|
|
|
Fusilli with Asparagus Pesto
serves 2
130g Asparagus Pesto
200g Fusilli from The Little Pasta Company
A handful of freshly grated parmesan cheese.
Bring a pot of water to the boil, add some salt and throw in your fusilli pasta, cooking according to the packet instructions. When the pasta is 'al dente', drain using a colander, and reserve a little of the cooking water and return to pot. Add the Asparagus Pesto and mix in with the cooked pasta on the heat for 10 seconds. Serve and sprinkle the grated parmesan on the top!
Penne all'Arrabbiata
serves 3
280g Arrabbiata Sauce
300g Penne from The Little Pasta Company
Shavings of Parmesan or Pecorino cheese
Follow the same cooking instructions for the pasta as described for 'Asparagus Fusilli' above. Add the Arrabbiata Sauce to the cooked pasta and mix over the heat for about 1 minute so that the sauce coats and penetrates into the pasta. Top with wafer thin shavings of parmesan or pecorino cheese.
Tagliatelle al
Pesto Genovese
serves 2
130g Pesto Genovese
200g Egg Tagliatelle
Freshly grated parmesan cheese
Roasted pine nuts
Follow the same cooking instructions
for the pasta as described for 'Asparagus Fusilli' above. Add the Pesto Genovese to the cooked tagliatelle and mix over the heat for about 1o seconds. Top with
grated parmesan cheese, sprinkle with some roasted pine nuts and garnish with fresh basil leaves.
Buon Appetito!
Spaghetti with
Bell Peppers Pesto
serves 2
130g Bell Peppers Pesto
200g Durum Wheat Spaghetti
Freshly grated parmesan cheese
Some freshly sliced chilli
Bread croutons
Freshly ground Black Pepper
Some Extra Virgin Olive Oil
Follow
the same cooking instructions
for the pasta as described for 'Asparagus Fusilli' above. Add the Bell Peppers Pesto to the cooked spaghetti and mix over the heat for about 1o
seconds. Drizzle in some extra virgin olive oil if needed. Top with
grated parmesan cheese, sprinkle with some croutons and garnish
with the sliced chilli and black pepper.
Buon Appetito!Tagliatelle with
Authentic Bolognese Sauce
serves 3
280g Authentic Bolognese Sauce
300g Egg Tagliatelle
Freshly grated parmesan
cheese
Freshly ground
Black Pepper
Follow
the same cooking instructions
for the pasta as described for 'Asparagus Fusilli' above. Heat up the Bolognese sauce separately in a pan or in the microwave, then add to the cooked spaghetti and mix over the heat for about 1o
seconds. Top with
grated parmesan cheese and some black
pepper.
Buon Appetito! | | | |
|