Küchenlatein : topic:Pasta Nights

Presto Pasta Night #63: Chicken & broad bean tagliatelle

ostwestwind — 2008-05-16T12:37:00Z

This is the third English entry in a row this week. Don't worry this is still a German blog, but I don't want to miss Ruth's Pasta Night this week. The boys claimed their right of one pasta dish a week and I prepared

Chicken & broad bean tagliatelle

Meanwhile my sons share my liking for broad beans!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken & broad bean tagliatelle
Categories:	Pasta
Yield:	4 Servings

Ingredients

4		Skinless chicken breasts
1	teasp.	Olive oil
300	grams	Tagliatelle, 10 oz
175	grams	Frozen broad beans, 6 oz
85	grams	Reduced-fat crème fraiche, 3 oz
1		Lemon, the juice
6	tablesp.	Parmesan, finely grated
		Small handful parsley, chopped

Source

Good Food Magazine, June 2008, p.28

	Edited RK 05/16/2008 by
	Ulrike Westphal

Directions

1. Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150 ml of the cooking water.

3. Shred the cooked chicken and put into the pasta pan with the creme fraiche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

:PREP 5 mins
:COOK 15 mins
:Good for you, low fat
:PER SERVING 524 kcalories, protein 50g, carbohydrate 62g fat 10 g, saturated fat 5g fibre 5g sugar 2g salt 0.47g

NEED TO USE UP SOME HAM HAM & PEA TAGLIATELLE: Cook the pasta as above, adding 175g frozen peas to the water instead of the beans. Shred 160g pack ham and place in the pan, following the same method of making the sauce and adding the pasta as before.

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Presto Pasta Night #62: Creamy Tortellini Soup

ostwestwind — 2008-05-08T04:39:00Z

You can't say, that I stopped making pasta dishes since my last contibution to PPN, but they didn't find the way in my blog. This week I used my slow cooker to prepare the lunch. While I made a road test to find the right used beamer as the family car the

Creamy Tortellini Soup

cooked alone. I just had to add the tortellini just in time and to wait for the boys. Even the boy who doesn't care for spinach liked it.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Creamy Tortellini Soup
Categories:	Crockpot, Slowcooker, Soup
Yield:	1 Recipe

Ingredients

1		1.8-ounce envelope white sauce mix *
4	cups	Water
437	grams	Can vegetable broth
105	grams	Sliced fresh mushrooms
115	grams	Chopped onion
3	cloves	Garlic, minced
1/2	teasp.	Dried basil, crushed
1/4	teasp.	Salt
1/4	teasp.	Dried oregano, crushed
1/8	teasp.	Cayenne pepper
225	grams	Package dried cheese tortellini
		-- (about 2 cups)
340	grams	Package evaporated milk
180	grams	Fresh baby spinach leaves or torn spinach
		Ground black pepper (optional)
		Finely shredded Parmesan cheese (optional)

Source

	http://www.bhg.com/recipes/recipedetail.jsp?recipeId=
	R112816

	Edited RK 04/13/2008 by
	Ulrike Westphal

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

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Presto Pasta Night #55: Spaghetti all'arrabiata

ostwestwind — 2008-03-17T10:34:00Z

My husband complained to me, that I never made fresh pasta for him. I have to admit, he's right, because normally I cook no pasta on weekends. But especially for him my pasta making son and I prepared yesterday

Spaghetti all'arrabiata

All'arrabbiata means "angry style", and it's named as such due to the heat of the peppers. This spicy Italian pasta sauce is characterized by the use of simple, but fresh, ingredients, the sauce always features tomatoes and hot chili peppers. Other common inclusions are garlic, fresh herbs, olive oil and sometimes a little bit of meat or some olives for additional flavor and texture.

Arrabbiata Sauce
2 tablespoons olive oil
80 grams pancetta, thinly sliced and diced
1 onion chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
1 can chopped tomatoes

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in tomatoes, bring to a boil and reduce heat to low, stirring often, until ready to serve.

