home from work just stick this on the stove.

Judy: Perfect.

Rhiannon: You said just a couple of minutes.

Judy: Just a couple of minutes and while that’s softening and sautéing,
we’re going to work on the lemon regatta.

Rhiannon: Okay. How do we do that?

Judy: Okay, lemon of course.

Rhiannon: Okay, I’ll assist.

Judy: Have you ever done this before?

Rhiannon: No.

Judy: Okay, would you like to try?

Rhiannon: Yes, I would love to try. Okay, I'm going to the zest the length --
the lemon.

Judy: Turn, turn.

Joy: Because you don’t want to get the white.

Rhiannon: Okay, oh look at that.

Judy: Isn’t that beautiful?

Rhiannon: That is.

Judy: And now the best thing is put the regatta. Just taste it, if you think
it need something else, add a little more lemon, add a little more
salt and pepper.

Rhiannon: You can season that all up. After that we do a quick mix up of our
regatta mixture. And then, we stir our pasta into the sauce.

Judy: That’s perfect.

Rhiannon: Okay.

Judy: It looks beautiful.

Rhiannon: You happy with that?

Judy: I am.

Rhiannon: She's happy.

Joy: So pile it onto the plate.

Judy: Okay.

Rhiannon: Okay, now.

Joy: One little trick, if you want it to look pretty, you just do a little bit.
Yeah, you just do a little bit.

Judy: She practiced all day.

Rhiannon: I would probably have to practice the whole day also.

Judy: A little peas.

Rhiannon: Okay, what do we with this?

Joy: And Judy how do you want to present that?

Judy: Okay, we’re going to take a kooky scoop.

Rhiannon: Look at that.

Judy: And just scoop it on top. So it looks pretty.

Rhiannon: It does look very nice.

Judy: And a small garnish of crispy.

Rhiannon: Oh, crispy, so you just bake that a little bit.

Joy: Yes, in the oven for 10 to 12 minutes.

Rhiannon: So that just gives it a little something extra.

Joy: Oh, it’s delicious.

Rhiannon: Okay, let me try it.

Joy: A little taste.

Judy: It’s delicious.

Joy: Spring time pasta.

Rhiannon: That is good. That’s wonderful. I'm ready to try the dish.

Judy: We are ready.

Rhiannon: A little bite. I'm not trying to get any peas on my bite.

Joy: Yeah, this isn’t going to be easy but okay.

Judy: I love --

Rhiannon: That is delicious. Maybe a little too much salt and pepper. Very,
very good, very springy, I like that. Okay, thank you ladies.
Thanks for stopping by today.

Judy: Thank you.

Rhiannon: Audra, sorry you can't be here, but guess what, that just means
more for me.

Audra: But now if you’d like to try the Twice Big Twins’ pasta dish, make
sure to head to bettertv.com and then click on the recipe tab.