Pasta with spring vegetables, tarragon & feta

Keep dinner time fun and fresh with forkfuls of curly pasta twisted around crisp green vegies, feta and fresh herbs.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 400g dried curly fettuccine pasta
• 1 tbs extra virgin olive oil
• 2 leeks, pale section only, washed, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 fennel bulb, trimmed reserving leaves, thinly sliced
• 1 tbs chopped fresh tarragon
• 2 bunches asparagus, woody ends trimmed, cut into thirds
• 300g (2 cups) frozen peas
• 100g feta, crumbled
• 70g (1 cup) finely grated parmesan

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 125ml (1/2 cup) of the cooking liquid. Return the pasta to the pan.
2. Meanwhile, heat the oil in a large frying pan over low heat. Add the leek and garlic. Cover and cook, stirring occasionally, for 2 minutes or until the leek softens. Add the fennel and tarragon. Cook, covered, for a further 2 minutes.
3. Add the asparagus, peas and reserved cooking water to the pan. Season with salt and pepper. Simmer, uncovered, for 3 minutes or until the vegetables are tender. Add the vegetable mixture, half the feta and half the parmesan to the pasta. Toss to combine. Divide among serving dishes. Top with the reserved fennel leaves, remaining feta and remaining parmesan to serve.

Notes & tips

• If curly fettuccine is unavailable, use fettuccine or spaghetti.

• Variations

• For the kids: If the kids don't like feta and tarragon, swap for fresh ricotta and basil.
• Spring vegetable & pasta soup with tarragon & feta: Omit the fettuccine. In step 2, add only the fennel to the leek mixture. Cook for 2 minutes. Add 1.5L (6 cups) vegetable stock. Bring to a simmer. Add the asparagus, peas and a handful of dried risoni pasta. Cook until the risoni is al dente. Ladle the soup among serving bowls. Top with tarragon, feta and parmesan to serve.

Recipes: Easy Fusili with Tomato Pesto Sauce

Spiral pasta tossed with a super easy tomato sauce, sprinkled with Parmesan cheese and garnished with fresh basil. A lovely, simple dish. This is so easy and really yummy!

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes, drained
• 14 ounces fusilli (spiral) pasta
• salt and pepper to taste
• 3 tablespoons pesto
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons fresh basil leaves for garnish

DIRECTIONS

1. Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
3. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Homemade Mac and Cheese Recipe

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

INGREDIENTS

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

DIRECTIONS

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.