10 pasta recipes that take you from pan to plate in minutes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food 10 pasta recipes that take you from pan to plate in minutes By You Magazine - January 13, 2019 Simply gorgeous pasta recipes that take you from pan to plate in minutes… Say hello to your weekday heroes. Pasta with crispy salami cabbage and toasted pine nuts Chris Court SERVES 4 60ml extra-virgin olive oil 150g mild nduja 200g green savoy cabbage, chopped 2 cloves garlic, thinly sliced 6 sprigs thyme sea salt and cracked black pepper 300g fresh green or plain linguine 250g buffalo mozzarella, chopped 40g toasted pine nuts, chopped 1. Heat 2 tbsp of the oil in a large nonstick frying pan over a high heat. Add the nduja and cook for 4 minutes or until crispy. Place in a small bowl and set aside. 2. Wipe the pan clean with paper towel. Add the remaining oil and place over a high heat. Add the cabbage, garlic, thyme, salt and pepper and cook for 2 minutes or until wilted. 3. While the cabbage mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, reserved cooking water and nduja, reserving the nduja oil, to the cabbage mixture and toss to coat. 4. Divide among bowls, top with the mozzarella and pine nuts and drizzle with the reserved nduja oil to serve. INGREDIENT NOTE Nduja is a spicy spreadable Italian salami, available from delicatessens and speciality grocers. If unavailable, you can substitute finely chopped spicy salami. Pasta with peas & torn prosciutto Chris Court SERVES 4 1 tbsp extra-virgin olive oil 2 cloves garlic, crushed sea salt and cracked black pepper 280g frozen peas 250g tub crème fraîche 300g fresh tagliatelle 8 slices prosciutto, torn baby mint leaves, to serve (optional) grated parmesan, to serve 1. Heat the oil in a large nonstick frying pan over a medium heat. Add the garlic, salt and pepper and cook for 1 minute. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes. 2. While the peas are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the reserved water to the pea mixtureand lightly crush the peas. Add the pasta and toss. Top with the prosciutto, mint (if using), parmesan and pepper to serve. Roasted pepper pasta with sundried tomato pesto Chris Court SERVES 4 2 tbsp extra-virgin olive oil 150g semi-sundried tomatoes, drained 120g chargrilled red peppers, drained 80g toasted pine nuts 15g finely grated parmesan 1 clove garlic ½ tsp dried chilli flakes, plus extra to serve 1 tsp pink peppercorns, plus extra to serve sea salt flakes 300g fresh pepper fettuccine or plain fettuccine 240g ricotta, to serve 1. Place the oil, tomatoes, red peppers, pine nuts, parmesan, garlic, chilli, peppercorns and salt in a food processor and process until combined. 2. Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Return the pasta to the saucepan, add the pesto and reserved cooking water and toss to combine. Divide the pasta among bowls and top with the ricotta, extra chilli flakes and peppercorns to serve. Crispy pancetta & black pepper linguine with goat s cheese Chris Court SERVES 4 2 tbsp extra-virgin olive oil 4 cloves garlic, thinly sliced 150g rindless flat pancetta, finely chopped 300g fresh black-pepper flavoured linguine or plain linguine sea salt and cracked black pepper 200g goat’s cheese in ash, sliced 1. Heat the oil in a large nonstick frying pan over a high heat. Add the garlic and pancetta and cook, stirring occasionally, for 3-4 minutes. 2. While the pancetta mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, salt, pepper and reserved cooking water to the pancetta mixture and toss to combine. Divide the pasta among bowls and top with the goat’s cheese and a little extra pepper to serve. Lemon & garlic squid with courgette pasta Chris Court SERVES 4 6 cleaned squid tubes (about 350g), thinly sliced 1 tsp dried chilli flakes 1 tsp finely grated lemon rind 2 cloves garlic, crushed sea salt and cracked black pepper 300g fresh linguine 1 tbsp extra-virgin olive oil, plus extra for drizzling 2 courgettes, spiralised or shredded baby lemon balm, to serve 1. Place the squid, chilli, lemon rind, garlic, salt and pepper in a medium bowl and mix to combine. Set aside. 