pasta

Penne with Mushrooms, Prosciutto, and Mint

Serves: 2 | Preparation Time: 20 min

Ingredients

  • Sea salt
  • 500g Penne pasta
  • 3 Tbsp olive oil
  • 150g oyster mushrooms, sliced or king brown mushrooms, sliced lengthways
  • 2 Clove garlic, thinly sliced
  • Quarter of a Cup chicken stock
  • 1/2 Cup fontina cheese, grated
  • 1.4 Cup chopped mint
  • 2 slices prosciutto, chopped
  • Freshly ground black pepper

Instructions

Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes.

Stir in chicken stock and penne and cook until stock is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint.

Serve immediately, topped with prosciutto and pepper.

 

Bacon & Thyme Penne

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 1 tbps sea salt
  • 500g penne pasta
  • 3 tbsp olive oil
  • 200g mushrooms, sliced.
  • 2 Cloves garlic, thinly sliced
  • 0.25 Cup chicken stock
  • 0.5 Cup fontina cheese, grated
  • 0.25 Cup chopped thyme (try mint it is surprisingly good too)
  • 2  slices bacon, chopped
  • freshly ground black pepper

Instructions 

Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
Turn heat to medium-high and add garlic and bacon. Cook, stirring, until fragrant, about 3 minutes.

Stir in chicken stock and penne and cook until stock is absorbed.

Stir in cheese until melted and coating the pasta.

Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.

Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min

Ingredients 

This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P

Instructions 

First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
 
This is important as the pasta will continue to cook in the hot stock.

Pappardelle with Fresh Basil, Goat's Cheese & Zucchini Flowers

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 90 Gram ricotta cheese
  • 60 Millilitre double cream
  • 3 Teaspoon (Metric) basil, thinly sliced (roll about four/five leaves together and then slice, it is easier)
  • 0.25 Teaspoon (Metric) ground nutmeg
  • 150 Gram good dried papardelle pasta or 200g of fresh pasta
  • 30 Millilitre olive oil
  • 2 small zucchini, sliced into thin batons
  • 4 zucchini flowers
  • plain flour, for dusting
  • 50 Gram woodside ediths ash goats cheese or similar

Instructions 

Combine ricotta, cream, basil & nutmeg in a bowl and season well. Leave this at room temperature for an hour.

Cook the pasta until al dente. While pasta is cooking, fry the zucchini in the olive oil. Remove and place on paper towel.

With only a few minutes before the pasta is cooked, start to prepare the zucchini flowers. Dust the zucchini flowers with flour and shake of the excess and fry for about a minute until golden.

Drain the pasta and place into a large bowl. Add the zucchini flowers and ricotta mixture and toss lightly. Sprinkle with crumbled goats cheese to serve.