Time for the folk who don’t like goats cheese to run away again as this simple Pesto Spaghetti with Peas and Goats Cheese goes in for it in a big way.
Whether you call this tomato consomme, tomato broth, tomato brodo, tomato bouillon it is and will be the most intensely tomato flavoured stuff you have ever tried, obviously I skipped calling it tomato stock as it is not ‘cooked with tomato bones’ so it can’t be a stock
I’m sure there will be some itching to point out that the presence of pasta makes this tuna Nicoise pasta salad a fraud, well so be it. It kinda has the flavours of a Nicoise salad, sans olives of course… I hate olives! Most importantly the presence of pasta makes this dish a perfect picnic recipe,
This ragu sauce is makes the perfect hearty summer pasta if you ask me, and that is the perfect meal after I have spent a day at the grindstone in the garden, particularly as the mercury has now permanently risen!
Oh yeah and pasta, I was really torn between making this Pea and Ham Penne Rigatoni with some fresh Pappardelle which would also be truly delightful however it would appear that I need a new pasta machine, which is simultaneously very sad and very exciting!
Ooooo, look at the black pasta… I am loving using squid ink pasta at the moment. The silky almost velvet texture I spoke about in this previous squid ink pasta recipe forms the bedroc of this stupidly simple Squid Ink Spaghetti with Pepperoni and Peas
My pork ragu recipe relies really simple flavours that just work together combined with Orecchiette pasta to form a dish that is hearty enough but does not feel over facing.
This Smoked Mackerel Fusilli With Chili is a super simple, frugal and incredibly quick pasta dish that I see as a winter dish as it contains ingredients that are largely neutral in their seasonality but flavour wise it really screams winter for me. The vibrance of the lemon and chili combination sits so well along side the smoky, salty mackerel and screams the Mediterranean to me.
Spaghetti with Shrimp is a pretty classic combination and to be honest I have not strayed to far from the pretty traditional protocols of a dish that is already a real winner, but lets face it...