Spirelli in a Zucchini Walnut Pesto

Spirelli in a Zucchini Walnut Pesto

From   Style Chef

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Type: Fusion

Pesto made differently with green zucchini instead of basil leaves

Ingredients

  • Spirelli pasta 1 cup
  • Green portion of zucchini, chopped 1 cup
  • Walnuts, roasted and chopped 2 tbsps
  • Salt to taste
  • Pine nuts 2 tbsps
  • Garlic, chopped 2 tbsps
  • Parmesan cheese, grated 4 tbsps
  • Extra virgin olive oil 2 tbsps
  • Olive oil 3 tbsps
  • Medium yellow squash ½
  • Cherry tomatoes 3 to 4
  • Black peppercorns, crushed to taste

Methods

  • Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
  • Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
  • Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
  • Scoop out small balls from yellow squash.
  • Heat another deep non-stick pan, add yellow squash and cherry tomatoes and black olives and roast. Add remaining garlic, remaining olive oil, salt and crushed black peppercorns and toss.
  • Add pasta and remaining Parmesan cheese and toss.
  • Spread pesto on a serving plate, place spirali pasta on it and serve immediately.
Capellini Pesto and Chargrilled Lobster

Capellini Pesto and Chargrilled Lobster

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Type: Fusion

Key Ingredients:

  • Capellini pasta
  • Pesto
  • Lobster
  • Red chilli powder
  • Borges extra virgin olive oil
  • Garlic
  • Parmesan cheese
  • Borges olives
  • Fresh basil leaves

Capellini pasta tossed with pesto and served with grilled lobster

Ingredients

  • Capellino pasta 4 cups
  • Pesto 4 tbsps
  • Lobster 1
  • Red chilli powder 2 tsps
  • Borges extra virgin olive oil 4 tbsps
  • Lemon juice 4 tsps
  • Sea salt to taste
  • Black peppercorns, crushed to taste
  • Light olive oil 4 tbsps
  • Garlic, chopped 2 to 3 tbsps
  • Parmesan cheese, grated 4 tbsps
  • Borges olives, sliced 4 tbsps
  • Fresh basil leaves, torn 4 tsps

Methods

  • Cut the lobster into half vertically and keep on a baking tray. Add red chilli powder, Borges extra virgin olive oil, lemon juice, sea salt and crushed black peppercorns and rub in gently. Set aside to marinate for 15 minutes.
  • Preheat oven to 170º C.
  • Keep the tray in the preheated oven and cook for 10 minutes
  • Boil sufficient water in a deep non-stick pan, add salt and mix. Add capellini pasta and cook till al dente. Drain and refresh in cold water.
  • Heat olive oil in another deep non-stick pan, add garlic and saute till golden. Add pasta and pesto and toss well. Add parmesan cheese and toss.
  • Transfer the pasta on a serving platter. Take the lobster out of the oven and place it on the pasta.
  • Garnish with black olives and basil leaves and serve hot.
Tagliatelle Cordon Bleu

Tagliatelle Cordon Bleu

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Type: Fusion

Key Ingredients:

  • Prawns
  • Tagliatelle pasta
  • Tomatoes
  • Fresh thyme
  • Leeks
  • Fresh parsley
  • Zucchini
  • Red capsicum
  • Black olives
  • White wine
  • Cognac
  • Fresh cream
  • Parmesan cheese

A popular Italian dish – pasta served with a flavourful sauce

Ingredients

  • Prawn stock
  • Prawn shells ½ cup
  • Garlic, sliced 2 tbsps
  • Onions, sliced 1 cup
  • Tomatoes, chopped 1 cup
  • Fresh thyme, chopped 1 tbsp
  • Leeks, chopped 1 tbsp
  • Fresh parsley, chopped 1 tbsp
  • Corn kernels ½ cup
  • Salt to taste
  • Black pepper powder to taste
  • Puttanesca
  • Tagliatelle pasta 1 cup
  • Prawns, peeled and deveined 1 cup
  • Salt to taste
  • Zucchini, cut into diamond shaped pieces ½ cup
  • Red capsicum, cut into diamond shaped pieces ½ cup
  • Black olives ⅓ cup
  • Olive oil 2 tbsps
  • Garlic, chopped 2 tbsps
  • Black peppercorns, crushed to taste
  • White wine 30 ml
  • Cognac 30 ml
  • Prawn stock 1 cup
  • Fresh cream ½ cup
  • Parmesan cheese, grated ½ cup
  • Basil pesto to garnish
  • Pimento sauce to garnish
  • Fresh mint leaves

Methods

  • To make prawn stock, heat 3 cups of water in a deep non-stick pan, add garlic, onion, tomatoes, thyme, prawn shells, leeks, parsley, corn , salt and black pepper powder and mix well. Let the mixture come a boil. Let it simmer for 15 minutes
  • Heat sufficient water in another deep non-stick pan, add salt and tagliatelle pasta and cook till pasta is cooked al dente.
  • Drain well and put into a mixing bowl. Add 1 tsp olive oil and mix.
  • Dry roast zucchini and red capsicum in a non-stick pan. Add black olives and toss.
  • Add olive oil, garlic and prawns and toss. Add crushed black peppercorns and salt and toss.
  • Sprinkle white wine and cognac and toss. Add pasta, prawn stock, cream and Parmesan cheese and mix well.
  • Transfer into a serving bowl, drizzle basil pesto sauce and pimento sauce and garnish with fresh mint leaves. Serve piping hot.