This is my entry for Ruth's Presto Pasta Nights this week. The last week I missed to translate my Gnocchi for this great event

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One year of Presto Pasta Nights: Allgäuer Käsespätzle

ostwestwind — 2008-02-25T12:30:00Z

Nearly to the day Ruth from Once Upon A Feast announced the Presto Pasta Nights. Foodbloggers around the world collected together gazillions of pasta choices. Check here for the year 2007 and here for the last 8 weeks in 2008.

For the big birthday party I prepared the German response to Mac 'n Cheese

Allgäuer Käsespätzle
Spätzle mixed with grated cheese from Allgäu and fried onion

The boys said, it tasted like the Bavarian original.

No translation for Spätzle, it is a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs. Here is a discussion how to translate the word Spätzle. The Allgäu is an area in the southwest of Swabia, belonging to Bavaria and Baden-Württemberg, two federal states of Germany. This region produces a cheese like Emmental cheese, which is called Allgäuer Emmentaler.

Making Spätzle is very difficult for a North German, a real Swabian housewife scrapes her Spätzle with a knife or a scraper like Rike. I used a fool-proof tool.

The recipe is simple, the rule of thumb says per person 100 grams Spätzle flour add one egg. Work up the ingredients with water and salt to a thick batter and shape the Spätzle into boiling water.

To make Spätzle to Käsespätzle, layer alternating Spätzle and grated cheese in a warm dish, cover the last layer with fried onions. Put on lid and let warm through for 5 minutes in a warm oven until the cheese is melted. Serve and enjoy!

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Presto Pasta Night #48: Tagliatelle with herbs and tomatoes

ostwestwind — 2008-01-30T13:29:00Z

My elder son - he cooks as John Kabys - had a movable holiday. So we had a lot of time to modify the recipe from page 30 of the Essential Pasta Cookbook, Spaghetti with herbs and tomatoes for Ruth's Presto Pasta Nights.

The homemade pasta recipe is always the same: 300 grams flour, 3 eggs size M and 1/2 teaspoon salt. Place eggs, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes. Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into into desired shape. While John Kabys was shaping and cooking the pasta, I made the sauce and both came together to

Tagliatelle with herbs and tomatoes

Great!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tagliatelle with herbs and tomatoes
Categories:	Pasta
Yield:	4 Servings

Ingredients

20	grams	Bread crumbs
500	grams	Tagliatelle, fresh
4	tablesp.	Olive oil
2	cloves	Garlic, finely chopped
30	grams	Fresh herbs like basil, parsley, thyme, finely
		-- chopped
250	grams	Cherry tomatoes, halved
30	grams	Walnuts, chopped
30	grams	Parmesan, freshly chopped plus for serving

Source

Das große Pasta Kochbuch, ISBN 978-3-8331-3263-1

	Edited RK 01/28/2008 by
	Ulrike Westphal

Directions

1. Fry bread crumbs in 1 tablespoon oil until golden. Remove from pan and set aside.

2. Cook tagliatelle until al dente, drain.

3. Heat 2 tablespoon olive oil in a saucepan and cook garlic until soft.

4. Add remaining oil, the herbs, walnuts and parmesan cheese. Add the pasta, mix well and reheat for 1 to 2 minutes. Serve with bread crumbs and parmesan.

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Presto Pasta Night #47: Pumpkin and pine nut tagliatelle

ostwestwind — 2008-01-21T14:41:00Z

I own the German issue of this pasta cookbook. My sons like the idea to cook us through this book for Ruth's Presto Pasta Nights

This week we prepared "Pumpkin and pine nut tagliatelle" from page 139

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Pumpkin and pine nut tagliatelle
Categories:	Pasta, winter squash
Yield:	4 servings

Ingredients

30	grams	Butter
1	large	Onion, chopped
2	cloves	Garlic, crushed
380	ml	Vegetable stock
750	grams	Pumpkin, I used butternut squash, cubed
1	pinch	Nutmeg
		Pepper
250	ml	Cream
80	grams	Pine nuts, toasted
500	grams	Tagliatelle, fresh
2	tablesp.	Chives, chopped
		Parmesan, freshly grated to serve

Source

Das große Pasta Kochbuch, ISBN 978-3-8331-3263-1

	Edited RK 01/21/2008 by
	Ulrike Westphal

Directions

1. Melt butter in a saucepan. Cook the onion about 3 minutes until soft and golden. Add garlic and cook for another minutes. Add the stock and the squash. Bring to a boil, reduce heat and cook until tender.

