Tagliatelle with Roasted Mushrooms and Chive Pesto

This pasta dish is a vegetarian’s delight. Chives, typically used as garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms, also called baby Portobello or simply Italian brown mushrooms add the meatier touch.

Do not prepare chive pesto in advance. Chives will loose their emerald green color and turn dull green.

Penne with Roasted Eggplant

Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavours make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.

Pasta with Broad Beans and Rucola

Pasta con Fave e Rucola, a hearty dish of pasta with fava beans (broad beans) and rucola (arugula, rocket) and easy to prepare. You can use tagliatelle, fettucine or pappardelle.

Fettuccine with Zucchini Spinach Confit

Fettuccine con Confit di Zucchine e Spinaci – a tried and trusted recipe, easy to prepare. The zucchinis cooked in confit acquire a rich buttery flavor. Combine them with the spinach, peas and add a touch of cream, pronto, slow food par excellence!

Rice Pilaf with Swiss Chard

Sebzeli Pilav is a rice-vegetable pilaf (aka pilav) from Turkey. If you cannot find Swiss Chard, use spinach instead.

Spaghetti alla Puttanesca

“Puttanesca” means, well, in the “style of persons exercising the oldest profession of the world”.

Given this juicy history there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket – a delightful variation of the traditional Spaghetti alla Pomodore.