After a bit of online research I came across these two amazing pasta recipes. They not only looked stunning once served up and tasted like spring on a plate, bursting with fresh flavours, but both only took under half an hour to prep, prep that was easily down while chatting to friends and sipping on a glass of wine or an Aperol Spritz.
I have been trying to use Deliveroo and the like a lot less recently, having been wasting way too much money on, what most of the time, turned out to be very mediocre takeaways, and recipes like this prove that it is easier than one thinks to cook delicious and relatively healthy food from scratch and also a lot more cost effective and satisfying.
Enjoy and do let me know if you end up making any of these!!
RACHAEL RODDY'S COURGETTE, SPRING ONION
& ASPARAGUS LINGUINE - A KIND OF VEGETARIAN'S CABONARA
Serves 2
INGREDIENTS
4 spring onions
300g courgettes
1 bunch of fresh British asparagus (if in season)
Olive oil
300g linguine - I love the gluten free linguine from Rummo
Olive oil
300g linguine - I love the gluten free linguine from Rummo
2 whole eggs, plus two extra yolks
90g grated parmesan plus extra for serving
A few basil leaves
Salt and black pepper
METHOD
90g grated parmesan plus extra for serving
A few basil leaves
Salt and black pepper
METHOD
Thinly slice the spring onion, then cut the courgettes into 5cm long, 2mm thick strips. I used a vegetable peeler for ease. Snap of ends of the asparagus
In a large frying pan, warm the olive oil over a medium-low heat, then cook the spring onion, courgettes and asparagus gently with a pinch of salt, turning them regularly with a wooden spoon until they are very soft and tender – which will take about 10 minutes. Remove the pan from the heat.
Bring a large pan of water to the boil. Add salt to the boiling water, stir, then add the linguine, fanning it out, and using a wooden spoon to push it down. Cook until al dente (check the cooking time of the packet and start tasting at least 2 minutes before).
While the pasta is cooking, in a largish bowl whisk together the eggs, extra yolks, cheese, a pinch of salt and lots of pepper. During the last minutes of pasta cooking time, put the courgette pan back on the heat to thoroughly warm the fat and vegetables.
Drain the pasta, reserving some of the cooking water (this is key!).
Bring a large pan of water to the boil. Add salt to the boiling water, stir, then add the linguine, fanning it out, and using a wooden spoon to push it down. Cook until al dente (check the cooking time of the packet and start tasting at least 2 minutes before).
While the pasta is cooking, in a largish bowl whisk together the eggs, extra yolks, cheese, a pinch of salt and lots of pepper. During the last minutes of pasta cooking time, put the courgette pan back on the heat to thoroughly warm the fat and vegetables.
Drain the pasta, reserving some of the cooking water (this is key!).
Add the pasta to the frying pan (or move the vegetables to the pasta pot if you only have a small pan), stirring so that the pasta tangles with the vegetables.
Turn off the heat, and, working quickly, add the egg mixture and a splash of pasta cooking water, then stir and swirl the pan vigorously until each strand is coated with creamy sauce and the consistency is slithery. Add a little more pasta cooking water if it seems too stiff and stir again.
Rip the basil into the pan, stir again, top with freshly grated parmesan and serve
SPAGHETTI WITH SLOW ROAST YELLOW AND RED TOMATOES, OLIVE OIL AND TORN BURRATA
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp garlic powder
SPAGHETTI WITH SLOW ROAST YELLOW AND RED TOMATOES, OLIVE OIL AND TORN BURRATA
INGREDIENTS
300g linguine - again went for the gluten free Rummo linguine
450g of red and yellow ripe grapevine tomatoes (don't worry if you can't find yellow ones)
2-3 tbsp olive oil1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 burrata ball (Waitrose does seriously amazing burrata at a decent price!)
Bunch of basil
For tossing: 3-4 tbsp olive oil
METHOD:
First, roast the tomatoes. Preheat oven to 220 degrees Celsius.
Line a baking sheet with parchment.
Wash and dry the cherry tomatoes, cut in half, and toss with the olive oil, salt, pepper, garlic powder, and fresh oregano leaves.
Lay out in a single layer on the baking sheet, and cook for about 10 minutes, until soft, blistered, and slightly charred.
While the tomatoes cook, bring a large pot of water to a boil and cook the linguine according to package directions.
In a large bowl or serving platter, toss the cooked pasta with the additional olive oil and the roasted tomatoes and tear in some fresh basil leaves. Add more salt and pepper to taste.
Top the big bowl of pasta with the burrata to serve family-style, or divide among 2 plates and top each with a portion of burrata. Serve immediately!
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