Spinach Spaetzle with Sage Butter

1/2 cup thawed, drained frozen spinach
1 cup milk
1 large egg
1 tablespoon extra virgin olive oil
1/8 teaspoon ground nutmeg
2 1/4 cup all-purpose flour
1 teaspoon fine sea salt
Butter for cooking spaetzle
Couple of large sage leaves, finely chopped

Bring a large pot of lightly salted water to a boil. Have ready a fine strainer and a bowl of cold water.

In a blender, combine spinach, milk, egg, oil and nutmeg; blend until spinach is puréed. Whisk flour and salt together in a large bowl. Stir in spinach mixture. Spoon batter into a  zip-close bag. Fold top of bag over and work mixture into one corner of bag. Use scissors to snip off just the very tip of that corner; then very gently squeeze bag to extrude about one-third of the mixture into the boiling water, making thin noodles. Cook until noodles float and firm up, about 1 minute. Lift spaetzle out with the strainer and transfer to the bowl of cold water to cool. Repeat with remaining dough.

Drain spaetzle. When ready to serve, melt a generous amount of butter in a large saucepan over high heat, add sage. Add spaetzle and cook, tossing frequently, until spaetzle just begins to brown.

Tomato & Basil Ravioli

800g good quality crushed tomatoes
2 tbl Tomato Paste
1 clove crushed garlic
Handful fresh basil
1 cup shredded mozzarella cheese
Handful of Parmesan cheese

250g Ravioli

Preheat oven to 200o C.
Cook and drain the ravioli as directed on package. In a mixing bowl combine the crushed tomatoes, tomato paste and fresh basil.
Pour 1½ cups of tomato mixture into a 7x11 inch ungreased baking dish; place ravioli over sauce. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
Bake uncovered for 20 minutes.

Squid Ink Spaghetti with Prawns & Chilli

3 tbsp flat leaf parsley
2 spring onions, finely sliced
1 tbsp mint leaves
1 tbsp basil
1 tbsp capers, rinsed
3 tinned anchovies, rinsed
2 tbsp olive oil
14 cooked peeled prawns, shells removed
1 small mild fresh chilli, deseeded and finely sliced
a squeeze of lemon juice
salt, and freshly ground black pepper

250g Squid Ink Pasta

Bring a large pot of water to a boil. Set aside 1 tbsp flat-leafed parsley and 2 tbsp of the sliced green parts of the spring onion to use when serving.

Place the remaining parsley and spring onion in a small food processor or blender bowl. Add the mint, basil, capers, anchovies and blend until the mixture is well combined and finely chopped. Slowly add the olive oil to give a sauce consistency. Season to taste (you may not need any salt) and set aside.

When the water is boiling, add the pasta and some salt and cook according to the packet instructions or until the pasta is al dente - tender but with some bite. Drain.
Return the drained pasta to the pan and add the herb sauce, prawns, chilli, plus lemon juice to taste. Toss well then transfer to serving dishes. Garnish with the reserved flat-leafed parsley and sliced spring onions. Sprinkle generously with freshly ground black pepper and serve.

Spaghetti with Clams

1 kg small clams, scrubbed clean
1 small bunch fresh flat-leaf parsley
4 cloves garlic
10 cherry tomatoes
250ml fish stock
sea salt
freshly ground black pepper
extra virgin olive oil
1-2 dried chillies

400g spaghetti

Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.

Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking. Put 4 lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the stock. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep moving the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.

By now your pasta should be just about ready. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the juices from the clams be absorbed into the pasta. Serve right away

Creamy Salmon Tagliatelle


1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

300ml crème fraîche

Zest and juice of 1 lemon

2 x salmon fillet poached and flaked

28 g fresh dill finely chopped


300g Fresh Tagliatelle


Put the pasta in a pan of boiling water and cook to pack instructions. Drain, reserving 150ml of the pasta water. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion and garlic for 5 minutes until softened. Stir in the crème fraîche, lemon zest and juice. Bring to a gentle simmer, then stir in the pasta along with the reserved cooking water. Stir through the salmon and chopped dill. Divide between bowls and serve with freshly ground black pepper.Type your paragraph here.

Mini Gnocchi with a Creamy Chive & Lemon Sauce

4 tbsp. unsalted butter
1 large shallot, minced
2 cloves garlic, minced
¼ cup vegetable stock wine
½ tsp. lemon zest
2 tbsp. fresh lemon juice
8 oz. mascarpone
Salt & White pepper
Chives, for garnish
Parmesan cheese, grated, for garnish

500g Little Pasta Organics Mini Gluten Free Gnocchi

Bring a large covered pot of salted water to a boil over high heat and cook gnocchi according to pack instructions.

