Toasted Pastina Pilaf

Ingredients 

  • 3 tablespoons butter
  • 1 tablespoon tuscan herbs
  • 1 carrot, peeled and finely diced
  • 1 medium onion, finely diced
  • 1 stick celery, finely diced
  • 1 cup pastina, uncooked (1 cup=1/2 of a 12oz box)
  • 2 cups low sodium chicken broth
  • 1 cup frozen petit peas
  • salt, pepper to taste

 

Method 

  1. Cook and stir herbs, carrot, onion, celery and salt in hot butter until tender but not browned.
  2. Add pasta, cook and stir until lightly browned.
  3. Stir in chicken broth and parsley, salt and pepper to taste.
  4. Bring to boil, stir through peas. 
  5.  Reduce heat, cover and cook 5 minutes or until all liquid is absorbed.

 

20 minute Pasta for One

INGREDIENTS1 cup farfalle pasta (dry)half a dozen very thin slices of pancetta, diced

1 large  shallot, thinly sliced

5 button mushrooms, thinly sliced

1/2 cup grape tomatoes, halved

5 semi-dried tomatoes, diced

10 oil cured olives.

METHOD

 As per the pasta instructions, cook the farfalle in boiling water for 10-12 minutes.  Drain, reserving some of the cooking water.

In the same saucepan, toss the pancetta and shallots for a minute, stirring continuously.  (I didn’t use any oil, as the pancetta has enough for this stage.)

Add the mushrooms, stirring continuously.  Cook for about 30 seconds, and then add the grape tomatoes.

Stir, adding a small amount of the reserved pasta water.  This prevents sticking, and brings up the sauce consistency.  Add the olives and dried tomatoes, stirring through, then add the farfalle.

Stir through to mix, and serve.