Delicious Pasta Ideas with Yvonne Fernando

Prawn and Chilli Elbow Pasta

Words - Yvonne Fernando
Photos - Jagath Dharmakeerthi

Ingredients

• 250g elbow pasta boiled
• 300g prawns cleaned
• 2 tbs garlic chopped
• 2 tbs onion chopped
• ½ cup diced tomatoes
• 1 tbs chilli flakes
• 1 tsp sugar
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dry oregano
• ½ cup baked beans
• 100g cheese grated
• 3 tbs olive oil
• ½ cup pasta boiled water

Method

Heat oil in a pan, add prawns, garlic and cook until prawns change colour. Add onions, chilli flakes, pepper and fry. Add pasta boiled water, cook for one minute. Add tomatoe, baked beans, salt, sugar, oregano and mix well. Lastly add boiled pasta and mix. Serve on to a plate, top with chopped parsley and grated cheese. 

Pasta, Chicken and Basil Pesto

Ingredients

• 300g pumpkin cut into cubes
• 400g chicken breast cut into cubes
• 250g spaghetti boiled
• 100g cherry tomatoes
• 100g parmesan cheese
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp paprika
• 4 tbs olive oil

Method

Marinate the chicken cubes and pumpkin with salt, pepper and paprika, pour three tablespoons olive oil over. Pre heat oven to 2000c and roast the chicken and pumpkin for 15 minutes. In a pan heat 3 tbs olive oil, add boiled pasta, ¼ cup basil pesto, salt, pepper to taste, and ¼ cup pasta boiled water and mix well. Take off the pan, serve onto a plate, arrange roasted pumpkin, chicken and cherry tomatoes.

Basil Pesto

• 2 cups loosely packed basil leaves
• 2 garlic cloves
• 40g pine nuts or cashew nuts
• ¼ cup parmesan cheese grated
• ½ cup olive oil
• ¼ tsp salt

Method

Place the basil leaves, nuts and parmesan cheese in a food processor and process until mixture is finely chopped. With the motor running, gradually add olive oil, store in a fridge.

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