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Wednesday, 28 December 2016

3 more Easy Pasta Recipes..



Today I am sharing:


3 more easy pasta recipes:


Simply Italian creamy mozzarella and smoked pancetta ravioli with sun dried tomato and crispy pancetta and a basil and lemon dressing.


Serves 2

Preparation time: 10mins, Cooking time: 10mins
Ingredients:
  • 130g smoked pancetta cubes
  • 2tbsp extra virgin olive oil
  • 20g basil, leaves picked and roughly chopped
  • ½ lemon, juiced
  • 1 pack ‘Simply Italian Creamy Mozzarella and Smoked Pancetta Ravioli’
  • 150g sun dried tomato, roughly chopped
  • salt and black pepper to season

Method:

1. Cook the pancetta in a frying pan over a medium heat. Cook for approximately 10mins until the fat has melted and the pancetta is crispy.

2. Whisk together the extra virgin olive oil, basil and lemon juice and season with salt and black pepper to taste

3. Meanwhile, cook the pasta according to packet instructions. Strain and return to the pan and toss through the pancetta, lemon dressing and sundried tomatoes

Italian indulgence parmigiano reggiano and creamy ricotta with king prawns, garlic peas and mint:


Serves 2

Preparation time: 10mins, cooking time: 10mins

Ingredients:
  • 1tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 chilli, de-seeded and finely chopped
  • 70g petit pois peas
  • 1 lemon, juice and zest
  • 200g king prawns, cooked, peeled and deveined
  • 1 pack Italian indulgence parmigiano reggiano and creamy ricotta ravioli
  • 20g mint, leaves picked and roughly chopped

Method:

1. Heat the extra virgin olive oil in a frying pan. Add the garlic and chilli and fry over a medium heat for 2mins until you they begin to sizzle.

2. Add the peas to the pan and cook for a further 2mins then stir through the lemon juice and zest and prawns. Cook for a further 2-4mins until hot.

3. Cook the pasta according to packet instructions, strain, return to the pan and toss through the prawn and pea mixture. Finish with a sprinkle of mint.

Simply Italian creamy mozzarella and smoked pancetta ravioli with roasted Mediterranean vegetables, pine nuts and rocket.



Serves 2

Preparation time: 15mins, Cooking time: 20mins

Ingredients:
  • 2tbsp extra virgin olive oil
  • 1/2 courgette, cut into 1cm cubes
  • ½ red pepper, cut into 1cm cubes
  • ½ aubergine, cut into 1cm cubes
  • 2tbsp pine nuts
  • 1 pack ‘Simply Italian Creamy Mozzarella and Smoked Pancetta Ravioli’
  • 1 lemon, zest and juice
  • 40g rocket
  • salt and pepper to season

Method:

1. Preheat the oven to 200°C.

2. Place the vegetables on a baking tray lined with tin foil, drizzle with 1tbsp olive oil and season with salt and pepper. Roast in the oven for 20mins until they have softened.

3. Place the pine nuts on a baking tray and toast in the oven for 8mins until golden.

4. Cook the pasta according to packet instructions. Strain, return to the pan and stir through the
remaining olive oil, lemon juice and zest. Add the roasted vegetables, pine nuts and mix through the rocket.

Recipe c/o PARMIGIANO-REGGIANO


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