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| February 09 Recipes |
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Tomato & Basil Sauce 4 tblsp olive oil 2 cloves of garlic, finely chopped 2 x 400g tins of chopped plum tomatoes A handful of fresh basil finely chopped Salt and Pepper Heat the oil in a frying pan, add the garlic and sweat until soft over a low heat, taking care not to colour. Add the tomatoes, basil salt and pepper and simmer for 25 min. 175g/6oz fresh basil leaves 225g/8oz Parmesan, grated 55g/2oz pine nuts 2 large cloves of garlic 225ml/8fl oz extra virgin olive oil Salt and pepper Place all ingredients into a blender and whizz until smooth. Taste, correct the seasoning. You can keep your pesto in a jar covered with a little olive oil in the fridge for 4 – 5 days. Cook your pasta and then stir through the pesto, garnish with some basil leaves. Serves 4 1 tblsp olive oil 4 slices of pancetta or bacon cut into strips 1 small onion finely chopped 100g/4oz frozen peas 120mls/4 fl oz water 120g/4 ½ ricotta Salt and pepper Freshly grated Parmesan to serve Cook the pasta according to the packet instructions. I usually cook it for 2 mins less than it says on the packet, then taste to see if its al dente. For the sauce: Heat the oil in a saucepan large enough to hold the sauce and the pasta when cooked, add the pancetta and fry until cooked. Add the onion and sweat until soft but not coloured, now add the peas, water, salt and pepper cook until the peas are tender. Remove the pot from the heat and stir through the cheese. Once the pasta is cooked, drain most of the water but keep a couple of tablespoons back and add the pasta to the sauce. Mix well and serve with the fresh Parmesan |