Archive | Pasta RSS feed for this section

Griddled Courgette, Garlic, Chili, Basil and Pistachio Tagliatelle with

2 Aug

IMG_20130802_225812My aunt and uncle provided us with a couple of lovely fresh courgettes from their vegetable garden – as they are having such a great season the best way to cook them at this time of year is simply griddled on the barbecue.
This dish was inspired by my favourite Italian restaurant in Nice – where a similar dish was by far my fave. Although they had the addition of scallops (which unfortunately are a bit of a luxury and not a simple dinner ingredient)

Dad was at the barbecue so it’s to his credit how tasty it was!
I always think you should alter any amount of ingredients to suit your tastes – if you fancy more basil or chili then go for it

Serves 2:
Ingredients:
150g tagliatelle (or linguine or spaghetti)
1 large courgette, cut into rounds
3 cloves garlic, sliced
1 fresh chili, sliced or a pinch dried chili
2 handfulls shelled pistachios
1 ball of mozzarella, teared
A good knob of butter
A few tablespoons olive oilIMG_20130802_225733
Salt and pepper
Around 10-15 large basil leaves, torn

Method:

1. Put your pasta water on to heat up. On a griddle pan or barbecue, grill your sliced courgettes, turning once after about 4 minutes, until they have lovely charcoal marks on either side. Keep on a heatproof plate in a warm oven

2. Start cooking you pasta – ensure you have a good glug of olive oil in the water to stop the pasta from sticking. Meanwhile, heat your olive oil in a large frying pan and add your garlic to brown, take off the heat and add the pistachios and chilli (they will cook in the hot oil even if it’s off the heat)

3. Drain your pasta, add with a good knob of butter to the frying pan with olive oil garlic etc, add the basil leaves and courgettes, season and give it all a good toss, add some more olive oil if needed. Serve and sprinkle over the mozzarella

Zesty prawn linguine

10 Jul

One of my favourite pasta dishes is this combination of prawns, basil, zingy lemon, red chillies, the freshness of rocket, sweet cherry tomatoes and spring onion combined with linguine.

It’s super healthy yet light and satisfying (and takes no time at all). We had this when I took a visit up to Newcastle (furthest North I’ve ever gone, couldn’t get over the fact that there was a Greggs in the airport. Brilliant) to see my friend Jane. This is her boyfriend Andy’s recipe, which can be found on his impressive food blog – http://grubblog.wordpress.com/

Eat when in need of some comfort food or when on a health binge – possibly one of the few recipes that satisfies both.

IMG_20130701_162214

‘Homemade’ Pappardelle with smoked salmon, basil, cream cheese and lemon

9 May

With the attempt of getting rid of all my store cupboard essential before I move back to the UK I now only have wholemeal penne (due to my health binge a few weeks ago) or lasagne sheets as my pasta choices. I was craving a creamy pasta the other day, and with wholemeal pasta it’s just not the same. My white wine, cream cheese, lemon and basil sauce with smoked salmon just goes with linguine, tagliatelle or other pastas such as pappardelle. I don’t know why this is and I may sound like a massive fussy food snob and I am cringing slightly whilst writing this however it just doesn’t have that luxury feel about it when using other pastas (oh dear Phoebe what have you become…)

So. I went about making ‘home made’ parpadelle. Bit of a student invention but definitely worth keeping in mind – use lasagne sheets! Half cook them, take them out of your saucepan of boiling water onto a chopping board and use a sharp knife to slice them into three lengthways, pop them back to finish cooking (make sure they are not stuck together when you put them back in) – et voila, perfect parpadelle without the silly Tesco Finest/Sainsbury’s Taste the Difference etc etc prices you find it for in the supermarket.

Serves 1 – Image
70g lasagne sheets
60g cream cheese (low fat or full fat)
However much smoked salmon you’d like, cut into strips
A bunch of basil leaves
A few squuezes of lemon juic
1 shallot, chopped
1 tbsp white wine
Olive oil

Method:
1. Bring a saucepan of water to the boil, add a splash of olive oil and add your lasagne sheets. In a frying pan, heat up 1tbsp olive oil and when hot, add your shallots to soften for a few minutes on a medium heat.
2. After about 5 minutes, scoop your lasagne sheets out of the saucepan and transform them into parpadelle. Pop back into the saucepan.
3. Add your white wine to the shallots and let it evaporate slightly. Turn the heat to its lowest setting and add a few squeezes of lemon juice.
4. After your pasta is cooked, drain and add to the saucepan, now add your cream cheese and smoked salmon, thouroughly coating the pasta. Add your basil leaves and a few twists of black pepper.

