Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

I could never follow a diet or a philosophy of eating if it does not give you the option, to at least every now and then, have a bowl full of pasta.

And I do mean pasta.

I do not mean noodles, in all of their variety – although I am partial to mung bean noodles. I do not mean spiralised vegetables masquerading as pasta; they have their place, but let’s call a spade a spade, shall we? They are vegetables, not pasta.

Maybe it’s my metabolism; I can eat a bowl of pasta for dinner and not get hungry again soon after. Maybe it’s the comfort that I seem to associate so strongly to pasta. For me, pasta is my ‘chicken soup’, a bowl full of pasta makes everything better, even for a little while.

Cacio e Pepe

 

This is not a new recipe, but it’s been all over the internet lately, which reminded me of just how yummy, how cheesy and how soothing to the soul this pasta dish is.

I wanted something green to cut through the cheese and provide some crunch and a contrasting lemon flavour, but be a purist if you like, and make this with normal spaghetti and omit the greens. Either way, you will thank yourself for both making and consuming this pasta dish. Unless of course you don’t like pepper…

Come and have a bowlful at this week’s Fiesta Friday with Angie, Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.

 

Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

Cacio e Pepe with Oven-Grilled Broccolini and Asparagus

Ingredients

  • 375g wholegrain spaghetti
  • 2 bunches broccolini
  • 2 bunches asparagus
  • 2 tablespoons oil
  • sea salt
  • ½ a lemon
  • 2 tablespoons butter
  • 1 (scant) tablespoon ground black pepper (plus a little more to finish)
  • 1 ½ cups finely grated pecorino (plus a little more to finish)

Method

  1. Cook the spaghetti in salted boiling water as per the packet directions until al dente, making sure to save ½ cup of the cooking water.
  2. In the mean time, preheat the oven grill (or broiler or bbq).
  3. Prep the broccolin and asparagus by trimming all woody and stringy parts. Spread them out evenly on a baking paper-covered sheet pan, drizzle with the oil and season with sea salt.
  4. Grill for to 5 to 7 minutes, or until cooked to your liking. Remove from the heat, squeeze over the lemon juice and keep warm.
  5. While the spaghetti and greens are cooking, melt the butter in a large, heavy-based frying pan over medium heat. Remove the pan from the heat and add the black pepper. Set aside for 3 to 5 minutes, swirling it a few times to allow the pepper to infuse into the butter.
  6. Return the butter to a medium-low heat and add in the reserved cooking water. Bring to a simmer and then add the spaghetti and the pecorino, using tongs to toss the mixture until the cheese melts into the liquid and coats the spaghetti evenly.
  7. Divide the spaghetti amongst four warmed bowls, top with broccolini and asparagus, sprinkle with extra pecorino and pepper, and serve immediately with a crisp, green salad.

 

 

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Spaghetti and Veggie Balls

It’s not the taste of spaghetti and meatballs that I miss, it’s more the concept of the dish, the comfort and the familiarity that it offers on a cold night.

I honestly cannot remember ever having spaghetti and meatballs growing up, and if I did, it would have been a heavily herbed Mediterranean version. I vaguely remember some chicken (?) meatballs in soup…

But it’s a kind of dish that you instinctively recognise. Meatballs are meatballs, right?

Spaghetti and Veggie Balls

Put your pitchforks down, I know that every carnivore out there has their own meatball or patty or rissole recipe that they guard fiercely. The type of mince, the add-ins, the herbs and spices, breading, no breading, panko, eggs, no eggs… All the little differences lead to very different meatballs in both taste and texture.

And it’s the same with veggie balls; there may be more variety in the base ingredients and flavourings that can be used, but all veggie balls are not created equal.

That’s why I like The Meatball Shop’s lentil-based veggie ball recipe – you can drench them in sauce and they will still hold their shape, making them perfect for spaghetti and veggie balls, or for vegetarian polpettini rolls.

Veggie balls usually require more ingredients and time to prepare, but they really are worth the effort.

I’m sharing this yummy pasta dish with the Fiesta Friday #69, created by Angie @The Novice Gardener, and co-hosted this week by Juju @cookingwithauntjuju and Amanda @The Chunky Chef, so come say hi and check out all the great recipes.

