Pasta Recipes please.

Ann

Hi Michelle! Yum, that recipe sounds great. Are the chicken thighs cooked before chopping?

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michelle26

Nope, just chuck it in. You do want it to be cooked before you pour the light evaporated milk in.

shammrok

Jamie's Bloggers / Risoni


Risoni with peas and Prawns.


Ingredients:

2 cloves of garlic grated.
1 chili finely chopped ( use according to taste)
olive oil, for frying.
500 gm risoni
750 gm green prawns, peeled, and deveined
1 1/2 cups chicken stock.
1 1/2 cups white whine
1 x lemon & zest.
100 gm butter, cubed
1/2 cup chopped fresh continental parsley
1 cup frozen baby peas.

Method:

1. Bring a large saucepan of water to a rapid boil. Add 1 teaspoon of the olive oil and then the risoni. Stir to prevent the risoni from sticking to the bottom of the saucepan. Boil for 8 minutes or until al dente. Drain, transfer to a bowl and toss with 3 teaspoons of the remaining olive oil. Cover to keep warm and set aside.

2. Meanwhile, fry off the garlic and chili in a little butter in a large pan.

Then add some olive oil to the pan and turn up the heat and
add the prawns and toss for 2-3 minutes or until prawns change colour and are just cooked. Use a slotted spoon to remove the prawns from the pan and set aside.

3. Add the stock and the white wine to the pan and simmer for 10 minutes or until reduced to about 1 ¾ cups. Add the peas and heat through.

4. Meanwhile, zest the lemon, squeeze and reserve juice.

5. Add the butter and parsley to the reduced stock and wine, and peas in the pan, stir over low heat until butter is melted. Remove from heat and then add the risoni with the prawns, lemon zest and juice. Toss to combine.

Grate over some pecoroni and serve immediately.

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CookieMonster

Nice recipe Shammy,right up my street

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shammrok

Cookie, it is quick and easy to make and has a lovely lemony flavour.

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shammrok

I just found this recipe.

Recipe for Seafood and Scallops with Hot Chilli Linguine:
100 g Scallops
150 g of Seafood (mixed)
30 G Snow Peas
30 g English Spinach
1 Lime
1 Garlic Clove
1 t Coriander
¼ Spanish onion Chopped finely
¼ Soy Sauce
50 g Butter
200 g Hot Chilli Linguine

Method

Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.

Refresh under cold water.

Using a Frypan or Wok - Saute spanish onion and garlic.

Add scallops and seafood. Add butter, lime juice and Soya Sauce. Add snow peas, English spinach and coriander.

Place the Hot Chilli Linguine into the ingredients and stir through.

Cook for 2 minutes then serve.

Serves 2

WSN Links

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shammrok

beautiful courgette carbonara by jamie Oliver.

ingredients

• sea salt and freshly ground black pepper
• 6 medium green and yellow courgettes
• 500g penne
• 4 large free-range or organic egg yolks
• 100ml double cream
• 2 good handfuls of freshly grated Parmesan cheese
• olive oil
• 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardoons
• a small bunch of fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
• optional: a few courgette flowers




Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.

To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.

Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.

It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)

Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

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CookieMonster

Pasta is a fab ingredient,i think you could have a different pasta dish for each day of the year,you can do so much with it.

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michelle26

Shammy, I have just flicked the on the tv, Jamie at Home is showing and he is cooking the courgette carbonara. Looks fantastic. Shame, my OH absolutely detests courgette or zucchini.

shammrok

Zucchini and Fettuccini.

Ingredients.

2 zucchini sliced.
1 clove garlic finely chopped.
1 chilli, seeds removed and finely chopped.
2 rashers bacon, rind removed and chopped.
1 large tomato chopped.
½ tablespoon lemon zest.
3 sun- dried tomatoes, finely chopped.
Handful fresh oregano leaves.
Freshly ground black pepper.
Fettuccini.
Butter for saute.
3 tablespoons sour cream.
½ cup tasty cheese.
Grated pecorino for garnish.

Boil fettuccini in salted water until al dente.

In a pan with a little butter saute the garlic, zucchini, bacon, chili and tomato, sun-dried tomato and lemon zest.

In another bowl mix the sour cream and grated cheese together.

Drain fettuccini and add to pan with a little cooking water.

Stir in sour cream and grated cheese mix, and toss to coat all ingredients.

Season with freshly ground black pepper to taste.

Add fresh oregano leaves and top with grated pecorino to serve.

Jamie's Bloggers / Zucchini and Fettuccini.

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