CASARECCE WITH MUSHROOM, PEA AND BACON
Recipe by: ZafarelliServes: 4Time: 45 mins Ingredients 1 pkt Zafarelli Casarecce4 tbsp olive oil2 tbsp butter1 onion, diced500g swiss brown mushrooms, sliced150g bacon, chopped1 cup peas2 eggs, beaten2 cups creamSalt and pepper to taste100g parmesan, gratedFresh Nutmeg, gratedParsley, to serve Method Cook pasta as per packet directions. In a large frying pan heat olive oil
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Tuscan Chicken Spaghetti
Recipe by: Cobram EstateServes: 4Time: 25 mins Ingredients 325g dried spaghetti 60ml (1/4 cup) Cobram Estate Garlic & Rosemary Infused Extra Virgin Olive Oil 500g chicken breast fillets, thinly sliced 400g mixed cherry tomatoes, halved 125ml (1/2 cup) light cooking cream 80g baby spinach 25g (1/3 cup) finely grated parmesan cheese Method Cook the pasta
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Angel Hair with Ricotta & Crushed Salmon
Recipe by: San Remo Serves: 4Time: 15mins Ingredients 500g San Remo Angel Hair 3 tbsp olive oil 300g fresh salmon 250g ricotta (or 1 cup of cream) 150g baby spinach Salt and black pepper Method In a medium saucepan, heat oil on low heat and add the salmon to pan, using a fork to crush
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Agnolotti with White Wine Sauce
Recipe by: Leggo’s Serves: 4Time: 20 mins Ingredients 630g packet Leggo’s Fresh Agnolotti with Chicken, Garlic and Italian Herbs 1 tablespoon olive oil 1 red onion, sliced 1 clove garlic, crushed 1/2 cup white wine 30g butter 2 tablespoons cream 1/4 cup parsley, chopped, plus extra for garnish Zest of 1 lemon, for garnish Method Step
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Butternut Squash Carbonara Pasta
Recipe by: Saputo Serves: 4 Ingredients 280 g (9.8 oz) dry linguine pasta225 g (8 oz) pancetta, cut into small cubes1 shallot, minced3 cloves garlic, chopped500 mL (2 cups) fresh or frozen butternut squash cubes (cubes should be about 1-cm/1/3-in in size)500 mL (2 cups) chicken broth1 mL (1/4 tsp) saltFreshly ground black pepper125 mL
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