Green Pea Pasta
TOTAL TIME: 30 minutes
SERVES: 4
INGREDIENTS
• ½ cup olive oil
• 3 garlic cloves, diced
• 2 cups frozen green peas
• ¼ cup loosely packed mint leaves
• ½ cup water
• 2 tbsp lemon juice
• Salt and freshly ground cracked pepper, to taste
• 400g pappardelle pasta
• ¼ cup parmesan cheese, grated.
METHOD
Pea puree can be made 3 days in advance without lemon juice.
Cook oil and garlic over medium-low heat in a saucepan, for 2 to 3 minutes. Set aside.
Boil a large pot of water and add the frozen peas, cooking for 2 minutes. Use a slotted spoon to transfer peas to a blender.
Add the oil and garlic, mint, water, lemon juice, salt and black pepper. Blend until smooth. Add extra salt and lemon juice to taste.
Boil water in a large pot, cook pasta until al dente. Drain the pasta and transfer to a large bowl.
Stir through pea puree with parmesan cheese and serve.
Mushroom and Basil Penne
TOTAL TIME: 25 mins
SERVES: 4
INGREDIENTS
• 2 cloves of garlic, peeled
• Olive oil
• 4 cups button mushrooms, sliced
• ½ cup dry white wine
• 1 tsp soy sauce
• 400g penne pasta
• ½ cup packed fresh basil
• Parmesan cheese, grated
• Salt and freshly cracked black pepper, to taste.
METHOD
Heat a heavy skillet over the fire and saute garlic cloves in one or two tablespoons of olive oil, around one minute.
Add mushrooms and saute until juices begin to emerge. Add wine and soy sauce, coating mushrooms for a minute or so.
Add basil and cook until slightly wilted.
Remove whole garlic cloves.
Boil water in a large pot, cook pasta until al dente. Drain the pasta and transfer to a large bowl.
Stir through mushroom sauce, sprinkle with parmesan cheese and salt and pepper to serve.
Dutch Oven Lasagne
TOTAL TIME: 40 mins
SERVES: 4
INGREDIENTS
• 20cm Dutch oven
• 1 tbsp olive oil
• 2 ½ cups pasta sauce
• 350g fresh lasagna sheets
• 3 cups fresh baby spinach
• 1 ½ cups mozzarella and cheddar cheese, grated
• 1 tsp dried oregano
• Salt and freshly cracked black pepper, to taste.
METHOD
Get your hot coals ready by preheating the fire.
Coat the bottom of the Dutch oven with olive oil then spread ½ cup of pasta sauce across the bottom.
Layer the first set of lasagna sheets to create the base.
Layer ½ cup of pasta sauce, 1 cup of baby spinach and ½ cup of cheese and repeat two more times.
Use the last set of lasagna sheets, ½ cup of sauce and ½ cup cheese.
Season with salt and pepper, and sprinkle oregano on top.
Place Dutch oven in a bed of hot coals and cover in coals, cooking for 30 minutes or until the cheese is melted and bubbly before serving.
