Stir chilli garlic prawns through fresh pasta with a little basil & tomato. Simple & delicious!
Bellingen Fresh Egg Pasta
Bellingen Pasta Mint Pesto
Greens, beans, zucchini
Sea salt and cracked pepper
Blanch your choice of green, (beans and julienne zucchini are my first choice) in your pasta pot full of boiling salted water ensuring they are slightly underdone. Refresh in cold water, drain well before tossing in finely sliced garlic and olive oil then set aside. (Using a metal basket means only one pot is needed!)
Cook your pasta until al dente, 3 minutes 40 for fresh Bellingen Pasta, strain reserving some of the cooking liquid and return the pot to the stove to quickly sauté the greens adding extra olive oil as needed. In a large bowl add the some of the cooking liquid to Bellingen Pasta Mint Pesto loosening the sauce, stir in the hot pasta and the sautéed greens. Serve immediately, enjoy.
1 onion (finely chopped), 4 tomatoes (diced), 3 zucchini (julienned), 2 small aubergines (julienned), 2 garlic cloves (finely diced), ½ bunch fresh basil, 1 bunch of chives (chopped), 2 tbsp tomato concentrate, 300 grams of grated mozzarella, 75 grams of mascarpone, olive oil, 400 packet of fresh pasta sheets
Blanch the pasta sheets in salted boiling water for 2 minutes.
Sweat the onions until translucent and then add the garlic, tomato and vegetables (not the herbs). Stir to combine and cook over a medium heat for 10 to 15 minutes stirring often. Stir in the tomato concentrate, remove from the heat and mix in the herbs.
Create your lasagne by alternating layers of pasta, vegetables, mascarpone and grated cheese. Top with a layer of mascarpone and grated cheese.
Cook in a preheated oven at 200°C for 30 minutes.
Choose small to medium sized squid no bigger than the size of your hand, have them cleaned by your fishmonger if you can. Slice the tubes very thinly and keep the tentacles separate and in bite size pieces. Marinate the squid in garlic and olive oil for an hour or overnight in the refrigerator if possible (it will turn out nicely if you do not have the time for this). Fry the tentacles in a hot pan be careful not to overcook, set aside and fry the sliced squid tubes once again quickly and on a high heat. Meanwhile cook your Bellingen Pasta Nero Linguine, strain and stir through frying squid adding a squeeze of lemon juice and seasoning to taste. Serve in warm bowls with the reserved and rested squid tentacles. Enjoy.
For this dish I like to match the width of the squid slices to the width of the pasta.
Ingredients – Bellingen Pasta Nero Linguine, Small squid tubes with tentacles, Garlic, Lemon, Olive oil & Sea salt
Melt a generous amount of butter in a small pan (approx 30 g p/p), when melted add the sage leaves & allow to colour slightly, being careful not to let it burn. Pour over fresh pasta, stir to coat & serve on warm plates.
This Simple butter tastes great with fresh pasta particularly with our pumpkin & spinach ravioli.
Roughly crush your hazelnuts with a mortar & pestle. Toast them in a pan with butter, olive oil and sage (4 chopped leaves) until the nuts are brown and the sage leaves are crispy. Toss them through your warm fresh egg linguine adding garden greens, diced tomatoes & crumbled feta. Enjoy! x