Pasta


Pasta / Recipes

This dish is absolutely delicious. It is super quick to cook and the flavours are amazing. Directions 450g spaghetti 2 tbs extra virgin olive oil 1 tbs lime rind 2 cloves garlic 1 red chilli, seeded and diced 2 tbs capers, rinsed 8 slices prosciutto (bacon or pancetta can be substituted), chopped 250g baby spinach leaves, washed and dried juice from 1 lime 150g marinated feta Ingredients Cook the spaghetti as per packet directions. While spaghetti is cooking, heat the oil in a large saucepan over medium heat. Add the lime rind, galric, chilli and capers and cook for 1...

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Pasta / Recipes

Ingredients 2 tbs olive oil 100g French shallots, sliced 3 garlic cloves, sliced 125ml dry white wine 300ml cream 200g baby spinach 80g gorgonzola, chopped juice of 1/2 lemon Directions Heat oil in a frypan over medium heat. Saute the shallots and garlic until tender. Pour in the wine, simmer and reduce by half. Add cream, simmer until reduced by a third. Add the spinach, gorgonzola and lemon juice and season to taste. Serve with gnocchi, parmesan, toasted pine nuts and black bepper.


Appetisers / Pasta / Recipes

This is super easy and super yum. It can be served as a dip with bread or used as a delicious pasta sauce. Ingredients 1 cup (160g) pimento stuffed green olives 1/4 cup (30g) walnut pieces 2 tbs slivered almonds 4 anchovy fillets, drained 1 tbs capers, drained 2 tbs extra virgin olive oil 2 tsp fresh lemon juice ground black pepper, to taste Directions Place all ingredients in a whizzer and blend until smooth. Place in storage container and cover with a thin layer of oil to prevent discolouring.


Pasta / Recipes

Ingredients 2 red capsicums (about 500g) 2 ripe tomatoes (about 500g) 2 tbs olive oil salt and pepper 400g dried thin spaghetti 4 chorizo sausages, sliced thinly 1 bunch broccolini, cut into 5 cm lengths 1/2 cup shredded fresh basil parmesan, to serve Directions Preheat oven to 200C and place capsicums and tomato on a lined baking tray. Drizzle with oil and season well. Bake whole in oven for 1 hour and then set aside for 10 minutes to cool. Remove the skin and seeds from the capsicum and place with tomato in a blender and whizz until smooth. Cook...

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Chicken / Pasta / Recipes

The vegetables for this recipe could be easily substituted. I would leave the mushrooms, but the asparagus can be quite expensive so you could use leek, grated carrot or zucchini, cauliflower, brocollini, baby spinach, capsicum… feel free to be generous with the amount of vegetables in the dish, the more the better! Ingredients 375g rigatoni pasta 60g butter 600g chicken breast fillets, chopped into small chunks 100g button mushrooms, sliced thinly 2 tbs plain flour 2 cups milk 1/2 cup grated romato cheese 1 1/4 cups grated cheddar cheese 170g asparagus, trimmed, coarsely chopped 1/4 cup coarsely chopped parsley Directions...

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