Mothers Day Pasta Recipes

MDPASTATREAT MUM TO A SPECIAL PASTA MEAL THIS MOTHER’S DAY

Does your Mum often spend hours in the kitchen preparing food for the whole family?

This Mother’s Day, tell Mum to put her feet up while you treat her to a special, self- prepared meal in the comfort of her own home.

Leading Adelaide chef and restaurateur, Adam Swanson, says pasta is a delicious and easy dinner option to make for Mums this Mother’s Day.

“Pasta is simple to cook and comes in a wide array of flavours and shapes that enable us to create tasty meals to suit any palate,” he said.

“The trick to cooking a great pasta meal is to treat the pasta itself as an integral flavour of the dish.

“Too often, we smother pasta in heavy sauces which mean that we lose the great texture and subtle flavour it adds.

“However, the right combination of ingredients paired with a quality pasta like San Remo can set taste buds singing.

“The key is to keep it simple. There is a temptation to include every ingredient we can think of in the one dish and that can cause flavour confusion.

“I’ve included some of my favourite pasta recipes below.

“Featuring a variety of different pasta shapes, fresh ingredients and fantastic flavours, these recipes are sure to create a simple but memorable meal for your Mum this Mother’s Day.”

Adam Swanson is one of Adelaide’s leading chefs and restaurateurs. He is the owner and executive chef of Zucca at Holdfast Shores and a San Remo brand ambassador.

3pasta

SMASHED TOMATOES, PISTACHIO, BASIL AND FETTA PAPPARDELLE

Serves 4

1pkt San Remo Fresh Egg Pappardelle 375g 1?2 cup olive oil 4 cloves garlic, thinly sliced 2 cups cherry tomatoes

100g shelled pistachios, roughly chopped 1 tspn red chilli, finely chopped salt and pepper 1 cup basil leaves

200g Danish fetta

Cook pasta as per packet directions. Take a large pan and heat on a medium to high heat, add the olive oil and garlic reduce heat to slowly infuse garlic into oil without browning the garlic. Take tomatoes and squash softly with your fingers just enough to release the juice. Add to pan and fry off gently for 4-5 minutes, just until tomatoes are almost totally collapsed. Next, add pistachios and chilli and cook for a further 2 minutes. Season with salt and cracked black pepper. Turn down heat to a simmer. Strain pasta and toss through sauce. To finish, tear basil leaves and crumble fetta through the pasta. Serve immediately.

1pastaCRISP PROSCIUTTO, CHERRY TOMATOES AND ALMOND SPIRALE PASTA

Serves 4

1 pkt San Remo 500g wholemeal spiral pasta 200g prosciutto, sliced 5tbspn olive oil 1 brown onion, peeled and finely diced 3tbspn garlic, crushed

2tbspn fresh red chilli, finely chopped 1 cup blanched whole almonds, crushed 1 punnet cherry tomatoes, halved salt and pepper 1?2 bunch basil leaves shaved parmesan

Cook pasta as per packet directions. Pre- heat grills to medium/high heat. Grease an oven tray with a little oil, then lay prosciutto on tray and cook under grill until crispy, remove and allow to cool. In a large pan, heat olive oil on medium heat. Once hot, add onion, garlic and chilli cooking for 2-3 minutes, before any browning occurs. Add the almonds to pan and reduce heat to low. Toss almonds through chilli and garlic. Add tomatoes and reduce heat to low. Strain pasta and add immediately to pan and toss through, season with salt and pepper. Finally, tear prosciutto and basil leaves and add mix through the pasta. Serve immediately with parmesan shavings on top.

2pasta

PASTA CURLS WITH MUSHROOMS, ZUCCHINI AND LENTILS

Serves 4

1 pkt 500g San Remo Curls, 4 tbspn olive oil 1 brown onion, peeled & finely diced 1 tbspn garlic, crushed 10 large field mushrooms, sliced 1 cup zucchini, grated 6 sprigs lemon thyme 3 cup chicken stock 1x 400g can brown lentils, rinsed and drained Salt & pepper 1?2 cup flat leaf parsley, chopped 100g shaved pecorino cheese

Cook pasta as per packet directions. In a saucepan, heat olive oil on a medium heat. Add onion, garlic and sauté until tender. Add the mushrooms cook gently for 3 minutes then add the zucchini and the leaves from the lemon thyme in the pan. Cook for a further 3-5 minutes. Add stock and then lentils and reduce heat to low and simmer for 5 minutes, season. Drain pasta and add to the mushroom and lentil mix. Stir pasta through gently. Add parsley and serve Finish with generous amounts of pecorino shavings.

 
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