2. Season to taste on low heat with pepper and nutmeg. Stir in the cream, don't let the sauce boil again. Blend the sauce until smooth.

3. Cook pasta until al dente. Drain and give back to the saucepan.

4. Add sauce and reheat carefully. Add pasta and pine nuts. Sprinkle with chopped chives.

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Presto Pasta Night #46: Linguine with basil pesto

ostwestwind — 2008-01-14T17:35:00Z

My first submission in 2008 for Ruth's Presto Pasta Nights is

Linguine with basil pesto

Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together:

3 tablespoon roasted pine nuts
100 g basil, fresh
2 cloves of garlic
1/2 teaspoon salt
5 tablespoons freshly grated parmesan
120 ml olive oil

until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy!

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Presto Pasta Night #31: Butternut squash lasagne

ostwestwind — 2007-09-27T13:46:00Z

Autumn arrived, everywhere you find all kind of pumpkin and squashes on the farmer's markets. So it's a must to serve this versatile vegetable once a week. I like the nutty taste of butternut squash and I am a big fan of spinach unlike my sons. But hidden in a lasagne they eat it without any comments.

Butternut squash lasagne

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Butternut squash lasagne
Categories:	Pasta, Pumpkin
Yield:	2 Servings

Ingredients

1		Onion, finely sliced
		Oil for frying
500	grams	Butternut squashes, peeled and cut into small
		-- cubes
1	pinch	Of cinnamon
		Nutmeg
100	ml	Milk
150	grams	Frozen spinach
3		Fresh lasagne sheets
1		Ball of mozzarella, about 125g

Source

	Recipe from olive magazine, February 2007.
	http://www.bbcgoodfood.com/recipes/4104/butternut-squash-
	lasagne.jsp

	Edited RK 09/24/2007 by
	Ulrike Westphal

Directions

1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

:Easy
:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g

=====

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Presto Pasta Night #30: Mafaldine with beef ragout and oregano

ostwestwind — 2007-09-18T13:22:00Z

I am always looking for pasta shapes, which are hard for me to find. This week I found mafaldine. This fairytale name belongs to a veritably "regal" shape of pasta, since the Mafaldine were dedicated by Neapolitan people to Princess Mafalda di Savoia.

They have a long form, like a ribbon enriched by precious curling, which stays in its shape even after cooking.
Their secret is a certain irregularity in the consistency, between the flat centre part and the curling on the edges: a characteristic that allows this shape to blend with the most refined sauces while maintaining the pasta's flavour. Mafaldine love rich and sumptuous recipes that evoke erstwhile banquets of Italian noble families.

Mafaldine with beef ragout and oregano

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Mafaldine with beef ragout and oregano
Categories:	Pasta
Yield:	5 Servings

Ingredients

500	grams	Mafaldine
250	grams	Minced beef
750	grams	Fresh cherry tomatoes
25	grams	Salted capers
1	gram	Onion
10	grams	Carrot
1	bunch	Oregano
20		Black pitted olives
4	tablesp.	Extra virgin olive oil
		Salt to taste
		Pepper to taste

Source

	modified version of:
	http://int.primopiatto.barilla.com/lacucinaitaliana/
	lericettebarilla/htm/ric670_EN.htm

	Edited RK 09/17/2007 by
	Ulrike Westphal

Directions

1. Preheat the oven to 200° C. Place the cherry tomatoes on a baking sheet. Drizzle them with a little olive oil and roast for 15 to 20 minutes. Remove the cherry tomatoes from the oven and set aside.

