Monday night is Pasta Night chez Enid - any scrummy recipes you want to share as I am a bit bored with mine. Comforting and lardy welcome!

[TheHonEnid]

Would love a few new ones.

I don't know if pasta night could also extend to risotto, but this is my absolute fave :
here
Otherwise Jaime Olivers parsnip and pancetta recipe is absolutely gorgeous.

Penne pasta with red pesto and creme fraiche.
Add chopped red onion,courgette.
Top with toasted pine nuts and parmesaen.

Make a ratatouille mix of onion,aubergine,garlic,courgette,tomatos.
Mix with cooked penne pasta ,top with cheese and put in oven till browned.

Meant to say add pancetta to pesto pasta recipe.

Cabbage and bacon

steam chopped savoy cabbage over pasta
fry some pancetta or smoky bacon with a small red chilli and a clove of garlic in o oil
mix all together with plenty of black pepper and parmesan. Extra virgin oil if you like

bog standard tomato sauce with a few artichokes in oil thrown in (drain the oil first) and capers if you like them.

Broccoli pesto
steam broccoli in small florets, lightly mash and mix with a clove of garlic you have been cooking very slowly in olive oil, add toasted pine nuts and parmesan, touch of lemon juice as well

Message withdrawn

waa... god, I'm really sorry - I certainly didn't mean to offend anyone. It really didn't occur to me that 'mong' was offensive, I've just never thought about it. I'm not an idiot or anything, it's just a word that gets bounced around a lot.

I would never use the 'n' word, and no, i don't know what mong is short for. Oh... hang on, mongoloid?

OK, just wiki'd and realise what it means now... sorry again.

please don't jump down my throat though for something that was jsut a mistake.

world's shittest day. it's official.

Anyway, sorry to interupt again. please go back to your pasta.

We all live and learn

Creamy fennel and ham pasta (my own recipe, hence the following isn't exact by any means).

For two, use one regular sized fennel bulb. Take off the outer layers and simmer in some vegetable stock (like Marigold bouillon) for a while.

Boil the rest of the fennel until tender.

Fry some ham in olive oil (normal sliced ham is fine), stir in the fennel and some of the veg stock (having removed the outer bits of the fennel). Simmer for 5 mins or so, covered. Stir in some cream and toss in some tagliatelle.

Yum.

link on my thread here to a Gordon Ramsey one. You. Must. Try. It. (warning: v calorific)

Can I share the easiest and richest authentic Italian pasta recipe? Alfredo - best with tagliatelle / fettucine. Cook pasta. Fry some mushrooms in olive oil, add some good chopped ham at the end to warm through. Add mushrooms and ham to the warm, drained, cooked pasta. Put pan back on the hob. Pour in pot of single cream. Stir until cream thickens. Chuck in a handful of parmesan. Season (lots of fresh black pepper). Divine.

had broccoli, anchovies and chili in the end

put a bit too much chili in but it was still yummy

actually having pasta AGAIN tonight (I have a cold, am knackered) this one

ok oo I have that down for next monday

-peel and chop fresh tomatoes
add
-chopped black olives
-lashings of very good olive oil

• one chopped mozarella
• torn basil leaves OR ruccola

season and fold into steaming hot pasta

roast pepper and goat cheese

Roast peppers under grill (or buy in jar)
season with a little lemon juice + good olive oil+1 clove garlic (crushed)
Mix in crumbled goat cheese and pine nuts. Season with pepper.

Fold into steaming hot pasta

100+ on bbcgoodfood.com

that GR one is v rich so needs a salad to balance it out, eat straight away otherwise the butter will reset and remind you of its presence

we make a lovely Jamie one with toms and balsamic vinegar, will try and search

jamie

get thee to the river cafe easy cookbook
loads in there, all deeply easy and delicious

also like "unusual" ones like using up leftover beefy stews etc

cupboard staple: tuna (in olive oil), olives, slowly sauteed onions, capers, chilli

REALLY like swiss chard atm - that woudl be good with anything eg anchovies, chilli, just good olive oil, parmesan. (i'd stir fry it plus bit lemon juice and add it to cooked pasta)

I agree bundle
I always make a load of pappardelle or tagliatelle the day after having a casserole, and then just stir it into the left over liquid bit of the casserole (there always is some). Shave some pecorino on top, serve with a green salad. GOD IT IS GOOD

double drooool

gordon ramsey from The Times this weekend, we are having the goats cheese this week

I'm now depressed that I haven't got any casserole juices because I WANT papardelle for my lunch on this wet and windy day

sulk

not sure re: goat's cheese - am keeping ours for big salad with beetroot (!) I roasted this weekend.

i know pph - the carrots/organic hummus i've brought into work just isn't the same

Oh bundle that is such a WORTHY and depressing lunch
Actually it would be a delicious lunch if you could eat it sitting on the grass and enjoying the spring sunshine
But you can't. At LEAST go and find some vegetable soup!