Spaghetti and Veggie Balls

  • Servings: makes 2 dozen veggie balls and serves 6
  • Print

Spaghetti and Veggie Balls

Ingredients for the Veggie Balls

  • 2 cups puy lentils
  • ¼ cup plus 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 2 carrots (finely chopped)
  • 1 garlic clove (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 2 teaspoons salt
  • 3 tablespoons tomato paste
  • 220g swiss brown mushrooms (wiped clean and finely chopped)
  • 3 large eggs
  • ½ cup grated parmesan cheese (plus extra to serve)
  • ½ cup panko
  • ½ cup fresh parsley (chopped)
  • ¼ cup walnuts (finely chopped)

Ingredients for the Spaghetti and Sauce

  • 500g thin spaghetti
  • 1 tablespoon olive oil
  • 1 garlic clove (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh oregano (chopped)
  • ¼ teaspoon red chilli flakes (optional)
  • 350g jar of tomato passata
  • 400g can crushed tomatoes
  • 2 tablespoons balsamic vinegar

Method

  1. Combine the lentils and 6 cups of water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 20 to 25 minutes. Drain the lentils if needed and set aside to cool.
  2. Add ¼ cup of the olive oil in a large frying pan and sauté the onions, carrots, garlic, thyme and salt over medium-high heat, stirring frequently for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
  3. Add the eggs, parmesan, panko, parsley and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
  4. Preheat the oven to 200°C.
  5. Drizzle the remaining 2 tablespoons of olive oil onto a baking dish and use your hand to evenly coat the entire surface. Set aside.
  6. Roll the veggie mixture into round, golf ball-size meatballs, making sure to pack the vegetable mixture firmly between your hands. Place the balls evenly in the prepared baking dish, allowing a bit of space between the balls.
  7. Roast for 30 minutes, or until the veggie balls are firm and cooked through. Allow the veggie balls to cool for 5 minutes in the baking dish.
  8. Meanwhile, cook the pasta as per the packet directions. Drain and keep warm.
  9. To make the sauce, add the oil, garlic, thyme, oregano and chilli (if using) to a large, heavy-based frying pan and cook over medium heat for 2 to 3 minutes or until the garlic and herbs are fragrant.
  10. Add the passata and crushed tomatoes. Stir through the balsamic vinegar and season with salt to taste.
  11. Bring the sauce to a gentle simmer and add the veggie balls. Spoon sauce over the top and cook for about 3 minutes or until the sauce is hot.
  12. To serve, divide the pasta among six bowls, spoon over some sauce, add the veggie balls and sprinkle with parmesan. Serve with a crisp, green salad.

Recipe adapted from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen.

Mushroom and Poached Egg Spaghetti – Or Faux Spaghetti alla Carbonara

It’s been a long, long, LONG week.

But two things have made this seemingly never-ending week bearable: Co-hosting Fiesta Friday #65 and #putaneggonit.

Co-hosting Fiesta Friday with Jhuls @The Not So Creative Cook was great fun, and we should all send lots of yummy care packages full of food over to Angie @The Novice Gardener for continuing to create a great space for us all to share, laugh and eat.

And speaking of laughing, I love the putaneggonit hashtag on Instagram, such great recipes, funny comments and some very silly people who should maybe consider keeping their opinions to themselves once in a while… you’ve got to love social media… If you don’t like it, unsubscribe.

But the hashtag did remind me to post this recipe. It’s a mashup of an alfredo and carbonara sauce. With mushrooms. And a bit of thyme.

Mushroom and Poached Egg Pasta

I love spaghetti alla carbonara, but I only ever eat it at restaurants (without the bacon, obviously). I’ve never, and probably will never actually make it at home as I would ruin it. I would ruin any dish that has uncooked egg in it.

Warmed is not cooked, people.

But ordering carbonara at a restaurant means that it appears in front of me all twirled up high and fancy looking, and I don’t have to mess around with raw eggs and hope there was enough residual heat to cook them… (Commercial kitchens are hotter, okay? Let’s just leave it at that!)

So, here’s the best of both worlds… a lovely, creamy alfredo sauce with a poached (cooked) egg on top that when pierced, adds another layer to the sauce.

For me, it’s the best of both worlds.

I’m sharing this yummy pasta dish with Fiesta Friday #66, which is this week hosted by Anna @Anna International, so don’t forget to come along and say hi to everyone.

