Prawn, Lemon & Rocket Penne Pasta

Prawn, Lemon & Rocket Penne Pasta

I love Pasta ! When I moved to London in my early twenties, I had my first taste of basil pesto and fell in love! I would drench it over big bowls of pasta with bacon and mushrooms and I simply could. not. stop. eating. it.  Needless to say that when I flew home a year later on holiday, friends and family practically bypassed me at the airport due to not recognising me … or rather, the size of me 😮  

I’ve learnt to practice portion control since then and don’t make pasta part of our families weekly menu.  I am however, a firm believer in the ‘everything in moderation’ mantra and therefore do not see anything wrong with enjoying a bowl of pasta every now and then!  What is life without pasta?  This particular pasta is very fresh and certainly a lot healthier than the bottled pesto jars of my youth.  The flavours marry together beautifully, so simple but really packs a tasty flavour which makes this pasta dish, restaurant quality!   I’ve made it for friends and they have asked for the recipe.  Nough said 🙂  Martha Who_Prawn Pasta stomped1

 

Yield: 4 – 5 

Ingredients: 

500g dried penne pasta

3 cloves of garlic, peeled and crushed to a paste

2 – 3 red chillies, deseeded and finely chopped 

450ml of white wine (Sauvignon Blanc / Chenin) 

450g peeled & de-frosted ready to eat prawns 

4 tbs sun-dried tomato puree 

Zest and juice of 2 lemons 

4 big handfuls of rocket, chopped 

Salt & Black Pepper 

Olive Oil 

Method: 

Follow the cooking instructions for the pasta and while that is on the go, heat a few tablespoons of olive oil in a big frying pan and add the garlic and chilli – cook on a gentle heat ensuring not to burn the garlic.  After a minute or 2, add the white wine and the tomato puree and simmer for a few minutes until the alcohol has been cooked away together with the acidity of the tomatoes.  Drain your pasta and reserve a little of the cooking liquid.  Once the sauce is to your taste, add the prawns and mix through.  Remove from the heat.  Return the pasta to its pot and add the sauce, stir to combine.  Add the lemon juice, the lemon zest and half the rocket and 20 or 30 mL of the reserved cooking water.  Taste. Adjust the seasoning with salt & pepper.  Heat through on the stove top. Plate and garnish with the remaining rocket.  

Cooks Notes: I buy the Woolworths ‘Frozen fully cooked Prawns’  and the Woolworths ‘Sundried Tomato Quarters’.  With the tomatoes, I drain the vinaigrette it comes in and blitz the sun-dried tomatoes in a food processor / blender to a lumpy puree type consistency. 

 

Lasagne

Lasagne

Who doesn’t enjoy a good Lasagne? This one is quick and easy but packs a delicious punch of flavour that will have you returning for more and more and more …

Ingredients:

Yield: 6

For the Mince

1kg lean beef mince

400grms chopped canned tomatoes

2 tbsp tomato puree

600ml beef stock

2 large onions (finely chopped)

2 celery stems (finely chopped)

4 cloves garlic (crushed to a paste)

60ml vegetable oil

1tsp ground cinnamon

2tsp mustard seeds

3 tbsp dried oregano

2 tbsp fresh Italian parsley

250ml white wine

Freshly ground black pepper

Pinch of salt

Cheddar and Mozzarella cheese for topping

Lasagne sheets (1 – 2 boxes depending on the size of your oven dish)

For the Béchamel Sauce 

60grm butter

60 grm plain flour

1 litre milk

55grms parmesan cheese

½ tsp ground nutmeg (optional)

Pinch or 2 of salt and pepper

Method: 

In a deep pot bring half the oil to temperature, add the mince and cook over a medium heat.   While that’s going on, heat another pan, add the remaining oil and gently *sweat the onion and celery for 2 or 3 minutes, before adding the cinnamon and garlic and cooking for an additional 2 minutes before adding all, to the mince pot.

Now add the tomato puree, parsley, oregano, mustard seeds, canned tomatoes, stock and the wine and stir to combine. Bring to the boil and then drop the temperature and simmer for 30 minutes, stirring regularly to prevent sticking to the pot.

Pour boiling water into the kitchen sink and lay pasta sheets – this will par cook the sheets, lessening the required cooking time.

Preheat the oven to 180ºc

To make the Béchamel sauce … Melt the butter in a heavy-based pot over a low heat, then add the flour. Stir with a whisk, and cook gently for 2- 3 minutes to make a white *roux. Slowly pour the cold milk on to the roux, whisking as you do so, and bring to the boil over a medium heat, whisking continuously.

Once the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring continuously to prevent lumps forming. Season to taste with salt, pepper (preferably white) and add the nutmeg.   Continue stirring until the sauce thickens to the desired consistency. If it thickens too much, add a little milk, stir through and remove from the heat.   Stir in the parmesan cheese and adjust the seasoning with salt and pepper.

Remove your pasta sheets carefully from the water and lay on a clean dish towel, cover with another dish towel to pat dry.

If your mince still contains a lot of liquid, increase the temperature and bring to the boil for a few minutes, to cook away some of the excess liquid. Remember however, that it is a mince sauce so you don’t want to cook away all the delicious sauce you have just spent 40 minutes creating.

To assemble – spoon some of the mince mixture into your ovenproof dish, cover with lasagne sheets, spread over some of the béchamel sauce and repeat the process ending with a layer of béchamel sauce. Top with a mixture of cheddar and mozzarella cheese and bake in the oven for 25 – 30 minutes or until golden and bubbling goodness

Cook Notes:

*Sweat – to sweat vegetables means to cook on a gentle heat to soften but not brown

*Roux – A roux is a common way of starting many sauces. It is a mixture containing equal parts of flour to fat (butter) used to thicken liquids. The longer a roux cooks, the less its thickening ability.

Lasagna collage 3