2. While the squid is marinating, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain and keep warm. 3. Heat the oil in a large nonstick frying pan over a high heat. Add the squid and cook for 3 minutes or until golden and just cooked through. Add the courgettes and pasta and toss to combine. Divide among plates, top with the lemon balm and drizzle with the extra oil to serve. Fettuccine with sardines tomato & currants Chris Court SERVES 4 60ml extra-virgin olive oil 12 sardine fillets 400g can chopped tomatoes 2 tbsp currants 1 tbsp balsamic vinegar or vincotto sea salt and black pepper 300g fresh fettuccine 1. Heat 1 tablespoon of the oil in a large nonstick frying pan over a high heat. Add the sardines, skin-side down, and cook for 1 minute. Turn and cook for a further 30 seconds. Remove and keep warm. Add the tomatoes, currants, balsamic vinegar, salt and pepper to the pan, bring to a simmer and cook for 3 minutes. 2. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml cooking water. Add the pasta, sardines and reserved cooking water to the tomato mixture and toss to coat. Divide among bowls and sprinkle with pepper to serve, and a drizzle of remaining olive oil. Burnt butter crab & chilli pasta Chris Court SERVES 4 200g unsalted butter, chopped 1 long red chilli, thinly sliced 2 cloves garlic, thinly sliced 1 tsp lemon zest 400g cooked picked crab meat 300g fresh chilli linguine or plain linguine 1 tbsp lemon juice sea salt and cracked black pepper baby sorrel or micro herbs, to serve 1. Place a large nonstick frying pan over a high heat. Add the butter and cook for 2-3 minutes or until it starts to foam. Add the chilli, garlic, lemon zest and crab and cook for 1 minute. 2. While the crab mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain and add to the crab mixture. Add the lemon juice, salt and pepper. Divide among bowls and sprinkle with pepper and sorrel to serve. Squid ink pasta with olives & manchego Chris Court SERVES 4 1. Heat the oil in a large nonstick frying pan over a high heat. Add the olives and cook for 4 minutes. Add the vinegar and cook for a further minute or until syrupy. 2. While the olives are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 60ml of the cooking water. Add the pasta, reserved cooking water and tapenade to the olive mixture and toss to combine. 3. Divide among plates and serve with the manchego. Gnocchi with kale fennel & smoked-almond pesto Chris Court SERVES 4 60ml extra-virgin olive oil 1 medium fennel, finely chopped sea salt and cracked black pepper 100g chopped kale leaves 10g finely grated parmesan, plus extra to serve 4 tbsp flat-leaf parsley leaves 40g smoked almonds 450g baby spinach gnocchi or plain gnocchi 1. Heat 1 tablespoon of the oil in a large nonstick frying pan over a medium heat. Add the fennel, salt and pepper and cook, stirring occasionally, for 4 minutes or until soft. Set aside. 2. Place the kale in a colander and pour over boiling water. Set aside to cool slightly, then squeeze out the excess water. Place the fennel, kale, parmesan, parsley, almonds and remaining oil in a food processor and process until finely chopped. 3. Cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 250ml of the water.Return the pasta to the saucepan, add the pesto and reserved cooking water and toss to combine. Divide among bowls, sprinkle with pepper and top with extra parmesan to serve. Chilli tomato gnocchi with mascarpone & crispy capers Chris Court SERVES 4 60ml extra-virgin olive oil 2 cloves garlic, crushed ½ tsp dried chilli flakes sea salt and cracked black pepper 400g can chopped tomatoes 500g baby gnocchi 250g mascarpone 2 tbsp baby capers, patted dry 1. Heat 2 tablespoons of the oil in a large nonstick frying pan over a high heat. Add the garlic, chilli, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and mix to combine. Bring to a simmer and cook for 4 minutes or until slightly reduced. 2. While the tomato mixture is cooking, cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 125ml of the cooking water. Add the gnocchi and reserved cooking water to the tomato mixture and toss to combine. Divide among bowls and top with the mascarpone. 3. Heat the remaining oil in a small frying pan over a high heat. Add the capers and cook for 30 seconds or until crisp. Top the gnocchi with the crispy capers and sprinkle with pepper to serve. FRESH OR DRIED? YOU CHOOSE In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time. Visit donnahay.com.au for ideas, recipe inspiration and more Recipes by Donna Hay. Styling by Steve Pearce. 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