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Pasta
Featured recipes:
Pasta salad with chicken livers and pistachios
Ingredients:
- 250g curly lasagne
- 500g chicken livers, trimmed
- 150g wild rocket
- 1 tablespoon finely grated lemon rind
- 1/3 cup (50g) toasted shelled pistachios
- Lemon mustard dressing
- 2 teaspoons Dijon mustard
- 1 clove garlic, crushed
- 1/3 cup (80ml) olive oil
- ¼ cup (60ml) lemon juice
Farfalle with asparagus and grilled haloumi
Ingredients:
- 250g farfalle pasta
- 750g asparagus, trimmed, chopped coarsely
- 250g haloumi, sliced thinly
- 1 medium avocado (250g), sliced thinly
- 2 tablespoons coarsely chopped fresh chives
- 1 tablespoon finely grated lemon rind
- ¼ cup (60ml) lemon juice
- 1/3 cup (80ml) olive oil
- 1 teaspoon sugar
Pasta Caesar salad
Ingredients:
- 200g large pasta shells
- 2 bacon rashers (140g), chopped finely
- 1 medium cos lettuce, torn
- 2 hard-boiled eggs, chopped coarsely
- 2 small avocados (400g), chopped coarsely
- ½ cup (40g) shaved parmesan
- Caesar dressing
- 1 egg
- 2 cloves garlic, quartered
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 8 anchovy fillets, drained
- ¾ cup (180ml) olive oil
Salmon pasta salad with lemon and mayonnaise
Ingredients:
- 250g orecchiette
- 20 drained caper berries (100g)
- 2x400g cans red salmon, drained, flaked
- 1 large white onion (200g), halved, sliced thinly
- 4 trimmed celery stalks (400G), sliced thinly
- 4 large red cabbage leaves, trimmed.
- Lemon mayonnaise
- 2 tablespoons water
- 2/3 cup (200g) mayonnaise
- ½ cup (120g) soured cream
- ¼ cup (60ml) lemon juice
- ¼ cup coarsely chopped fresh dill
Spaghetti & meatballs
Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 medium brown onion, (150g) sliced thinly
- ½ cup (125ml) dry red wine
- 2 cups (520g) bottled tomato pasta sauce
- ½ cup (125ml) chicken stock
- ¼ coarsely chopped fresh basil
- 375g spaghetti
- 1/3 cup (25g) flaked parmesan
- Meatballs
- 1kg minced beef
- 1 small green pepper (150g), chopped finely
- 1 small brown onion (80g), chopped finely
- 2 cloves garlic, crushed
- ¼ cup coarsely chopped fresh parsley
- 1 egg
- 1 cup (70g) stale breadcrumbs
- 1 teaspoon finely grated lemon rind
- ½ cup (130g) sun-dried tomato pesto
