Every now and then, try something new…
I strongly believe the more you cook, the better you become at cooking. The more you try new ingredients the better you become at matching flavours and textures and creating true culinary masterpieces.
My husband constantly loves to challenge me in the kitchen. Somedays when he goes grocery shopping he will come back with a new herb or a new spice or a new vegetable. Of course my challenge then is to turn that new ingredient into a gastronomical delight for him. Lucky him!
The other day after a trip to the farmers market, Ji came back home with a truck load of goodies. One of them was a beautiful bunch of rainbow chard. My kitchen came to life with those beautiful colours, bright pink, orange, yellow and green. It was almost too beautiful to cook with, alas a woman has got to eat.
I decided to add a bit of colour to one of our favourite weeknight meals and made a lip smackingly delicious pasta with rainbow chard and peas. If you would like a bit of colour in your life too, read the recipe below.
Ingredients: 15 Cooking time: 20 minutes
- 500 gms of fettuccine or pasta of your choice
- One bunch of rainbow chard, stems sliced and leaves coarsely chopped
- 250 gms of peas (I used frozen)
- 125 gms of marinated red bell peppers, chopped ( these are available in the deli section of the supermarket)
- One brown onion, finely sliced
- Five to six pods of garlic, finely sliced
- One red chilli, finely chopped
- 125 gms of parsley (stems and leaves), finely chopped
- Juice of half a lemon
- One teaspoon dried oregano
- One teaspoon dried basil
- Six to eight tablespoons of extra virgin olive oil
- Salt to season
- Cracked pepper to garnish
- Parmesan cheese to garnish
Cook pasta as per packet instructions and keep aside.
In a pan heat three tablespoons of olive oil. Add garlic and cook until aromatic. Now add the onions, half the parsley and chilli, cook on a medium heat for three to four minutes.
Now add the sliced stems of the rainbow chard and give the ingredients a good stir. Once the stems are a little tender add the leaves, peas, marinated peppers and lemon juice. Mix all the ingredients well.
Finally add the pasta, dried herbs, remaining parsley and olive oil. Season with salt and toss the pasta well, ensure the pasta is evenly coated with the beautiful lemon olive oil sauce.
Your fettuccine is ready to be served. Place a generous portion of the pasta on a plate, garnish with grated Parmesan cheese and cracked pepper. Serve with a chilled glass of Riesling on a warm summers evening and watch the rainbow brighten your night.