Spinach and Pepperoni with Mafaldine Pasta

Spinach an pepperoni with mafaldine pasta

Happy New Year, I have an easy peasy recipe for you as we begin 2014.

This quick pasta dish is made with mafaldine pasta, a unique long pasta with crinkly edges. I think it’s rather fun to experiment with different pasta types and this one is very pretty on the plate. One night, I needed a speedy supper for one and after taking a look in my fridge and freezer, this was the result. It was quite good too.

Ingredients (Serves 1 easily doubled)

100g mafaldine pasta
6 slices of pepperoni
65g frozen spinach (approx weight or use a handful of fresh spinach instead)
1/2 tablespoon olive oil
2 tablespoons double cream
1/8 teaspoon chilli flakes

Method

1. In a large saucepan of salted boiling water cook the mafaldine pasta until al dente.

2. Meanwhile, heat the oil in a pan and then sauté the frozen spinach until wilted.

3. Slice the pepperoni in strips about 1cm wide and add to the pan.

4. Remove a small cup of the pasta cooking water and set aside.

5. When the pasta is cooked drain it and then add the pasta to the pan of spinach and pepperoni. Also, add to the pan a splash of the cooking water, the cream and chilli flakes.

6. Stir on the heat until everything is heated through. Then serve.

This is an ideal meal if you are late in from work or are short of time. I hope you enjoy, like always let me know what you think.

Here’s to a great year of cooking.

Until next time.

Julie

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Nigella’s Curly Edged Pasta with Lamb Ragu

Lamb ragu

After the festivities of Christmas, we start to think about non Christmas food. I like to make Lamb ragu made using Nigella Lawson’s recipe from Nigellissima and it is definitely something I recommend you try. Nigellissima is my most used Nigella book and I talked about that when I reviewed her Pasta Risotto with Peas and Pancetta.

The lamb ragu incorporates the flavours of mint and red currant jelly, giving this dish an English Italian vibe. There is a hint of chilli too, so it ticks lots of boxes for me when it comes to taste.

Until recently I was unable to find in my supermarket mafaldine pasta, the distinct curly edged ribbons of pasta used in this recipe. So I thought I would try my local Italian deli and of course they came up trumps. Better still when I went to pay for the packet of mafaldine, the sales assistant told me the pasta was on a 3 for 2 deal, hooray!! So expect to see a few recipes featuring mafaldine in the future.

Overall this dish works and it works very well indeed. Like most of Nigella’s recipes it is straight forward, which I think cooking should be particularly when cooking mid week meals.

If you don’t have a copy if Nigellissma, then there is a very similar recipe using pappardelle at Nigella.com. So, if you are stuck in a mid week meal rut, have a go at making Lamb Ragu. If you are like me it will become a recipe you can add to your cooking repertoire.

Before I go, I’d like to wish you all a very Happy New Year.

Until next time.

Julie
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