Archive for the ‘Pasta’ Category

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Sardine, garlic and breadcrumb pasta

Monday, December 17th, 2012

 Garlic

This is adapted from the Pain Quotidien cook + book and is basically aglio, olio pepperoncino tarted up with some Omega 3.  Makes a great, cheap and healthy supper.  Whether you can get the kids to eat it is another matter!  The traditional Italian version of this (pasta con le sarde) adds fennel.

1 tin sardines in oil
2 garlic cloves, crushed
1/2 cup breadcrumbs
1 tsp lemon rind
1 tsp thyme
1 tsp chilli
300g spaghetti

lemon wedges to serve
1 tbsp chopped parsley to garnish

Fry sardines, garlic, breadcrumbs thyme and chilli until brown, dry and crispy (about 10 mins), crushing the sardines as you fry.

Boil the spaghetti in plenty of salted water.  When al dente, drain and stir in the sardine mix and garnish with the parsely and serve immediately.

Posted in Chilli, Garlic, Oil, Pasta, Sardines, Thyme | No Comments »

Cheesy Leek and Ham pasta bake

Monday, January 23rd, 2012

Freshly Cut Leek

This is great for little ones as leek is quite mild and the overall pasta bake is whitish…

2 leeks
1 tsp butter
1/2 pint milk
1 tbs butter
1 tbs flour
1/2 tsp nutmeg
1/2 tsp dijon mustard
1 cup grated cheese
1/2 cup ham cubes or broken pieces of sliced ham (optional – you could use tomato or sundried tomatoes)
500g pasta

Heat the oven to 180c.  Clean and chop the leeks.  Sweat them in the teaspoon of butter in a saucepan with the lid on and don’t allow them to brown. 

Add milk, tablespoon butter, flour, nutmeg and mustard to another saucepan and heat gently, whisking occasionally.  As it begins to heat up, concentrate on the whisking and don’t allow it to catch on the bottom.  Once bubbling gently remove from the heat and stir in half the cheese.  Season to taste.  It should have a thick texture.

Break up the leeks with a spoon -they should now be softish.  Add to the cheese sauce.  Mix in the ham.

Bring a large pan of salted water to boil and cook the pasta according to instructions on the packet.  Drain it before it becomes too soft as it will be cooked further in the oven.  Mix the sauce with the pasta, pour into an oven proof dish and sprinkle over the remaining cheese.

Bake for 20 minutes until piping hot with a brown cheesy top.

This is great for putting in mini ramikins and freezing for quick suppers (don’t do the last step of putting it in the oven as that will happen when you reheat).

Posted in Butter, Cheese, Ham, Leek, Milk, Pasta, Recipe, Vegetarian, Weaning | No Comments »

Ham & Asparagus Pasta

Saturday, June 5th, 2010

Fresh asparagus
1 bunch asparagus
3 slices thickly cut ham
1 tbsp butter
1 tbsp flour
1 glass white wine (opt)
1 pack spaghetti
grated parmesan and toasted sunflower seeds to serve

Snap the woody ends off the asparagus – it will naturally snap at the ‘right’ place, and discard the woody ends or use in stock.  Chop it into 1cm length pieces.  Place in a pan and just cover with boiling water.  Simmer for 2 mins, then drain the water into a bowl.  Chop the ham slices lengthways and crossways to form little squares.

Bring a pan of salted water to boil for the pasta. Cook spaghetti according to pack instructions.

Add the butter, flour and wine to a pan.  Heat gently and whisk.  Add a cup of the asparagus water as the butter begins to melt and keep whisking.  Once the butter has completely melted, add the rest of the asparagus water and keep whisking until the mixture bubbles gently and thickens.  Mix in asparagus and ham, then season to taste.

 Drain the pasta, then mix with the sauce.  Serve in bowls, topped with grated parmesan, toasted seeds, and a grind or two of black pepper.  Lovely with a mixed salad.

Posted in Asparagus, Ham, Parmesan, Pasta, Recipe, Sunflower seeds | No Comments »

Speedy Courgette Pasta

Tuesday, March 9th, 2010

Courgette section
2 courgettes
1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve

Boil the pasta as per instructions.  While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater).  Crush the garlic.  Heat the butter and oil in  a pan, add the courgettes, garlic and lemon juice.

Fry for around ten mintues, stirring occasionally.  The courgettes should become transparent, but retain some bite.  Drain the pasta and stir into the courgette mixture.  Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley.  Sprinkle over grated cheddar and serve.

 We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.

Posted in Butter, Cheese, Courgette, Garlic, Lemon, Olive Oil, Parsley, Pasta, Recipe, Supper | No Comments »

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