Pasta

Minty Pistachio Pasta with Asparagus and pancetta. Picture a creamy mint and pistachio pesto with zest lemon and mascarpone!

The simplest way! Serves 4 Ingredients 1kg Maris Piper Potato's (or any floury starchy potato variety) 130g Plain flour (and extra for dusting) tsp salt 1 egg yolk Method Step 1 Boil your potatoes until cooked all the way through. I leave the skin on to save time, as the skin will be removed when you mash! Once cooked throughout, remove and let cool until they are okay to handle. Step 2 For this step, the tool you use for mashing is actually very important in order to both re

I served this pasta at my recent summer supper club, and it was a huge hit! The event was hosted at an Italian café deli that had the most amazing authentic Tuscan fennel sausages, so I just had to feature them on the menu. In my opinion, one of the best ways to enjoy pasta is with a hearty sausage sauce. I slow-cooked this rich, flavourful sauce, and let’s just say, there wasn’t a single plate that didn’t get scraped clean! Serves 4 Ingredients 400g Fennel sausage meat (see

What I love about this recipe is that it is just a blueprint! You can add bits, change bits and make it your own. The recipe below is the original pasta dish that was loved by many. Since then, I have adapted it, added to it, changing it almost every time I have made it. For example, I have tried adding Fennel, sesame oil or chilli oil to add some heat. I have loved all of them but if I am honest, the original is still my very favourite. Serves 4 Ingredients 500g Pasta ( I pr