2:15 pm by Unknown
From : bbcgoodfood
Prep: 2 mins
Cook: 10 mins - 12 mins
Serves 4
Ingredients350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated parmesan or vegetarian alternative
handful basil leaves
Method1.Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
2.Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
2:30 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 12 mins
Serves 2
Ingredients250g fusilli or your favourite pasta shape
300g asparagus spears, woody ends removed, cut into lengths
175g frozen peas
zest and juice ½ lemon
100g soft cheese with chives
Method :
1.Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
2.Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 2
Ingredients1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle
Method1.To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2.Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3.Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
5:29 pm by Unknown
From : Manjulaskitchen
Ingredients:
For Pasta
6 0z penne pasta approx. 2 cups uncooked pasta
1 tablespoon oil
1 teaspoon salt
Sauce
2 tablespoons olive oil
2 tablespoons all purpose flour (plain flour, maida)
1 teaspoon dry basil
1 teaspoon Italian herb mix
1/8 teaspoon black pepper
½ teaspoon red chili flakes adjust to taste
1 cup heavy cream
1 cup milk
¼ cup Mozzarella cheese
½ teaspoon salt
6 0z chopped spinach without stem about 2 cups
Method
1.Bring a large pot of water to boil, add salt and oil.
2.After water boils add the pasta.
3.Cook the pasta until it is tender this will take about 10 minutes. Drain the water and set pasta aside.
4.Heat the oil over medium heat and add all-purpose flour, then stir for a minute. Add basil, Italian herb mix, black pepper, and chili flakes, and stir for another minute.
5.While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk then bring it to a boil again.
6.Add spinach, mix it well and let it cook for 2-3 minutes stirring continuously, then turn off the heat. Add Mozzarella cheese and stir.
7.Pour the sauce over pasta and toss.
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