Truffle & Shiitake linguine; Pancetta & tomato pappardelle; and Pesto & garden pea bow ties. Three amazing homemade pasta dishes that are simple and quick, and definitely won't break the bank
Follow this link for full instructions and a video on how to make homemade fresh pasta linguine, pappardelle and bow ties
For the Truffle Linguine
½tablespoonOlive oil
120gshiitake mushrooms sliced
200ghomemade fresh linguineor shop bought if you’re short on time
Good pinch of Sea salt
2teaspoontruffle pasteSalsa Tartufata - I used salsa tartufata from Villa Magna, click here to find out more
Drizzle of truffle oil
Handful Fresh basil leaves
For the Pancetta, Tomato and Basil Pappardelle
½tablespoonOlive oil
50gunsmoked pancetta dicedor teaspoon smoked paprika if you're keeping this meat free
150gsweet mixed baby tomatoes halved
2teaspooncapers
Handful Fresh basil leaves
300ghomemade fresh pappardelleor shop bought if you’re short on time
Good pinch of Sea salt
1ladle of pasta water
10gParmesan
For the Pesto and Garden Pea Bow ties
160gfrozen garden peas
300ghomemade fresh bow tiesor shop bought if you’re short on time
Good pinch of Sea salt
2teaspoonpesto Click here for my homemade pesto recipe
Handful fresh basil leaves
10gparmesan
Instructions
To make the Truffle Linguine
Heat the oil in a frying pan and gently fry the mushrooms until soft. Transfer the cooked mushrooms to a piece of kitchen towel and set to one side.
Place a medium pan of water on the heat and bring to a rolling boil. Season the water with a good pinch of sea salt. Place your freshly made linguine into the boiling water and cook for 3 minutes (if using shop bought pasta cook according to the packet instructions).
Once your pasta is cooked drain off the water. Add the truffle paste and the cooked mushrooms to the drained pasta and toss together. Serve the truffle pasta topped with fresh basil leaves and a drizzle of truffle oil.
To make the Pancetta, Tomato and Basil Pappardelle
Heat the oil in a frying pan and gently fry the diced pancetta until slightly browned. Add the tomatoes and caper to the frying pan and cook until the tomatoes are soft. Next stir in the basil leaves and then set to one side.
Place a medium pan of water on the heat and bring to a rolling boil. Season the water with a good pinch of sea salt. Place your freshly made pappardelle into the boiling water and cook for 3 minutes (if using shop bought pasta cook according to the packet instructions).
Once your pasta is cooked use a pair of tongues to transfer the pappardelle from the water to the pancetta and tomato frying pan. This transfer method will allow some of the pasta water to be added to the dish - the starch from the pasta acts as a thickening agent. Toss together well allowing the pasta water to mix with the tomato and pancetta juices. Add another ladle of pasta water if you prefer more sauce and toss again. Serve the pancetta and tomato pasta topped with freshly grated parmesan.
To make the Pesto and Garden Pea Bow ties
Super easy! Add the frozen peas to a small pan and just about cover with water - bring to a simmer and cook for 2-3 minutes. Drain and set to one side.
Place a medium pan of water on the heat and bring to a rolling boil. Season the water with a good pinch of sea salt. Place your freshly made bow ties into the boiling water and cook for 3 minutes (if using shop bought pasta cook according to the packet instructions).
Once your pasta is cooked drain off the water. Add the pesto, cooked peas and basil leaves. Toss together well. Serve topped with freshly grated parmesan.