Posts Tagged 'pesto'

Tagliatelle with Sun-Dried Tomato Pesto & Mascarpone

It’s pasta time again. I’m hopelessly addicted to Italian Foodies’ sun-dried tomato pesto recipe. I’ve been making it pretty regularly of late, and for the first time today I found I had some left over. Shocking, I know. Happily, I also had some leftover mascarpone in the fridge, so I came up with this. You probably don’t need the can of tomatoes, just mix the pesto with the mascarpone, but I think it works rather well. Give it a try.

Pasta with Sun-Dried Tomato & Mascarpone


  • fresh tagliatelle, enough for 2 people
  • 400g can tomatoes
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp balsamic vinegar
  • pinch of sugar
  • salt & pepper
  • 2 tbsp sun-dried tomato pesto
  • 2 tbsp grated parmesan cheese
  • 3 tbsp mascarpone cheese


  1. Heat a little olive oil in a saucepan and add the minced garlic. Fry for a minute and add the tomatoes, oregano, sugar and vinegar. Season with a little salt and freshly ground black pepper. Bring to a bubble and simmer gently for 20 minutes.
  2. Cook your pasta according to the instructions on the packet.
  3. Add the pesto, parmesan and mascarpone and stir to melt the cheese into the sauce. Taste and adjust the seasoning if necessary.
  4. Add the hot pasta to the sauce and make sure the pasta is coated well. Serve with some grated parmesan and a twist of black pepper.

Serves 2.

Quick Pasta


I’ve been craving pasta lately. It must be from looking through the great pasta recipes on italian foodies recently. I’ve never thought of pasta as hangover food, but when I woke up just before noon today with “a bastard behind the eyes“, pasta was the only thing I contemplated making. Something rich and comforting…

This simple recipe relies very much on “store cupboard” ingredients. I fried some diced pancetta in a little oil until crispy. I then added a clove of garlic that was pounded with some sea salt using a mortar and pestle. (Pounding garlic with salt, rather than chopping it, makes a huge difference to food.) I added a small tub of double cream (about 200ml), a tablespoon of good pesto from a jar (for shame!) and a couple of handfuls of grated Parmesan cheese. I then added some hot pasta and a few grinds of black pepper.

I can think of few meals from my own repertoire that offer as great a reward for such little effort. Time spent? About 15 minutes from start to finish. The mind boggles as to why people buy this shit.

Easy Minestrone with Pesto

This is a tasty and chunky soup which takes 20 minutes to prepare from start to finish. I don’t add any pasta, but you could add some spaghetti or macaroni if you like.



  • 2 leeks, halved and sliced (or use 2 onions, chopped)
  • 2 sticks of celery, chopped
  • 2 cloves garlic, minced
  • selection of vegetables, chopped (I used a red pepper, 1/2 courgette, some green beans and a handful of frozen peas, but you can please yourself)
  • 1 litre chicken stock
  • 2 tbsp tomato purée
  • 400g can borlotti beans
  • fresh flat-leaf parsley
  • 2 tbsp pesto
  • parmesan cheese, grated


  1. Fry the onion, celery and garlic in some olive oil for 2/3 mins. Add a good splash of the veg stock, cover, and cook until the celery has softened.
  2. Add the remaining stock, tomato purée, beans and vegetables, then season with salt and freshly ground black pepper. Simmer for about 5 minutes until the vegetables are tender.
  3. Stir through the pesto then check the seasoning, adjust if necessary. Garnish with the Parmesan cheese.

Serves 2-3.

L.A.’s Basil Parma Chicken


Take 4 chicken breasts, butterfly and flatten out. In a small blender mix 100g cream cheese (i.e. Philadelphia), 50g pine nuts, 1 large clove of garlic and 2 handfuls of fresh basil leaves. Spread mixture on half the chicken breast. Close over and wrap 1-2 slices of parma ham (or bacon) round chicken to close in filling. Cook in oven, 200 degrees for 40 minutes.

Thanks LA !!