PASTA GRAPE SALAD WITH CURRIED MAYO
Curried Mayo: cup good quality mayonnaise
cup plain yoghurt
2 tsp curry powder
Freshly ground black pepper to taste
Salad: 2 cups pasta, grape or sea shell shapes
1-2 tsp olive oil
1 cup seedless green grapes
2 cups diced smoked chicken
2
tbsp lemon juice
cup each: toasted walnut pieces, baby basil leaves
Whisk the ingredients for the dressing and refrigerate until ready to serve. Cook the pasta according to the packet instructions. Drain and toss with a little oil. Cool.
Meanwhile, halve the grapes, if large. Combine in a bowl with the chicken, lemon juice, walnuts and basil. Combine with the cold pasta. Serve with the dressing on the side.
Serves 4 as a light meal.
TRIVELLE WITH BROCCOLI AND RICOTTA
The broccoli can be replaced with beans, peas, courgettes or other seasonal veges.
125g trivelle or other spiral pasta
2 cups broccoli florets
1 onion, diced
1 tbsp olive oil
2 large portabello mushrooms, diced
2 cloves garlic, crushed
100g ricotta cheese
4 rashes streaky bacon, grilled, optional
Cook the pasta according to the packet's instructions. Add the broccoli florets one minute before the end of cooking. Drain, reserving a half a cup of the pasta water.
Meanwhile, saute the onion until softened. Add the mushrooms and garlic. Saute until the mushrooms are cooked. Stir in the ricotta and enough pasta water to make a sauce. Toss together with the pasta and broccoli.
Top with the bacon. Great garnished with finely grated parmesan cheese.
Serves 2.
GREEN PEA SOUP WITH STELLINE
Orzo or other tiny pasta could be used in place of the stelline.
1 tbsp olive oil
1 large white onion, finely diced
6 cups chicken stock
1/2 tsp thyme leaves
3/4 cup stelline
2 cups tiny green peas
Salt and pepper to taste
1/4 cup finely chopped parsley
Heat the oil in a large saucepan. Saute the onion until softened. Add the stock and thyme and simmer for one minute.
Add the pasta and peas and simmer for about five minutes, until cooked. Season and stir in the parsley.
Serves 4.
PENNE WITH ROASTED TOMATO & GARLIC
Substitute rigatoni or macaroni for the penne, if preferred.
1kg tomatoes
4 cloves garlic
tsp each: salt, sugar
2 tbsp olive oil
1 sprig fresh rosemary
Freshly ground black pepper to taste
250g dried penne
1/2 cup basil leaves to garnish
Preheat the oven to 180C.
Halve the tomatoes and place in a roasting pan, cut-side up. Crush garlic with the salt, combine with the sugar and olive oil and dot over the tomatoes. Sprinkle with rosemary and pepper. Roast for 30 minutes, or until soft.
Meanwhile, cook penne according to the packet instructions. Chop tomatoes and combine with drained hot pasta. Garnish with the basil.
Serves 4.