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- Pesto Fettuccine
- Sweet Rocket Salad
Pesto Fettuccine
(serves 4) - a delicious, simple recipe that's ready in minutes and bound to please. There are really no hard and fast rules for Pesto, just a few guidelines. If you don’t have any basil use rocket or parsley, even better use all 3. Same goes with the nuts and the cheese. If you don’t have pine nuts use almonds or walnuts, and instead of Parmesan use ricotta or even cheddar cheese.
Ingredients:
- 2 cups basil, washed
- 1 clove garlic
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons nuts
- 3/4 cup olive oil
- Salt and pepper
- Extra freshly grated Parmesan cheese to serve
Method
Combine the basil, garlic, Parmesan and nuts in a food processor and mix until finely chopped. With machine operating, pour the oil through the feed tube in a steady stream until the mixture is the consistency of mayonnaise. Season to taste with salt and pepper. Cook the fettuccine in salted boiling water until al dente. Drain pasta, leaving a little water clinging to pasta. Toss with the pesto over a low heat and serve immediately with extra Parmesan offered at the table.
Home Grown Rocket, Strawberry, Beetroot & Parmesan Salad with Sweet Balsamic Dressing
(serves 4) - a real winner.
Ingredients:
- 350gms home grown baby rocket
- 8-10 home grown strawberries (or 8-10 cherry tomatoes)
- 1 fresh home grown beetroot peeled
- 100gms shaved parmesan cheese
- 100ml balsamic vinegar
- 50gms sugar
- White vinegar
Method
Dressing: Combine balsamic vinegar & sugar in a saucepan & bring to the boil. Then turn the heat down low & allow to simmer gently for 10 minutes. Remove from heat and set aside to chill.
Salad: Peel beetroot into thin slices using a vegetable peeler, sprinkle with white vinegar & set aside. Slice strawberries (or tomato). Pat dry the beetroot slices using a paper towel. Gently toss the rocket, strawberries and beetroot in a bowl & drizzle with sweet balsamic dressing and top with shaved parmesan cheese. Serve as a side salad.