Wednesday, 13 July 2011
I just gave my friend Louise a chapter to read (yes, the one I haven't managed to get into proper draft form for like 3 weeks now...), the sun is shining through my window and it's a balmy 16 degrees outside.
If I was allowed to exercise these days (long story involving a wasp, my arm and a couple of visits to the minor injuries unit at 3am last week, but for once I'm listening to my mum - dear mum, I hope you notice how much effort this takes to not go and enjoy the sun on a run!) I would sooo go out and enjoy the weather some more - perhaps I'll go for a gentle stroll later this afternoon.
Anyhow, as I am re-learning how to eat when I'm not exercising I am rediscovering the wonders of summery pasta dishes. I can't seem to get enough of the many possibilities these days.
Yesterday I was inspired by Alex's mum's pasta recipe, but I thought I could share two of my favourite combinations with you today. They both follow the same principle and the quantities for the veg are based on a 40-50g portion of pasta - i.e. if you are a fan of larger pasta portions, use some more but at the same time I probably wouldn't treble the amounts if you want to have 150g pasta.
So what I normally do is stick some thin pasta (the type I use is called spaghettini but then again they seem to have a different name depending on the brand and the country, I am talking about the kind that takes 5 minutes to cook, and no, not the quick-cook kind) into some boiling salt water and then get on with sorting out the veg/fruit.
150g Courgette (that is 2 small (12-15cm) courgettes), washed and the ends cut off
15-20g Parmesan, grated
Some nice Olive Oil
Using a vegetable peeler, 'peel' the courgette into thin strips and set aside, then you grate the parmesan cheese. Wait until the pasta is nearly done (i.e. you feel like it's going to need another minute), then add the courgette and, after that additional minute, drain the pasta. Put the pasta into a bowl, drizzle with some olive oil, season with some salt and pepper and sprinkle with the parmesan.
See, that didn't take that long...
Pear and Gorgonzola Pasta
While the pasta cooks, wash the pear, core, and cut it into thin slices.
Cut the gorgonzola into smaller pieces and put the pieces into the bowl you'll eat the pasta from. Once the pasta is done, drain it but don't worry about all the water draining off. Mix the pasta with the cheese (the remainder of the cooking water that didn't drain off should turn some of the cheese into a creamy sauce that will stick to the pasta), then add the pear slices and smile while you enjoy this super quick lunch.