Pasta

Pasta is the most popular food that Italian people contribute to the world.  My family loves pasta, and very often, I prepare homemade pasta such as lasagna, ravioli, tortellini, fettuccine and even spaghetti.   Making pasta by hand is fun, but it is easier and faster using a pasta machine.

Pasta needs dressing to serve with, meat sauce,  tomato sauce, pesto or even just good olive oil and cheese.  Tomato sauce or sugo, maybe is the most common sauce to serve it with, it is easy to prepare, tastes great. The colour is so vibrant red, and it looks very appetising.

To relive my experience eating pasta in Provence,  I am making pesto to go with my spaghetti.  I enjoyed the pasta with pesto over there, the colour of the pasta so beautifully green and very flavoursome, the taste of herbs, nuts and the cheese that binds together was so intense but perfect.

And this is my interpretation of the 'pasta with pesto', I prepared mixed herbs pesto and served with bought dry spaghetti, but I think it worked very well and delicious.

The colour was not as intense green, it may be because it did not have enough herbs.  Next time I must add more greens, flat parsley/basil.



Susy Herbs Pesto

1 cupful mixed herbs-mints, coriander, fennel fronds, sorrel.



1 cupful chopped spinach and flat parsley (to make extra green)
1 teaspoon salt
1/2 cup olive oil
1 tablespoon almond meal
2 tablespoons Parmesan cheese
Using a food processor or blender.
Blend the mixed herbs and spinach with salt, and oil, to make a smooth paste
Add in the almond meal and the cheese, mix to blend
Transfer onto a bowl, refrigerate until serving time

Pasta with Pesto
Boil and cook 350g spaghetti until al dente
Drain the spaghetti
Place it on a serving bowl, add the prepared pesto (all of it)
Toss them together, and serve at once.
Add more Parmesan cheese on top.

Pasta and Pesto

Well, I was happy to have the pasta and pesto, or green pasta, it's substantial enough for lunch, without adding more cheeses.

Another delicious pasta, excellent and easy quick to prepare is pasta with white ragu.

Chicken Ragu-White Ragu

Ingredients:
500 g mince chicken
75g lean bacon, chopped (optional)
2 tablespoons olive oil
1/2 cup milk
1 teaspoon salt
1 onion, peeled and chopped
1/4 teaspoon white pepper
2 tablespoons fresh chives, chopped or (use another herb: sage or tarragon)
2 tablespoons sour cream

Method
Saute the onion until soft, add in the mince and cook about 5 minutes (put in the bacon)
Add in the salt and milk, stir and bring to boil, continue cooking over low heat for 22 minutes
Now the meat is soft and succulent with tiny juice, add in the white pepper and chives
Stir them together, the chive should look bright green but cooked.
Add the sour cream, at the last minute, mix thoroughly.
The chicken ragu is cooked, transfer into a bowl.

To serve
Serve ragu with any pasta, garnished with chopped flat parsley or mixed fresh herbs.

It is my version of cooking Ragu, delicious creamy white meat sauce.

*****

What is Ragu:
In Italian cuisine, a ragu is a meat-based sauce, which is commonly served with pasta (Wiki)

Because the braising is using tomato, the colour of Italian ragu is always reddish.

Pasta with Chicken Ragu

Pasta with White Chicken Ragu and Parmesan Cheese

Dinner is served

Fettuccine is good with the sauce, add some avocado if you have, the green adds lovely colour and flavour.

Pasta dishes are very friendly, what I mean is that it can be served to any age group and also they are easy to eat.  Things to remember to serve pasta dishes are served hot, with cheese or without but use the best olive oil for extra dressing. We prefer to have pasta with a simple sauce or light dressing.




Until Next Post
Thanks For Stopping By
Susy