SPELT CONCHIGLIE WITH COURGETTES
This is one of my kid's favourite! They love conchiglie pasta and the courgettes taste is not overpowering and ideal for the whole family.
It is also a favourite of mine as it really takes little time and effort! Win-win!
In a frying pan, put a little organic EVO oil and a clove of garlic.
Add two big grated courgettes, remove the garlic and cook for 15 minutes.
In the meantime cook the pasta in a separate saucepan.
Drain the pasta but keep a spoonful of cooking water
Add the pasta and the spoonful of cooking water to the frying pan with courgettes.
Mix the courgettes with the pasta in the frying pan for a couple of minutes.
The pasta is ready to serve! My kids love it with a sprinkle of parmesan on top. 😋
EMMER PASTA WITH LEFTOVER VEGGIES
This is my go to dish when I have little time and lots of veggies in the fridge.
You can use any seasonal vegetables you have. In the picture I used red peppers, carrots, cawliflower, parsnips, onions and a couple of leaves of cavolo nero.
Put the vegetables in a frying pan with a little oil, a clove of garlic and a splash of water. Season with a bit of salt, pepper, turmeric and any herbs you have handy.
Cook the vegetables for 15 minutes or until soft
Bring water to boil in a saucepan and add the pasta. Cook for 6 minutes for al dente.
Tip the pasta in the frying pan and mix with the vegetables. Serve with a bit of extra virgin olive oil and gomasio (sesame condiment) or parmesan on top.
SPELT FUSILLI WITH BEETROOT AND ALMOND SAUCE
This recipe is very easy and a great dish for entertaining ( I know, not very much of that in 2020!) or to get fussy eaters to have their beetroots! The plate looks fun, yummy and so out of ordinary.
NOTE: The very first step is to boil the beetroot. Although only one is needed in the recipe, I normally boil all the beetroots I have at disposal and make some side beetroot and feta salad or beetroot filo pastry with the others.
Boil the beetroot with skin on ( but pre rinse it if it s straight from the farm!), then once it is cooked take the skin out.
Cut the boiled beetroot in small chunks.
Put a little extra vergine olive oil in frying pan, together with garlic and chopped almonds, toast for a bit and then add the beetroot chunks and season.
In the meantime boil the water and cook the pasta.
Save a bit of the boiling pasta water when draining the pasta.
Blend the beetroot sauce with a hand blender, adding a little bit of pasta water to make it creamier.
Mix it with the pasta and serve it either with grated almonds or some feta 😋