Mushroom and Poached Egg Spaghetti

Mushroom and Poached Egg Pasta

Ingredients

  • 500g spaghetti
  • 30g butter
  • 2 garlic cloves (minced)
  • 1 tablespoon fresh thyme leaves (or one teaspoon dried thyme)
  • 200g swiss brown mushrooms (thickly sliced)
  • 300ml thickened cream
  • 50g to 100g parmesan cheese (to taste, finely grated)
  • Splash of vinegar
  • 4 eggs

Method

  1. Cook the spaghetti in a large saucepan of salted boiling water as per the packet instructions. Drain and keep warm.
  2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the garlic and thyme and stir until fragrant.
  3. Add the mushrooms and continue to cook for another 5 minutes or until they start to soften. Season with salt.
  4. Stir in the thickened cream, reduce the heat to low and simmer for 3 to 5 minutes, or until the sauce has thickened slightly.
  5. Add the parmesan cheese and stir to combine. Remove from the heat.
  6. Add the cooked pasta to the alfredo sauce and toss gently until combined. Divide amongst four bowls and keep warm.
  7. Meanwhile, bring a large sauté pan or shallow pot full of water to a light simmer over medium heat and add the splash of vinegar.
  8. Crack each egg into a separate coffee cup and set aside.
  9. Once the water is simmering, gently pour each egg into its own section of the pot in one fluid motion, dropping the egg yolk in as close to the water as possible without burning yourself.
  10. Cook the eggs for two and half minutes or until they are softly poached – you want them to be cooked but runny when you serve them.
  11. Gently drain each poached egg on some kitchen paper, add one to the top of each bowl of spaghetti and serve immediately.

Zucchini Flower Pasta with Almonds and Fetta

So my next few posts are going to be more seasonal… Well, seasonal for my part of the world because zucchini flowers are everywhere at the moment, even at the supermarket. I suppose we can thank the ‘foodie’ movement for that.

Zucchini flowers are fleeting delights that starts to wither the moment they’re picked. You could even liken them to the mayfly, which only has one glorious day in the sun. Two if they’re really, really lucky. Even when you buy zucchini flowers from the green grocer or farmers’ market, there’s a definite droop by the time you get them home.

 

Zucchini Flower Pasta

 

Maybe this is why we’re so inspired by them. It most likely also the reason why we batter and fry them most of the time. One day, I will get some home fast enough to prepare and eat fresh and raw.

I think it’s time to ask my sister to plant some and give me the flowers… wonder if she’ll go for it?

However, until that day, I am happy to shallow fry the flowers to top a zucchini, fetta and almond pasta.

It’s also a perfectly light but substantial dish to bring to Fiesta Friday #57 , which Angie @ The Novice Gardener is hosting by her little lonesome this week. So let’s bring her lots of tasty food and come back on Wednesday to vote for our favourite dish.

Fiesta Friday Badge Button I party @

 

Zucchini Flower Pasta with Almonds and Fetta

Zucchini Flower Pasta

Ingredients

  • 12 zucchini flowers
  • 60ml extra virgin olive oil
  • 2 garlic cloves (minced)
  • 1 lemon (rind grated and juiced)
  • 375g large spiral pasta (traditional, wholemeal or vegetable)
  • ¼ cup diced almonds
  • 100g fetta (crumbled)

Method

  1. Detach the zucchini flowers from the baby zucchini and gently remove the stamens. Tear the flowers in half and thinly slice the baby zucchini into rounds. Set aside.
  2. Heat the oil in a frying pan over medium-high heat, add the zucchini flowers and cook until crisp, approximately 3 to 4 minutes. Remove the flowers with a slotted spoon and drain on absorbent paper. Set aside.
  3. Add the minced garlic to the oil and sauté until fragrant. Add the zucchini rounds and sauté for 2 to 3 minutes. Remove the pan from the heat, add the lemon rind and juice to taste and set aside.
  4. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain the pasta and return it to the saucepan. Add the oil, garlic and zucchini mixture, diced almonds and ¾ of the fetta. Toss to combine.
  5. Divide the pasta among 4 bowls and serve scattered with the rest of the fetta and the fried zucchini flowers.

Recipe adapted from Emma Knowles as found on the SBS website.

Fettuccini Alfredo with Garlic Prawns and Capsicum – Pasta is my Lifelong Friend

Hands up who knows that real alfredo sauce has no cream in it.

Bet a lot of you just raised your hands.

So if most of us know this, then why do we continue to add cream to our alfredo sauce?

Personally, I make it with cream because that’s how my sister taught me. It’s also, believe it or not, the easier and less laborious way to make one of the most scrumptious and decadent of pasta sauces.

