Meals in minutes
Top tips for perfect pasta
boil over. If the water becomes too low, adding cold water brings down the temperature, increasing the cooking time, which will make the pasta soggy. ≈ Don’t add the pasta to the water too soon; the water should be gently boiling. Adding pasta to hot, but not boiling, water will make it sticky and gloopy. ≈ Do stir that pasta. Give it a minute after adding it to water, then stir to break it up. This ensures all the pasta is exposed to the heat from the water. Add half the peas to a deep pan, using a potato masher, crush the peas to break the skin. Then add the remainder of the peas. Turn on the heat to low, then add the pasta and 2-3 tablespoons of pesto. Toss the pasta with the pesto to combine, and about 2 tablespoons of pasta water to loosen the pasta. Season to taste. Serve in deep bowls and serve with parmesan and olive oil. Wild leaf garlic pesto, mini scallops and spaghetti INGREDIENTS FOR THE PESTO 150g wild garlic leaves (this is seasonal, but you can buy dried garlic leaves online) 50g parmesan 1 garlic clove finely chopped ½ lemon zested, plus a few squeezes of juice 50g pine nuts toasted 150ml olive oil METHOD Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to
≈ Store the pasta in the original packaging, it may look great displayed in storage jars on the counter but cooking times vary from brand to brand.
≈ Always add salt to the water before cooking. A low-sodium diet as we all know is far healthier; however, the pasta doesn’t soak up that much salt during the cooking process. Salt also helps keep the texture of the pasta rough and not slimy, so the sauce sticks when served.
≈ Don’t mix pasta; they all have different cooking times.
≈ Pasta fans will be very familiar with the spaghetti spoons, which usually have a hole in the middle. That hole does help with draining, but it’s also a measuring guide for the perfect spaghetti portion for one. Fill the hole and you’re good to go.
≈ Cook the pasta in a deep pan with plenty of water. When the pasta expands, it may
Basil pesto and pea linguine
a rough paste in a food processor. Season, and with the processor running, slowly add the oil. Taste, season and add a few squeezes of lemon juice.
INGREDIENTS FOR THE PESTO 50g pine nuts 80g fresh basil 50g Parmesan 150ml olive oil 2 garlic cloves METHOD Heat a small frying pan over a low heat. Toast the pine nuts until golden, shaking occasionally. Next, place the pine nuts into a food processor with the basil, parmesan, olive oil and garlic. Blitz until smooth, and season to taste.
FOR THE PASTA 200g of spaghetti 150g Patagonian scallops
2tsp of unsalted butter Grated parmesan cheese To serve: spinach leaves, balsamic gel METHOD Bring a pan of salted water to a boil, and cook the pasta a per pack instructions. When cooked, drain the pasta, retaining the water. In a deep pan, over a medium heat, melt the butter. Add the scallops and cook for 2-3 minutes on each side, the scallops should feel soft and spongy. Next, remove the scallops from the pan and set aside. Keep the pan on low heat, and add the pasta and 2-3 tablespoons of pesto. Stir in the pesto, and add a little pasta water to loosen the pasta. Allow the pasta to warm through, then add the scallops. Cover the pan for a few minutes, season to taste. Serve in deep bowls and top with Parmesan and spinach salad.
FOR THE PASTA 200g linguine 350g frozen peas 2-3 tbsp of fresh pesto 5 tbsp finely grated Parmesan Dried chilli flakes, to serve
METHOD Cook the peas in boiling water for 2-3 minutes until just tender, then drain, rinse in cold water and set aside. Cook the linguine as per pack instructions. Once cooked, drain, reserving the pasta water.
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