Tag Archives: pasta

Basil Pesto

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The quickest meal in a family of five often involves pasta for 4 and a Gluten Free option for one.

I always have jars of pesto in the fridge  not just for pasta, spooned into a baked potato, smeared on to fish and chicken, used as a dip and there’s alway potato gnocchi!

Possibly the best reason for making this is it’s fridge life……. A year lurking, hopefully labelled, and it will still be good to go!

Leftover pasta? Great for school lunch boxes cold or hot or, stir through some drained, tinned beans, butter beans  work well, and you have another meal happening!

Makes 3 x 375g jars. One jar covers 500g dry pasta which serves 4-6 depending on appetite!

Ingredients

180g basil leaves

500mls olive oil, plus extra for sealing

200g pine nuts

8 cloves garlic, crushed

250g Parmesan, finely grated

salt and pepper

Method

Process the basil, oil, nuts, garlic, Parmesan and seasoning.

I process till it is still a little lumpy, but  process it to the way you like!

Check the seasoning, I add quite a bit of freshly ground pepper, not so much salt as the cheese adds salt.

Spoon into clean jars and pour some oil over the top to seal.

Put a tight fitting lid on, label and stick at the back of the fridge.

 

 

 

 

Spaghetti with Cherry Tomatoes

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This really is a ten minute meal, five ingredients and you have pasta with a beautiful sauce and minimal fuss.

Full of fresh tomatoes, I use cherry tomatoes here, kids love cherry tomatoes for some reason! The recipe works just as well with Roma tomatoes, just deseeded them and cut into chunks.

To make it vegetarian just omit the anchovies and for gluten free use  gluten free spaghetti.

This serves 4-6 depending on appetite and side dishes. I like to serve it with a green salad but the boys would rather it is served with garlic bread!

Ingredients

500g spaghetti, regular or gluten free

splash of olive oil

2 garlic cloves, sliced

4 anchovy fillets, drained

400g cherry tomatoes

salt and pepper

Method

Bring a large pan of salted water up to the boil, add a splash of olive oil and pop the spaghetti in.

In a large frying pan heat a splash of olive oil over a medium heat, once hot add the garlic and cook without letting it burn, for 1min.

Add the anchovies and stir in, they will break down to nothing.

Now, add the tomatoes and stir well.

Over a low heat let the tomatoes warm up and begin to let their juice run. You don’t want them to collapse completely, rather, a few are mushy but they still hold their shape.

Once the pasta is cooked, drain, reserving 1/2 cup of cooking liquid.

Pour the pasta and liquid into the tomatoes, season and stir through. There won’t be lots of liquid, it should be enough to coat the pasta.

Serve in warmed bowls.