• This is a pretty easy and very satisfying pasta dish. It’s nice to move away from a tomato based sauce and accompany pasta with some green veg. Some would disapprove of parmesan with a fish-based sauce, but because the anchovies are not really visible, and because it tastes so good, a generous sprinkling of finely grated parmesan is a must.

  • I first saw pasta with herbs rolled into it in a restaurant and thought it was a fantastic way of both infusing pasta with flavour and making it look stunning. To showcase the extra effort that you’ve put into it, you want to make sure that you can see the lovely herbs within the pasta in the finished dish. That said, don’t hide the pasta under a tomato sauce, use a light creamy sauce like this recipe, or perhaps a sage butter if you’re using the herby pasta for ravioli.

  • This is leftover heaven from a weekend of cooking and just what is needed in this cold weather. Finish it off with whatever cheese you have sitting in the fridge, I was greedy and did the double with mozzarella and parmesan.

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