How To make Penne with Cauliflower Tomatoes & Basil
How To make Penne with Cauliflower Tomatoes & Basil
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2 c Finely chopped plum tomatoes -(about 4 large) 1/2 c Chopped green onion 1/4 c Chopped fresh basil 2 tb Olive oil 2 tb Chopped, drained oil-packed Sun-dried tomatoes 1 Garlic clove, minced 2 c Penne or other tubular pasta 3 c Small cauliflower florets -(about 1 med. head) Salt and fresh ground pepper Fresh grated Parmesan cheese Combine first 6 ingredients in large bowl and toss thoroughly. Cook pasta in large pot of rapidly boiling salted water until almost tender. Add cauliflower to pasta and continue cooking until cauliflower is tender, about 3 minutes. Drain well. Add to tomato mixture in bowl and toss. Season with salt and pepper if desired. Serve with Parmesan.
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Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
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Making Basil Pesto Pasta Is So Easy... And Tastes Amazing
You Can’t Go Wrong With Freshly Made Basil Pesto Pasta
Ingredients -
1-2 - Garlic Cloves (Use 1 For Mild Flavour) 15g (0.5oz) - Parmesan Cheese, Freshly Grated 15g (0.5oz) - Pinenuts, Toasted 1 - Large Bunch Of Fresh Basil, Picked 3 Tbsp (60ml) - Extra Virgin Olive Oil 1/2 - Lemon, Juiced Seasoning To Taste Extra Virgin Olive Oil To Your Liking 300g (10.5oz) - Spaghetti Or Pasta Of Your Choice Parmesan Cheese To Serve Fresh Basil To Serve Cracked Black Pepper To Serve
Method -
1. Place a large pot of water over high heat and bring it to a boil. Once boiling, generously season with salt and cook the pasta for 1 minute less than the packet instructions. Remove and drain.
2. Add the pine nuts and toast in a pan over medium-high heat for 2-3 minutes or until golden and fragrant. Remove and let cool.
3. In the meantime, place all ingredients into a blender or food processor and blitz until it forms a coarse paste and runny consistency. Check to season and adjust oil amounts if need be. Remove and set aside.
4. Place the drained pasta into a mixing bowl, add the pesto, and combine. Serve in bowls, and garnish with fresh parmesan cheese, fresh basil leaves and cracked black pepper. Dig in.
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