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Sausage penne with lemon, sage, and mushroom

May 13

Posted by admin in pasta, pork, the recipes | No Comments

“This was a great quick pasta, with great flavour, may be a little dry though for everyones liking”.

  • 350g penne
  • 1 tbsp olive oil
  • 450g pork sausages
  • 500g mushrooms, sliced
  • 1 lemon, zest and juice
  • 15 sage leaves, chopped
  • 2 tbsp half fat creme fraiche
  • 1 tsp dijon mustard
  • 4 tbsp parmesan
Cook the pasta according to pack instructions, reserving a cup of the cooking water when you drain it.  meanwhile pour the oil into a large frying pan over a medium heat.
Squeeze the meat from the sausages straight into the pan breaking it into small pieces with a wooden spoon.  Fry for 8 minutes, until the meat is cooked through and golden, set aside on a plate.
Tip the mushrooms into the hot pan and fry for 5 minutes until golden.  Return the sausage meat to the pan, then add the pasta, a good splash of the reserved water, lemon zest and juice, sage, creme fraiche and mustard.
Stir everything together well, scraping up any tasty bits of sausage from the bottom of the pan.  Season and serve with a scattering of parmesan reggiano.
Source: Waitrose Magazine, January 2012
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: Ready in around 30 minutes
Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Asparagus Lemon Pasta

Oct 18

Posted by admin in pasta, the recipes, vegetarian | 1 Comment

“A lemon and cream pasta with the beautiful taste of Asparagus, we loved this as a summer treat”

  • 1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
  • 1 pound bow-tie pasta
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 2 tablespoons freshly grated lemon zest (from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/3 cup finely chopped fresh parsley leaves
  • Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

Source: Gourmet Magazine, April 1995
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: n/a
Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Cherry Tomato Pesto

Sep 29

Posted by admin in pasta, the recipes, vegetarian | No Comments

“A fantastic pasta with the fresh taste of tomatoes and the graininess of walnut, we couldn’t get enough of this pesto”

  • 3/4 cups basil leaves
  • 1 oz extra virgin olive oil
  • 2 tbsp parmesan cheese, grated
  • 1/2 cup walnuts
  • 340 g cherry tomatoes
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1/2 salt
  • 400 g penne
  • basil for garnish
  • parmesan cheese for topping
Combine basil, oil, parmesan, walnuts, tomatoes, garlic, and salt in the food processor. Pulse until the sauce is smooth, about two minutes. Toss the pesto with hot, cooked pasta. Serve with more basil and parmesan cheese on top.
Source: food52.com
Servings/Yield: 2
Difficulty: Easy
Course: Main
Preparation: Prep 5 minutes, Cook 10 minutes
Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Courgette, lemon & chilli tagliatelle

Jul 22

Posted by admin in pasta, pork, the recipes | No Comments

Courgette Lemon and Chillie

“This pasta dish with bacon and courgettes is deliciously rich and creamy”

  • 4 large courgettes
  • 500g tagliatelle or linguini
  • 105g pancetta
  • 1 red chilli , deseeded, if you like, and finely chopped
  • 2 egg yolks
  • 75g Parmesan, grated, plus extra to serve
  • 4 tbsp double cream or soya cream
  • zest of 1 lemon
Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.
Source: Good Food, June 2011
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: Prep 20 minutes, Cook 20 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Rigatoni with Eggplant Puree

May 30

Posted by admin in pasta, the recipes, vegetarian | No Comments

 

“Smitten Kitchen Adapted this from Giada DeLaurentis’ original recipe, and added a few changes based on the comments on the food network website”.

  • 1 small eggplant, cut into 1-inch cubes
  • 250g cherry tomatoes
  • 3 cloves garlic, whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup toasted pine nuts
  • 450g rigatoni pasta
  • 1/4 cup torn fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan
  • Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 200°C Line a baking sheet with parchment paper, or use a non stick baking tray if you have one.

Toss the eggplant, tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes in a large bowl until thoroughly coated. Spread the vegetables out in an even layer on the baking sheet and roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve. Another quick alternative is to toast them in a small dry frying pan.

Meanwhile, cook the pasta to packet instructions, or until tender but still firm to the bite. Drain pasta into a large bowl and reserve (at least) 2 cups (approx 500ml) of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup (approx. 125ml) at a time until the pasta is saucy, as well as a glug of vinegar (optional).

Sprinkle the pine nuts over the top and serve.

Source : The Smitten Kitchen (Do visit the original link with some fantastic original photos and more descriptive than I have time for)

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 15 minutes, Cook 40 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Stuffed & baked ricotta shells

May 21

Posted by admin in pasta, the recipes, vegetarian | No Comments

“These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish”

  • olive oil
  • 2 garlic cloves, crushed
  • 1x400g tin chopped tomatoes
  • 20 (about 200g) giant pasta shells
  • 500g courgettes topped, tailed and grated
  • ½ lemon, zested
  • 100g ricotta
  • 50g parmesan, grated

Heat 1 tbsp olive oil in a pan. Add ½ the garlic, cook for a minute then add tomatoes. Simmer for 10-15 minutes until thickened.