For sauce, melt butter in a large saucepan over medium-high heat. Sauté shallot for 2-3 minutes. Add garlic and sauté for 1 minute. Add stock to deglaze pan and allow to cook down for 4-5 minutes until sauce has thickened. Turn heat off and ad add lemon zest, lemon juice, and half the mascarpone cheese. Whisk continuously until mascarpone is combined, to help it emulsify with the butter. When mascarpone is incorporated, add the remaining mascarpone and repeat until sauce is smooth. Season with salt and white pepper to taste. Add cooked gnocchi and mix well. Plate gnocchi in a bowl and top with extra sauce if desired. Garnish with chives and parmesan cheese.

Spaghetti with Chanterelles

250 g chanterelles mushrooms, cleaned
1 small onion
2 cloves garlic
100 ml cream
4-5 tbsp. extra virgin olive oil
Salt & Pepper
Handful grated parmesan

Handful of chives, chopped

300g Bucatini pasta

Bring to boil a pot of water and cook pasta to pack instructions.
Clean the chanterelles carefully with a paper towel and /or a pastry brush. (Do not wash them!) Cut into pieces.
Chop the onion and add to a heated saucepan with oil and cook until onions are translucent.
Add garlic and chanterelles. Cook until the chanterelles are soft (high to medium heat for just a few minutes, eventually add more oil).
Add the cream. Stir regularly. Cook for another few minutes and season with salt & pepper. Serve with the pasta and add chives on top and some grated parmesan.

Pasta Primavera Salad

50g/2oz unsalted butter
1 garlic clove, crushed
200g/7oz asparagus, blanched, cut into bite-sized pieces
150g/5oz fresh peas, podded
100g/3½oz frozen soya beans, defrosted
100g/3½oz baby spinach
1 lemon, juice and zest
large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
salt and freshly ground black pepper
parmesan cheese for serving

450g cooked fusilli

Heat the butter in a pan, add the garlic and fry for one minute.
Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.

Add the pasta and a little of the cooking water to the pan and stir to combine.
Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.

To serve, divide the pasta among four bowls, sprinkle over the parmesan shavings and drizzle with olive oil.

Spaghetti & Kale Pesto:

85g pine nut, toasted
85g Parmesan, coarsely grated, plus extra to serve (optional)
3 garlic cloves
150ml extra-virgin olive oil, plus extra to serve
85g kale
juice 1 lemon

500g Spaghetti


Bring pot of water to boil and cook pasta according to pack instructions. In meantime put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil.

Lentil 'meatballs' with Lemon Pesto

250g cooked lentils (green or puy)
3 eggs, lightly beaten
200g ricotta
50g parmesan, grated
2 large garlic clove, crushed
½ tsp fennel seeds, crushed
3 tbsp fresh parsley, finely chopped
A large pinch of fresh or dried thyme
60g fresh breadcrumbs
Salt and black pepper

Lemon Pesto:
1 garlic clove
30g pine nuts
Zest and juice of 1 lemon
½ tsp salt
A large handful of basil leaves
4-6 tbsp olive oil
2 tbsp freshly grated parmesan, to serve

400g Spaghetti

Blend the lentils in a food processor. Mix with the eggs, ricotta, parmesan, garlic, fennel seeds, parsley, thyme and seasoning. Add the breadcrumbs and set aside for 20 minutes. Make the pesto sauce, put the garlic, pine nuts, lemon zest and juice and salt in a food processor or blender, and whizz until smooth. Add the basil and enough oil to achieve a sauce-like consistency. Add oil or lemon juice to thin. Stir in the parmesan.

Preheat the oven to 200C/400F/gas mark 6. Check the lentil mix by rolling it in a ball between your palms – it should hold together. If it's falling apart, stir in more breadcrumbs.

Line a baking sheet with baking paper. Roll the mix into balls and line them up on a baking sheet. Bake on the middle rack for 15‑20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly then serve with the sauce and a pasta of your choice.

