“A different approach to pesto, more like a rampage in the kitchen gone right”
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
(1 votes, average: 4.00 out of 5)
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“Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative”
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
(1 votes, average: 4.00 out of 5) Loading ... Email This Post
Mar 4
“This creamy and hardy pasta is a tasty way to eat your veggies… and get some essential fatty acids (from the walnuts)”.
Cook pasta to packet instructions. Meanwhile start steaming the broccoli, if you don’t have a steamer, boil it in water. Steaming is tastier, as it retains all the flavour and vitamins in the broccoli. Toast the chopped walnuts by frying in a dry frying pan.
Fry the garlic and chili flakes in the 2 tablespoons of oil until golden. Add the steamed broccoli and the toasted walnuts, drizzle with 3 tablespoons of oil and stirfry until the broccoli has been browned slightly. Mix in the Pasta and stir in the Parmesan.
Source : Julian Borg Barthet
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy
Course : Main
Preparation Times : Prep: 10 Minutes Cook: 30 Minutes
(3 votes, average: 5.00 out of 5) Loading ... Email This Post
“Pairing walnut and aubergine sounds exotic, but combined with fresh tomato and ricotta, the flavours come together in an unmistakably Italian way. Fresh ricotta lightens the sauce and gives it a creamy quality; tomatoes provide colour and acidity; aubergine lends its golden flesh; and walnuts impart a rich, mellow flavour”.
Place tomatoes, oil, salt and pepper in a medium pan and cook slowly for 20minutes. Toss eggplant in olive oil and spread on a baking sheet and place in a 230ºC until golden. Combine eggplant and tomato sauce adjust seasonings and keep warm. Cook Fettuccini in salted water until al dente.
Place ricotta in a warm serving bowl and add the chopped walnuts and 2 to 3 tablespoons of cooking water and stir until a cream forms. Drain pasta and toss with ricotta mixture, add tomato/eggplant sauce and toss again. Dust with parmesan and basil leaves. Serve with extra parmesan.
Notes : I chopped the Walnuts in a food processor with a couple of pulses. In retrospect I’m glad I did this, if the walnut chunks were too large it would not have blended well with the ricotta cream and overpowered the texture of the sauce. remember you’re flavouring the ricotta cream and giving it a gritty texture, nut throwing chunks of walnut into the sauce.
Secondly, I know the name of the recipe is “Fettucine…” I used Cellentani, which are pasta tubes curled into a spiral, which worked a treat. Use whatever floats your boat.
Source : Verdura – Vegetables Italian Style : Page 201 (I converted to metric and changed some minor stuff around) Italian: Fettuccine al Doppio Gusto
Servings/Yield : 6 servings
Rating : 5 out of 5
Difficulty : Moderately Easy
Cuisine : European : Mediterranean : Italian
Course : Main
(3 votes, average: 4.67 out of 5) Loading ... Email This Post
