Green Goddess Pasta

It’s going to be an evergreen summer…

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One of the best things about living in Australia is the amazing community support. Since having baby SK we have had midwives visit us at home, periodic visits to check on his development by the maternal child health nurse and finally being connected to other mothers with babies of similar age.

Baby SK and I have a great time at our mothers group. Little people all intrigued by each other and mums who are going through the same trials and tribulations and celebrating the same milestones. It’s a perfect setup for new friendships. 

I invited one of my friend and her gorgeous baby girl from mothers group for lunch. The weather gods were not going to be kind I already knew. It was going to be 37 degrees so lunch had to be refreshing but also easy to eat. So I decided to make a pesto pasta and a salad.

Last thing I wanted on a hot day was a greasy oily pesto. Adding lemon juice took the pesto a gazillion notches up. So without further ado, here’s the recipe.

Ingredients: 10   Cooking time: 15 minutes

Serves: 4

  • 400 gms of pasta (I used farfalle pasta)
  • One bunch of basil
  • 100 gms of toasted pine nuts
  • 125 gms of grated Parmesan cheese (extra for garnish)
  • 150 ml of extra virgin olive oil
  • Juice of one lemon
  • Two pods of garlic
  • One globe of broccoli, cut into small florets
  • One large zucchini, peeled into ribbons
  • Salt to season

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For the pesto, use fresh basil.  Wash the basil leaves and pat them dry. Drying the basil leaves maintains the green colour of the pesto.

In a food processor combine basil, pine nuts, Parmesan cheese, olive oil and lemon juice. Blitz all the ingredients until smooth, add more oil and lemon juice if needed. 

Cook the pasta as per packet instructions and keep aside.

Heat two tablespoons of olive oil in a pan. Add minced garlic, cook until aromatic. Now add the broccoli florets, cook until slightly tender. Then add the zucchini ribbons. Cook for another three to four minutes. 

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Now add the pasta and toss all the ingredients. Then add four to five tablespoons of pesto and mix well. Season with salt as required. 

Your lip smackingly delicious green goddess pasta is now ready to serve. Delicious to eat and so simple to make. Try this on a busy weeknight or a lazy weekend, you won’t be disappointed. 

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Tomato Pea and Basil Frittata

Frittatas are always an eggcellent idea…

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Ahhhhh!!! Eggs!!! I remember my favourite TV commercial as a child was the one about eggs, even to date I remember their ad jingle – Sunday ho ya Monday roz khaao ande (Be it Sunday or Monday, eat eggs everyday). Eggs are so versatile. Boil them, poach them, scramble them, bake them, eat them by themselves or mixed up with other tasty ingredients, they never disappoint!

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While poached and baked eggs are my top two favourite ways of eating eggs, from time to time I do enjoy a good omelet or frittata. In the strictest sense, the difference between an omelet and frittata boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

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Today’s frittata recipe is inspired by the Australian spring. Even though we are currently in the middle of winter, this recipe creates an illusion with its aromas whereby I can almost smell and feel the freshness of spring. Tangy tomatoes, sweet peas and aromas of basil are enough to allure even the harshest frittata critic and convert them to a lover.

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Ingredients: 10  Cooking time:25 mins

Serves: 4

  • Six eggs, lightly beaten
  • One medium red onion, finely sliced
  • Half cup of cherry tomatoes, halved
  • Half cup of peas
  • Eight to ten basil leaves
  • Two tablespoons of goats cheese or feta (optional)
  • One red chilli, sliced
  • One green chilli, sliced
  • Three tablespoons of extra virgin olive oil
  • Salt to season

Pre-heat the oven to 200 degrees celsius. Lightly beat the eggs and season them with a pinch of salt and keep aside.

Heat three tablespoons of extra virgin olive oil in a frying pan. Add sliced onions and chillies, cook until onion is translucent.Roughly tear up the basil leaves and add them to the onion mixture, this will ensure that beautiful basil aroma permeates through the dish.

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Now add the peas and tomatoes and cook for seven to ten minutes on medium heat. 

Take the pan off the heat and pour in the egg mixture. Crumble goats cheese on top. Place the pan back on low heat for five to seven minutes until the eggs have set.

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Finally place the pan in the hot oven for ten to fifteen minutes or until the frittata is golden and risen.

Garnish with fresh basil leaves and sliced tomatoes.

You can serve the frittata with a fresh salad or charred toast. Enjoy this lip smackingly delicious meal on days where you want to eat something tasty but don’t want to spend hours in the kitchen.

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