Casarecce pasta recipe for Barilla

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Sometimes we just need a quick & easy meal.

This tasty Casarecce pasta recipe for Barilla, is filled with Mushrooms & Pine nuts. Also made extra delicious with these Parmesan crisps! Luckily, it’s a great pantry meal too.

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Nothing says comfort me more, than a bowl of beautiful Pasta.

None more so, than the delicious range of pasta from Barilla Australia

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Opening my goodie hamper, I’m struck by the incredible variety of delicious options & possibilities. Looking at this array, I can feel my inner carboholic kicking in.

At the end of a busy week, pasta is such a perfect solution to a easy night in.

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So what makes this particular Casarecce Siciliane Pasta, dish, special to me?

Feeding my inner mushroom lover, I love my pasta with some butter, good olive oil and more goodness. This time round, with the addition of toasted pine nuts, fresh parsley & some parmesan crisps.

The textures of silky mushrooms contrast so delicately, with the al dente goodness of the Casarecce.

It’s so simple & nourishing.

What’s your favourite Pasta night stand-by meal? Leave a comment below!

Casarecce Pasta with Mushrooms & Pine nuts:

Ingredients:

500g Barilla Casarecce pasta

500g Mushrooms assorted, button, enoki & shimeji

1 cup shredded Parmesan cheese-

Clove of garlic-chopped

Olive oil

Butter-50g

Salt & pepper to taste,

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Garnish

100g Toasted Pine nuts.

Handful chopped Parsley,

Parmesan wafer-

Preheat oven to 220C/428F,

Sprinkle the parmesan evenly onto a clean baking sheet.

Bake in oven & check after 3 mins.

If the cheese has bubbled, turn off the oven & leave wafer inside to dry out.

Method:

Prepare Pasta & set aside,

Clean & chop the assorted mushrooms,

Roughly chop the garlic clove,

In a hot pan, saute the mushrooms in a generous knob of butter & olive oil.

Add the garlic and cook for a minute, or until fragrant

Season mushrooms well and toss with the Casarecce Pasta

Garnish with the pine nuts, parsley and finish with the parmesan crisps, Just before serving.

Bon Appetito!

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Disclaimer:

The Products showcased in this post were provided by Barilla Australia. Further details regarding this blog’s disclosure policy, can be found here.

Smashed Pea Crostini Recipe.

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Wholesome Bread, sliced.

Smashed Pea Crostini. I love it.

Fact: There are a variety of foods which always make an appearance on my foodie playlist. 1) Tin tomatoes. 2) Eggs. 3) Rice…and so on.

Frozen peas are on that playlist too. By playlist, I of course mean pantry list. Don’t you think playlist sounds so much better though!

I love beans on toast and I love beans in things; so I liken this version of crostini to a fresh light & zesty version of “greeny things on Toast.”

Only so much lighter, quicker and better for you… err yes, on my not so guilty days when I didn’t eat cake for lunch…. #foodblogger problems.

There have been a variety of no bake, no cook days recently. Sad to say and I know, this is a cooking blog.

Nonetheless sometimes there are just those days or weeks, or months, (you know exactly what I mean.) They’re the days when you have to drag yourself off to that next thing you have to do & a 10 minute quick fix lunch is all you have time for, aka what you need.

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Smashed Pea Crostini

Got a little more time? Then take this topping to the next level, or this Pea Pesto. It’s the best!  

It too can be made so very quickly and tastes damn fine with pasta, or runny eggs, *sigh.*

Is there no dish that can’t be elevated to rock star status, with a good runny egg! Sometimes you might like it cheesey, (parmesan, feta, brilliant!) Some days, you might want to go nuts! You decide.

Whatever the outcome, save those extra minutes in cooking time. Enjoy that time out of the kitchen and give yourself permission to say “Yes!” Sometimes it’s okay to just eat peas, but if you’re going to do it.

Do it with Style!

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Up close & personal, Smashed Pea Crostini

Ingredients:
Sliced Bread, toasted
1 cup of frozen peas
Freshly boiled water, to cover peas
Lemon zest & juice
Parmesan cheese (optional.)
Salt & Pepper, to taste

More delicious ideas for Crostini to be found here. Happy Cooking & Brunching.

Brunch crostini platter & frenzy free weekends!

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Happy Weekend everyone! Woke up this morning full of energy. A perfectly sunny day with not much to do. By this I mean no more moving, no cleaning or tidy ups of the old apartment and no boxes left to unpack hurrah!

So it’s time for a few favourite tunes in the background, a strong cup of tea and a cook-a-thon! To kick off a few of the recipe ideas in my head, I’ve decided on something quick and frenzy free for breakky today!

Even better, there are a few ingredients here which you probably already enjoy, but perhaps not in this combination. I’m hopeful that you’ll get to try these crostini soon and revel in these simple yet tasty flavours.