Enjoy that it’s a lot more luxurious tasting than it actually costs…

p.s I am doing a student marketing campaign to encourage people to sign up to volunteer for various music festivals in the summer, if you could click on this link below you would be doing me a massive favour!
http://www.phansta.com/1140/27/view.html

Ventimiglia’s healthy pasta with courgette, tuna, tomatoes, basil and capers

10 Jan

New Years resolution: To carry on eating as healthy as possible. And to drink less wine. The French price of wine has my student self constantly stocking up on cheap, decent wine (good rosé is in abundance down here in the Cote d’Azur!)and having oh too casual glasses of it in the evening. Therefore, a healthy, balanced meal with no wine is what we had tonight. Using wheat pasta bought from the market in Ventimiglia, Italy just before Christmas, made this dish a little bit more special.
Easy and super tasty! Plus tinned tuna for protein keeps the cost low.
Serves 2.

Ingredients:
120g tinned tuna in olive oil (way less ‘fishy’ tasting and more ‘tuna steak’ tasting that tinned tuna in brine)
1 dessertspoon capers

IMG_20130110_225018

1 tablespoon roughly torn basil
125g cherry tomatoes, halved
1 courgette, thinly sliced lengthways
1 clove garlic, chopped
140g Maccheroni al ferro or anything like wholewheat penne
Parmesan cheese, for sprinkling
Good olive oil, salt and pepper

Method:
1. Place your strips of courgette on a piece of foil on a baking sheet, drizzle with olive oil, season and pop under the grill to colour.
2. Meanwhile, cook your pasta. Whilst the pasta is cooking, fry your chopped garlic in a large frying pan until lightly brown. Turn to a low heat and add the halved tomatoes, you don’t want them to go mushy – just slightly. Add the tinned tuna. When the pasta is cooked, drain and add to the saucepan, coating with the sauce.
3. Your courgette will be cooked by now so add these to the saucepan along with the capers. Serve, and top with Parmesan and the basil. Enjoy with a glass of rosé if feeling naughty.

IMAG1043-1

Tomato, spinach and mascarpone gnocchi

12 Dec

gnocchiThis is a simple yet delicious gnocchi dish nearly (Carrefour gnocchi does the job!) made from scratch that is on the table within half an hour! It is also easy on the pocket – a tasty tomato sauce can be made with a tin of 40cent chopped tomatoes. I make my own pasta sauces and this uses my basic tomato sauce recipe. I also slightly fried the gnocchi to give it a little bite – a continuation of my love for fried pasta! You can also substitute the mascarpone for mozzarella or ricotta. Serve with a handful of rocket for some freshness!

Serves 2
Ingredients:
400g packet of gnocchi
1 tin chopped tomatoes
1 clove garlic
2tbsp olive oil
2 tsp sugar
60g  fresh spinach, washed
125g mascarpone
As much parmesan as you like
Salt & pepper
A few handfuls of rocket

Method:
1. First make your tomato sauce. On a medium heat, warm up the olive oil in a frying pan. Add the garlic and fry until light brown. Take off the heat and add the tin of tomatoes – careful, the oil may spit! Add the sugar and season to taste. The sugar is what turns a tin of tomatoes into a rich pasta sauce – an essential ingredient in my opinion! Leave to reduce for 20minutes, adding the spinach after 15minutes.
2. Whilst your sauce is reducing. Cook and drain your gnocchi. When your sauce is well reduced, (the spinach will give off a lot of water so remember not to add it at last minute!) add the gnocchi to the pan. Well coat it in the sauce and leave to fry lightly for a few minutes whilst you heat up your grill to the highest setting.
3. Making sure your gnocchi is evenly spread across the pan, blob the mascarpone over and shave over as much parmesan as you desire. Put the frying pan under the grill for a few minutes until the cheese is bubbling and is a light brown colour.

