Pasta primavera with basil, parsley and garlic, doesn’t have a delectable ring to it? How about it hold a grand section on your dinner table this festive season?
HTA School of Culinary Art has supplied us with a great recipe for the dish. Why not give a try? Hold off on the rice and today a give a hearty serving of penne pasta meal that serves about four.
Here is the recipe:
Ingredients
400g penne
20g salted butter
30ml olive oil
Two garlic cloves, crushed
20g fresh Italian flat leaf parsley, finely chopped
40g fresh basil, finely chopped
15ml tomato paste
300ml fresh cream
Salt
Freshly ground black pepper
40g parmesan, freshly grated
Method
1. Boil the pasta in lots of salted boiling water until al dente and drain.
2. In a deep-frying pan or wok heat the butter and olive oil until the butter melted. Add the garlic and herbs and cook for about a minute, add the tomato paste and stir until dissolved. Add the fresh cream, salt and black pepper. Cook for a further two minutes.
Add cooked pasta in the frying pan with the sauce and toss until well combined.
Sprinkle with plenty of parmesan and serve immediately.
If need be you can add one chopped red chili when adding the herbs.
