Pecorino Archives

Cauliflower recipes

Tomato tart

1 hour

Green vegetable pasta with herb pesto

Serves 4

Difficulty Easy

Prep Time 20

Cooking Time 10

Ingredients

400 g mix of asparagus, fine green beans and finger-sized baby marrows
2 T olive oil
1 clove garlic, crushed
1/2 cup good quality vegetable or chicken stock
Sea salt and freshly ground black pepper
400 g thin pasta
Walnuts, broken and roasted, for serving
Pecorino romano, grated, for serving

For the herb pesto:

1 packed cup flat-leaf parsley (about 30 g)
1 packed cup basil leaves ( about 30 g)
1 clove garlic, crushed
sea salt and freshly ground black pepper
1/3 cup olive oil
80 g grated pecorino romano

Method

In a pan over a high heat, stir-fry the vegetables in the heated olive oil until tender crisp. Stir in the garlic and stock and season to taste, then simmer for a few minutes.
Meanwhile, cook the pasta in rapidly boiling salted water until al dente, then drain (reserve the cooking water).

Mix the hot pasta with the pesto – if necessary loosen with a little of the reserved pasta water or olive oil.

Top with the vegetables and roasted walnuts and pass around extra grated cheese when serving.

To make the pesto:
Blend the herbs, garlic and a little seasoning with the olive oil to form a paste. Stir in the cheese by hand.

Per serving: 3340 kJ, 25 g protein, 38 g fat, 81 g carbs

TASTE’s take:

The pecorino Romano from Sardinia is a sheep’s-milk cheese with a delicious sharp, salty edge. Its good flavour adds to the success of this simple dish.

Oxtail tomato bredie

Brinjal Bolognese

Bang bang bangers with jasmine coconut rice

Baked chicken-and-oreganum meatballs

Basil gnudi with borlotti beans

Roast cauliflower lasagne

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Pecorino fava beans

Tomato tart

Apple-and-pecorino chicken meatballs

Beef carpaccio pasta

Broccoli-and-pecorino fettuccine

Green vegetable pasta with herb pesto

Green vegetable pasta with herb pesto

Ingredients

Method