Broccoli & Basil Pesto Pasta

250g broccoli, cut into florets
1 garlic clove, peeled
1 large lemon
½ tsp dried chilli  flakes
3 tbsp pine nuts
Handful fresh basil leaves
5 tbsp extra-virgin olive oil
3 tbsp parmesan, grated

400g Rigatoni

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Tuna Med Fusilli

Sauce: 1 tablespoon olive oil

1 small onion, finely chopped

1 garlic clove, crushed

700ml jar Italian tomato passata sauce Handful fresh basil leaves, torn

2 x 185g cans tuna in oil, drained, flaked Handfull black olives

Handful capers


500g Fusilli


Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add pasta sauce. Heat until almost boiling. Reduce heat to medium-low. Simmer for 5 minutes or until hot (don't boil). Gently stir through tuna, basil. Simmer for 1 minute. Drain pasta, reserving 1/3 cup water. Return pasta and water to saucepan. Add tuna mixture.

Courgette, mushrooms & sweet pepper Farfalle 

2 tbl extra virgin olive oil
1⁄2 red bell pepper, sliced
6 spring onions, sliced1⁄4 lb mushroom, sliced
1 courgette, sliced lengthwise, then sliced into 3/8 inch pieces
2 garlic cloves, minced
400g tin diced Italian tomatoes
Salt & fresh ground black pepper
4 -5 basil leaves, chopped
Handful of freshly grated parmesan cheese, plus more for topping
1⁄4 cup chopped parsley

250g Farfalle Pasta

Cook pasta according to pack instructions, drain then set aside.
In a large nonstick saucepan, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic. Stir/saute until tender crisp, about 6-8 minutes.

Add in tomatoes, salt, pepper, and basil; cook until flavours are blended, stirring occasionally, about 20 minutes.Toss with pasta, oil, cheese, and parsley until well mixed and serve

Malloreddus with Sausage & Tomato

1 medium onion (120g), finely chopped
3 tbsp extra-virgin olive oil
200g Italian sausage, skin removed
1 small pinch of saffron strands
200ml tomato passata
5 basil leaves, torn
plenty of grated pecorino (a good, hard one), to serve

200g Malloreddus

Fry the onion gently in the oil with a pinch of salt until translucent. Add the sausage meat and continue to fry over a medium-low heat, breaking up with a spoon until the mixture sizzles and starts to colour, about 15 minutes. Add the saffron and tomato and cook at a gentle simmer until thick, the oil having risen to the surface (about 30 minutes more). Boil the malloreddus according to pack instructions. Heat the sauce with a splash of pasta water, then add the drained pasta. Mix together for 30 seconds, stir in the basil leaves and serve with grated pecorino on top.

Avocado Pesto & Tomato Spaghetti

2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved

350g Spaghetti

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine pasta, avocado sauce, cherry tomatoes.

Seabass & Lemon Fettuccine

3 tablespoons extra olive oil
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1 tablespoon minced fresh parsley leaves
Two seabass fillets

500g Fettuccine

In a large bowl combine well the olive oil, the lemon juice, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.

Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat a tsp of the oil over moderately high heat until it is hot but not smoking and in it sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake. Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.

Chicken & Tomato Fettucine

2 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quatered
1/2 cup toasted pine nuts
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup unsalted butter
1/4 cup freshly grated Parmesan

250g Fettucine

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken salt and pepper, to taste. Heat olive oil in a large saucepan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

Add garlic, tomatoes, basil and red pepper flakes, if using, to the saucepan. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes. Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste.

Serve immediately, topped with chicken and garnished with Parmesan and pinenuts.

Braised Pork Ragu Cavatappi

3 tablespoons olive oil
1.3kg boneless pork shoulder (or 4-6 pound bone-in pork shoulder)
2 large red onions, finely chopped
2 large carrots, grated
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 dried bay leaves
Pinch of crush red pepper flakes
1 cup stock
700g diced tomatoes
700g passata
170g tomato paste
1 cup water
Salt & freshly ground black pepper
1 cup fresh basil, roughly chopped
Parmigiano Reggiano, for garnish

500g Cavatappi / Fusilli

Trim and remove any excess fat from pork shoulder. Cut pork shoulder into approximate 4-5″ wide pieces. Using a paper towel, pat the surface of pork so that it’s dry, then season generously with salt and freshly ground black pepper.

Heat oil over medium-high heat in an oven proof large heavy-bottom pot that has a lid. Sear pork on all sides, approximately 3 minutes a side, until a nice golden brown crust is achieved. Remove seared pork from pot and set aside. Do in batches, if necessary.

