basil Archives

Lasagne recipes

Summer baby marrow lasagne

30 minutes

Curry recipes

10-minute Chicken tikka

10 minutes

Fish recipes

Lemon-and-garlic butter tilapia with blood orange salad

20 minutes

Asian recipes

Korean rice bowls

10 minutes

Italian recipes

Pasta with home-made tomato sauce

15 minutes

Italian recipes

Mini mortadella pizza

10 minutes

Beef recipes

Beef broth with veggie noodles

2 hours

Polenta recipes

Tofu balls with polenta

20 minutes

Italian recipes

Tofu balls with fettuccine

10 minutes

Rigatoni with fresh green sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 cup extra virgin olive oil
2 spring onions, chopped
4 cloves garlic, chopped
200 g baby spinach, blanched
200 g fresh or frozen peas, blanched
20 g basil
3 T lemon juice
sea salt and freshly ground black pepper, to taste
400–500 g rigatoni, cooked al dente (reserve 1⁄4 cup cooking water) anchovies 8, for serving
100 g pecorino cheese, finely grated, for serving

Method

1. Place all the ingredients, except the pasta, anchovies and pecorino, into a blender and blend until smooth with the pasta water. Season and toss through the pasta.

2. Serve with the anchovies and pecorino.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Summer baby marrow lasagne

10-minute Chicken tikka

Lemon-and-garlic butter tilapia with blood orange salad

Korean rice bowls

Pasta with home-made tomato sauce

Mini mortadella pizza

Beef broth with veggie noodles

Tofu balls with polenta

Tofu balls with fettuccine

Loaded hummus with crunchy chickpeas

Tiger’s milk hake and noodles

Rigatoni with fresh green sauce

Rigatoni with fresh green sauce

Ingredients

Method