Pasta Series: Black Pasta with Golden Chiken & Creamy Garlic Parmesan Sauce

INGREDIENTS

1 pack black pasta
2 crushed garlic cloves
130 ml double cream
60 g parmesan grated/shaved
2 chicken breasts
salt
pepper

1. In a medium saucepan heat double cream adding crushed garlic cloves and 40 g parmesan, bring up to boil, then simmer until you get a unified mixture
2. Defrost chicken breasts. On a sheet of greaseproof paper, toss the chicken with salt and pepper, then fold the paper over and bash and flatten the breasts to 1.5 cm thick with a rolling pin
3. In a large frying pan heat 1 tbsp oil, add the chicken, turning after 3-4 min until golden and cooked through
4. Cook black pasta in a large saucepan, adding a dash of oil and salt
5. Cut the chicken into small chunks and add to the sauce.
6. Serve the pasta with sauce and top up with a bit of shaved parmesan

Pasta Series: Creamy Asparagus

Ever So Simple Oh So Tasty

250 g tagliatelle

2 garlic cloves peeled

145 ml double cream

1 bunch asparagus

50 g parmesan shaved

 

 Steps

1. Wash the asparagus and cut off the ends (usually around 1-2 cm from the end). Cook accoring to the recipe
https://annarempel.wordpress.com/2013/11/22/veg-series-crispy-asparagus/

2. Pour the cream into a saucepan adding garlic and most of the parmesan shavings (leaving a bit to top up for serving purposes)and bring to boil

3. Cut the asparagus tips away from the stalks. Add the stalks to the sauce and blitz it all together with a hand blender until smooth

4. Heat a saucepan with water, salt the water adding a dash of olive oil then bring to boil. Add pasta and cook according to the instruction on the packaging.

5. Drain the pasta and season with a bit of butter to prevent sticking. Divide the pasta and season with the sauce. Top it up with parmesan shavings and asparagus tips to serve.

Soup Edition: Pumpkin ©

4 tbsp olive oil 2 onions, finely chopped

1kg pumpkins or peeled, deseeded & chopped

700ml vegetable/chicken stock

142ml double cream

4 slices wholemeal seeded bread

handful pumpkin seed

✓ Heat 2 tbsp olive oil in a large saucepan

✓Add 2 onions (finely chopped) and gently cook for 5 mins until soft but not coloured

✓Toss in 1 kg of pumpkins (peeled, deseeded, chopped) and cook for 8-10 mins, stirring occasionally until soft and golden

✓Pour in 700ml stock, season with salt and pepper

✓ Bring to boil and simmer for 10 mins until pumkin is soft

✓Stir in 142ml of double cream, bring back to boil and purée with a hand blender *for extra velvety texture push the soup though a fine sieve

Extras.

✓Slice 4 pieces of wholemeal seed bread into small croutons

✓Heat 2 tbsp olive oil in a frying pan and fry the bread until a tad crisp

✓Add a handful of pumpkin seeds to the pan, then cook for a few mins