The_Australian_Women_Weekly_Food_Issue_21_2016

PESTO, SEMI−DRIED

TOMATO & CHICKEN

PENNE

PREP + COOK TIME 25 MINUTES SERVES 4

375g penne pasta

340g jar semi−dried tomatoes in oil

⅓ cup (90g) bottled pesto

2 cups (320g) shredded barbecued

chicken

grated parmesan, to serve

1 Cook pasta in a large saucepan

of boiling salted water until tender;

drain, reserving ⅓ cup of the

cooking liquid.

2 Meanwhile, drain semi−dried

tomatoes, reserving 2 tablespoons

of the oil.

3 Return pasta to pan with pesto,

chicken, tomatoes, reserved oil and

cooking liquid. Stir gently until

heated through. Sprinkle with

parmesan to serve.

PASTA WITH SPINACH,

MUSHROOMS & ALMONDS

PREP + COOK TIME 30 MINUTES SERVES 2

200g spaghetti

3 teaspoons rice bran oil

300g swiss brown mushrooms, sliced

300g portobello mushrooms, sliced

1 eschalot (25g), chopped coarsely

1 clove garlic, chopped coarsely

1 tablespoon firmly packed fresh

flat−leaf parsley leaves

¼ cup (40g) coarsely chopped

unsalted, roasted almonds

100g baby spinach leaves

¼ cup (20g) flaked pecorino cheese

1 Cook pasta in a large saucepan

of boiling water for 8 minutes or until

just tender; reserve ½ cup of the

liquid, drain pasta.

2 Meanwhile, heat oil in a large frying

pan over high heat; cook mushroom

and eschalot, stirring occasionally,

for 5 minutes or until mushroom is

lightly golden and eschalot is tender.

Add garlic and parsley; cook, stirring,

for 1 minute or until garlic is fragrant.

Season to taste.

3 Reduce heat to low; toss warm

pasta, nuts and spinach through

mushroom mixture. Add enough

reserved pasta water to lightly coat

the pasta. Serve topped with cheese.

RAVIOLI WITH PUMPKIN

& SAGE SAUCE

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon extra virgin olive oil

8 large fresh sage leaves

500g pumpkin, cut into 1cm cubes

4 green onions, chopped coarsely

1 tablespoon thinly shredded fresh

sage

1 tablespoon white balsamic vinegar

625g fresh spinach and ricotta ravioli

100g butter

¾ cup (180ml) vegetable stock

¼ cup (40g) pine nuts

1 Heat oil in a large frying pan over

high heat; cook sage leaves, stirring

gently, until bright green and crisp.

Drain on paper towel.

2 Cook pumpkin in same pan,

uncovered, stirring occasionally, for

15 minutes or until browned lightly

and just tender. Add onion, shredded

sage and vinegar; cook, stirring, for

1 minute. Remove from pan; cover

to keep warm.

3 Meanwhile, cook the pasta in

a large saucepan of boiling water

for 8 minutes or until just tender;

drain. Cover to keep warm.

4 Place butter in same cleaned pan;

bring to the boil. Reduce heat;

simmer, uncovered, for 5 minutes or

until nut−brown in colour. Add stock

to pan; bring to the boil, then reduce

heat to low. Return pumpkin mixture

to pan with pasta; stir over low heat

until sauce is heated through, season

to taste. Top with sage leaves and

sprinkle with pine nuts.

Bellissimo!

AWW FOOD • ISSUE TWENTY-ONE 21

DID YOU

KNOW?

There are about 350

different types of

pasta around the

world – with four

times as many names!

For example, farfalle is

often called “bowtie”

or “butterfly” pasta

because of its shape.