These 3 pastas are fast and fantastic

The idea of making a pesto in the middle of the week might sound mad, but this broccoli version will come together in roughly the same amount of time that it takes to boil pasta. If you can’t find orecchiette, use penne or rigatoni.

Ingredients:

For the pasta:

• 300 g    orecchiette pasta
• Salt, to taste
• Lemon peel, to garnish
• Basil leaves, to garnish

For the broccoli pesto:

• 1 T butter
• 1 x 250 g head broccoli, cut into florets (chop and use the stems)
• 100 g baby spinach leaves, washed and dried
• Salt, a pinch
• Pepper, a pinch
• 40 g almonds
• ¼ cup olive oil, plus 2 T
• 2 t tahini
• 2 T parmesan, grated
• ½ lemon, juiced
• Chilli flakes, a large pinch
• 1 clove garlic, crushed

For the salad:

• 500 g Tenderstem™ broccoli tips
• 125 g fresh shelled garden peas
• 125 g green Nocarella olives, halved and pitted
• 1 red onion, very thinly sliced

Method:

Place the pasta in a large saucepan of boiling, salted water and cook until al dente.

To make the pesto: 

1. Place the butter, 1 cup water, broccoli, spinach and seasoning in a saucepan and cook for 5 minutes with the lid on. Transfer the vegetables to a food processor and blend.
2. Add the almonds, olive oil, tahini, parmesan, lemon juice, chilli flakes and garlic and blend. Check the consistency and add some pasta cooking water if necessary.
3. Drain the pasta and return to the saucepan. Add the pesto and stir through. Tip into a bowl and allow to cool.

To make the salad: 

1. Blanch the broccoli and peas, then drain and cool.
2. When the pasta and vegetables are cool, add the broccoli, peas, olives and red onion and mix through.
3. Tip into a serving bowl and garnish with lemon peel and basil.

(Serves 4)

Cook's note: A great way to get kids to eat more broccoli and spinach! It’s a fast recipe that’s a weekday standby for us. – Siba Mtongana

SHOP THE RECIPE

What is it about artichokes that makes everything feel that bit more luxe? That said, this dish is mostly made up of clever pantry winners and the hardest task required of you is opening a few jars.

Ingredients:

• 250 g spaghetti
• 1 x 140 g jar Woolworths Basil Pasta Sauce
• Sea salt and freshly ground black pepper, to taste
• 1 x 140 g jar Woolworths Kalamata Olives
• 1 x 140 g jar Woolworths Marinated Artichokes

 

Method:

1. Cook the spaghetti in boiling, salted water until al dente.
2. Toss the pasta with the pasta sauce. Season and serve with the olives and artichokes.

(Serves 2)

SHOP THE RECIPE

Store-bought ravioli reaches new culinary heights when combined with a punchy olive and caper breadcrumb mix. Any ravioli filling would work, but the salty crumbs works especially well with butternut-filled ones.

Ingredients:

• 2 T butter
• 1 T olive oil
• 1 clove crushed garlic
• 1 stale  bread roll
• 2 t thyme, freeze-dried or fresh
• 50 g capers
• 1 x 200 g pack  pack Woolworths Pitted Black Olives
• 2 T butter
• 2 x 250 g packs Woolworths Ravioli, cooked

Method:

1. Heat butter and olive oil in a pan. Add crushed garlic and fry until slightly golden.
2. Process the bread roll in a food processor and add to the pan with thyme. Fry for 10 minutes, or until crispy and golden. Remove the breadcrumbs and set aside.
3. Add capers and pitted olives to the same pan with 2 T butter. Fry for 1–2 minutes, then toss through 2 packs of cooked Woolworths Ravioli.
4. Serve hot out of the pan sprinkled with the crunchy breadcrumbs.

(Serves 4)

SHOP THE RECIPE

SHOP PASTA