ALMOND PASTA RECIPES
SUMMER TAGLIATELLE | JAMIE OLIVER PASTA & RISOTTO RECIPES
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
- Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
- Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
- Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
- Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.
Nutrition Facts : Calories 561 calories, FatContent 25.9 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 67.9 g carbohydrate, SugarContent 5 g sugar, SodiumContent 0.6 g salt, FiberContent 5.7 g fibre
COURGETTE PASTA RECIPES | BBC GOOD FOOD
Check out our courgette pasta recipes for new ways to serve this gorgeously soft vegetable, including comforting veggie lasagnes and lighter options.
Provided by Good Food team
Number Of Ingredients 1
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SUMMER TAGLIATELLE | JAMIE OLIVER PASTA & RISOTTO RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 561 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 561 calories per serving
- Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
- Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
- Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
- Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
- Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.
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COURGETTE PASTA RECIPES | BBC GOOD FOOD
Check out our courgette pasta recipes for new ways to serve this gorgeously soft vegetable, including comforting veggie lasagnes and lighter options.
From bbcgoodfood.com
From bbcgoodfood.com
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SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First I steam the aubergine, to make it soft, silky and a total pleasure to eat, then I crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy!
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 463 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 463 calories per serving
- Place a large shallow casserole pan on a medium heat with 250ml of water.
- Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
- Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
- Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
- Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
- Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
- Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
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A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don’t have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).
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Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Cuisine Middle Eastern
Calories 590 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Cuisine Middle Eastern
Calories 590 calories per serving
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
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