My latest creation is black pepper egg fettuccine with spinach and home-grown basil leaves. This I must say it has been inspired by Nigella’s linguine with lemon, garlic and thyme recipe. The plus factor is that it is quick and easy to prepare and with a little twist, a new recipe is born.
This recipe comprises a few selections of herbs, both fresh and dried. Try not to overpower the dish with lime and balance out with adequate garlic and parmesan cheese.
Ingredients[shopeat_button]
250 grams of Spinosi Italian Egg Pasta Fettucine
4 cloves garlic, chopped
50g mushrooms, sliced
100g baby spinach, whole
A handful of fresh basil, whole
2 tbsp ground black pepper
1 tsp Italian Herb Mix
1 lemon
¾ cup Parmigiano-Reggiano cheese, grated (for cooking and garnishing)
Olive oil
Method
- Boil water with a few drops of olive oil and a sprinkle of salt.
- Add pasta till al dente.
- Drain the pasta and leave aside.
- Fry chopped garlic till fragrant.
- Add mushrooms and cook for 3 minutes.
- Add black pepper and mix ingredients thoroughly.
- Squirt lemon juice in the mixture.
- Then, add cooked pasta and mix well.
- Add Italian mix herbs, spinach and basil.
- Lastly, add a handful of grated cheese to balance out the taste and mix the pasta well.
- If pasta tends to become dry, add more olive oil.
Serve with additional fresh basil and a sprinkle of grated cheese.
I use Parmigiano-Reggiano cheese for its strong vintage flavour and hardness which facilitates the grating process. Soft cheddar tends to get crumbly and break when grated. For the pasta, egg ones are best for added flavour and wholesomeness. In the first attempt, I added a dash of cayenne pepper but it actually doesn’t need that added zest. The black pepper sufficiently provides that subtle savoury flavour, so the quantity added is actually based on personal taste.
The verdict is that this dish is so easy and quick to prepare, it is appropriate for weekday dinner. My advice is to cut up the ingredients and leave them in the fridge ready for the next day’s preparation.