2. Chop up the carrot, onion and celery and fry gently in a pan with the oil. Add the beef and cook for about 7-8 minutes.

Next, add the capers, then the olives, the oregano and the roasted cherry tomatoes and the juices, and cook for a further 3 minutes, seasoning with salt and pepper.

3. Cook the pasta in plenty of salted water, drain when "al dente" and dress with the prepared sauce, sautéing both together in the pan. Serve on hot plates.

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Presto Pasta Night: Spaghetti with Fava Sauce and Pear Puree

ostwestwind — 2007-09-12T12:25:00Z

My mother in law grew fava beans for me, podded and froze them. I didn't know what to do and asked my tried-and-true recipe file. It brought to light a typical dish from Schleswig-Holstein like Pears, beans and bacon - Birnen, Bohnen und Speck, but this time the alternative with pasta.

Spaghetti with Fava Sauce and Pear Puree

The boys were pleased, so was I.

At first I prepared the spaghetti with my pasta attachment and precooked them
following this instructions

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Spaghetti with Fava Sauce and Pear Puree
Categories:	Pasta
Yield:	4 Servings

Ingredients

H			FAVA SAUCE
400	grams		Fava beans, frozen, about 235 g skinned

		Salt
100	grams	Bacon, diced
1	small	Onion, chopped
1	clove	Garlic, chopped
400	ml	Vegetable stock
1	teasp.	Sugar
H		PEAR PUREE
2		Pears (à ca 250 g)
3	tablesp.	Lemon juice
20	grams	Sugar
150-200	ml	Pear juice
20	grams	Butter
H		PASTA
100	grams	Pecorino, grated
		Pepper
4	servings	Spaghetti precooked

Source

	adapted from
	http://www.essen-und-trinken.de/rezept/1440

	Edited RK 09/10/2007 by
	Ulrike Westphal

Directions

1. Skin the thawed fava beans. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Remove bacon and drip on a kitchen towel exept for 10 grams. To the remaining fat and bacon add onion, garlic and beans and fry for 2-3 minutes. Add stock and simmer for further 4 to 5 minutes. Add the sugar and puree until smooth. Season if necessary and reduce until viscid consistency.

2. Peel and score pears. Cut into small pieces and mix with the lemon juice. Caramelize the sugar in a saucepan and deglaze with pear juice and cook until the sugar has dissolved. Add the pears and simmer for further 8 to 10 minutes and puree with a blender.

3. Warm 250 ml reserved cooking water from the pasta in a saucepan, add 60 g pecorino and season with pepper. Add the precooked pasta and some of the fava sauce. Mix well.

4. Divide sauce, spaghetti und pear puree between 4 warmed plates, sprinkle with pecorino and dripped bacon. Serve with remaining sauce, puree and cheese.

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Presto Pasta Night #28: Pumpkin ravioli

ostwestwind — 2007-09-04T13:15:00Z

As a proud owner of a pasta attachment it's a must not to buy pasta. This week I made ravioli. At first I prepared the pasta dough from 140 g all purpose flour, 60 g semolina, 2 eggs, 2 tablespoons olive oil and a pinch of salt. I wrapped it into clingfilm and let it rest in the fridge over night. Divide dough into 4 pieces before processing with the roller attachment. Roll out pasta, cut circles with the ravioli maker and fill.

For the filling you need:
1 small Hokkaido pumpkin, seeded
1 clove garlic, peeled and halved,
1 stripe each orange zest, lemon zest
3 tablespoons brown butter
1 - 2 tablespoons bread crumbs
1 tablepoon parmesan cheese, grated
50 g greek yoghurt, drained
salt, pepper and nutmeg.

