Girlfriend Australia - April 2016__

CAPRESE

PASTA SALAD

SERVES 4

PREP: 15 MINS

COOK: 15 MINS

-^ 250g casarecce pasta
-^ 450g heirloom cherry
tomatoes, halved
-^ 180g tub mini
bocconcini, drained
-^ 1 cup small fresh basil leaves
SPINACH PESTO
-^ 2 (70g) cups baby spinach
-^ 1 cup fresh basil leaves
-^ 1 small clove garlic, peeled
-^ ¹⁄³ cup grated parmesan
-^ 2 tbsps pine nuts, toasted
-^ 1 tbsp lemon juice
-^ ½ cup olive oil
-^ Salt and pepper, to taste

1

Cook pasta in a large saucepan of bo salted

water until tender. Drain. Rinse under cold water.

Drain well.

2

To make spinach pesto, place spinach, basil, garlic,

parmesan, pine nuts and juice into a food processor.

Process until coarsely chopped. With motor operating,

add oil in a slow, steady stream until combined. Season

with salt and pepper.

3

Combine pasta, tomatoes, bocconcini, basil and

spinach pesto in a large bowl. Gently toss to coat.

VEGETARIAN

SUPREME PIZZA

SERVES 4

PREP: 15 MINS

COOK: 15 MINS

-^ 2 x 25cm round fresh pizza b
-^ 200g chargrilled marinated
eggplant slices
-^ 300g tub chargrilled marinated
artichokes, drained and quartered
-^ 100g chargrilled capsicum, thinly sliced
-^ ¹⁄³ cup drained, pitted kalamata olives
-^ 250g bulb mozzarella
-^ Wild rocket leaves, to serve
PIZZA SAUCE
-^ ½ cup tomato purée (passata)
-^ 1 clove garlic, crushed
-^ 1 tsp dried Italian herbs
-^ Salt and pepper, to taste

1

To make pizza sauce, combine all

ingredients in a jug. Season with

salt and pepper.

2

Place pizza bases on two lightly greased

pizza trays. Spread each evenly with

sauce. Top with eggplant, artichokes,

capsicum and olives.

3

Slice mozzarella into thick pieces.

Arrange over veggies.

4

Cook in a very hot oven (240 ̊C) for

about 15 minutes, swapping trays

halfway through, or until cheese is golden

brown and bases are crisp.

5

Serve topped with wild rocket leaves.

Chef’s tips:

Pesto is best made on

the day of serving,

as it will darken on

standing overnight.

,

bases

girlfriend.com.au 71 girlfriendMAG

RECIPE

COURTESY

OF NEW IDEA

STYLING

SYBELLA THOMPSON AND CLAIRE LOW

PHOTOGRAPHY

MICHELLE TAN

GF health