Cauliflower Pasta Nests

Cauliflower Pasta Nests 5.1To celebrate the spring season I thought nests would be a great way to serve this baked spaghetti recipe. Continue reading

Maybe because growing up we never ate much pasta, but it’s not something I don’t cook too often, when I do instead, I often make a pasta bake. Last week I was looking at some recipes and fell across this recipe on the swissmilk site (recipe in French). I liked the visual side of and decided to make my own version; I used veggies instead of herbs, and spaghetti instead of the ‘Chinese’ noodles they used in the recipe. I wanted to use whole-wheat pasta, and that’s why I used spaghetti as I didn’t really have an alternative in my local grocery store. For this recipe, the best types of pasta you can use are the fine ones like vermicelli, spaghettini, …

I wish you all a happy Easter!

 

 Cauliflower Pasta Nests 1.1

 

 

Cauliflower Pasta Nests

Recipe for 4

Prep time: 10-15 min

Cook time: 25-30 min

 

Ingredients:

280 g spaghetti (preferably the fine ones, I used normal ones because I wanted to use the whole wheat kind and choice was limited

2 dl milk + 2-3 tbsp. extra milk

2 dl cream (I used 1/2 fat)

200 g cauliflower florets

2 tbsp. slivered almonds.

2 eggs

80 g grated Parmesan cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C.

Cook the pasta al dente in salted boiling water and drain.

Meanwhile chop the cauliflower florets into small pieces. Add it to the pasta once it’s cooked.

Using a fork roll the pasta into eight nests and place them in a baking dish one next to the other. Whatever chopped cauliflower and pine nuts are left in the pan, add it on top of the pasta nests

In a small bowl combine the breadcrumbs, 20 g of the grated Parmesan, almonds and milk. Mix them, and set aside.

In a larger bowl combine the cream, milk, eggs, 60 g of the grated cheese, pepper, and optionally salt. Mix and pour it on the pasta. If like me, your dish is a little too wide the nests might rise above the milk and cream mix, just press it down a little.

On top of the nests, evenly sprinkle the soaked almonds, breadcrumbs and cheese.

Bake in the over for about 20 min and enjoy!

Wild Garlic Pesto Potatoes

Wild Garlic Pesto Potatoes 7.1I was telling my mother today how much I love spring and its produce, the only thing is that the period goes by very fast and I don’t even have the time to get bored with foods like fresh asparagus, artichokes, rhubarb or wild garlic. Continue reading

This time I really was looking forward to making something with wild garlic; so I made a simple recipe with roasted potatoes and added a homemade wild garlic pesto with walnuts. The plus in this recipe is that the leftover pesto can be used later in many other dishes. The one I made yesterday I used it today on a tomato mozzarella salad. The traditional pesto should be made using a pestle and mortar but to speed up the process I went with my eighties blender (the modern one I owned took its last whizz on an experimental recipe some time ago). Anyway, take advantage of spring and its staple fruits (and veggies)!

 

 

Wild Garlic Pesto Potatoes

 

Recipe for 4-6

Prep time: 15 min (most of the prep time will take place while the potatoes are roasting)

Cook time: 50 min

Ingredients:

For the potatoes:

600g new potatoes

Olive oil

Salt and pepper

 

For the wild garlic pesto:

40 g wild garlic (rinsed and dried)

2 tbsp. walnuts (I quickly dry roasted them)

5 tbsp. grated Parmesan

Olive oil

optional: salt

 

Recipe:

Heat oven at 200°C/180°C fan/gas.

Cut the potatoes in half and cook them in boiling water for 8-9 min then drain them.

Coat a baking tin with olive oil and add the potatoes. Pour 1 tbsp. olive oil and salt and pepper to taste. Bake for 20 min. then turn them around. Bake for another 15-20 min, until golden brown and soft inside.

While the potatoes are baking prepare the pesto. Roughly chop the wild garlic and place it in a blender with a splash of olive oil and optionally some salt and process. Add the walnuts and process again. Now add the Parmesan and more olive oil. Blend until smooth and add more olive oil until it has the desired thickness. Transfer to a jar as there will be extra left for other dishes you’re making (pasta, chicken, caprese salad…)

Once the potatoes are done add 1.5-2 tsp. of the pesto, toss and serve.

 

Springtime Pasta

Springtime Pasta Because asparagus season always seems too short so I wanted to take advantage of it at least once more. Continue reading

For this quick and easy dish I dressed the pasta with a creamy goat cheese sauce filled with tasty and healthy greens. These will provide two of the five portions of fruits and vegetables one needs a day. And since after almost eight years I’m still trying to get my fiancé to improve his diet, this is a good way to trick him 😉 .

Springtime Pasta

 

 

Springtime Pasta

Recipe for 4

Prep time: 5 min

Cook time: 10-15 min

 

Ingredients:

320 g pasta (fusilli, farfalle…)

320 g fresh peas (frozen ones are fine too but make sure they are at room temperature)

320 g fine asparagus

160 g fresh goat cheese

2 tbsp. olive oil

3-4 tbsp. cream

Zest of 2 lemons

Juice of 1 lemon

Salt and pepper

 

Recipe:

Chop the asparagus into 2 cm pieces (I cut mine a little too big).

Heat the olive oil in a pan over a low-medium heat. Add the chopped asparagus and the peas with salt and pepper to taste. Cook until tenderstirring occasionally, about 6-7 minutes.

Meanwhile bring a large pot filled with salted water to a boil and cook the pasta according to package instructions.

Once the vegetables are done add the lemon juice and lemon zest. Cook for another half minute before reducing fire and adding the cream and goat cheese. Cook while stirring until the goat cheese has melted.

Drain the pasta and add it to the pan with the vegetables and the goat cheese. Toss and serve.