This is a hearty take on Pasta Carbonara, with peas added to boost the protein and add interest.
Pasta for Sauce
A very easy sauce to make.
Aspargus filled round cappellacci © Denzil Green Cappellacci are pasta dumplings, often described as stuffed pasta squares or rounds. They are large, so usually 5 or 6 is enough per person, given that they are usually used in a recipe with other food items such as radicchio, etc. A typical filling is ricotta and spinach….
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
Lots of interesting flavours and textures happening in this pasta dish.
Ditali is a pasta from Napoli. The name in Italian (meaning “thimble”) is a bit misleading; this pasta isn’t closed at one end, as thimbles are, and given its size — 1/4 inch (1/2 cm) long and 1/4 inch (1/2 cm) wide — only Thumbellina would be able to get her finger in. They are…
Making pesto is absolutely no work if you have a food processor.
Fedelini is a thin spaghetti as long as spaghetti but just a little thicker than vermicelli. It is served with fat-based sauces, such as olive oil and anchovies, or butter-based sauces, or light tomato sauces. It is also served, broken, in broth. In Naples, it is used in some oven-baked pasta dishes known as “pasticcio.”…
This is the authentic recipe used by Alfredo Restaurant in Rome, and as you will see, there is no added Alfredo sauce. The pasta ends up tasting creamy just from the three ingredients used.
No one needs to know there’s grape jelly in their spaghetti sauce — until after dinner.
This is a one dish meal that will knock everyone’s socks off. It is very hearty; serve on a plate with just some salad and good bread.
Feel free to vary the veg in the recipe according to what you have on hand or what looks good at the store. Bear in mind, though, that the idea is to end up with veg in the pasta that have some crunch to them to give it interest.
Macaroni is pasta made in a slightly curved, tubular shape with a hollow centre. It is a good pasta for baking or for using in pasta salads. The most popular use for Macaroni in English-speaking countries is in the baked dish called Macaroni and Cheese. In the UK, prior to this, the most popular use…
Pansotti are a Ligurian stuffed pasta, particularly popular in the Recco area of Liguria, northern Italy.They are made from a 5 cm (2 inch) square of rolled out pasta dough (with no egg in it.) A small amount of filling is placed in the centre. Stuffing variations include ricotta and spinach, “preboggion” (mix of herbs)…
Here’s a pesto that uses parsley — great for using up leftover bunches in the fridge. Takes 10 minutes to make including clean-up, and you can toss it into the freezer using the pesto ice-cube trick and you’re set for a couple of good meals out of what wo
The cabbage makes for a hearty, and healthy, pasta dish.
Rigatoni © Denzil Green Rigatoni are big tubes of pasta that are ridged on the outside, and smooth inside. The ridges help the pasta get a grip on the chunky sauces, and the large insides allow a good amount of sauce to penetrate inside the tubes. Being so big, Rigatoni are good in baked dishes…
A very sophistic, full of flavour pasta dish, and very good for you.
The taste of sage and walnut together in a pasta sauce is rich and satisfying.
The flavours in this dish explode out of your pasta bowl.
A very simple pasta dish to make, flavoured by lightly by anchovies and pine nuts. It’s very tasty if you are an anchovy fan.
A rich, gutsy pasta dish.
A very nice pesto. No one needs to know it’s also a particularly healthy recipe.
The watercress in this recipe makes the pesto particularly nutritious and lends it a peppery taste. The rocket (aka Arugla) leaves lend depth with mildly bitter tones.