Lower heat to medium. Add onions and carrots to the pan, season generously with salt, and cook, stirring occasionally, until vegetables begin to soften, about 4-5 minutes. Add garlic, thyme, basil, oregano, crushed red pepper (if using), and bay leaves, and cook, stirring occasionally, for another 1 to 2 minutes.

Stir in stock. Let cook for approximately 4-5 minutes, until the stock has slightly reduced. Add diced tomatoes, crushed tomatoes, tomato paste, and water. Stir to combine. Add pork back into the pan. The liquid should cover at least 1/3 of the meat.

Bring mixture to a boil, then reduce heat to maintain a gentle simmer and cover. Check on sauce now and again, giving it a quick stir and turning the pork. Cook for approximately 4-5 hours, or until meat is fall-apart tender. When pork is ready, remove from pot into a large bowl. Let cool slightly, then using 2 forks or your hands, shred the pork into bite-sized pieces.

Remove bay leaves from sauce and return shredded pork to pan. Let cook on low for at least 30 minutes.

When ready to serve, bring a large pot of salted water to a boil. Add in pasta and cook to package directions, making sure to cook to al dente. Drain pasta, then immediatly add to the pork ragu along with the fresh basil. Let cook for 1 minute, allowing basil to wilt slightly and pasta to absorb a bit of the ragu. Serve, with freshly grated Parmigiano Reggiano

Orecchiette with Broadbean & Tomato


200g broad beans, fresh, shelled

1 clove of garlic

50ml Extra Virgin Olive Oil

50g plum tomatoes

50g black pitted olives 8 basil leaves

60g Pecorino Cheese grated

salt and pepper to taste


500g Orecchiette


Cook pasta according to pack instructions. Cook beans in boiling salted water for 1 minute; immediately transfer with slotted spoon to ice water to stop cooking. Gently peel skins from beans. In a sauce pan, cook garlic in 1 tablespoon of oil over moderately low heat for 2 minutes add the chopped tomato, fava beans, olives, and salt and pepper to taste, and cook over moderate heat for 4 minutes. Add pasta and cook to heat through then serve immediately with grated pecorino 

Creamy Mushroom & Pea Fettucine

2 teaspoons olive oil
250g chesnut/Portobello mushrooms, thickly sliced
4 spring onions, ends trimmed, thinly sliced crossways
1 garlic clove, crushed
150g (1 cup) frozen peas
185ml (3/4 cup) thickened cream
2 egg yolks
40g (1/2 cup) finely grated parmesan
1/4 cup finely chopped fresh chives
Salt & freshly ground black pepper

375g Fettucine

Heat the oil in a large frying pan over high heat. Add mushroom and cook, stirring occasionally, for 5 minutes or until golden brown. Add the spring onions and garlic and cook, stirring, for 1 minute or until onions softens. Reduce heat to low.

Meanwhile, cook the pasta and peas in a large saucepan of salted boiling water following pasta packet directions or until pasta is al dente. Drain well.

Combine the cream, egg yolks and parmesan in a small bowl. Add to the pasta mixture along with the chives and cook, stirring, for 2 minutes or until heated through (do not boil as mixture may curdle). Remove from heat. Taste and season with salt and pepper.Divide pasta among serving bowls and serve immediately.

Spaghetti Carbonara


1 tablespoon olive oil

150g pancetta, cut into thin matchsticks

6 free-range egg yolks

100ml double cream

30g unsalted butter

1/4 cup flat-leaf parsley, finely chopped, plus extra to serve

50g grated pecorino

50g grated parmesan, plus extra to serve


500g Bronze Die Spaghetti


Heat oil in a large non-stick frying pan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain. Lightly whisk eggs and cream in a bowl. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine.

Pasta with green peas & parma ham

230g Italian prosciutto (best if Parma) sliced thick ⅛ inch
450g green peas, frozen
230g onions, finely chopped
2 tbsp double concentrated tomato paste
5 tbsp crushed tomatoes
4 tbsp extra virgin olive oil
125 ml glass of chicken stock
3 tbsp vegetable broth
Salt & pepper to taste

350g Spaghetti

First, cut the slices of ham into small pieces; then finely chop the onion. In a large saucepan, sauté the onion in olive oil over medium / low heat until soft and translucent, then add the tomato paste and continue cooking for 5 minutes

Add the prosciutto with the onions and mix them cooking for a couple of minutes, then raise the heat to maximum, add the chicken stock and continue cooking over high heat stir-frying until reduced. Now, lower the heat to medium level, and add the peas, and stir-fry for 5 minutes. Add 3 tablespoons of hot vegetable stock and cook for about 5 minutes, until the peas are cooked.

