pasta

Ham and pesto pasta

Serves 6

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Ingredients

1 packet (500g) pasta

2 tbsp olive oil

200 g ham pieces (from shoulder ham or similar)

110 g bag of slivered almonds and pine nuts

Pesto

Parmesan cheese

Sprig of fresh basil

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Add pasta to pot and cook for time stated on packet

Add olive oil to a medium non-stick pan, coat surface, heat pan to low heat

Add ham pieces to pan, cook gently

Add olive oil to a small non-stick pan, coat surface, heat pan to low heat

Add slivered almonds and pine nuts to pan, cook gently

Drain pasta in a colander

Put 2 tbsp pesto is a large bowl, swirl to spread

Add 1/2 the drained pasta to bowl, stir to mix with pesto

Add the rest of the drained pasta to bowl, put 1-2 tbsp pesto on top, stir to mix

Add ham and slivered almonds and pine nuts, stir gently to mix

Sprinkle Parmesan cheese on top, add a sprig of fresh basil

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Spaghetti bolognaise

Serves 4

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Ingredients

2 tbsp olive oil

500 g extra lean beef mince

1 carrot

1 zucchini

1 bottle (500 mL)  pasta sauce

1/2 packet (250g) spaghetti

Parmesan cheese

 

Method

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Add mince to pan, cook, breaking up lumps

Peel and grate carrot, grate zucchini

Put hot water in a large pot, add a pinch of salt, bring to the boil

When mince is cooked, spread carrot and zucchini evenly over top of mince then stir to mix

Add pasta sauce to pan, stir to mix

Allow mince to simmer while spaghetti is cooking

Add spaghetti to pot and cook for time stated on packet

Drain spaghetti in a colander

Spoon spaghetti into bowls, top with mince

Sprinkle Parmesan cheese on top

 

Pasta carbonara

Serves 3

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Ingredients

2 tbsps olive oil

250 g pasta eg spiral, elbow, penne or fettucine

150 g diced bacon style pieces or shortcut bacon, chopped into small peices

1/3 (85 mL) cup Zymil lactose free cream

Pinch of paprika

2 tbsp (60 g) grated parmesan cheese

1 egg

1 egg yolk

1 tbsp (30g) butter

 

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Add pasta to the pot, cook for the recommended time

Add bacon to the pan, cook until well done

Put butter in a small container and float in a larger container of boiling water to soften

Put egg, egg yolk and half the parmesan cheese (30g) in a bowl, whisk until combined

Put cream and paprika in a bowl, stir until combined

When pasta is cooked, drain in a colander

Add cream and paprika to bacon, stir until combined

Put butter in pasta pot, return pasta to pasta pot, stir to coat over low heat

Add bacon-cream mixture to pot, stir until combined

Add egg-parmesan mixture to pot, stir until combined

Serve in bowls. Sprinkle with remainder of parmesan cheese

Chicken parmesan

Serves 4

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Ingredients

2 tbsps olive oil

600 g chicken breast fillets

1 cup breadcrumbs

½ cup grated parmesan cheese

2 tbsp butter

½ cup (125 mL) Dolmio pasta sauce.

 

Method

Preheat oven to 230oC

Place baking paper on two oven trays

Put flour on a dinner plate

Crack 2 eggs into a bowl and whisk

Put breadcrumbs and grated parmesan on a dinner plate, mix

Slice each fillet in 3 lengthwise (so about 1 cm thick)

Coat each piece in flour

Coat each flour coated piece with beaten egg

Coat each flour and beaten egg coated piece with breadcrumbs and grated parmesan

Put pieces on trays

Top each piece with pasta sauce (not too thick)

Add shaved parmesan cheese

Bake until cheese is browned and bubbly, and chicken is cooked through, about 30 minutes.

Cook spaghetti and vegetables according to directions

 

Serving suggestions

Serve on spaghetti, with carrot and peas

Ham and pea pasta

Serves 4

IMG_1233 Ham and pea pasta

Ingredients

200 g pasta

150 g ham (eg piece of shoulder ham)

1 cup frozen peas

150 mL cream

2 tbsp grated parmesan cheese

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Add pasta to the pot, cook for the recommended time

Thaw peas by adding boiling water to the cup, strain, then add peas to pasta water for the last 5 mins of cooking time

Measure out cream and parmesan cheese

When pasta and peas are cooked, drain in a colander

Put the empty pot back on low heat and add the cream, parmesan cheese and ham, warm through

Add the pasta and peas to pot, mix well

Chicken, pasta and vegetable soup

Serves 4

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Ingredients

2 tbsps butter

400 g chicken tenderloins  (or the meat from ½ a cooked barbeque chicken added at the cooked chicken stage)

3 medium carrots

3 medium sticks celery

1 heaped tbsp arrowroot

1.2 L chicken stock (4 stock cubes + 1.2 L boiling water)

2 tbsp fresh parsley

1 cup small pasta (eg risoni)

 

Method

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Boil kettle

Slice chicken finely and cook gently until just done

Put butter in a large pot (2 L or larger) and melt gently at low heat

Peel carrot, quarter lengthways and slice finely, put in large pot

Half celery lengthways and slice finely, put in large pot

Cook carrot and celery until they start to soften

Dissolve stock cubes in a small container of boiling water

Stir in arrowroot in large pot and cook for 2 mins

Put water for pasta in a medium pot and bring to the boil

Add dissolved chicken stock cubes and 1.2 L water to large pot and stir, bring to boil

Reduce heat and simmer/ gently boil for 10-15 mins (until vegetables are tender)

Add cooked chicken to large pot

Add pasta to medium pot and cook according to packet directions

Chop up parsley finely

Toast Turkish pide and cut into strips

Drain pasta in a colander, add to large pot and stir

Add parsley to large pot and stir