Caprese Pasta Salad
Ingredients
3/4 cup penne pasta, dried
10 mini bocconcini, halved
3/4 cup cherry tomatoes, halved
1 cup rocket leaves
1/4 cup green stuffed olives, halved
1 tbsp pine nuts
1/3 cup Gourmet Garden Basil Cold Blended Paste
1/2 tsp Gourmet Garden Garlic Cold Blended Paste
1 tbsp parmesan, grated
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
Method
STEP 1: Place a small pan over low heat and add the pine nuts. Toast until golden brown, stirring intermittently. Remove pine nuts from heat and set aside.
STEP 2: Place the toasted pine nuts, Gourmet Garden Basil Cold Blended Paste, Gourmet Garden Garlic Cold Blended Paste, parmesan, olive oil, salt and pepper into the base of a food processor and blend until a rough pesto forms. Set pesto aside.
STEP 3: In a large pot of boiling salted water, cook the penne pasta until al dente, according to the packet directions. Drain the penne, then stir through the pesto.
STEP 4: In a 1L jar, layer the pesto pasta, the rocket, tomatoes, bocconcini, and olives.
STEP 5: Enjoy!
Parsley & Pumpkin Fusilli
Ingredients
3/4 cup fusili, dried
1 tbsp Gourmet Garden Lightly Dried Parsley
1 tbsp balsamic vinegar
1 tbsp olive oil
1 cup baby spinach leaves
400g pumpkin, chopped into 1cm cubes,
1 red onion, sliced into wedges
1 tbsp olive oil, extra
1/2 tsp salt
1/2 tsp pepper
100g feta, crumbled
Method
STEP 1: Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper.
STEP 2: Place the pumpkin cubes and onion wedges onto the tray. Drizzle with the extra olive oil and sprinkle with the salt and pepper. Bake for 20 - 25 minutes or until soft. Set aside.
STEP 3: In a large pot of boiling salted water, cook the fusilli pasta until al dente, according to the packet directions. Drain the fusilli, then stir through the Gourmet Garden Lightly Dried Parsley, balsamic vinegar and olive oil.
STEP 4: In a 1L jar, layer the fusilli, baby spinach, pumpkin, red onion and feta.
STEP 5: Enjoy!
Chilli Chorizo Orecchiette
Ingredients
3/4 cup orecchiette, dried
1 tbsp olive oil
1 chorizo sausage, diced
1 tsp Gourmet Garden Garlic Cold Blended Paste
1 tsp Gourmet Garden Chilli Cold Blended Paste
300g crushed tomatoes
1/2 tsp salt
1/2 tsp pepper
1 cup rocket leaves
1/2 cup semi dried tomatoes, sliced
Method
STEP 1: Place a pan over medium heat and add the olive oil and diced chorizo. Cook for 5 minutes or until golden brown, stirring intermittently. Remove chorizo pieces from the pan and set aside.
STEP 2: Add the Gourmet Garden Garlic Cold Blended Paste, Gourmet Garden Chilli Cold Blended Paste to the pan and cook for one minute or until fragrant. Then, pour in the crushed tomatoes, salt and pepper. Turn down to a simmer and cook the sauce for ten minutes, stirring intermittently. Set sauce aside.
STEP 3: In a large pot of boiling salted water, cook the orecchiette pasta until al dente, according to the packet directions. Drain orecchiette then stir through the tomato sauce.
STEP 4: In a 1L jar, layer the orecchiette in sauce, rocket, chorizo cubes and semi-dried tomatoes.
STEP 5: Enjoy!