While sauce is cooking, cook pasta according to pack instructions, then drain and add it into the sauce. Mix well and then serve with parmesan.

Asparagus & Pea Carbonara

Salt & freshly ground black pepper
2 large eggs
2 large egg yolks
40g finely grated Pecorino Romano cheese, plus additional for serving
40g finely grated Parmesan cheese
1 tablespoon extra-virgin olive oil
100g pancetta or bacon cut into small pieces
1 1/2 cups fresh or frozen shelled sweet peas
pencil-thin asparagus trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1/4 cup finely chopped fresh Italian parsley leaves for garnish (optional)

350g Spaghetti

Place a large pot of lightly salted water over high heat, and bring to a boil. In a mixing bowl, whisk together the eggs, egg yolks and pecorino and Parmesan. Season with a pinch of salt and generous amount of black pepper. Set the water to boil. Meanwhile, heat oil in a large frying pan over medium heat, add the pork, and sauté until the fat just renders, so it's on the edge of crispness but not hard. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al dente. About 2 minutes before pasta is ready, add asparagus and peas and reheat pork in the skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and vegetables and add to the skillet over low heat. Stir for a minute or so.

Remove from heat, stir in cheese mixture, adding some reserved pasta water as needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino, pepper, and parsley.

Spicy Sausage Pasta


1 tbsp olive oil

4 thick pork sausages, cut into bite-sized pieces

2 garlic cloves, crushed

200ml chicken stock

1 tbsp tomato purée

400g can chopped tomatoes

handful basil leaves, torn,

parmesan, to serve


500g Penne Pasta


Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the stock and boil until it has reduced by half. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick. While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls 

Mediterranean Salmon & Cheese Pasta

2 salmon fillets
juice of ½ lemon
2tbsp extra virgin olive oil
1 onion, chopped
6 sundried tomatoes, chopped
100g feta
100g roquefort
Handful chopped parsley

300g Gnocchi Pasta

Preheat the oven to gas 4, 180°C, fan 160°C.
Place the salmon on a nonstick baking sheet and drizzle the lemon juice and ½tbsp of the olive oil over them. Season. Cook in the preheated oven for 12 minutes.
Meanwhile, bring a large pan of water to the boil for the pasta and cook according to pack instructions.

Chop the sundried tomatoes and chop the cheeses in cubes. Drain pasta, add some oil, sundried tomatoes, cheeses and flake in the cooked salmon. Stir gently to heat through.
Drain the pasta and gently stir it into the salmon.

Penne alla Norma

230g eggplant
150g ricotta
400g Italian plum tomatoes
1 ¾ oz onion
1 tblExtra Virgin Olive Oil
5 basil leaves
1 clove of garlic
salt and pepper to taste

500g Penne

Cut the eggplant into cubes. Add the oil in a frying pan and sauté the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 15-20 minutes.
Meanwhile, cook the pasta according to pack instructions in salted boiling water and when cooked, toss the penne with the sauce. Add the basil and ricotta.

Creamy Cauliflower Pesto

3 cups cauliflower florets (1 small head)
1 tbl extra virgin olive oil
3/4 cup vegetable broth, hot
1 cup milk, warmed
1 tbl butter
1 shallot, diced
1 tbl unbleached all purpose flour
1/2 teaspoon salt (or to taste)
1/2 cup cheddar cheese, shredded
120g sliced burrata

400g Cappellini Pasta

Preheat oven to 425. Place cauliflower on a baking sheet, and drizzle with oil. Roast 15-20 minutes, until golden brown and tender. Reduce oven temperature to 350 degrees.

Combine roasted cauliflower, vegetable broth, and milk in a high powered blender and blend until completely smooth.
Cook pasta according to package directions until al dente. Drain and set aside.

Melt butter in a large saucepan. Add the shallot and cook over medium heat until softened, about 2 minutes. Sprinkle in the flour and stir for 30 seconds. Pour in the cauliflower mixture and remaining salt, and cook for 2-3 minutes. Add the cheddar, and stir until everything is incorporated, and cheese is melted. Top with burrata slices. Cover with foil, and bake for 15 minutes. Remove foil, and bake for another 5 minutes. Garnish with basil and serve