Fettuccini Alfredo

The story goes that in the early 1900s, Alfredo di Lelio of Rome invented the real fettuccini alfredo to help his wife get her appetite back after giving birth to their son. The original pasta sauce only calls for extravagant amounts of butter and parmesan, which were added to freshly cooked pasta, and tableside, Alfredo himself would meticulously twirl the sauce and pasta together using a golden fork and spoon until a weak emulsion was created. The theatrics were aided by a violinist and a tenor, which all culminated in Alfredo receiving the nickname Il Maestro.

Apparently, the cream was added by American chefs in the 1950s, most likely as a substitute for the inferior ingredients that were available at the time.

No matter the reason, there is cream in my alfredo. Purists should either live with it or turn away now.

Even though I’m a little late to the party this week, I’m bring a colourful bowl of fettuccini alfredo topped with garlic prawns and red capsicums to the Novice Gardener’s Fiesta Friday #54 to help celebrate Fettuccini Alfredo Day.

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Fettuccini Alfredo with Garlic Prawns and Capsicum

  • Servings: serves 4 to 6
  • Print

Fettuccini Alfredo

Ingredients

  • 30g unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves (minced)
  • 2 red capsicums (deseeded and thinly sliced)
  • 300g prawns (peeled and deveined)
  • Half a lemon (juiced)
  • 2 tablespoons fresh parsley (roughly chopped)
  • 500g fettuccine
  • 100g unsalted butter
  • 300ml heavy cream
  • freshly ground black pepper to taste
  • 240g parmesan (freshly and finely grated)*

Method

  1. Melt the butter and oil in a sauté pan over medium heat. Add the minced garlic and stir until fragrant, about 1 minute. Add the strips of capsicum and sauté for 4 minutes. Then add the prawns, and stirring frequently, cook until they are pink, 4 to 6 minutes.
  2. Remove from the heat and add the lemon juice and parsley and stir to combine. Set aside.
  3. Meanwhile, cook the fettuccini as directed.
  4. In a saucepan, heat the butter and the cream until the butter has melted over medium-low heat. Stir to combine. Add ¾ of the parmesan and stir until melted. Season with pepper and keep warm.
  5. Drain the pasta and return it to the pot. Pour in a quarter of the alfredo sauce and stir to coat the fettuccini. Continue adding and stirring until all the pasta is thickly coated, but not soupy.
  6. Divide the pasta into bowls, top with the prawns and capsicum mixture, and serve immediately.

Hot-Smoked Salmon Pasta with Beurre Blanc Sauce – Pasta is my Lifelong Friend

This doesn’t look like much does it?

What if I told you that it is one of the most decadent pasta dishes you will ever eat? What if I told you that it is extremely comforting and warms your soul in winter? What if I told you that, when served warm, it is a fantastic and filling pasta dish for a summer’s day without adding to the high temperatures?

How does it look now?

Scrumptious? Delicious? Mouth-watering? Yummy?

It is all of that and more… provided you can get past the disgustingly tasty amounts of butter required…

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Hot-Smoked Salmon Pasta with Beurre Blanc Sauce

Recipe by Valli Little, found in Delicious – Love to Cook.

Ingredients

  • 400g short, dried pasta (such as penne or orecchiette)
  • 1/3 cup white wine
  • 1/3 cup white wine vinegar
  • 2 French shallots (finely chopped)
  • 175g unsalted butter (chilled, chopped)
  • 1 cup frozen peas
  • 250g hot-smoked salmon or trout fillets (skin removed, flaked)
  • 4 tablespoons thicken cream
  • 2 tablespoons fresh dill (chopped)

Method

  1. Cook the pasta in a large saucepan of boiling, salted water until al dente, adding in the frozen peas in the last 2 to 3 minutes of cooking. Drain, reserving ¼ cup of the water, and return the pasta to the saucepan.
  2. Meanwhile, to make the beurre blanc sauce, place wine, vinegar and French shallots in a saucepan over medium-low heat. Cook for 3 to 4 minutes or until the liquid is reduced by half.
  3. Whisking constantly, add the butter, 1 piece at a time, until the mixture is thick. Remove from heat and cover to keep warm.
  4. Pour the beurre blanc sauce over the pasta and stir to coat, adding a little of the reserved cooking liquid to loosen, if necessary.
  5. Ass the peas, flaked salmon, thicken cream and dill. Gently toss to combine. Serve hot or warm with a crisp green salad.