Preheat oven to 200 °C. Cut pumpkin into 1 inch cubes. Line a baking sheet with aluminium foil, give pumpkin, garlic, thyme, zests and a pinch of thyme on the foil and close like a parcel. Bake about 1 hour until the pumpkin is tender. Open foil carefully and remove spices. Drain pumpkin through a cloth to remove any excess liquid and purée. You'll need 200 grams puréed pumpkin. Add yoghurt, brown butter, cheese, bread crumbs and season to taste.

Cook the ravioli about 3 to 4 minutes in salted and boiling water. Remove ravioli with a slotted spoon In a saucepan heat 80 ml vegetable stock, garlic, butter and thyme and turn the ravioli. Serve with brown butter, grated cheese and enjoy.

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Presto Pasta Night : Precooked homemade pasta

ostwestwind — 2007-08-31T09:55:00Z

My pasta attachment arrived and we had to put it into service at once. I made the pictures and my son was working. You can see it in the slide show.

We wanted to use the pasta the next day, so we precooked the noodles, drained them, spread them on a baking sheet and mix them with oil. This allows the steam to escape quickly and the pasta stay firm to bite. While reheating in the sauce the pasta absorb the sauce and get more flavour. For me this is a very good way to prepare the pasta ahead without drying them.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Precooked Semolina Pasta - egg free
Categories:	Pasta
Yield:	1 Recipe

Ingredients

300	grams	Semolina flour
135	grams	Water
36	grams	Oil
1/2	teasp.	Salt
H		FOR MIXING
2	tablesp.	Olive oil

Source

	modified
	Instructions Pastaset KitchenAid

	Edited RK 08/29/2007 by
	Ulrike Westphal

Directions

Place water, oil, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together afer mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes.

Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into tagliatelle.

Cook pasta in salted water for 3 minutes - they are very firm to bite - drain. Divide on a baking sheet mix with olive oil and let cool completely. Give in a closable container and keep in the fridge up to two days.

For using remove pasta from container and reheat in the sauce or stock.

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Presto Pasta Night Party: Tagliatelle with ragout from calf's liver and pears

ostwestwind — 2007-08-24T12:38:00Z

This week is a special week, the PPN turns 6 month! For this special occasion I wanted to cook homemade pasta, but unfortunately my pasta attachment didn't arrive in time. But I tried a recipe from my new cookbook, I must buy yesterday.

Tagliatelle with ragout from calf's liver and pears

Delicious! In this combination my boys eat liver without any comment!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tagliatelle with ragout from calf's liver and pears
Categories:	Pasta
Yield:	4 Servings

Ingredients

H		SAUCE
1		Onion, finey chopped
1	tablesp.	Oil
70	ml	White wine, dry
200	ml	Chicken stock
1		Bay leaf
150	grams	Cream
		Salt
		Pepper
		Nutmeg, freshly grated
H		RAGOUT
300	grams	Calf's liver
1		Pear, ripe and firm
1-2	teasp.	powdered sugar
1-2	tablesp.	Butter
		Salt
		Pepper
		Majoram, dried
1	tablesp.	Parsley leaves, chopped
H		PASTA
400	grams	Tagliatelle
		Salt

Source

Alfons Schuhbeck, Meine bayerische Küche

	Edited RK 08/24/2007 by
	Ulrike Westphal

Directions

1. Heat the oil in a saucepan and cook the onion until soft and transparent. Add the wine and reduce the liquid. Add the chicken stock and the bay leaf and let steep on low heat for about 10 minutes. Remove the bay leaf, add the cream and reheat. Purée the sauce, mix in the butter and season with salt, pepper and nutmeg.

2. Prepare liver and cut into 1 cm strips. Wash pear, quarter, remove the core and cut into wedges.

3. Caramelise the powdered sugar in a pan on medium heat and fry pears from both sides. Mix in the butter and add the liver strips. Fry in the butter for 2 to 3 minutes. Season with salt pepper, a pinch of majoram. Stir in the parsley.

4. Cook the pasta according the package instruction until firm to bite, stirring occasionally. Pour off into a sieve, drain and give back into the sauce pan.

