All posts tagged: pasta

Pesto di Pistacchi

Published by Monica

Pesto as we all know is an aromatic blend of fresh basil, parmigiano, evoo and in this case pistachios. Ideally, for this recipe, you should quickly blanch the pistachios to get rid of the skin but you can also skip this step if you are in a hurry. When making pasta al Pesto, the latter should be loosened with a bit of pasta water and added to your warm pasta making sure not to place it on the stove at all. The word pesto in Italian comes from the word “pestare” which means to “pound or crush” and that’s also why it is traditionally done using a pestle and mortar but many these days use a food processor. I would also like to highlight the fact that true Pesto alla Genovese is done exclusively with pine-nuts, Genovese Basil and a pestle and mortar. Now, let’s do some pesto with pistachios!!! Recipe will make 200 gr of Pesto Ingredients: 100 gr pistachios, unsalted and shelled 15 fresh basil leaves 50 ml extra virgin olive oil 20 …

Tomato & Ricotta Pasta Bake

Published by Monica

Everyone loves a good cheesy pasta bake, am I right? This one has a beautiful tomato sauce that will be mixed with cooked pasta and placed in the baking tray on top of which you will dollop a beautiful ricotta mixture that will just melt away…absolutely heavenly! You could use your favorite jarred tomato sauce although I always highly recommend making your own from scratch because it tastes so much better! Recipe is for 4-6 people Ingredients: For the tomato sauce: 8 ripe tomatoes, peeled & finely chopped (you can use a food processor) 4 cloves of garlic, peeled and left whole 1 teaspoon dried origano 1 1/2 teaspoons sugar A pinch of dried chilies, optional 1/4 cup extra virgin olive oil 500 gr of short shaped pasta (penne, fusilli etc…) Salt and pepper to taste For the ricotta mix: 2 cups ricotta 1 cup grated parmigiano 1/2 cup grated mozzarella Pinch of nutmeg A handful of fresh basil, finely chopped 1 egg yolk Salt and pepper to taste To Finish: 1 cup grated mozzarella …

Chicken & Veggies Orzo Bake

Published by Monica

Orzo is not rice, it is short grain pasta. Translated from Italian it literally means ‘barley’. In Italy is more known as ‘risoni’ and is mostly used in soups which I absolutely adore. Cooked it in a bit of broth and served with lots of grated parmigiano on top is pure soul food. I used to cook an orzo bake a long time ago and no matter how much i try and remember the recipe its just gone in the back of my mind but, seeing it almost everywhere on Instagram lately, I decided to do a bake with it…its cheesy, flavorful and comforting and I really hope you will give it a try. You can skip the chicken for a vegetarian version and add some mushroom instead and leafy greens like spinach…yammmm!! Quantities are for 2-3 people. Ingredients: 1 small onion, finely diced 2 cloves of garlic, crushed 1 chicken breast, diced into small cubes 1 cup orzo 1/2 cup white wine 1 cup peas, fresh or frozen 1 cup chicken or vegetable stock …

Spaghetti with Meatballs

Published by Monica

This is the type of food you can’t go wrong with because everyone simply loves a plate of spaghetti with meatballs…add to that the melting cheesy heart and you are all set! It is a tiny bit time consuming but totally worth it! I love these with crusty bread as well and even better i sometimes make meatball sandwiches that the kids absolutely love!! Recipe is for 4-6 people: Ingredients: 1/2 kg minced beef 1 egg 1/4 cup grated parmigiano 100 gr cubed mozzarella (about) 3 tbsp bread crumbs, you might add a bit more 2 slices of crust less bread, preferably a bit stale A bit of milk 2 tbsp chopped parsley 1 teaspoon dried origano Salt and pepper to taste 1/2 cup of flour 500 gr of spaghetti A big jar of your favorite marinara sauce or better if you make your own Method: In a medium sized bowl add the bread and cover it with milk. Set aside till needed. In a big bowl add the minced beef, egg, breadcrumbs, parmigiano, dried …

Pasta with Cilantro, Garlic & Veggies

Published by Monica

This pasta is light and fresh dressed in a cilantro and garlic mix and loads of your preferred veggies. I usually do this with boiled carrots and zucchinis but please feel free to use whatever veggies you love or have on hand! Comes together really quickly. Recipe is for 2. Ingredients: 200 gr whole wheat fusilli, or any pasta you have on hand or prefer 2 garlic cloves, crushed 1/2 bunch fresh cilantro, finely chopped 3 small zucchinis, chopped into bite size pieces 2 medium carrots, chopped into bite size pieces Olive oil Salt and pepper Method: Place a pot filled with water and bring it to the boil. Add the pasta. Five minutes later, in the same water the pasta is cooking, add your chopped veggies let cook. When pasta is done drain and set aside. In a pan add olive oil and garlic. When the garlic starts getting fragrant add the cilantro and cook for about 5-7 minutes. Season well. Add drained pasta and veggies to the cilantro mixture. Mix well. Serve warm …

Conchiglioni with Ricotta and Walnuts

Published by Monica

A classic Italian pasta bake that is usually made with ragu or ricotta and spinach as a filling and baked in tomato sauce and bechamel…delicious right? I wanted something a bit lighter for summer days so I filled the shells just with ricotta and walnuts and used only marinara. The end result turned out very flavorful! If you try it let me know! Ingredients: 30 conchiglioni 250 gr ricotta A handful of good quality walnuts, chopped 1/2 tsp nutmeg 70 g Parmesan cheese, grated Season to taste being careful as Parmesan is already full of flavor A jar of your favorite marinara sauce or your own Some fresh basil leaves, chopped, to garnish 50 g Parmesan grated to serve Method: Cook the conchiglioni a little less than the time required for al dente then drain and let the pasta cool. I would advise to separate the shells before they cool as they may stick together. Cover the bottom of an oven dish with some of the tomato sauce. Using a teaspoon or a piping bag …

Shrimp Linguine My Way

Published by Monica

I love shrimps. I love pasta. Combine them and it’s instant happiness!! Buon Appetito!! Ingredients: 12 medium size fresh shrimps, cleaned with tail on 2 cloves of garlic, chopped 1 chilly, finely chopped 1 glass of white wine Zest of 1 lemon Salt and pepper to taste 200 gr of linguine A bit of parsley for garnish, optional Extra virgin olive oil Method: Prepare all your ingredients. Place a pot of water to boil for the pasta (salted generously) While pasta Is cooking Place a frying pan on medium heat and add the olive oil, garlic and chilly. Fry for a minute and add the shrimps. Cook till pink (be careful not to overcook them). Remove Shrimps from pan and add lemon zest and the wine and let it come together into a light and fragrant sauce. Straight from the pot add the linguine and the shrimps. Let it come together for 2 minutes and serve immediately. Divine!!!!

Whole Wheat Pasta With Cilantro and Garlic

Published by Monica

Quick, easy and delicious!! Whole wheat fusilli tossed in cilantro and garlic with boiled veggies. Ingredients: A bunch of fresh cilantro, finely chopped 5-6 garlic cloves, very well pounded 4 medium sized carrots, chopped into bte size pieces 6 courgettes, chopped into bite size pieces 400 gr whole wheat fusilli Method: Bring a large pot of water to boil and add salt. Throw in your pasta. After 2 minutes throw in with the pasta the courgettes and carrots. Meanwhile in a bit pot on medium high heat place olive oil, cilantro and garlic and cook seasoning with salt and pepper to taste. When the pasta and veggies are done, drain, reserving a cup of the pasta water and toss well with the cilantro and garlic. Use the pasta water as much as needed to bring the whole dish together. Best served lukewarm, at room temperature or straight from the fridge!! Buon Appetito!!

Spinach Ravioli with Ricotta

Published by Monica

Ingredients For the dough 2 cups (more or less) flour 00 or if you cant find it you can use all purpose flour 2 eggs 2 egg yolks A pack of 400 gr of frozen spinach, thawed, all the juice squeezed and blended into a thick puree A pinch of salt For the ricotta filling 250 grams ricotta cheese 1 cup grated parmigiano cheese A pinch of nutmeg Salt and pepper to taste A handful of pine nuts – optional Method Make a well with the flour and break in the eggs and yolks seasoning with a pinch of salt. Using a fork gently beat the eggs slowly and gradually adding the flour. When the mixture starts resembling a thick paste add the spinach and work it until u have a soft silky dough. Cover tightly with cling film and place in the refrigerator for ½ an hour. Divide the dough in 4 pieces. Taking 1 piece (remember to cover the pasta your not using) start working it through your pasta machine until you end …

Baked Fusilli with Chicken

Published by Monica

If you love baked food, you will love this mess-free recipe that is a crowd pleaser. The only way I can describe it: hearty, family friendly and packed with a lot of flavors. Comfort food at its best. This recipe can be prepared a day or two in advance. You only need to top it with cheese and put it in the oven until bubbly and golden brown. Ingredients 2 chicken breasts, cut into small bite size pieces 1 small onion, very finely chopped 2 cloves of garlic, crushed ½ red bell pepper, chopped into small bite size pieces ½ green bell pepper, chopped into small bite size pieces 5 plum tomatoes, peeled and blended; or 2 cans of ready-to-use tomatoes 2 ½ cups cooking cream, at room temperature More or less 300 gr of shredded cheese: a mix of mozzarella, gruyere and fondel or any combination you like Extra virgin olive oil Salt and pepper to taste 1 tablespoon of dried oregano 1 pack of fusilli 1 tablespoon of tomato paste Method In a …