A simple pasta dish that served to use up some of the vast quantities of leftovers
swamping the fridge, but singularly failed to absorb any of the chicken,
which went on to stink the house out once forgotten at the bottom.
Rachel requested, though, that in the honour of the present season
it might be more suitable to make an autumnal version of this pasta sauce
perhaps using some of the pumpkin we're bound to have left over in another week.
I'm wondering if I might include my idea for Carrots Ricard
main veg fowl pasta
bunch of asparagus, halved across
red onion, halved and sliced
a red chilli (or less), sliced into rings
avocado, cut into slim chunks
cherry tomatoes, quartered
herbs (chives, parsley, basil)
Boil a pot of water.
Blanche the asparagus, stalks first then adding the tops.
Blanche the red onion briefly.
Blanche the peas, if using.
Strain and immediately plunge each vegetable in cold water, retaining the hot water at each stage.
Simmer the pasta in the retained water.
Meanwhile mash the Roquefort with the cream, and add the egg yolk.
Drain the pasta, and while it drains, add olive oil to the cooking pan and fry the chicken (if using)
and the avocado chunks (if they are unripe).
Add the sauce, and blanched vegetables, warm gently then return the pasta to the pan.
Stir well, add the herbs, tomatoes, red chillies.
Crumble some of the Roquefort on top - you need plenty.
main veg pasta
1 butternut squash, halved, deseeded
3 carrots, peeled, julienned
3 cloves garlic, pressed
black olives, stoned, halved
Chorizo or bacon (optional)
Heat the oven to 200°C/Gas 6.
Halve and deseed the butternut squash.
Oil one cut half of the squash, and place cut side down on a baking tray in the oven.
Cut the carrots in half crossways, then quarter those lengthways and slice thinly into juliennes.
Place in a pan with the crushed garlic cloves and a slug of olive oil.
Heat gently then add the glass of ricard, cover and sweat gently until soft.
Start the pasta cooking.
When the carrots are soft, uncover and throw in the black olives.
Take out a squash half, slice lengthways, peel,
then cut into strips at a diagonal and add to the carrots.
These should be dried out when the pasta is ready.
Drain the pasta, top with the vegetables and decorate with crumbled blue cheese.
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