It’s true that pasta goes well with almost anything, but it’s often that case that we’re not quite sure what to do with our tantalising penne or fusilli beyond our handful of trusty recipes. When it comes to pasta, it’s best to experiment with whatever you’ve got in the fridge that day: you’ll soon be putting those classic recipes to shame. So, if you’ve got any of these vegetables in the back of your fridge, get your apron on!
Boil for just a couple of minutes to soften it up, add some small pieces of smoked salmon, leave to cool and drizzle with some extra-virgin olive oil and a few drops of dill oil. If you prefer it warm, simply pop it into the oven and cook au gratin.
To make an impression, mix your pasta with a Borges pesto sauce and throw in some halved cherry tomatoes, radishes and carrot. Looks and tastes amazing.
Cheap and healthy. Grill in a pan, cut into small lengths and add to your pasta with some anchovies and beansprouts.
The classic stir-fry with courgette, leek, aubergine, tomato and pepper never fails. Simply grab your wok and some extra-virgin olive oil and get to it.
Peas, basil and feta cheese are just the thing for an appetising fresh, Mediterranean pasta dish.