Farfalle con Carciofini, Piselli, Ricotta Fresca & Menta
Farfalle with Baby Artichokes, Sugarsnap Peas, Fresh Ricotta & Mint
Well, Valentines Day came and went- and the only flowers I bought, were the ones that went into my supper this evening! Lovely, little, tender, baby artichokes! Because if you can't be with the one you love- just eat the flowers yourself!
All silliness asides, this is a great, quick and easy meal that is still sophisticated enough to thrill anyone on a date! But- if you don't have anyone to invite- just eat 2 portions like I did and to hell with it all! Haha!
This is actually a really light dish- if you use a low-fat ricotta that is and this was only 10% fat. Otherwise, there was only a little drizzle of olive oil before serving- which makes this positively healthy compared to a lot of pasta dishes.
5 teensy baby artichokes, a handful of sugarsnap peas, 1 Spring onion and a couple of stalks of mint- that was all I need to turn 2 good handfuls of farfalle pasta (or any other for that case), into 2 portions of wonderful food!
Artichoke, mint and peas- a classic combination in Italian cuisine- wonderful time and time again! And with fresh ricotta and olive oil- just perfect to transform some simple pasta into something sublime!
Are you drooling yet? Well, are you? I know that I am all over again when I look at this picture! This truly is my kind of food!!!
To make it, start a little water boiling and in the meantime, trim the stalk ends of the artichokes, pluck away the tough outer leaves, cut away the top half of of the tough leaves and then cut them into quarters. If there is any "choke" in the middle, remove it with a little "v" cut- but if they are as young and tender as these were- there should not be any... as was the case with these as you can see.
Pop them into the water and let them boil for 15 minutes.
Farfalle with Baby Artichokes, Sugarsnap Peas, Fresh Ricotta & Mint
Well, Valentines Day came and went- and the only flowers I bought, were the ones that went into my supper this evening! Lovely, little, tender, baby artichokes! Because if you can't be with the one you love- just eat the flowers yourself!
All silliness asides, this is a great, quick and easy meal that is still sophisticated enough to thrill anyone on a date! But- if you don't have anyone to invite- just eat 2 portions like I did and to hell with it all! Haha!
This is actually a really light dish- if you use a low-fat ricotta that is and this was only 10% fat. Otherwise, there was only a little drizzle of olive oil before serving- which makes this positively healthy compared to a lot of pasta dishes.
5 teensy baby artichokes, a handful of sugarsnap peas, 1 Spring onion and a couple of stalks of mint- that was all I need to turn 2 good handfuls of farfalle pasta (or any other for that case), into 2 portions of wonderful food!
Artichoke, mint and peas- a classic combination in Italian cuisine- wonderful time and time again! And with fresh ricotta and olive oil- just perfect to transform some simple pasta into something sublime!
Are you drooling yet? Well, are you? I know that I am all over again when I look at this picture! This truly is my kind of food!!!
To make it, start a little water boiling and in the meantime, trim the stalk ends of the artichokes, pluck away the tough outer leaves, cut away the top half of of the tough leaves and then cut them into quarters. If there is any "choke" in the middle, remove it with a little "v" cut- but if they are as young and tender as these were- there should not be any... as was the case with these as you can see.
Pop them into the water and let them boil for 15 minutes.
Then,
add enough additional boiling water for you to be able to cook the
pasta in, and let them continue boiling together for 5-6 minutes.
Then add the peas, which you should top and tail first and the finely sliced Spring onion. Continue to simmer for a further 2-3 minutes and then drain.
Now add a couple of tablespoons of fresh ricotta and the finely chopped mint and stir together thoroughly until it covers all of the pasta evenly. Oh- and yes, you guessed it- I am going to tell you that less is more when it comes to the ricotta too- trust me... adding extra will not make it extra good, it will end up tasting too heavy and cloying. So don't do it!
Add a light drizzle of olive oil and some freshly ground pepper before serving- and you have a meal that is going thrill you- and your guests as well!
I could eat a whole other plate of it right now!
Making something really good can be really easy- never forget that, keep things simple, enjoy yourselves in the kitchen and enjoy yourselves even more so at the dining table!
Then add the peas, which you should top and tail first and the finely sliced Spring onion. Continue to simmer for a further 2-3 minutes and then drain.
Now add a couple of tablespoons of fresh ricotta and the finely chopped mint and stir together thoroughly until it covers all of the pasta evenly. Oh- and yes, you guessed it- I am going to tell you that less is more when it comes to the ricotta too- trust me... adding extra will not make it extra good, it will end up tasting too heavy and cloying. So don't do it!
Add a light drizzle of olive oil and some freshly ground pepper before serving- and you have a meal that is going thrill you- and your guests as well!
I could eat a whole other plate of it right now!
Making something really good can be really easy- never forget that, keep things simple, enjoy yourselves in the kitchen and enjoy yourselves even more so at the dining table!
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