Some pasta recipes

Chicken Farfalle Salad

3 chicken breast fillets, about 150g each
2 lemon or lime slices
1 Tbsp rice wine or dry sherry
300g farfalle (pasta bows)
150g carrots, cut into matchsticks
1 red pepper, seeded and cut into matchsticks
200g cucumber, cut into matchsticks
2 stalks celery, cut into matchsticks

DRESSING
2 Tbsp fish sauce
1 tsp caster sugar
1 Tbsp rice vinegar, cider vinegar or white wine vinegar
1 Tbsp soy sauce
1 small fresh chilli, seeded and finely chopped
1 large clove garlic, crushed

1. Place the chicken breasts in a large shallow pan and pour in enough water to cover them. Add the lemon or lime slices and the rice wine or sherry and heat until just simmering. Reduce the heat and poach the chicken for 20 minutes or until cooked through. Remove from the heat and cover the pan, then leave the chicken to cool completely in the cooking liquid.

2. Meanwhile, cook the pasta in boiling water for 10 – 12 minutes, or according to packet instructions, until al dente. Drain and rinse under cold running water and drain again. Set the pasta aside to cool.

3. Place the carrots, pepper, cucumber and celery in a large salad bowl. To make the dressing, mix together the fish sauce and sugar, stirring until the sugar dissolves, then add the vinegar, soy sauce, chilli and garlic. Pour the dressing over the raw salad vegetables.

4. Drain the cooled chicken and pat dry on a paper towel, then cut into small bite-size pieces. Stir the chicken and pasta into the dressed vegetables. Cover and leave to marinate in the fridge for about 1 hour. Bring the salad to room temperature before serving.
________________________________________
Linguine with Pan-fried Salmon

400g salmon fillet, skinned
grated zest and juice of 1 lemon
2 Tbsp chopped fresh dill
350g linguine
250g carrots, cut into matchsticks
250g zucchini, cut into matchsticks
1 tsp sunflower oil
90g crème fraiche or sour cream
salt and pepper

TO SERVE
sprigs of fresh dill (optional)
1 lemon, cut into wedges

1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice, and the dill. Turn the salmon chunks to coat them evenly and if possible, cover and marinate for at least 10 minutes in the fridge.

2. Cook the pasta in boiling water for about 10 minutes, until al dente. Add the carrots to the pasta after 8 minutes of cooking, then add the zucchini 1 minute later.

3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3 – 4 minutes, or until the flesh is firm and just cooked.

4. Add the reserved marinade and the crème fraiche or sour cream to the salmon, and cook for a few seconds. Remove from the heat and stir in the seasoning to taste.

5. Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates. Add the salmon mixture, garnish with fresh dill and serve with lemon wedges.
________________________________________
Teriyaki-style Noodles with Tofu

150g soba (Japanese buckwheat noodles)
250g mixed vegetables, such as asparagus tips, broccoli, carrots, cauliflower, green beans or snow peas
100ml light soy sauce
300ml vegetable stock
4 Tbsp rice wine or dry sherry
300g firm tofu, diced
2 spring onions, chopped
1 fresh red chilli, seeded and chopped
1 heaped Tbsp chopped fresh mint
1 heaped Tbsp chopped fresh coriander
1 large garlic clove, crushed
1/2 tsp grated fresh ginger
2 tsp sesame oil (optional)

1. Bring a large saucepan of water to the boil and cook the noodles for about 6 minutes, or according to packet instructions, until al dente.

2. Meanwhile, cut all the mixed vegetables into bite-size pieces. Add them to the simmering noodles for the final 3 – 4 minutes of cooking.

3. Drain the noodles and vegetables in a large colander. Place all the remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce the heat to the minimum setting. Return the noodles and vegetables to the pan, and cook very briefly until they are reheated.

4. Serve in deep soup bowls, with a spoon to drink the tasty broth and a fork or chopsticks for picking up the solid ingredients.
________________________________________
Creamy Goat’s Cheese Tagiatelle with Hazelnuts

300g tagliatelle
100ml low-fat milk
150g medium-fat soft goat’s cheese
2 tsp finely chopped fresh tarragon
6 spring onions, thinly sliced
2 – 3 Tbsp finely chopped toasted hazelnuts
salt and pepper

1. Cook the pasta in boiling water for 10 – 12 minutes, or according to packet instructions, until al dente.

2. Meanwhile, warm the milk in a saucepan over a low heat. Add the cheese, breaking it up as you add it to the milk, and stir until it has just melted. Do not allow the mixture to boil or the cheese will curdle.

