Spirelli in a Zucchini Walnut Pesto

Spirelli in a Zucchini Walnut Pesto

By Chef Shailendra Kekade

From Style Chef

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Pasta and noodle

Type: Fusion

Key Ingredients:

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

By Chef Shailendra Kekade

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Course: Pasta and noodle

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

By Chef Shailendra Kekade

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Pasta and noodle

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.