Pasta primavera with basil, parsley and garlic, doesn’t have a delectable ring to it, but how about it having it 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 it a try? Hold off on the rice and 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
- Boil the pasta in lots of salted boiling water until al dente and drain.
- In a deep-frying pan or wok heat the butter and olive oil until the butter is 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 to 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 chilli when adding the herbs.
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