My love for pasta is known far and wide. Well, not exactly far and wide but far enough in my circle of friends and family. It does not matter how many times I promise myself to try something different at an Italian restaurant, I can never somehow seem to move past the section called ‘pasta’. I love all kinds the twisty spirals, elegant bow ties, sexy strands of spaghetti, or the flat lusciousness of pappardelle, drenched in all kinds of sauces. The best thing about pasta is that you can dress it up any way you want. It can be as simple or as fancy as you like, and the end result is always delicious. Infact, my favourite go-to pasta is a simple ‘Aglio Olio’ with some capers added in for good measure.
This pasta is really simple to make and comes with the added health punch of broccoli. It’s perfect for those ‘meatless monday’ weeknight dinners, when the first day of the week has drained you out , and you want comfort food without the crazy calories! The recipe is ready in all of 30mins. The goats cheese forms a nice creamy sauce which coats a spirally or bow tie pasta perfectly. The sun-dried tomatoes and capers help provide a nice balance of acidity that cuts through the cheese. I used wholewheat pasta spirals as I like to add as much fibre as possible in dinner. You can use regular bow tie or spiral pasta, and if you can get your hands on it , then hand rolled fresh pasta would be perfect for this kind of recipe. I also added some chopped olives because I had them on hand but they are optional. I used fresh basil leaves instead of parsley in this pasta, as I like the slightly sweet anise flavour of fresh leaves. It goes beautifully with this pasta. The leftovers work great as a cold salad for lunch, just add some fresh salad leaves and toss the pasta through!
This recipe is a take on the basic pasta that I usually make, and I won’t claim it to have any Italian origins. That’s the thing about food, it transcends cultures and borders and we make it our own in our homes by giving it our little twist.
INGREDIENTS 250gm dried pasta (spirals or bow-tie ) RECIPE
Summer Pasta with Broccoli, Sun-dried Tomatoes & Goat Cheese
1 head of broccoli, cut into bite size pieces
1 cup sun dried tomatoes sliced, and oil drained well
1/4cup capers drained and washed
150gm goat cheese (I use Chèvre Goats Cheese)
5-6cloves of garlic minced
1-2tbsp dried chilli flakes (use less for less heat)
1tbsp lemon juice
4-5tbsp good quality olive oil
1/3 cup parmesan cheese grated
1/2 tsp dried oregano
Salt to taste
Fresh Basil leaves, or, parsley leaves to garnish
1/4 cup chopped Kalamata olives (optional)
250gm dried pasta (spirals or bow-tie )