5. Give the sauce to the pasta and reheat. Arrange pasta on a plate and add the ragout.

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Presto Pasta Nights: Homemade pasta with extra-easy tomato & bacon sauce

ostwestwind — 2007-07-25T13:38:00Z

The last weeks I was too busy to participate the Presto Pasta Nights. But this week - only a few days away from holidays - my children and I were relaxed enough to prepare together

Homemade pasta with extra-easy tomato & bacon sauce

I was responsible for the pasta, the children for the sauce. It was fun and it tasted great.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Homemade pasta with extra-easy tomato & bacon sauce
Categories:	Pasta
Yield:	4 Servings

Ingredients

H		FOR THE PASTA
150	grams	Plain flour, plus extra for rolling
150	grams	Strong flour
3		Eggs
2	tablesp.	Tomato puree
H		FOR THE SAUCE
2	cloves	Garlic
3		Rashers Bacon
2	tablesp.	Extra virgin olive oil
1		Bay leaf
2	sprigs	Thyme 2 stems parsley
2	x	400 g cans chopped tomatoes
1		Slurp tomato ketchup
		Grated parmesan, to serve

Source

Good Food Magazine, June 2007, p. 50

	Edited RK 07/20/2007 by
	Ulrike Westphal

Directions

1. Start with the pasta - you can make this in the processor, but the texture is better if you make it by hand. With a processor, pulse the ingredients together until they form a ball. By hand, mix the flours in a bowl, then make a hole in the centre, break in the eggs and add the tomato puree. Whisk the egg and tomato together with a fork, drawing in the flour. When the mixture starts to get too thick to continue, use your hands. The dough should be soft, but not sticky - add a little flour if necessary. Knead the dough briefly to smooth out, then roll into a ball and wrap in cling film. Leave to rest at room temperature for 20-30 mins while you make the sauce.

2. Chop the garlic, then cut the bacon into strips. Fry both in the oil until the garlic is golden. Tie the herbs into a bundle with string. Put them into the pan with the tomatoes, ketchup and seasoning, then simmer gently for 20-30 mins.

3. Put a large pan of salted water on to boil. Dust the work surface and a rolling pin with flour. Divide the dough into 3 pieces, wrap 2 in cling film, then roll out the third piece thinly, dusting regularly with flour. Roll it up loosely and cut into wide strips (2.5 cm or larger if you prefer) with a sharp knife. Lay on a floured tray then repeat with the remaining dough.

4. Drop the pasta (shaking off flour first) into the boiling water and cook for about 2 mins until just cooked through. Drain, then serve with the tomato sauce and parmesan on top.

:PER SERVING 429 kcalories, protein 19g carbohydrate 60g fat 14g saturated fat 3g fibre 4g sugar 6g salt 1.59g

:PREP 30 mins plus resting
:COOK 30 mins
:Moderately easy (sauce only)

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Presto Pasta Nights: Courgette, basil & almond pasta

ostwestwind — 2007-06-20T13:00:00Z

It's Kiel Week and nothing is as usual. The children want to go to the summer festival, but not the same day and of course not together. So we were only two for lunch today and enjoyed

Courgette, basil & almond pasta

A great combination of flavours!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Courgette, basil & almond pasta
Categories:	Pasta
Yield:	2 Servings

Ingredients

175	grams	Orecchiette pasta, 6 oz
2	tablesp.	Toasted blanched almonds
2	small	Or 1 medium courgette
1		Garlic clove
		Large bunch basil
2	tablesp.	Olive oil
3		Rounded tbsp grated parmesan
1	tablesp.	Lemon juice

Source

Good Food Magazine, July 2007, p.76

	Edited RK 06/20/2007 by
	Ulrike Westphal

Directions

Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more. Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra parmesan on the side.

:PER SERVING 547 kcalories, protein 20g carbohydrate 69g, fat 23g saturated fat 5g fibre 4g, sugar 4g salt 0.32g

:Easily doubled
:PREP 15 mins
:COOK 12-15 mins
:EASY

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