Asparagus is a fairly new addition to my kitchen, about four years I would say. Usually I just roast the asparagus in a griddle pan or under the grill with some olive oil and then sprinkle some salt and drizzle either lemon, vinegar or balsamic vinegar. This simple vegetable tastes just great as it has a very distinct flavour. I remember making mashed asparagus for my son when he was a baby and my mother saying will he like that? As she had never tried it before, I asked her to try it and she thought it was an ok taste. I am glad that I have introduced such great flavours to my son from an early age, as it has introduced him to a great range of flavours, textures and tastes.

Recently, when I saw a recipe on one of the blogs I regularly visit, I thought I have to try it because the  British asparagus season does not last very long. It is said that Asparagus is high in potassium, folic acid and low in sodium and calories, and is good for us as it does not contain any fat or cholesterol. I am a great believer in eating the right foods to help us maintain a healthy lifestyle and if the food that I eat contains things I know that are good for our health/well-being then we should eat more of them. As a result I was glad that I tried this recipe. It was a great hit with the family and a recipe which I will make again with a few changes next time.

Asparagus Pesto

I made a few changes to the original  recipe that I had seen as I did not have all the ingredients. You can use any nuts you like instead of the mixed nuts, I just used them as I keep some ready ground and it was a quick thing to add to the pesto.  I used spaghetti because I like it, but you can use any pasta that you have. In stead of the basil perhaps you can use any other herb, just experiment

Ingredients

Preparation time: 15 mins        Cooking time: 15 mins       Serves: 4

500g asparagus

1 large clove of garlic chopped

a handful of basil torn

1/4 cup ground mixed nuts (almonds, cashew, pistachios)

1/4 cup extra virgin olive oil

salt, pepper,  & lemon juice to taste

1 handful of spaghetti or as per your measure

Method

1) In some salted boiling water blanch the asparagus for about 4 to 5 minutes. In the mean time prepare all the other ingredients for the pesto and place in the blender.

2) Once the asparagus are a bright green colour and still slightly firm when pressed remove from the boiling water and run under the cold water tap to stop the cooking process. I used a fork to remove from the water to place in a strainer. Keep aside.

3) In the same water place the spaghetti ensuring the vessel is large enough for the spaghetti to be cooked. This added more flavour to the pasta and did not waste the water. Cook for 10 mins or as per the cooking ingredients to the pasta being used.

4) Trim the tips of the asparagus and keep aside to toss into the spaghetti later.  Roughly chop the ends and add to the remaining ingredients in the blender. Process to a paste or the required consistency.

5) Once the spaghetti is cooked, drain and run under some cold water to remove the starch and stop from cooking further. Mix with the prepared pesto and the chopped spears of the asparagus. Drizzle with some extra virgin oilve oil and you are ready to serve. Bon Appetite !

Some years back we had enjoyed a dinner, made by one of my sister in-laws, of large shell pasta stuffed with ricotta cheese. It was a very enjoyable experience that I have recreated when ever I can get a hold of the large pasta shells.  I felt that the same filling would work well with the sweet pointed pepper, as the flavours would compliment each other and they did. Just to make it into a meal we ate it with some pasta with sun dried tomatoes & basil pesto, for a very heavy filling meal.  Although it could have also been served with some salad for a lighter option. Unlike the other recipe of pointed peppers, this is a more Italian style as opposed to Mediterranean.

Stuffed Pointed Peppers with Pasta

As mentioned before this same stuffing can be used to fill large shaped pasta or cannelloni and served with a tomato based. Another alternative filling to substitute the ricotta cheese is to use flavoured soft cheese, mixed with spinach.

Ingredients

Preparation time: 20 mins          Cooking time: 20 mins          Serves: 2

2 pointed peppers with the tops removed and de seeded

100g ricotta cheese

1/4 cup chopped spinach blanched

1/4 tsp fresh grated nutmeg

salt & pepper to taste

3 cups pasta (any shape you like or have)

hot water

salt

1/4 cup of sundried tomato pesto

olive oil

Method

1)Mix together to ricotta cheese, spinach and the spices, keep aside. Prepare the pesto as per this recipe and keep aside. Boil some water for the pasta with salt and a little olive oil, add the pasta and cook as per the instructions or al-dente. Drain and keep aside.

