Tag Archives: linguine

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