Feeds:
Posts
Comments

Archive for the ‘Pasta’ Category

I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream

Method

1. Process the basil, garlic, nuts, oil and parmesan until smooth.

2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.

All photos taken by me unless otherwise stated.

Read Full Post »

Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.

2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.

3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.

4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)

5. Stir the spring onion through the mixture, add cheese stir to melt.

6. Pour the sauce over the pasta, and toss to combine.

Serve sprinkled with the parsley.

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »