Pasta ai Broccoli e Pesto

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Pasta ai Broccoli e Pesto

  • Servings: “4”
  • Difficulty: easy
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Nonna has always taught us to eat as many vegetables as possible, Broccoli are some of our favourites and they are so good for you! Full of goodness and extremely tasty. This recipe is just perfect for everyone, you can eat it hot or cold 🙂

Beautiful and fresh for lunch and dinner, this is perfect for packed lunch too. Your family will love it!

Ingredients

  • 350g pasta (short pasta preferably)
  • 250g Broccoli florets
  • handful of fresh basil
  • handful of parsley
  • 3tbs olive oil
  • salt, pinch
  • pinenuts, 100g
  • 1 clove of garlic

Directions

  1. Boil 1 litre of water in a large saucepan. Add a table spoon of course salt and add the pasta in. Follow the cooking times on the package and add the broccoli florets 4 minutes before the pasta is cooked.
  2. While the pasta is cooking, use a pestle and mortar (or a hand blender will do the job too) and blend together the basil, parley, olive oil, salt, pine nuts and garlic. No nuts if you have a nut allergy. You can add a handful of parmesan cheese or a handful of fresh rocket.
  3. Drain the pasta and the broccoli.  Mix together with the pesto and ENJOY!!!

 

LARAncini Facili

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What do you do your your left overs rice? I make ARANCINI 🙂

Arancini are originally from Sicily, one of the islands in the Mediterranean. I come from Sardinia. What’s the link between the geographical reference with this dish? Well, I am taking a traditional Sicilian recipe to another level by following the same idea of rice balls covered in bread crumbs and fried but adding a little twist! I am a strong believer of No Food Waste, (my Nonna taught me well) and this dish is great if you have some left overs rice. What type of rice? Any rice, I tried with Risotto, boiled rice or even basmati rice. It always works ! #FoodRevolution #BringNonnaBack

This recipe is made with both mushroom risotto and boiled rice left overs.

Serving 2-4 people

Ingredients

250g rice left overs

150g bread crumbs ( I made my bread crumbs with some stale bread, pinch of salt and a handful of preferably fresh or dry rosemary)

1 large egg beaten

home made pesto ( I always make my own fresh pesto, I have my fresh herbs by my kitchen window, handy for all the emergencies!! Basil and Parsley are my favourite)

olive oil

salt

Preparation

Make up 6/8 medium size rice balls. Make a small hole with a skewer and fill with fresh pesto. Close the hole, dip the rice balls in the egg and cover them with the bread crumbs. Gently fry them in hot olive olive on a flat pan. Keep turning them until golden. Leave to rest on a paper towel, season with a pinch of salt and pepper if you wish….Pronto!!!  Enjoy with some salad or dip them in pesto. They are great for pack lunches or snacks.

 

 

A Classic……PASTA with PESTO

IMG_1591So many different versions of Pesto, I know, but this classic Italian recipe is really really easy to make and extremely tasty. I would make enough to store it in the freezer ( an ice cube tray is ideal ) so it’s fresh every time I need it and my Nonna would say : FACCIAMO PROVVISTA    ( Let’s stock up) … Of course it goes with Pasta (we love it with Tagliatelle!) but it’s that kind of sauce that would go with ANYTHING: fish, chicken, roasted vegetables, bruschetta, panini, mozzarella, green salad, fresh tomatoes, potatoes, even pizza! If you have a nut allergy you can miss the pine nuts out and perhaps add some grated parmesan cheese instead. If you want to make it a little bit more adventurous you can add a handful of rocket or for a spicy kick you can add some fresh  chillies.

Serving 4 people

Ingredients

Basil, a good handful, you can’t ever have too much basil!

Parsley, handful half the size of the basil

Garlic, one small clove

a pinch of salt ( you can add a little more if you like 🙂

20g pine nuts

50ml Extra Virgin Olive Oil

300g Pasta (Tagliatelle or your favorite type of pasta)

Preparation

You can either put all of your ingredients into a blender and whisk it up until you get a smooth texture or as an authentic Italian recipe you should use a pestle&mortar. Pesto in Italian means bashed up and that is exactly what you would do with a pestle&mortar, you bash all the lovely ingredients together until you get a smooth texture and your arm starts aching from the strenuous movement while stirring 😉 It’s definitely a good workout too!

Although I said you need 50ml of olive oil you can always add a little more if you feel it looks too dry (just play it by ear).

In a saucepan bring some water to the boil, add a tbsp of salt and put your pasta in, follow the cooking time on the packet. Drain your pasta and mix your pesto in, stir it and add some grated parmesan for some extra flavour. Pronto!!!

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