onedish

One-pan prawn pasta

Water

300 g Fettuccine (Main)

Onion, thinly sliced

Cherry tomatoes, halved

Garlic,

Chilli,

Basil leaves

Tbsp Olive oil

Raw prawns, shelled and deveined (Main)

Bring the water to the boil in a large saucepan. Add all the other ingredients except the prawns. Boil until the pasta is just cooked, stirring often. Add the prawns and poach for 1-2 minutes, until pink.

Drain and serve in bowls. Great seasoned with freshly ground black pepper, a little extra olive oil and grated parmesan cheese.

Lentil, kumara and cavolo nero stew

Onion,

Carrot,

Celery,

Garlic, chopped

Dry herbs

Water, boiling

300 g Kumara, peeled and diced (Main)

Red lentils, well washed (Main)

Diced tomato, 400 grams

Cavolo nero, leaves, discard any thick stalks (Main)

Sauté the onion, carrot, celery and garlic in the oil in a large saucepan, until softened. Stir in the herbs, water, kumara and lentils. Cover and simmer for about 20 minutes until the kumara and lentils are just cooked. Add the tomatoes, seasonings and cavolo nero. Simmer until the cavolo nero is tender.

Great served in bowls topped with sour cream or coriander pesto. (1 bunch coriander, 2 tablespoons olive oil, 1 tablespoon lemon juice and 3 tablespoons pine nuts, puréed until smooth).

Rhubarb and asparagus make their seasonal arrival together in Minnesota farmers markets, and this pasta dish celebrates their unexpected combination. Tangy balsamic rhubarb compote meets crisp-tender asparagus, nutty walnuts, and creamy goat cheese — all tossed with spaghetti and brightened with lemon zest. It’s a springtime pasta that’s both rustic and refined.

Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese

spaghetti (or other pasta)

olive oil

green onions (sliced (white and light green parts only))

asparagus spears

rhubarb

balsamic vinegar

sugar

walnut halves

walnut oil

lemon

Kosher salt (more

black pepper (to taste)

goat cheese (for serving)

Cook the pasta according to package directions. Drain and set aside.

While the pasta cooks, heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add the sliced green onions and sauté for 20 seconds. Add the asparagus and cook, stirring frequently, for 1½ to 2 minutes. Do not overcook. Transfer the mixture to a plate and set aside.

In the same pan, heat another 2 teaspoons of olive oil over medium-high heat. Add the rhubarb and cook for 1 to 2 minutes until just beginning to soften but still slightly crisp. Stir in the balsamic vinegar and sugar, then remove from the heat.

Place the cooked pasta in a large bowl. Add the asparagus mixture, walnuts, walnut oil, lemon zest, salt, and pepper. Toss until everything is well coated.

Divide the pasta among four plates. Top each with a spoonful of the rhubarb compote and a dollop of goat cheese. Serve immediately.

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One-pan prawn pasta

Lentil, kumara and cavolo nero stew

Rhubarb and Asparagus Pasta with Wa...

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The most viewed onedish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-pan prawn pasta

Lentil, kumara and cavolo nero stew

Rhubarb and Asparagus Pasta with Wa...

The most viewed onedish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine