Lemon Pasta with Herbs and Cracked Pepper
No specific cheating here, just a sauce that you can whiz together in moments and toss into any kind of pasta. I like it hot with linguine or tossed into cooked macaroni, then cooled and served as a salad.
|Need help with conversions?|
This recipe is from Delia's Vegetarian Collection
Begin by heating four pasta bowls ready for serving.
Then, in a large saucepan, heat up 8 pints (4.7 litres) water with 1 level tablespoon sea salt and bring it up to a good, fierce boil. Add the pasta to the boiling water and stir once, then let it boil briskly for 10 minutes.
All that happens now is that while the pasta is cooking, the rest of the ingredients are piled into a processor with a teaspoon of salt, then one big whiz till the herbs are chopped and that’s it.
Now drain the pasta and return it quickly to the saucepan with the sauce and toss the two together.
Serve in the warm bowls with a little extra zest sprinkled over each one.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Hot weather demands food that is packed with gusty flavours and this wonderful pasta recipe made with garlic, anchovies and capers won't disappoint!
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
This is a great pasta dish for dieters as there's very little fat involved... and you won't have to sprinkle lots of cheese on it either as the flavours are pronounced enough without it.
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.
Crunchy walnuts marry extremely well with creamy pasta sauces and add plenty of texture. This walnut version is a real winner that will go down a treat with vegetarians.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
Easy and nutritious, this is the sort of recipe that every student should have up his or her sleeve as it costs very little but tastes sensational and uses storecupboard ingredients - perfect for when you haven't time to go shopping.
Sometimes the simplest recipes are the best: this one is also brilliant if you're eating cheaply as the ingredients are all very economical and you'll probably have them in the storecupboard already.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
A great way of serving pasta to vegetarians: the pine nuts and sultanas give it an almost Sicilian feel, while the purple sprouting broccoli is a brilliant way to enjoy the all-too-short season of this green vegetable.
With plenty of kick, this storecupboard supper pasta recipe will definitely wake up your senses. An excellent dish for veggies…
Most Popular recipes
How are the textures different?
18 Jun 2013 16:08
18 Jun 2013 22:35
|Food and travel||
14 Jun 2013 12:16
22 May 2013 17:16
|Can Anyone Help?||
18 Jun 2013 21:54
The Universe vs Alex Woods
11 Jun 2013 21:44
18 Jun 2013 12:53
17 Jun 2013 08:56