Enjoy with a fresh rocket salad!

Butternut squash and sage fried pasta

21 Nov

Fried pasta is one of my favourite things ever. I am always the one who likes the crunchy bit of pasta in the corner of the lasagna dish. There is something so satisfying about slightly crunchy cooked pasta; sauces always seem to intensify with frying too, especially with a spoonfuls of extra Parmesan!

I’m not going to lie, it’s not the healthiest. However a plate of fried pasta can easily be justified – fry in olive oil and use vegetables… there we go J
I recently went for a weekend in Exeter to visit a few friends. We made a big butternut squash risotto before a night out and my love for squash was rekindled. Due to Nice’s constant mild temperature (I am actually craving it to be a bit cold and rainy now and then – I want an excuse to get into bed and watch Downton Abbey on repeat whilst eating chocolate) I haven’t really cooked any seasonal winter dishes. Therefore, a squash was bought.

This is the first of two dishes we made; it’s an adaptation of www.thekitchn.com’s recipe!

Serves 2:
Half a butternut squash.
1 small onion
2 tablespoons fresh or dried sage (we used dried – economical students :D)
50g Parmesan
Large clove of garlic
150g farfelle or rigatoni pasta (we used a combination)
Salt and pepper
Olive oil

Method.
1. Preheat your oven to 180 Celsius (fan.) Half your butternut squash length-ways, scoop the seeds out and peel (it’s an effort but worth it!)
2. Chop your squash into 1 inch cubes.
3. Finely chop your onion and garlic.
4. In a large baking sheet, toss the squash, onion and garlic with a few glugs of olive oil, sprinkle with half the sage and season well. Leave for around 40 minutes until the squash is soft.
5. Cook your pasta to packet instructions. Drain well and set aside.
6. Meanwhile, in a heavy bottomed frying pan, heat up 2 tablespoons of olive oil with the rest of the sage on a medium-high heat for 2 minutes. If you have two frying pans, then heat them both up to save having to fry in two batches.
7. Add half the pasta and squash mixture to the frying pan (or half in each pan) and heat until the pasta is going brown around the edges (or until your pasta is as crispy as you like). Try and mix your pasta and squash together so it becomes a sort of sauce.
8. When cooked, add half the Parmesan to the frying pan and mix well.
9. Serve onto hot plates and sprinkle on the rest of Parmesan. Enjoy!

Asparagus ravioli

21 Nov

From our trip to Ventimiglia we also brought back a packet of asparagus and ricotta ravioli.

Suspecting it to have a more subtle than the mushroom one, I opted to use fresh, light ingredients that wouldn’t mask the delicate filling.
I added some cold courgette that I had already roasted – adds to your 1 a day and the understated flavour of the courgette goes perfectly with the pasta!
Again, this is simple yet SO SO tasty – It was a perfect fresh lunch ready in less than 10 minutes (that is if your courgette is cooked already however…)

Serves 2:

Ingredients:
I packet asparagus ravioli (approx 250g)
1 small courgette
2 handfuls rocket
Half a lemon – zest and a squeeze of juice
Parmesan – as much as you like
Really good olive oil
Salt & pepper

Method:
1. Preheat your oven to 200 Celsius (fan).
2. Wash your courgette and chop into small circles, add a few glugs of olive oil (I use the cheapest type for cooking and save good stuff for drizzling!) to a roasting tray, season and toss your sliced courgette in the oil until completely covered. Place in the oven and wait around 30mins for your courgette is soft and beginning to brown around the edges!
An alternative, quicker method would be to cook your chopped courgette on a griddle pan. However, beware cooking them too much as the smokiness could mask the ravioli filling flavour.
3. Bring a pan of water to the boil and add your pasta with a splash or olive oil. Fresh pasta only needs around 5 minutes.
4. Whilst your pasta is cooking, grate some lemon zest and Parmesan and prepare to assemble your dish!
5. Drain the pasta and place onto plates. Scatter your rocket, Parmesan  sliced courgette, lemon zest and a squeeze of juice onto the pasta. Season to your taste and drizzle some good quality olive oil over.
6. Enjoy!