Cook the giant shells until almost tender. You want to slightly undercook them as you’ll be baking them again later. Drain, rinse under cold water then drain completely.

Heat another tbsp of oil in a large frying pan, add the rest of the garlic and the courgettes. It looks like a huge amount of courgette at the start, but it really wilts down. Cook for 10-15 minutes until the courgettes have reduced and all the liquid has cooked off. Cool then stir in the ricotta and zest and half the parmesan. Season well.

Heat the oven to 190C/fan 170C/gas 5. Spoon the tomato sauce into the bottom of a shallow ovenproof baking dish. Stuff a spoonful of courgette mix into each shell then sit in the sauce in rows. Sprinkle over the rest of the parmesan. Bake for 20-25 minutes until bubbling and golden.

Source : Olive Magazine, June 2011

Servings/Yield : 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 minutes, Cook 50 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Chilli & garlic spaghetti with lemon crumbs

Apr 3

Posted by admin in pasta, the recipes, vegetarian | No Comments

“The lemon and heat balance out this dish perfectly, and a perfect excuse to use purple sprouting broccoli”

  • extra-virgin olive oil
  • 3 garlic cloves, finely sliced
  • 1 long red chilli, finely diced
  • 20g fresh white breadcrumbs
  • ½ lemon, finely grated zest
  • 150g spaghetti
  • 125g purple sprouting broccoli, trimmed and cut into short lengths

Heat 2 tbsp oil in a small non-stick frying pan and add the garlic and chilli. Cook for 1-2 minutes over a very low heat, stirring occasionally. Tip out into a bowl. Return the pan to the heat and add the breadcrumbs. Cook over a medium heat for 4-5 minutes, stirring constantly until golden. Remove from the heat, stir in the lemon zest and season well. Keep warm.

Cook the spaghetti following pack instructions. Add the broccoli for the last 3 minutes of the pasta cooking time. Drain, reserving 3-4 tbsp of the cooking water, and return to the pan. Pour over the cooking water and garlic and chilli oil. Toss well together and divide between two warmed bowls. Sprinkle with the breadcrumbs.

Source : Adapted from Olive Magazine, April 2011. (only slight changes)

Servings/Yield : Serves 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 5min, Cook 15min

Nutrition: per serving : 338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g

Notes: Common broccoli can be used for this recipe, just divide into bite sized floretes for easy cooking.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Pasta with Spiced Prawns & Chorizo

Mar 6

Posted by admin in pasta, seafood, spanish, the recipes | No Comments

"A Spanish flavour in a hearty pasta meal."

  • 4 tbsp olive oil
  • 2 small onions , diced
  • 120g uncooked chorizo sausage, thinly sliced
  • 800g large tomatoes , chopped
  • 350g rigatoni
  • 200g large prawns , shells and tails removed if necessary, chopped
  • 2 large spring onions , thinly sliced, keep the whites and greens separate

Put the oil, onions and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.

Add the chorizo to the onions, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Gently simmer for a few mins more.

Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

 

Source : Adapted from Good Food Magazine: September 2010

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just under an hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.50 out of 5)
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Spaghetti with Rabbit Sauce

Feb 22

Posted by admin in maltese, pasta, the recipes | No Comments

"A maltese traditional twist on a welsh wild rabbit"

  • 300g rabbit meat, cut into small chunks
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, chopped
  • 1 potato, chopped
  • ½ pint chicken stock
  • 200ml red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • Seasoned flour
  • 300g Spaghetti

Season plain flour by adding salt and pepper to it and mix well. Roll the rabbit portions in the flour and shake off any excess. Heat the oil in a casserole pot, add the rabbit and cook until the outside is slightly brown. Add the onion, garlic, carrot, and potato to the pot. Pour the wine over the ingredients. Add the bay leaves, thyme and the stock and tomato paste. Season to taste, cover, and let simmer for about an hour or till the sauce is nice and creamy. Boil the Pasta. Once done add the pasta to the sauce and mix well.

I found rabbit meat at Waitrose, but having a snoop around at your local butcher farm shop, you may be able to pick up rabbit meat at a reasonable price from your regular choice of meats.

 

Source : Silvana Borg Barthet

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just over an hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Hearty Pasta Soup

Nov 9

Posted by admin in italian, pasta, soup, the recipes, vegetarian | No Comments

“Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper”

  • 1 tbsp olive oil
  • 2 carrots , chopped
  • 1 large onion , finely chopped
  • 1l vegetable stock
  • 400g can chopped tomatoes
  • 200g frozen mixed peas and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated parmesan , to serve

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.


Try: Make it a bake Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

Alternatives: No basil – pesto will do Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

Source : Good Food Magazine : March 2008

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 5 min, Cook 25 min, Ready in 30 min

Nutritional Notes : Per Serving : 286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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