Mushroom and Leek Alfredo Pasta – Pasta is my Lifelong Friend

Happy world pasta day people!

To me, there is nothing more comforting than a bowl full of pasta. But not just any pasta… creamy, cheesy pasta, preferably with mushrooms. Simple, delicious, comforting… mmm…

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Mushroom and Leek Alfredo Pasta

Ingredients

  • 500g spaghetti or fettuccini
  • 300ml heavy cream
  • 30g butter
  • 2 garlic cloves (minced)
  • 1 leek (white and light green part only, halved and thinly sliced)
  • 200g swiss brown mushrooms (thickly sliced)
  • 50g to 100g parmesan cheese (grated)
  • Pinch of freshly grated nutmeg
  • Salt and pepper

Method

  1. Cook the pasta in a large saucepan of salted boiling water until al dente and then drain.
  2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and stir until fragrant.
  3. Add the leeks and cook for 5 minutes, or until they begin to soften. Add the mushrooms and continue to cook for another 5 minutes.
  4. Stir in the cream and being to a simmer, but do not allow to come to a boil. Reduce the heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
  5. Add the parmesan cheese and stir to melt and combine. Remove from heat.
  6. Add the cooked pasta to the alfredo sauce and toss gently until combined.
  7. Season with salt and pepper and serve.

Summer Vegetarian Lasagne – Jamie Style

So a friend and I are trying to find the best vegetarian lasagne.

I’ve cooked a lot of vegetarian lasagne before, but they’re usually a vegetarian bean-based bolognaise sauce turned into a lasagne filling… not exactly inventive. And why go to the effort of making lasagne from a bolognaise sauce I could just put on top of pasta?

So I decided to try out Jamie Oliver’s Summer Veg Lasagne. If you’re not familiar with the concept, Jamie’s 30-Minute Meals cookbook provides you with an entrée or salad course, a main and a dessert that can all be made in 30 minutes. The Panzanella Salad I posted recently was the salad that accompanied the Summer Veg Lasagne.

Again, my disclaimer regarding Jamie Oliver’s recipes apply… He makes this dish differently in the book and on the 30-Minute Meals television show. He once again used ingredients that I prefer not be present in my food, namely the anchovies (again) and the cottage cheese, so I mixed in a few different things and made my own cheesy topping.

I have to rate this in my top five favourite vegetarian lasagnes. My guinea pig friend on the other hand discovered that he’s actually not at all fond of broad beans… so if you don’t like broad, this is not the lasagne for you.

Summer Vegetarian Lasagne

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Ingredients

  • 1 bunch spring onions
  • 6 cloves of garlic (minced)
  • 700g asparagus (rinsed, sliced into small bits; tips left whole and set aside)
  • 500g frozen peas
  • 300g frozen broad beans
  • Large bunch of fresh mint (chopped finely)
  • 400 ml of single cream (divided into 300ml and 100 ml)
  • Zest of 1 lemon
  • 300 ml of vegetable stock (or chicken stock if you don’t follow a vegetarian diet)
  • 250g ricotta
  • 200g grated cheese (I used a mozzarella/cheddar blend)
  • 500g fresh lasagne sheets
  • Parmesan cheese (to grate between layers)
  • 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
  • 2 tablespoons of oil
  • Salt and pepper for seasoning

Special Equipment

A large roasting pan that is suitable for using on both a stovetop and the oven is required.

Method

  1. Set the grill on high.
  2. Place the whole asparagus tips into a bowl, season with thyme, salt and olive oil and set aside.
  3. Add the oil to a frying pan over high heat. When hot, add the asparagus slices and chopped spring onions. Stir and season with salt and pepper.
  4. Add the garlic and lemon zest. Stir to combine and then add ¼ cup of hot water.
  5. Add the frozen peas, frozen broad beans, mint, 300ml of cream and chicken stock to the asparagus mixture. Stir to combine.
  6. Cover and bring to the boil, then remove the lid and allow to simmer for five minutes.
  7. Add the ricotta and stir. Taste and season with more salt and pepper if needed.
  8. While the filling is simmering, mash about half of it with a potato masher to release a more vegetable taste and to slightly thicken the sauce.
  9. Place a roasting pan on the stovetop over a burner set to high heat. When it’s hot, add one quarter of the asparagus mixture.
  10. Add a layer of fresh lasagne sheets on top, followed by some parmesan cheese.
  11. Continue to layer the filling, lasagne sheets and parmesan cheese another two times, ending with a layer of lasagne sheets.
  12. Add another ¼ cup of hot water around the edges and turn the heat up to bit more so it all starts bubbling. Push down slightly so that some of the liquid seeps through to the top of last lasagne sheet layer.
  13. While the lasagne is bubbling away on the stove top, mix the grated cheese and remaining cream in a bowl. Add the cheese and cream mixture to the top of the lasagne and spread evenly, and then top with the asparagus tips.
  14. Place the roasting pan under the grill to gratinate for approximately ten minutes.
  15. Remove when the cheese and cream mixture is golden brown and serve with a non-soggy salad.