3. Remove from the heat and stir in the tarragon and spring onions. Season to taste.

4. Drain the pasta well and transfer it to a serving dish. Add the goat’s cheese sauce and mix. Scatter the hazelnuts over the top and serve.
________________________________________
Rigatoni with Garlicky Sausage

300g rigatoni or other chunky pasta shapes such as snails
250g good-quality pork sausages
2 Tbsp olive oil
1 large red onion, roughly chopped
3 cloves garlic, crushed
1 eggplant, diced
3 small zucchini, diced
2 cans cherry tomatoes or chopped tomatoes, about 400g each
2 tsp chopped fresh oregano
30g black olives, pitted
3 Tbsp chopped fresh flat-leaf parsley
salt and pepper

TO SERVE
fresh oregano leaves
35g freshly grated parmesan cheese (optional)

1. Cook the pasta in boiling water for 10 – 12 minutes, or according to packet instructions, until al dente. Drain well.

2 While the pasta is cooking, grill the sausages until browned, turning once. Cool slightly, then cut them into chunky slices and set aside.

3. Heat the oil in a saucepan and fry the onion over a moderate heat for 2 – 3 minutes or until it begins to soften and colour. Add the garlic and sliced sausages and continue to cook for a few minutes. Increase the heat, add the eggplant and zucchini and cook, stirring, for 5 minutes or until the eggplant begins to soften.

4. Pour in 1 can of tomatoes, with the juice. Drain the juice from the second can into the pan (reserve the tomatoes), then stir in the oregano and season to taste.

5. Cover and simmer, stirring occasionally, for 15 minutes or until the eggplant is tender. Add the olives and the reserved tomatoes and stir well. Cover again and cook for a further 5 minutes.

6. Finally, mix in the pasta until it is thoroughly coated. Stir in the chopped parsley. Serve immediately sprinkled with oregano leaves and parmesan cheese.
________________________________________
Spicy Chicken Chilli with Spaghetti

1 Tbsp sunflower oil
1 large clove garlic, crushed
1 onion, finely chopped
2 red or green peppers, seeded and finely chopped
1 1/2 tsp cayenne pepper, or to taste
2 tsp ground cumin
1 tsp dried oregano
500g chicken mince
2 can (400g) chopped tomatoes
1 can (400g) red kidney beans
400g spaghetti
salt and pepper

TOPPING
160g low-fat natural yoghurt
1 spring onion, finely chopped
20g finely chopped mixed fresh herbs, such as parsley, coriander and chives

1. First make the topping. Mix the yoghurt with the spring onion and herbs. Cover and chill until required.

2. Heat the oil in a large frying pan or saucepan. Add the garlic and fry, stirring, for 30 seconds. Add the onion and peppers and fry, stirring occasionally, for 5 minutes, or until softened.

3. Stir in the cayenne pepper, ground cumin and oregano and continue to cook, stirring occasionally, for about 2 minutes. Add the chicken and cook, stirring occasionally, until it is browned and crumbly.

4. Stir in the tomatoes and kidney beans, and add seasoning to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes.

5. Meanwhile, cook the pasta in boiling water for 10 – 12 minutes until al dente. Drain well.

6. Divide the spaghetti among 4 plates and spoon equal amounts of chicken chilli over each serving. Top with the herb-flavoured yoghurt and serve at once.
________________________________________
One Pot Steak and Pasta Casserole

1 Tbsp olive oil
350g lean braising steak, cut into 1 cm cubes
1 onion, chopped
1 can chopped tomatoes (400g)
2 Tbsp tomato paste
2 cloves garlic, crushed
1 litre beef or vegetable stock
3 large carrots, sliced
4 stalks celery, sliced
1 small swede, about 400g, chopped
250g fusilli (pasta spirals)
1 Tbsp chopped fresh oregano or 1 tsp dried
salt and pepper

1. Heat the oil in a large flame-proof casserole and add the beef. Brown the meat all over, stirring frequently. Use a slotted spoon to remove the meat from the pan.

2. Add the onion to the casserole and cook for about 5 minutes, stirring, until it is softened. Add the tomatoes with their juice, the tomato paste, garlic and 600ml of stock. Stir well and bring to the boil.

3. Return the beef to the casserole. Add the carrots, celery and swede with seasoning to taste. Cover and simmer for 1 hour or until the meat is tender.

4. Add the pasta and oregano with the remaining stock. Bring to simmering point, then reduce heat and cover the casserole. Cook for 20 – 25 minutes or until the pasta is tender. Serve immediately.
________________________________________
Spaghettini with Seafood

2 Tbsp olive oil
1 onion, chopped
2 – 3 cloves garlic, chopped
2 Tbsp chopped fresh parsley
250ml dry white wine
1 can (400g) chopped tomatoes
pinch of dried red chilli flakes
1/4 tsp sugar
pinch of saffron threads (optional)
8 – 12 mussels, scrubbed and beards removed
2 squid, cleaned, then tentacles cut into bite-size pieces and bodies cut into rings
300g raw prawns, peeled and cleaned
400g spaghettini
salt and pepper
sprigs of fresh oregano or marjoram to garnish

1. Heat the oil in a large saucepan, add the onion and sauté for 5 – 7 minutes until softened but not browned. Add the garlic and parsley and cook for a further minute.

