recipes_Australia_Issue_129_April_2017

here to help take 5

8282 recipesrecipes++ APRIL 2017 APRIL 2017

Parsley Cream &

Parmesan Spaghetti

SERVES 6 PREP 10 minutes

COOK 10 minutes COST $2 a serve

+ MAKE AHEAD Parsley Cream is

suitable to freeze, well covered, in an

ice-cube tray for up to 1 month.

+ BUDGET TIP Omit pine nuts. Use

flaked almonds instead.

3 cups firmly packed flat-leaf parsley

250g extra-light sour cream

1¼ cups freshly grated parmesan,

plus 2 tablespoons extra

¼ cup pine nuts, toasted,

plus 2 tablespoons extra

600g spaghetti

1 To make Parsley Cream, place parsley,

sour cream and parmesan in a food

processor; process until well combined.

Add pine nuts; pulse until just combined.

2 Cook pasta in a large saucepan of

boiling salted water for 10 minutes or

until tender. Drain; return to pan.

3 Add Parsley Cream to pasta; toss to

combine. Spoon into serving bowls.

Serve sprinkled with extra parmesan

and extra pine nuts.

Pass the pasta

+ CORIANDER CREAM PENNE

Omit the parsley and spaghetti.

Use ¾ cup coriander and 600g

penne pasta instead.

+ SUN-DRIED TOMATO CREAM

SPAGHETTI Omit the parsley.

Use ½ cup drained chopped sun-dried

tomatoes instead.

+ PARSLEY & MIXED CHEESE

PASTA Omit extra-light sour cream

and parmesan. Use cream cheese and

1 cup grated pizza cheese instead.

TRY THESE

VARIATIONS

A big bowl of pasta is always

welcomed by a hungry crowd