Roasted Asparagus and Pesto Pasta

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This is a simple and very delicious meal to make. I used rice pasta, homemade pesto, homemade sundried tomatoes and homegrown asparagus. The pesto I used was my parsley and sunflower seed – the sunflower seeds make it an economical pesto (I sometimes use walnuts instead) The recipe for this is here, I make up batches and freeze in ice cube trays for use in recipes.https://quarteracrelifestyle.wordpress.com/2013/02/22/parsley-sunflower-pesto/ Despite the rather humble ingredients this is a really tasty pesto.

The quantities for this dish are approximate,  really it’s just a throw together meal depending on quantities available or required.

1 1/2 bunches asparagus (12 – 15 spears?)

Around 3 – 4  cups cooked pasta

1/2 – 3/4 cup pesto

Sundried tomatoes to taste, sliced finely

Preheat the oven to 350 deg. Put the pasta on to cook in boiling, salted water.

Pour a little olive oil into an ovenproof dish. Break asparagus into 3 pieces and roll in oil in dish. Roast in oven 12 minutes turning once.

Drain the pasta and toss the sundried tomatoes and pesto through it. Add the asparagus and fold through gently. Tip into bowl and decorate with a few more slices of sundried tomato.

This recipe originally came from Damn Delicious and she adds mozzarella to it http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/

For dessert we had a vegan avocado/chocolate tart topped with fresh strawberries. I have made this a few times since I found this divine recipe here http://glutenfreegus.com/2012/12/28/387/

Chicken, Bacon, Mushroom and Spinach Penne

This is an easy recipe to cook, takes 15 minutes and has a creamy garlic sauce.

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As always, apologies for the photo quality!!

This recipe is for two meals.

3 boneless chicken thighs (or breast meat) sliced

3 rashers of bacon

1 – 2 cups sliced button mushrooms, to taste

baby spinach, to taste

3 – 4 cloves garlic

1 tin of evaporated milk

around 3 cups cooked penne

parsley

1/2 tsp salt, good sprinkle black pepper

Put the penne on to cook in boiling, salted water.

Saute the chopped chicken meat, bacon, garlic and mushrooms in oil till cooked and turning golden.

Pout the evaporated milk over, season with salt, pepper and parsley and simmer very gently until pasta is cooked.

Tip in pasta and spinach, and bring back to simmering. Done.

This meal generally follows a stir fry or curry for us so I can make 1 packet of chicken do two meals. I keep small packets of bacon in the freezer for use in odd meals when needed (it’s terribly expensive here!) Spinach from the garden, mushrooms are always in the fridge.

Generally our meals revolve around what’s in the garden, what’s on special…sometimes you just want something different but being on a tight budget it takes some planning – do others plan their meals like this?