Friday night - Yayie !!!! Legitimate 'one pot meal day' (if we're home, that is!). Don't get me wrong..there are many a 'one-pot-meal days' - slightly tinged with guilt at times.
Fridays however, its official :)
Had there been a prenup, it'd have been there - in ink.
Also lately, the chutzpah has been missing from our fave local Italian takeaway - or maybe, we've just had too much of a good thing ?! Enter - Gary Rhodes' recent culinary ramblings. Alluring scenes of rolling olive groves and lovely gondolas with oodles of fresh pasta thrown in for good measure - I could drown in a vat of olives/olive oil right this minute and be buried in Tuscany, thank you.
Well, it had to be a pasta night, it was the right thing to do.
And technically - a one-pot meal - since you can open a jar of pesto anytime..but I was in my element. I zhuzzed my own :)
Recipe for Tagliatelle with sundried tomato pesto,cashewnuts, spinach, olives and feta (feeds 3-4)
Fresh egg tagliatelle - 500 gm
Fresh baby leaf spinach - 200 gm (washed)
Black and green Olives with feta- 100 gm ( chop the olives, crumble some feta, reserve some feta cubes)
1/2 a jar(280 gm) sun-dried tomatoes packed in olive oil, coarsely chopped
1/2 cup cashewnuts , dry roasted
2 garlic cloves, finely minced
Red chilli pepper flakes
Salt & freshly ground black pepper
1/4 cup of olive oil
Separately, cook the tagliatelle in a large pot of boiling water as per pack instructions (until al dente - as per pack instructions - approx 3 minutes). Drain, reserving 1/2 cup of the cooking liquid.