Recipes: Pastas

Seafood pasta
Ingredients:
250g Pasta cooked al dente
300g Marinara and scallops
300ml Cream
300ml white wine
Zest of 1 lemon
Cheese

Stir fry seafood a few minutes and put aside.

Put wine in pan with remaining juices and cook until reduced 2/3

Add cream and zest and warm for a minute.

Mix with pasta cooked al dente.

Serve with parmasan cheese.

My version of Pepper Steak Pasta
Ingredients:
500g pasta
spoon of olive oil and butter for frying
450g of thick porterhouse
1/2 onion sliced thinly
ground pepper
3 garlic cloves
200g mushrooms (can ommit if not available)
200ml white wine
2 or 3 tsp wholegrain mustard
1 table spoon worcestershire sauce
1/2 cup beef stoc
1/2 cup double cream
2 tablespoons of chopped parsley

Cook pasta with a pinch of salt.

Toss in some olive oil, salt and generous amount of pepper then set aside.

Heat butter and olive oil and fry steak for a few minutes on each side then set aside.

Fry onion for 4 to 5 minutes or until soft.

Add garlic, mushrooms, wine, and lots of pepper and cook for another 2 or 3 minutes.

Add mustard, worcestershire sauce, stock and cream. Season with more salt and pepper and simmer for 2 minutes.

Thinly slice the steak.

Add steak, pasta and parsley to the sauce then toss to combine.

Serve with parmesan cheese.


Lemon Balm Pasta
Blend:
2 cups of lemon balm leaves
3 garlic cloves
1/2 cup of walnuts or mixed nuts
1 1/2 tablespoons of lemon juice
4 tablespoons olive oil
Pinch or two of salt

Mix into cooked pasta al dente