Wednesday, 4 July 2007

All dishes should be this easy

Given that my 'quick and easy' recipes are in such high demand (okay, about four people have asked for more, so now I think I'm turning into Donna Hay without the wanky photos), I thought I'd throw this delicious little number into the mix. It requires you to purchase some (probably expensive) fresh, filled pasta, but other than that is the epitome of lemon squeezy (literally). If you don't live near a good Italian deli or market (as is my unfortunate position) I can highly recommend Mimas fresh pasta. I personally favour the Roasted Capsicum Mezzaluna, but the choices are many. It's available at independent supermarkets, and, according to their web site, at Coles. Just stay away from that evil Latina stuff. Anyway, this dish is a revelation of buttery, lemony yumminess... one of those, "Oh my God! I can't believe how good this actually tastes for something with no meat," kind of experiences.

Give it a red hot proverbial.

Filled Pasta with delicious Lemon & Butter dressing

1 packet of filled pasta of your fancy (500 - 700g)
1/2 bunch of basil leaves
Good wodge of butter (about 100g??)
1 lemon - zested then juiced
100g marinated fetta (preferably Persian)
2 - 3 tablespoons toasted pine nuts
2 good handfuls (about 100g) baby spinach leaves (or rocket)
1 good handful of excellent quality Parmesan (Reggiano, etc)
Some pepper and salt to season, if you wish (but it probably doesn't need it)

Cook pasta until al dente.

Meanwhile, melt butter in a small sauce pan until frothy, then allow it to turn a nice brown, nutty colour, being super careful that it doesn't burn. Once browned, throw in the lemon zest and juice and stir. Add in the basil leaves now, then pour the mixture over the cooked pasta. Carefully (hands are best) stir through the spinach leaves, half the parmesan, some of the pine nuts and fetta, then pour the lot out onto an impressive platter. Scatter said platter (Haha, that rhymes) with remaining fetta, pine nuts and finally the parmesan. Mmmmm. Don't forget the crusty white bread for all those juices.

Should serve about 4. Maybe.

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