PINK KITCHEN UTENSILS PRETTY AND PRACTICAL

Disclosure: I received the kitchen cooking utensils for free from PDJW in order to facilitate this review. All opinions are my own. I may collect a share of sales from the link on this page if you decide to shop from them.

            My mom and I adore anything pink, so you can only imagine how excited we were when we received these pink kitchen cooking utensils from PDJW. These pretty pink utensils fit perfectly in with our home decor's pink aesthetic. Color coordinating our cooking utensils with our pink kitchen appliances really makes the room feel less bland and boring as well as makes us feel a bit more like we've stepped into a Barbie doll dream house.

            Not only are these pink utensils pretty to look at, but they are also useful to help our meal preparation move more quickly and easily. For instance, they have easy to grip handles that make stirring, whisking, and scraping etc. a breeze. And we really like that they were easy to clean by simply hand washing in warm soapy water. Also, we appreciate that they come in a large pink bucket,  since it does not take up a lot of counter space or junk up your drawers.  It certainly cuts down on prep time when you have all your cooking utensils in one container that's visible on the counter. We try to avoid having to dig through drawers to find what utensils are needed.

            My mom and I like to cook dinner together when we have time. We treat this time like a small girls only dinner party for two.  So, we start by planning our menu, and we take turns cooking. For this little dinner soiree,  we decided to make it a pasta and cookie night which are two of our favorite dishes that pair well together. A savory warm pasta primavera lemon parmesan sauce is really hearty as well as healthy.  We used the meal delivery kit from Hello Fresh, but we modified the recipe slightly to suit our tastes. First we read the instructions, then we got out all the pots and pans as well as our new pink cooking utensils that the recipe calls for. Secondly, we followed the recipe's preparation instructions, from cutting up vegetables to boiling the pasta before stirring in all the ingredients in the same pot we used to boil the pasta. While the pasta was boiling, we put the Pillsbury Lucky Charm cookie dough on a baking sheet. So, it was ready to pop in the oven 25 minutes prior to draining the pasta water . This way both our pasta and cookies were ready to serve at the same time.

            Organization is key to making sure your prep time is kept to a minimum, thus we can have more time to relax and enjoy our meal. It takes longer to prepare your food when you are searching around in your cupboards trying to find a spoon to stir your pot while the food begins to stick together. That's always stressful. Therefore,  we try to avoid those mishaps by using these pretty pink and practical kitchen ware. We are so happy that we now have these easy to use, easy to clean, and easily the winner of the prettiest pink kitchen cooking utensils in our book!

 Utensils

https://amzn.to/2Pw69ru

Additionally, I am wearing my own design, The Queenie4ever Ichigo (Strawberry) Panda. https://www.cafepress.com/queenie4ever/1376003

Hello Fresh

https://www.hellofresh.com/pages/share?c=HS-KM216LWPF&utm_campaign=clipboard&utm_couponvalue=70&utm_invitername=Tatiana&utm_medium=referral&utm_source=raf-share

Pasta primavera lemon parmesan sauce

Ingredients

1 Zucchini

1 Scallion

1 Lemon

6oz Farfalla pasta

1oz Cheese Roux Concentrate

4 tbs Milk

¼ cup Parmesan Cheese

1 tbs Italian Seasoning

 4 oz Peas

Salt

1tbs Vegetable oil

2 tbs Butter

Utensils: Large Pot, Zester, Baking Sheet, Strainer, Whisk

1.  Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inchthick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2. Zucchini on a baking sheet with a large drizzle of vegetable oil. • Roast on top rack until tender and lightly charred, 15-18 minutes.

3. Once water is boiling, add farfalle to pot. Cook until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot handy for next step.

4. Heat a drizzle of olive oil in empty pot used for pasta over medium heat. Add scallion whites and 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, for 1 minute. (Be sure to measure—we sent more Italian Seasoning.) • Whisk in cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until slightly thickened, 2-3 minutes.

5.  Add drained farfalle, peas, half the Parmesan (save the rest for serving), half the lemon zest, 2 TBSP butter (4 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and farfalle is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Stir in roasted veggies. Taste and season with salt and more lemon zest or lemon juice if you like.

6. Divide pasta primavera between plates. Top with scallion greens and remaining Parmesan.