Pasta Concoction

When I was a child, one of my favourite meals was my Mum’s Pasta Concoction. I always thought it sounded really intriguing and it was different every time! Basically she was using up what was left in her fridge and making a pasta sauce with it. The pasta was always tossed in the sauce and it was always delicious every time.

So in honour of my Mum, here is a Pasta Concoction that I made last night for tea. And I’m pleased to say my children enjoyed it just as much as I did all those years ago!

Serves 4

INGREDIENTS

50g curly kale, roughly chopped in processor

12 cherry tomatoes, halved

One onion, chopped

2 spring onions, chopped

2 tbsps red pesto

150g creme fraiche

80g prosciutto

300g spaghetti

Seasoning

1 tbsp olive oil

Parmesan

METHOD

1. Cook the spaghetti for 12 minutes.

2. While the pasta is cooking, fry the onions in the oil until soft.

3. Add the prosciutto and fry until crispy.

4. Lower the heat and add the kale and stir until wilted.

5. Next add the tomatoes and stir.

6. Drain the spaghetti, reserving a little of the pasta water.

7. Pour the spaghetti into the pan with the prosciutto etc and stir the pesto and creme fraiche through. Add a little of the pasta water to loosen the sauce if necessary.

8. Serve with grated parmesan.

Lentil, Bean and Beetroot Salad

My friend gave me this recipe and in her words ‘This delicious salad is such a cheat but also very easy.’ Her recipe uses pomegranate seeds instead of beetroot but both work equally well.

INGREDIENTS

Half a bag of curly kale

@merchantgourmet tomatoey french lentils

@waitroseandpartners wheat berries, lentils and green vegetables

Three whole cooked beetroot, chopped roughly

Feta

METHOD

1) Put the kale in the food processor and chop.

2) In a bowl mix the kale, @waitroseandpartners wheatberry mix, @merchantgourmet lentils and and the beetroot.

3) Heat it for a 1 minute in the microwave (or put in a pan and warm on the hob for a few minutes) and then serve with crumbled feta.