Goat’s Cheese Ravioli with Peas and Sage Butter (the cheat’s way) – Pasta is my Lifelong Friend!

I promise I’ll lay off the goat’s cheese posts for a while after this one…

I live within walking distance of the ‘little Italy’ of my city. This means I have access to an assortment of restaurants, delis and specialty stores. Not to mention a plethora of ice creameries and gelaterias.

Because of this, I tend to be able to cheat quite a bit when it comes to certain Italian foods. If I want fresh ravioli I don’t have to wait until I have time to make it… I can simply walk to the cute little store and see what fillings they have on offer that day.

I tend to keep my sauces for ravioli fairly simple, so that flavour wise, the delicate filling of the ravioli is still the star of the dish.

So when I saw that they had goat’s cheese ravioli, I instantly thought of sage, and you can’t have a beautiful sage-infused sauce without butter… And don’t forget the peas!

Goat’s Cheese Ravioli with Peas and Sage Butter (the cheat’s way)

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Ingredients

  • 500g goat’s cheese ravioli (fresh if possible)
  • 80g unsalted butter
  • 8 to 10 fresh sage leaves
  • 250g peas (if fresh, shelled; if frozen, blanched and refreshed)
  • 80g parmesan (finely grated)
  • Handful of rocket to serve

Method

  1. Cook the ravioli according to the packet instruction. (If you have fresh, non-packaged ravioli, remember to simmer not boil the pasta or they may split.)
  2. In a frypan over medium heat, melt the butter and continue to heat until it has turned a golden colour.
  3. Add the sage leaves and move them gently through the butter, allowing them to sizzle for a few seconds.
  4. Add the peas and stir to combine. Season with salt and pepper if you are so inclined.
  5. Drain the ravioli when cooked and return to the pot. Pour the sage butter over the top (including the pieces of sage) and toss to coat the ravioli.
  6. Serve with grated parmesan cheese and some fresh rocket.

Tuna, Ricotta and Pea Pasta – Pasta is my Lifelong Friend!

So I’m a bit of a brat on Sundays… Sundays are tainted and evil… Especially Sunday evenings when the weekend is coming to a close and the work week is looming. By default, Sunday’s have become pasta for dinner days… Pasta dishes are quick and easy to make and there’s usually leftovers to take to work the next day, but most importantly, pasta is yummy and tasty and awesome!

Now most people have their own version of a tuna pasta, but since this particular version tends to get gobbled down by everyone faster than any other, I decided to share this particular pasta recipe first.

Tuna, Ricotta and Pea Pasta

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Serves 4

Ingredients 

  • 500g Spaghetti
  • 250g Fresh Ricotta
  • 185g Chilli Tuna (oil reserved)
  • 1 Cup Frozen Peas
  • 2 Tablespoons Lemon Oil (or ½ Tablespoon Fresh Lemon Juice + 1 Tablespoon Olive Oil)
  • Salt and Pepper (to taste)

Method

  1. Cook pasta as per package directions or as per your liking.
  2. Meanwhile, slightly mash the ricotta in a small bowl and add the lemon oil. Stir to combine. Sprinkle with salt and pepper. Set aside.
  3. Reserve the oil from the chilli tuna and gently flake the tuna with a fork.
  4. Add the frozen peas to the cooking pasta approximately two minutes before the pasta is ready. Drain and return to the saucepan.
  5. Drizzle the pasta and peas with the reserved chilli tuna oil and toss to coat the pasta. (This will add additional heat and stop the pasta from clumping together as this is a ‘dry’ sauce.)
  6. Add the ricotta and the flaked tuna. Toss the pasta to mix.
  7. Serve with a salad (my favourite salad with this pasta dish is a baby spinach, avocado and walnut salad).

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