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FareShare Gazette -- March 2009 Recipes

FareShare Gazette -- March 2009 Recipes comes together with Salt, Olive Oil, Pappardelle Pasta, Onions, and Roma Tomatoes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/2 tbsp
• 250 g
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Bring two litres of water to a boil.

2. 2

   Add 1 tsp salt and 1 tbsp olive oil and pasta.

3. 3

   Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally.

4. 4

   Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.

5. 5

   Always cook pasta 'al dente' or firm to the bite.

6. 6

   Drain pasta and rinse with cold water.

7. 7

   Set aside in a bowl.

8. 8

   Using the same pot or a frying pan, heat up 1 tablespoon of olive oil on medium high heat.

9. 9

   Add onions and saut� for 5 to 8 minutes, until soft and lightly golden.

10. 10

    Add tomatoes, marinated artichoke hearts and sun-dried tomatoes.

11. 11

    Stir to heat through.

12. 12

    Add pesto and cooked pasta.

13. 13

    Toss to heat pasta through.

14. 14

    Adjust seasoning.

15. 15

    Serve with a side green salad. For a quick salad, use arugula greens and toss with a mixture of balsamic vinegar and olive oil.