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Crostini:
You’ll need some olive oil and a nice crusty bread (or sourdough) for the crostini,

Drizzle the bread with olive oil before grilling or toasting, be as frugal or generous as you like. Toast until ultra crisp and golden brown, the firmer the better as it will hold the toppings without getting too soggy later on.

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1) Homemade Za’atar, greek yoghurt & olive oil crostini,

My version of the Home made za’atar mix includes Coriander seeds, Fennel seeds, Caraway seeds and Sesame seeds. Along with some good quality sea salt and cracked pepper you’ve got a pretty close substitute. Optional You can smash up the za’atar mix in a mortle & pestle or use as is, hint I find rubbing the mixture in a brown paper bag helps to release those aromas and break up the bigger spices.

Spread the Greek yoghurt generously onto the crostini and sprinkle lightly with the Za’atar mix and a drizzle of olive oil.

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2) Smashed peas with lemon zest & Fetta crostini,

Take a handful of frozen peas blanched in hot water and drained. Add some salt & pepper, mix in and using a fork, mash with some grated lemon zest. Lastly spread on the crostini and serve with the crumbled Fetta.

3) Glorious fluffy clouds of Ricotta spread thick on the crostini, topped with a generous drizzle of honey and sprinkle of cinnamon.

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Hopefully all breakfast cravings have been cured…till next time!

A recipe for Ribollita, alongside some Pretty things and lovely moments…

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Ever have those dulls days when you visit the postbox only to discover with glee, a surprise parcel!!!

It was one of those day and I got somewhat excited to see my belated present from my little sister after her travels abroad to Europe, (Rome, Turkey, London, anyone…?)

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I love a good souvenir…Better yet when it comes via someone else. It’s like having a little bit of their holiday in your hand!

Confession, I have a passion for vintage-esque tea towels and as you can see below, I’m now the proud recipient of many others too,

Queue happy dance!

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Of the other pretty things decorating the Giaff home at this time, is a gorgeous Paris Metro clock, (in a ring-top pull can no less) and this current favourite read by Skye Gyngell formorly of Petersham Nurseries

It’s all about healthy food…it’s about simple food and it’s about comfort food… I heart Skye Gyngell.

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Ribollita, (adapted from My Favourite Ingredients by Skye Gyngell)

Adapted from one of my new favourite reads, is this beautiful Tuscan bean stew which is perfect for the in between weather days, we’re currently experiencing in Australia. Not quite warm, not quite hot, it heralds the soon-to-be arrival of spring.

Time: 1hr 45 mins (resting time if preferred)

Ingredients:
1 cup or thereabouts of white beans soaked overnight, (the original recipe suggests cannelloni beans, but I’ve substituted for something similar,)
3L of water or thereabouts,
3 tbsp of olive oil,
1/2 leek chopped (originally calls for 2 onions, use whichever you prefer. I love leeks and just happened to have half in the fridge.)
1 dried red chilli crumbled,
2 celery sticks, chopped roughly,
2 carrots, peeled and also chopped,
2 cloves of garlic, peeled & smashed.
Small bunch of sage, (this is heavenly…whatever else you sub, don’t skip the sage!)
2 potatoes, peeled and diced
Day old bread for soaking up the soup, (farro is suggested in the original recipe, alternatively pasta, Fregola or barley would work well. I’ve simply used the day old bread here.)
400g tinned tomatoes,
1 bunch Cavalo Nero Chopped,
Salt & Pepper to season,

Extra virgin olive oil to serve, best quality you can find and some toasted pine nuts & freshly grated parmesan (a nice little addition I’m adding to mine)

You’ll also need a large 3L pot, a chopping board, knife, vegetable peelers and serving bowls of course.

Method:

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Soak the white beans overnight in some boiling water, I’ve used just over a cup. Heat the olive oil over a low heat in the soup pot. Add the chopped leeks, chilli and a decent pinch of salt. Sweat gently to release the aromas.

Add the chopped celery, carrot, garlic, potatoes, & sage. You may also add the Fargo or Fregola, or Bread at this stage is using too. Sauté everything for a few minutes and then add the tinned tomatoes, cover and simmer for 20 mins.

Stir in the cooked beans and add some boiling water, approx 1L. Cook until the vegetables soften and switch off the heat. Season generously with salt and pepper to taste and add the Cavalo Nero. (In the original recipe the Cavolo Nero is added just after the water, I wanted to keep some freshness of the greens so I added it in raw the very latter stages.)

Ideally you could leave the soup to cool completely and allow the flavours to infuse (as suggested by Gyngell in her book,) 

Before serving, reheat gently with some generous lashings of olive oil and serve soaked with the bread and (my addition) of some toasted Pinenuts & grated Parmesan too.

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