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Cover: The Gourmet Garden

Recipes with pasta

31Jul 12

Linguine with Roquefort and Walnuts

Linguine with Roquefort and WalnutsPasta, can you imagine what our world would be without it?!  So easy to make and so versatile, it’s virtually everyone in the western world’s go-to dish for spur-of-the-moment meals or fussy children!  In fact, it’s one of the first foods that most children agree to eat without too much complaining.

This linguine with Roquefort and walnuts, surprisingly, is no exception, at least in my own experience with my kids.  I expected the blue cheese and white colour of the sauce to turn them off, but they lapped it right up and even asked for more! (You could also try this pasta with egg yolks and walnuts recipe.)

Of course, my children may not be representative of the national average, so if you want, you can try substituting the Roquefort for another, more kid-friendly cheese.  Any easily melted cheese, such as Manchego or Gruyère should work fine.  If kids aren’t a problem, you can of course go the other way as well and try a stronger cheese like Gorgonzola or Stilton.

 

Linguine with Roquefort and Walnuts
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500g dried linguine
  • 4 whole walnuts
  • 300ml double cream
  • 8 tbsp Port
  • 225g Roquefort cheese
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Bring a large pot of salted water to the boil.
  2. Add the pasta, give it a stir and cook according to the instructions on the pasta. Start to check it a few minutes before the indicated time to make sure you get it just how you like it. I prefer it al dente, but go ahead and cook it however you prefer.
  3. While the linguine is cooking, shell the walnuts and chop them up very finely. Set aside.
  4. When the pasta is ready, drain it immediately.
  5. Place the double cream, Port and Roquefort in a saucepan and bring to the boil over low heat. The cheese should take a few minutes to melt.
  6. Toss the pasta with the sauce and season with salt and pepper to taste.
  7. Serve on plates with the walnuts sprinkled over the top of each serving.

 

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18Apr 12

Pumpkin Ravioli

Pumpkin RavioliI made this pumpkin ravioli last weekend when I had some friends over for lunch, and the verdict was unanimously positive – everyone loved it!  Which was a good thing too, because it definitely took a bit of work to prepare.  The baked garlic and sun-dried tomatoes provide a great counterpoint to the sweet pumpkin, and the filling just melts in your mouth when you bite into it.  The recipe calls for a pasta machine, but if you don’t have one, you can roll out the dough by hand.  It takes a bit more time but won’t make any difference to the taste; just make sure you get the dough as thin as you can.  About 3mm is thin enough.

Filling your pasta is a great way to add flavour to the dish. For more variations, try this scrumptious tortelli piacentini recipe.

What you’re going to need:

For the pasta:

  • 250g flour
  • 2 eggs
  • A pinch of salt

For the filling:

  • 4 garlic cloves, skin on
  • 400g pumpkin, peeled and seeded
  • 120ml cottage cheese
  • 3 sun-dried tomatoes in olive oil, drained and finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

What you have to do:

For the pasta:

  1. Place the flour, eggs and salt in an electric mixer and blend into smooth dough.
  2. Knead the dough for 5 minutes on a lightly floured surface.
  3. Wrap the dough in clingfilm and let it set in the refrigerator for 20 minutes.
  4. Divide the dough into 4 equal portions and roll them out lightly to half a centimetre thick.
  5. Pass the pieces through a pasta machine on the thinnest setting.
  6. Let the pasta dry for 10 minutes on a clean cloth.
  7. Use a drinking glass about 7cm in diameter to cut the pasta into circles.

For the filling:

  1. Preheat oven to 200ºC.
  2. Bake the unpeeled garlic on a baking sheet and bake for about 10 minutes or until soft.
  3. Steam the pumpkin for 6-8 minutes or until tender.
  4. Drain well.
  5. Peel the garlic and add to the pumpkin.  Mash well with a potato masher.
  6. Add the sun-dried tomatoes, cottage cheese, salt and pepper.
  7. Mix well.
  8. Place a heaping teaspoon of the pumpkin mixture in the centre of half the pasta circles.
  9. Wet the edges of the pasta with a little water on the tip of your finger and fold in half in a semi-circle.  Press down firmly on the edges to seal the ravioli.
  10. Bring a large pot of water to the boil and add the ravioli.
  11. Boil for 4 minutes.
  12. Drain well and serve plain or with your favourite pasta sauce or cheese. I personally like sprinkling a bit of Feta cheese on top.

Preparation Time:  45 minutes

Cooking Time: 15 minutes

Serves:  6

Difficulty:  Hard

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