Serves 6
A handfull of asparagus
1/2 cup of pine nuts (pecan or macadamia also work)
2 handfulls of baby spinach (diced)
2 or 3 cloves of garlic
1/2 cup of grated parmesan
Glug of olive oil
Fresh lemon juice to taste
Salt and pepper
Cup of peas
Remember to always wash your asparagus well.. especially the heads as they tend to catch sand. Steam or boil (about 5 mins in a pot of salty water) until tender. Roughly chop.
In a food processor blend the asparagus, pine nuts, spinach and garlic. Blend for about a minute. Add parmesan, olive oil, fresh lemon juice to taste, salt and pepper.
Boil a cup of peas until soft.
Toss the peas, pesto and pasta together with a drizzle of olive oil and parmesan shavings.
Fresh pasta
I just LOVE fresh pasta and will always chose it over its dry counterpart, when possible. It is more expensive (or if you make it a lot more work), but especially for special occasions... soulfully worth it!! :)
Use a big pot with plenty of water - pasta needs space to swell and move around. Throw in a good pinch or more of salt (only do this when the water is boiling though... otherwise it takes longer to heat).
Toss the pasta into the boiling water and give it a bit of a stir to make sure no lose ends are sticking to the bottom of the pot. Fresh pasta only takes a few minutes (2-4). Drain the pasta in a large colander.
Add a little olive oil to your pot (especially if its hot) so the pasta doesn’t stick. Throw in the pasta and add a little more olive oil. Add the sauce, toss and serve immediately.
Dry pasta
I think its worth spending a little more money and buying a good quality Italian pasta. Again, using a large pot and plenty of water - bring to the boil and add some salt.
Dry pasta takes longer to cook. Depending on the type of pasta between 12 and 15 mins. The time it takes to cook pasta is also dependent on whether you like it el dente (the Italian expression to describe pasta that has been cooked firm, but not hard) or not. Its interesting that pasta is considered lower GI when its el dente than when its what I would call “over done”. But really, the choice is yours.
The best way to check how cooked the pasta is is to taste it. You can also see by the texture and the colour (but this depends on the type of pasta as well as the brand).
Serves 2
I love chicken curry - its such wholesome food. This recipe is really quick and easy. Most of the ingredients I keep stock of in my pantry.
Penut oil
Chicken breasts
Green curry paste
Lime leaves
Green beans
Coconut milk
Basmati rice
Its preferable to use a wok, but if you don't have one a flying pan will do. Throw in a tablespoon or so of penut oil and 2 thinly sliced (strips) chicken breasts. Toss around the pan until it begins to brown. Reduce the heat and add 2 - 3 teaspoons of green curry paste (available at most supermarkets), 2 handfulls of fine green beans (diced) and a couple of lime or lemon leaves. Cook for a couple of minutes, stirring occasionally. Mix about half a cup of chicken stock and throw into the wok. Cover and simmer for 2 minutes. Remove from the heat and stir in a cup or so of coconut cream.
Serve with rice - basmati is best.
