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Asparagus Fettuccine

Sep 1

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

“This fettuccine is only on the menu the short while asparagus is in season. I think that makes eating it even more special”

  • Extra Virgin Olive Oil
  • 1 small Onion, Finely Chopped
  • 1 small Celery Stick, Diced
  • 1 medium Courgette, Finely Diced
  • 1 small Leek, White Part Only, Diced
  • 16 Asparagus Stalks, Tips Reserved, Stalks Thinly Sliced
  • 1 handful Basil Leaves
  • 300 ml Vegetable Stock
  • 1 garlic clove
  • 400 g Fettuccine
  • 50 g Parmesan, Finely Grated
  • Pea shoots, To Serve
Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add courgette, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.
Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.

Source : Jamie Magazine : Issue 3

Servings/Yield : 4 Servings

Difficulty : Moderately Easy

Course : Main

Preparation Times : Prep 40 min, Cook 10 min

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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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Chunky sausage & tomato pasta

Jul 20

Posted by the editor in british, pasta, pork, the recipes | No Comments

“Jazz up sausages with this spicy tomato pasta”

  • 1 tbsp olive oil
  • 4 thick pork sausages , cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Source : Good Food : November 2005

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min

Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Almond and Basil Pesto with Linguini

May 29

Posted by the editor in maltese, pasta, the recipes, vegetarian | No Comments

“A different approach to pesto, more like a rampage in the kitchen gone right”

  • large handful of fresh basil
  • 30 g almond slivers, toasted
  • 5 tbsp olive oil
  • splash of lemon juice
  • 100 ml soya cream
  • 350 g linguini

Boil the linguini in salted water.  Meanwhile, pulse the ingredients in a food processor.  Once the pasta is ready add the sauce and toss in a warm pan.

Source : Julian Borg Barthet

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 15 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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Pasta Norma

May 29

Posted by silli in italian, pasta, the recipes, vegetarian | 1 Comment

“This Sicilian staple of pasta with golden aubergines makes a special, but budget-friendly, supper”

  • 1 small aubergine , cut into 1cm discs and sliced like fries
  • olive oil
  • 2 garlic cloves , finely chopped
  • large pinch chilli flakes
  • 400g chopped tomatoes (polpa)
  • ½ small bunch basil , shredded
  • 200g linguine (any pasta will do)
  • 50g pecorino , parmesan or feta, grated

Cut the discs across so you end up with little matchsticks of aubergine. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches, and fry on a fairly high heat until really tender and golden. You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.

Wipe out the pan then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and simmer for 10 minutes. Cook the linguine following packet instructions. Stir the basil and aubergine into the sauce and heat through. Toss with the drained linguine and finish with the grated cheese.

Source : Olive Magazine : May 2010 (Slightly changed by Silli)

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 mins Cook 20 mins

Nutritional notes : Per serving : 575 kcalories, protein 25.1g, carbohydrate 81.4g, fat 18.8 g, saturated fat 6.2g, fibre 6.7g, salt 0.99 g

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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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Asparagus, Basil, and Balsamic Glaze Pasta

May 15

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

“An interesting combination of flavours, that are rich, spicy, with a hit of balsamic”

  • 450 g pasta
  • 5 tbsps extra-virgin olive oil
  • 300 g asparagus, cut into 1-inch lengths
  • 1 medium red onion, sliced (about 1½ cups)
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • 1 cup chopped fresh basil
  • 1 tbsp lemon juice
  • 1 cup shaved parmesan
  • balsamic vinegar glaze
  • salt

Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke.

Add asparagus, onion, black pepper, pepper flakes, and remaining ½ teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer.

Add asparagus mixture, basil, lemon juice, ½ cup cheese, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine.

Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining ½ cup cheese separately.

Source : Different Sources

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

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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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Quick courgette lasagne

May 15

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

“This comforting midweek meal is on the table in under an hour, and it’s sure to keep veggies and meat-eaters happy”

  • olive oil
  • 2 large courgettes , grated
  • 1 clove garlic , crushed
  • a pinch of chilli flakes
  • ½ 250g tub ricotta
  • 3 tbsp parmesan , grated
  • 300ml home made tomato sauce
  • 6 sheets fresh lasagne

Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.

Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the parmesan. Bake for 20-30 minutes until bubbling.

Source : Olive Magazine : June 2010

Servings/Yield : 2 Servings

Difficulty : Surprisingly Easy

Course : Main

Preparation Times : Prep 15 mins Cook 30 mins

Nutritional notes : per serving : 573 kcalories, protein 25.4g, carbohydrate 57.8g, fat 28.3 g, saturated fat 9.2g, fibre 5.2g, salt 2.39 g

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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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Pasta Con Salsicca E Rosamarino

May 6

Posted by the editor in italian, pasta, pork, the recipes | No Comments

“Sausage and Rosemary, a perfect combination for this classic Italian dish.  You won’t believe how rich and creamy this sauce is until you try it”

  • 400 g fettucine
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 350 g italian sausage, thinly sliced
  • 1 sprig rosemary, chopped
  • 4 tablespoons parmesan cheese, grated
  • ½ glass dry white wine
  • 3 tablespoons tomato paste
  • 200 ml chicken stock
  • 2 tablespoons soya cream
  • salt and pepper

Heat the oil over low heat and add the onion and the garlic, cook until onion is golden.  Add the sausage and brown.  Add the wine and allow to evaporate.  Mix the tomato paste with the hot stock and add to the sausage mixture.  Add the rosemary, a pinch of salt and pepper to taste.  Allow to cook over moderate heat until the flavours are well blended.

Cook the fettucini al dente, drain and add to the sauce and mix well.

Add the cream and the cheese and mix well.  Serve immediately.

Notes : I found great Italian sausage at GS in Naxxar. Don’t confuse this with Maltese sausage, as the Italian version is far less saltier.

Source : Cucinare la Pasta

Servings/Yield : 4 servings

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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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Courgette carbonara

May 3

Posted by the editor in italian, pasta, the recipes | No Comments

“A super smart, good value midweek supper for two, with added veg to make it healthier”

  • 100 g cubetti di pancetta
  • 2 medium courgettes, grated (approx 500 g)
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 90 ml soya cream
  • 50 g parmesan, finely grated
  • 300 g fettucine

Cook the pancetta in a dry, non-stick pan until crisp and golden (it’ll give off enough fat to cook itself). Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Whisk the egg, cream and parmesan and season with pepper. Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.

Toss well over the heat then take off the heat and toss with the egg / cream mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce.

Source : Derived from Olive Magazine : October 2009

Servings/Yield : 2 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Ready in: 30 Minutes

Nutritional notes : Per serving : 562 kcalories, protein 27.4g, carbohydrate 58.6g, fat 25.9 g, saturated fat 12.2g, fibre 3.1g, salt 2.12 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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Pasta with Parsley & Hazelnut Pesto

Apr 28

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

“Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative”

  • 350g tagliatelle
  • 80g pack flat-leaf parsley
  • 100g toasted hazelnuts
  • 50g parmesan , grated
  • zest and juice 1 lemon
  • 100g olive oil

Cook the pasta in salted, boiling water according to pack instructions.

Put the parsley, hazelnuts, parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.

Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Make double : Double the quantity of pesto, cover with a layer of oil and keep in the fridge

for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.

Notes : I found this a little dry, even though Silli enjoyed it immensely and preferred it to the over oily normal pesto.

Source : Good Food August 2007

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 10 mins

Nutritional notes : Per Serving: 727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g
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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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Sage and Leek Pasta

Apr 21

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

“Sage and butter is one of the most loved combinations, this is a play on this combination with the fantastic flavour of leeks and pancetta”.

  • 140 g pancetta di fumatta
  • 25 g butter
  • 3 tbsp olive oil
  • 6 large sage leaves, roughly chopped
  • 2 large leeks, white part roughly chopped
  • splash of red wine
  • salt and freshly ground pepper
  • 150 g soya cream
  • 300 g pasta (We used Fussili)

Cook pasta to packet instructions.  In a deep frying pan, fry the pancetta in the butter and olive oil.  Once the pancetta is cooked well without getting crisp, add the sage and leeks and cook until soft.  Add a splash of red wine, season well with salt and pepper, once the wine has been integrated add the soya cream.

Source : Julian Borg Barthet

Servings/Yield : 2 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

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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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