2. Pour in the wine and bring to the boil. Regulate the heat so that the wine boils steadily, and cook for about 15 minutes or until the wine has almost all evaporated.

3. Stir in the tomatoes with their juice, the chilli flakes, sugar and saffron threads. Reduce the heat to low and cook gently for 15 minutes. Season to taste.

4. To prepare the mussels, discard and broken ones or open ones that do not close when tapped. Add the mussels to the pan. Cover and cook over a moderate heat for about 5 minutes or until the mussels start to open. Add the squid and prawns and cook for a further 3 – 4 minutes or until the prawns turn pink. Remove from the heat. Discard any mussels that have not opened, then cover the pan to retain the heat.

5. Meanwhile, cook pasta in boiling water for 10 minutes until al dente. Drain and return to the empty pan. Add some tomato sauce and toss until the pasta is coated.

6. Serve the pasta with the remaining tomato sauce and seafood piled on top, garnished with small sprigs of fresh oregano or marjoram.
________________________________________
Zesty Ginger Duck (Chicken) with Rhubarb

350g boneless duck or chicken breasts
400g penne or other pasta shapes
1 1/2 Tbsp sunflower oil
1 large clove garlic, crushed
2 Tbsp finely chopped fresh ginger
250g rhubarb, cut into 5mm slices
10 spring onions, thinly sliced
300g green beans, thinly sliced or cut into short lengths
75g trimmed watercress
4 oranges, peeled, halved and sliced
salt and pepper

MARINADE
finely grated zest and juice of 1 large orange
55g sugar
1 Tbsp soy sauce
1 1/2 tsp finely chopped fresh ginger
8 juniper berries, lightly crushed
4 black peppercorns, lightly crushed

1. Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the duck breasts.

2. Remove the skin and all surface fat from the duck or chicken breast. Thinly slice the breasts crosswise, then cut the slices lengthwise into fine strips. Add to the marinade and stir well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.

3. When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10 – 12 minutes until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.

4. Drain the duck or chicken in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the duck or chicken and stir-fry for 3 – 4 minutes or until well browned.

5. Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.

6. Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.

7. Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.

8. Arrange the watercress on a large dish or individual serving plates, and top with the hot beans and sliced oranges. Divide the duck/chicken and pasta mixture among the plates and serve.
________________________________________
Stuffed Giant Pasta Shells

500g spinach, trimmed
3 zucchini, thinly sliced
4 cloves garlic, crushed
500ml vegetable stock
250g ricotta
100g walnuts, coarsely chopped
75g freshly grated parmesan
15g chopped fresh chervil or marjoram
15g snipped fresh chives or 3 small shallots finely chopped
15g chopped fresh basil
1 egg, lightly beaten
12 no-precook conchiglie grande (giant pasta shells for stuffing)
65g grated edam cheese
2 Tbsp finely shredded fresh basil or tiny basil leaves
salt and pepper

1. Wash the spinach well and place the wet leaves in a large saucepan. Cover and cook over a high heat for about 3 minutes, shaking the pan frequently. When the spinach is just tender and wilted, tip it into a colander and leave to drain and cool.

2. Meanwhile place the zucchini and half the garlic in a saucepan. Pour in the stock and bring to the boil. Cook over a high heat for about 3 minutes or until zucchini are just tender.

3. Puree the zucchini and stock in a blender or food processor until smooth, adding half the ricotta, the walnuts, 2 Tbsp parmesan and seasoning to taste. The resulting sauce should have a consistency halfway between pouring and thick cream, slightly more runny than a coating sauce should be.

4. When the spinach is cool enough to handle, squeeze it dry in small handfuls and chop coarsely. Mix the spinach with the chervil or marjoram, chives or shallots, basil, the remaining garlic and ricotta, the egg and season to taste.

5. Preheat the oven to 190°C. Use a small teaspoon to stuff the pasta shells with the spinach mixture, then arrange them in an ovenproof dish in a single layer.

6. Pour the sauce over the stuffed shells and sprinkle with the remaining grated parmesan. Cover the dish tightly with foil and bake for 30 minutes.

7. Sprinkle the edam cheese and basil over the cooked stuffed pasta and leave to stand for 5 minutes, uncovered, until the cheese melts, then serve.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s