Eat Your Greens!

My goodness, it has been a while since I’ve posted anything tasty! It’s not that I haven’t been eating, but being in a different country has changed my cooking habits somewhat. Either way, this is pretty tasty: pasta with artichokes, spinach and pesto.

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A Seasonal Pasta Sauce

If you grow asparagus, you are probably at the same point as we are at home where it is trying desperately to escape the vegetable patch. I looked in the fridge the other night and there was some fresh pasta and not much else, but I knew we were desperate to get rid of some asparagus. So, this is how I fed three hungry people on a Friday night: we could have done a lot worse xx

P.S. the idea for this was stolen from Smitten Kitchen (http://smittenkitchen.com/) and I reckon my portions would serve 3 very hungry people or 4 people who are not my relatives!

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The Big Cheese

I eat a lot of cheese. Everything is better with cheese. Especially pasta with mushrooms and tomatoes. Enough for two.

Ingredients

Mushrooms (about 6 medium sized ones)

400g tin chopped tomatoes

1 clove garlic

Dried oregano

1 onion

Mascarpone

Tagliatelle

Cheese

Pepper

Balsamic vinegar

Lemon juice

Olive oil

Method

Finely chop the onion and slice the garlic clove. Roughly chop the mushrooms and grate some cheese. Actually, grate a lot of cheese. Bring a large pan of water to the boil and heat a large frying pan with a little oil. Sauté the onion and garlic with some pepper and some dried oregano. When they begin to soften, add the mushrooms and cook until soft.Once the water boils, add the pasta and cook according to pack instructions.

When the mushrooms are soft, add the tin of chopped tomatoes and bring to a gentle simmer. Add a splash of balsamic, stir through and throw in a big spoonful of mascarpone and some grated cheese. When the pasta is cooked, drain well and add a squeeze of lemon to the sauce. Divide the pasta between two bowls and pour half the sauce over each. Serve with, you guessed it, more cheese xx