Italian, Pasta

Pasta with chilli and lemon pesto, soybeans and avocado

A very green and tasty pasta dish that saturates very well! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

400 g spaghetti
250 g green soybeans
1 dl capers
3 avocados, peeled, pitted and diced
2 garlic cloves, crushed
2 green chillies, coarsely chopped
60 g pine nuts
4-5 basil sprigs
1 handful bunch of parsley
Finely grated zest and juice of 1/2 lemon
1 dl olive oil
75 g Parmesan cheese, grated

Cook the spaghetti according to the instructions on the package. Make the pesto by blending garlic, chilli, pine nuts, basil, parsley, zest and juice of lemon, olive oil and parmesan cheese in a food processor to a fine-grained paste. Mix the spaghetti, pesto, capers and avocado and serve!

Italian, Pasta

Vegetarian spaghetti bolognese with olives

This is a vegetarian variant of spaghetti bolognese with flavors of oregano, tomatoes, olives and olive oil. This is good!

Serves 5-6

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
130 g green olives
500 g crushed tomatoes
1 tbsp oregano
1 tsp herb salt
1 tsp ground black pepper
1 pinch of cayenne pepper
Oil for frying
Olive oil to drizzle

Heat oil in a pan. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Add chopped tomatoes and all spices. Let simmer for about 5-10 minutes. Stir in the beans and olives. Serve the bolognese with spaghetti and drizzle with a good olive oil on top!

Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

Italian, Pasta

Cannelloni with ricotta, spinach and mushroom

This is my version of Gordon Ramsay’s cannelloni (modified from a recipe in the magazine Buffé from 2010). It takes some time to prepare this dish, about 1.5 hours in total, and it takes some finicking to get the filling into the pasta rolls, but what a feast it is! It is definitely worth it!

Serves 6

25 dried cannelloni
100 g cheese, grated

Cheese Sauce

2 tbsp canola oil
2 tbsp wheat flour
3 dl milk
2 dl cream
200 g cheese, grated
0.5 tsp herb salt
1 pinch of cayenne pepper

Filling

400 g fresh spinach, blanched and chopped
500g champignons, sliced
500 g ricotta
0.5 tsp herb salt
0.5 tsp ground black pepper
2 pinches of ground nutmeg
Oil for frying

Preheat the oven to 225 °C. Fry the champignons until they are browned. Mix them with spinach, ricotta, salt, pepper and nutmeg in a bowl. Heat the canola oil in a saucepan and whisk in the flour. Slowly beat in the milk and cream. Bring to a boil and simmer for a couple of minutes with continuous stirring. Take the pan off the heat and stir in the cheese, salt and cayenne pepper. Pour half of the cheese sauce in an ovenproof dish (about 30×40 cm). Fill the cannelloni with the mushrooms, spinach and ricotta mixture and put them in the dish. Spread the rest of the cheese sauce on top of the cannelloni and sprinkle with the grated cheese. Cook them in the oven for about 25 minutes, or until the pasta has become al dente. For a luxurious feeling, serve them with a glass of wine!

Italian, Pasta

Pasta with cream, mozzarella, tomato and spinach

I think it could be considered cheating to cook with cream and cheese … it is almost impossible to fail, it always becomes good!

Serves 4

400 g fusilli (or other past)
400 g mozzarella cheese, diced
3 dl cream
2 garlic cloves, crushed
250 g cherry tomatoes, halved
65 g fresh spinach
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Cook the pasta according to the instructions on the package. Heat the oil in a pan and fry the tomatoes and garlic a few minutes until they start to get mushy. Add the cream, salt and pepper and simmer for about 5-10 minutes. Stir in the pasta, mozzarella and spinach so that the cheese just starts to melt. Serve!

Italian, Pasta

Spaghetti with red sunflower seed pesto, olives and black beans

Pesto in any variety is so good! Here comes a red version with sunflower seeds which is very tasty. The olives adds a nice flavor to the dish and the beans makes it more fulfilling.

Serves 6

400 g spaghetti
460 g cooked black beans (drained weight)
130 g mixed olives
150 g sun-dried tomatoes
2 dl sunflower seeds
10 sprigs of basil
2 dl olive oil (use the oil which the dried tomatoes were in and add olive oil so it will be 2 dl in total)
75 g Parmesan cheese, grated
2 garlic cloves
Oil for frying

Cook the spaghetti according to the instructions on the package. Fry the sunflower seeds in oil until they become golden brown. Blend basil, dried tomatoes, sunflower seeds, parmesan, garlic and olive oil in a food processor to a paste. Mix the red pesto with the spaghetti and stir in the olives and beans.

Italian, Pasta

Pasta with pesto, tomato and feta cheese

This is a very easily prepared and super tasty dish! Pasta with pesto is very tasty in itself, and mixing it with feta cheese and tomatoes will not make it worse! The recipe was inspired by a dinner I was treated at my friend Lina’s place. Eat the dish as it is or serve it with a green salad or a bean salad as in the picture (it is a ready-made salad from Coop with green soy beans, white kidney beans, black beans, carrot, lemon, olive oil, parsley, salt and pepper.)

Serves 4-5

400 g pasta (such as liguri or risoni or similar)
1 batch of pesto, according to the recipe under Pasta with pesto and Mediterranean bean salad
250 g cherry tomatoes, halved
150 g feta cheese, diced

Cook the pasta according to the instructions on the package. Make the pesto recipe according to instructions earlier in the blog. Mix the freshly cooked pasta with pesto, tomatoes and feta cheese. Eat and enjoy!

Italian, Pasta

Spaghetti with mozzarella, soy beans and basil

This is like candy! Mozarella which has started to melt, fruity flavors of olive oil and tomatoes, a light peppery tone and a touch of basil … Mmm!

Serves 5

400 g spaghetti
300 g mozzarella, cut into 2 cm cubes
200 g green soybeans
250 g cherry tomatoes, halved
1 dl olive oil
Leaves from 4-5 basil sprigs
2 tsp coarsely ground black pepper
1 tsp herb salt

Cook the spaghetti al dente according to the instructions on the package. Mix all the ingredients while the pasta is smoking hot.