Home
Recipes

Soft fudge

Fudge recipes

Soft fudge

10 - 15 minutes

Lemony roasted baby marrows

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Oat and raisin buttermilk loaves

Oat and raisin buttermilk loaves

45 minutes

Oat cookies

Biscuit recipes

Oat cookies

10 minutes

Oat, date and coconut muffins

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Cauliflower with anchovy and olives

Cauliflower recipes

Cauliflower with anchovy and olives

10 minutes

Smashed avocado and chorizo-topped French loaf

Smashed avocado and chorizo-topped French loaf

2 minutes

Red lentil and chilli broth

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Roast tomato and bacon toasts

Bacon recipes

Roast tomato and bacon toasts

15 minutes

Star anise-poached guavas

Star anise-poached guavas

5 minutes

Chocolate-dipped tuiles

8–10 minutes

Toasted pine nut and lemon-butter pasta

Toasted pine nut and lemon-butter pasta

Load more

Toasted pine nut and lemon-butter pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

50 g pine nuts
100 g butter
1 t olive oil
2 cloves sliced garlic
½ cup parsley*
Zest and juice of 1 lemon
250 g cooked penne
Crumbled goat’s cheese

Method

Toast pine nuts in a dry pan over a medium to low heat until browned. Remove from the pan and set aside. Add butter, olive oil and cloves sliced garlic to the pan and fry until golden.
Add parsley*, as well as the zest and juice of lemon. Remove from the heat and fold through cooked penne. Season to taste and serve warm topped with crumbled goat’s cheese and the toasted pine nuts.