Delectables :: 3 Pasta Recipes by Donna Hay

Cherry tomato, olive and goat’s cheese pasta

Ingredients ::

* 750g cherry tomatoes
* 360g pitted large green (Sicilian) olives, torn
* 2 tablespoons brown sugar
* 1/4 cup (60ml) red wine vinegar
* 1 tablespoon lemon-infused extra virgin olive oil, plus extra, for drizzling
* 500g conchiglie
* 200g goat’s milk cottage cheese
* baby (micro) flat-leaf parsley leaves, to serve
* sea salt and cracked black pepper.

Directions ::

Preheat oven to 220C (425F). Place the tomatoes, olives, sugar, vinegar and oil on a large lightly greased baked tray lined with non-stick baking paper and toss to combine. Roast for 10-12 minutes or until the tomatoes are just cooked and the olives are golden. Use a fork to lightly crush the tomatoes and set aside.

Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain, return the pasta to the pan over medium heat, add the tomato mixture and stir for 1-2 minutes or until well combined. Divide the pasta between plates and top with the cheese and parsley. Drizzle with extra oil and sprinkle with salt and pepper to serve. Serves 4.

Resembling little conch shells, this small shell pasta is very versatile, great with sauce, in salads or in soup.

Brown walnut butter and brie pasta

Ingredients ::

* 425g fresh lasagna sheets, torn
* 80g unsalted butter, chopped
* 1 cup (100g) walnuts, roughly chopped
* 2 teaspoons walnut oil
* 300g triple cream brie, cut into 4 pieces, at room temperature
* sea salt and cracked black pepper
* mustard cress sprouts, to serve

Directions ::

While the pasta is cooking, heat a large non-stick frying pan over heat. Add the butter and walnuts and cook stirring frequently, for 3-4 minutes or until the butter is golden. Add the pasta and reserved cooking liquid to the pan and toss to combine. Divide the pasta and cheese between plates and sprinkle with salt and pepper. Top with the mustard cress to serve. Serves 4.

Broccoli pesto pasta

Ingredients ::

* 800g broccoli, cut into small florets
* 3/4 cup (120g) pine nuts, toasted
1 clove garlic, crushed
* 1 tablespoon finely grated lemon rind
* 1/4 cup (60ml) lemon juice
* 1/4 cup (60ml) extra virgin olive oil, plus extra, for drizzling
* 2 cups (160g) finely grated parmesan, plus extra, to serve
* sea salt and cracked black pepper
* 500g orecchiette
* baby (micro) basil leaves, to serve

Directions ::

Place the broccoli, 1/2 cup (80g) of the pine nuts, the garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside. Crush the remaining pine nuts and set aside.

Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain, reserving 3/4 cup (180ml) of the cooking liquid. Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir for 1-2 minutes or until well combined. Divide the pasta between plates and top with the reserved pine nuts, extra parmesan and basil leaves. Drizzle with the extra oil to serve. Serves 4.

Find orecchiette at supermarkets and delis. You can also use small shells.

Source: Donna Hay Spring Oct-Nov 2014 ipad version