2) Cut the tops of the pointed peppers and remove the seeds with a spoon or knife. Fill with the prepared stuffing mixture and oil the outside of the pepper with a spray or brush. Place in a pre heated griddle pan or grill. Cook evenly all around and you are ready to serve the sweet pointed pepper.

3) Mix the pesto with the pasta and heat slightly before serving with the pointed peppers. Enjoy

I only started using pesto after marriage and used to buy ready made jars. It was a convenient thing to do, as at the time I was on an interior design course on Tuesday evenings, so that was a pasta day . It used to be a chore to find the vegetarian version of this classic Italian dish. Then about three or four years back I had bought a basil plant for the kitchen window sill and it had produces so many basil leaves, so I thought I should venture into making my own pesto. It was successful and so simple to make that I decided I would buy a basil plant each Spring and make my own pesto.

From looking at various TV chefs and other recipes, as well as a friend (who lives in Italy) telling me that I do not need to add cheese or pine nuts (as they are so expensive), just normal salted nuts are fine – I started making my own version as below. To make it more creamy I sometimes use almond, cashew, and pistachios nuts powder.

There are many uses for pesto, not only as a pasta sauce but also as a dressing for salads, for adding flavour to soups, a spread for sandwiches and roasted mushroom or eggplant. You can also create many different versions like I did by adding the sun-dried tomatoes. Other herbs and vegetables can also be added to give it an extra added flavour.

Sun-dried Tomato & Basil Pesto

I keep sun-dried tomatoes without the oil, if you have that then that is fine to use, you can even use the oil from it to give the pesto an extra tangy flavour. The pesto will store well in the fridge for 3 weeks and can be frozen for up to 3 months.

Ingredients

Preparation time: 10 mins       Cooking time: 10mins       Makes: about 1 cup

2 cups basil leaves roughly torn

1 cup sun-dried tomato (about 12) soaked in hot water for 10 mins

2 cloves of garlic

1/4 cup extra virgin olive oil

1 tbsp lemon juice

1 tsp salt

Method

1) Boil some water and place the sun-dried tomatoes in 1 cup water, set aside. Pick the basil leaves, wash and tear them roughly and place in a blender.

2) Drain the sundried tomatoes and put in the blender with the remaining ingredients. Blend to a smooth paste, taste for salt and lemon juice, add if required. Hey presto your pesto is ready to be served as needed

If you are trying to eat healthy and wish to have a filling meal then some pasta with vegetables is a good idea. When I was a student one of my staple diets was pasta, with a simple tomato sauce and sometimes the odd dollop of Greek yoghurt. Now I am much more adventurous with my concoctions of pasta sauces. This particular one was inspired by mixing Indian spices with Mediterranean vegetables, I was quite pleased with the outcome. I really felt like I was eating a healthy meal.

Vegetable Pasta

I used the vegetables that I already had and felt like experimenting with them, however as usual you can use what ever you like. You can add more tomatoes if you like your sauce to be more rich. I like to use tricolour pasta as it looks pretty and I also mix wholemeal pasta as my husband wants us to eat more healthy,  so we are all happy. You can use penne or any other pasta for this recipe.

Ingredients

Preparation time:5 mins          Cooking time: 20 mins          Serves: 2

2 cups fusilli pasta (or what ever you are using)

1 tsp salt

hot water

1 tbsp olive oil

1 tsp each fennel (varyali) and nigella (kalonji) seeds

1 courgette chopped

1 red capsicum chopped

1 clove of garlic crushed

1/4 cup each green and black olives

1/2 cup chopped tomatoes

salt and chilli flakes to taste

Method

1) Heat some hot water in a large pan, once it starts to boil add the pasta and salt, cook until done (al dente). Drain and give it a quick rinse in cold water, keep aside.

2) Heat a large non stick pan, once hot add the oil and the vegetables and spices, and cook until tender.

3) Add the olives and chopped tomatoes, cook a further few minutes and add the salt and chilli flakes. Add the cooked pasta, mix and switch off the heat. After a few minutes of standing time you are ready to serve. Cheese is optional, as it tasted good with or without cheese. Let me know what you think of the taste if you make it.