Ingredients :
- 30g Frozen peas
- 1 1/4 Cups chicken stock
- 3/4 Tsp black pepper and salt
- 2 Tsp chopped tarragon
- 1/4 cup ricotta
Method :
- Bring to the boil 30g frozen peas, 1 1/4 cups chicken stock. 3/4 tsp black pepper and salt and cook until peas are tender.
- Puree half the mixture in a blender and pour both pea mixes over the cooked pasta with 2 tsp of chopped tarragon.
- Stir through 1/4 cup of room temperature ricotta into each bowl and serve.
Ingredients :
- 2 Cups penne or other small pasta
- 2 Rasher lean bacon, chopped
- 2 Spring onions, finely chopped
- 3 Cups sliced mushrooms
- 2 Cups spinach
- 1/4 cup light evaporated milk
- 4 tbsp grated tasty cheese
Method :
- Cook pasta following packet directions. Drain and save 1/4 cup cooking water.
- In a non stick pan, cook bacon with onions and mushrooms until softened.
- Add hot pasta and toss well.
- Add evaporated milk and spinach.
- Heat throught, stirring occasionaly.
- Add cooking water if the mixture is too thick.
- Sprinkle each serving with cheese
Ingredients :
- 1 (16 oz.) package penne pasta
- 1 cup cherry tomatoes, quartered
- 1/2 cup green pepper, chopped
- 1/4 cup green onions, chopped
- 1 (2-1/4 oz.) can ripe sliced olives, drained
- 1 (8 oz.) bottle Italian salad dressing
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon of each of the following: dill weed, garlic salt, lemon pepper seasoning
Method :
- Cook pasta following package directions.
- In a large bowl, combine tomatoes, green pepper, onions and olives.
- Drain cooked pasta and rinse in cold water. Add pasta to vegetables.
- Mix salad dressing with pepper and seasonings. Pour over salad and mix well.
- Cover and refrigerate for 2 hours before serving.
