EASY PEASY PASTA DINNER IDEAS!

PENNE WITH SPINACH PESTO AND BAKED CHERRY TOMATOES.

For the pesto:

• 200g / 7oz spinach leaves

• 3/4 cup cashews

• 1 cup parmesan cheese, grated

• 2 garlic cloves, diced

• 1/2 cup olive oil

• salt and pepper, to season

For the tomatoes:

• 1 punnet cherry tomatoes

• olive oil

• salt and pepper, to taste

For the pasta:

• 400g / 14oz penne

• 100g / 3.5oz goat’s cheese

• handful of parsley, chopped

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1. For the pesto, blanch spinach for 1 minute. Squeeze out excess water.

2. In a food processor, whiz the cashews, garlic and parmesan until combined.

3. Add the spinach and whiz again while gradually pouring in olive oil.

4. Season with salt and pepper.

5. For the tomatoes, preheat oven to 240˚C / 475˚F / Gas Mark 9.

6. Place tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.

7. Bake for 20 minutes or until caramelised.

8. Cook penne until al dente (check cooking time on packet). Drain and return to pot.

9. Stir through pesto.

10. Serve penne with baked tomatoes, a crumble of goat’s cheese, fresh parsley and a drizzle of olive oil.

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PAPPARDELLE WITH CHEESY PEA AND MINT.

• 1 cup peas

• 400g / 14oz pappardelle

• 1/2 cup cheddar cheese, grated

• 2/3 cup parmesan cheese, grated

• juice of 1 lemon

• olive oil

• salt and pepper, to taste

• a handful of mint, chopped

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1. In a saucepan, pop peas in boiling water for 2 minutes, and then remove and run under a cold tap.

2. Bring a saucepan of salted water to the boil and cook the pappardelle until al dente (if using fresh, 3–4 minutes; if using dry, 8–10 minutes). Drain and return to the pot.

3. Add peas, grated cheddar, 2/3 cup of parmesan (reserve some for serving) and lemon juice.

4. Season with salt and pepper, and drizzle with olive oil.

5. Serve with mint and parmesan.

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FARFALLE WITH HALF-MOON ZUCCHINI, RICOTTA AND BASIL.

• 2 medium zucchinis, chopped into half moons

• 1 onion, finely chopped

• 3 garlic cloves, finely diced

• 400g / 14oz farfalle

• 200g / 7oz ricotta cheese

• 1 cup parmesan cheese, grated

• handful of basil leaves

• juice of 1 lemon

• olive oil

• salt and pepper, to taste

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1. Cut zucchinis lengthways, and then cut into half moons.

2. Heat olive oil in a heavy frying pan over medium heat.

3. Brown onions for 5 minutes, stirring occasionally.

4. Add zucchini and garlic, and fry for a further 5 minutes or until slightly browned.

5. Bring a saucepan of salted water to the boil and cook the farfalle until al dente (if using fresh, 3–4 minutes; if using dry, 11–12 minutes). Drain and return to the pot.

6. Add cooked zucchini, onion and garlic.

7. Crumble in the ricotta and parmesan, and add the lemon juice and basil leaves, saving a few for garnish.

8. Season with salt and pepper, and stir until well combined.

9. Serve with a drizzle of olive oil and garnish with basil leaves.

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