Good Pasta Recipes
Delicious good pasta recipes recipes from www.nonnascooking.com
Pork and veal meatballs
Pork and veal meatballs | As family food or the appetiser at a dinner party, meatballs are easy, versatile and guaranteed to please a crowd. This recipe calls for both pork and veal, and gives the option of simmering them in tomato passata to serve with creamy polenta or over pasta.
Ribbon egg pasta with prawns and pesto (trenette al pesto)
Ribbon egg pasta with prawns and pesto (trenette al pesto) | This dish is classically Ligurian, combining trenette pasta with pesto, which originated in Genoa, Liguria’s capital. While trenette (which is rectangular in shape instead of flat like linguine) is available from some Italian food shops and selected delis here, it can be difficult to track down, so we have substituted linguine in this recipe for ease. Refrigerate any leftover pesto in an airtight container in the fridge for up to 1 wee
Pasta and beans (pasta e fagioli)
Pasta and beans (pasta e fagioli) | This is one of the classic dishes from the realm of cucina povera – the food of the poor. But it is comfort food that touches your soul no matter who you are – a thick soup of pasta and cannellini beans with lovely hints of prosciutto – in this recipe from legendary Italian chef Armando Percuoco.
Baked chipotle chicken with black bean guacamole
Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix
Crisp-fried pork belly with sticky tomato shrimp paste sauce (binagoongang baboy) | Filipinos’ devotion to their mother’s or cook’s food is notorious. It is always the best and, often, the only version worth eating. My cousin Bunny lives in Manila, about 200 kilometres from the family home. On trips to the capital, my tito and tita bring care packages of Bunny’s all-time favourite, binagoongan, which she stashes in the freezer to portion out until their next visit. I hear this kind of story all
Russian sweet cheese fritters (syrniki)
Russian sweet cheese fritters (syrniki) | I grew up with a mum who worked full-time, so my brother and I had pretty simple breakfasts before heading to school. But she loved to spoil us on the weekends by making something special for breakfast. Syrniki (seer-nee-kee) were one of these treats and I missed them terribly when I moved away from Russia. Syrniki are fritters made from a farmer’s cheese called tvorog and I couldn’t find a good substitute in the US or Canada for the longest time. It’s v
Mexican chilli crab (cangrejo a la diabla)
Mexican chilli crab (cangrejo a la diabla) | The Mexican term “a la diabla” literally means “to the devil”, and there should be something with a good kick of chilli to get you there. This recipe uses the heat of the habanero chilli along with the piquant flavour of guajillo chilli to make a rich paste that goes beautifully with shellfish. The avocado leaves impart a delicate and fragrant aniseed flavour.
Minestrone with lardo
Minestrone with lardo | A good minestrone is one that has the feel of the season. In spring it may have peas and asparagus. In winter, cabbage and more beans. I like to add a paste of lardo and herbs, a cross between a gremolata and a pesto, to add depth and body to a good minestrone. Use our recipe below, or make up your own minestrone and just add the paste at the end.
Orecchiette with broccoli
Orecchiette with broccoli | This recipe was prepared at the launch of Measure Up – the Government’s latest initiative in the fight against obesity – by Lucio Galleto and Logan Campbell of Lucio's Italian Restaurant. The pasta (in this case, ear-shaped orecchiette) is low-GI, while the broccoli, garlic and chilli are all good for you. These quantities will serve four people as a main meal, or six people as an entree.
Wagashi sweet white bean paste (shiro-an)
Wagashi sweet white bean paste (shiro-an) | There is an enormous variety in the world of wagashi (traditional Japanese confectionery), but many of the recipes for wonderful shapes, flavours and textures are created from a base of a simple white bean paste known as shiro-an. It’s not quite as easy as it looks, but being able to make a good shiro-an is a necessary skill for anyone wanting to get started in wagashi.
Wild onion pasta with morel ragout
Wild onion pasta with morel ragout | The aroma of the ramps (wild onions), morels and sweet butter in this dish scream spring, and you'll find yourself lingering over every bite. Don’t be tempted to add cheese, either. It will only sully an otherwise crisp and clean dish. Also, don’t skip this recipe if, for some odd reason, you don’t like mushrooms. The ramp pasta itself, which lasts for a couple days in the fridge, is just as good with butter and cheese; yes, this is the place for grated pecor
Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese
Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese | There is a goat and sheep dairy farm in Victoria, Australia, called Meredith Dairy that makes the most amazing marinated cheese. It’s like a soft goat’s cheese but richer from the sheep’s milk, and it can transform pasta like no other cheese. In this recipe, I use my own Marinated Goat’s Cheese, inspired by Meredith Dairy, with great results. If you have neither of these cheeses, it also works well with a good soft