cookery, Cooking, Uncategorized
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A Pasta Education from Jamie’s Italian

As you probably know, I absolutely adore pasta. When I was a child, I had pasta with tuna, mayonnaise and peas for lunch at school every day for at least a couple of years. I think my teachers thought I was a little bit insane. I’d still be eating it every day now if I had the same metabolism as a seven year old!

The team at Jamie’s Italian recently sent me this infographic on different types of pasta, where they originate from and the history behind them, so I thought it would be interesting to share with you all – there were certainly some types in here I’d never heard of or tried:

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I thought I’d try out a recipe from Jamie Oliver’s website to include in this post, and this one really took my fancy – Chicken, Leek, Pea and Pasta Bake.

Ingredients

1 tablespoon butter , plus extra for greasing
350 g conchiglie pasta
olive oil
2 leeks , roughly chopped
2 cloves of garlic, peeled and minced
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken, diced (I used boneless chicken thighs)
225 ml milk
250 g ricotta
60 g Parmesan, grated

Method

Preheat the oven to 180°C/gas 4. Grease a 30 x 25cm baking dish. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.

Meanwhile, place the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8–10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.

To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.

Spoon the pasta mixture into the baking dish. Top with the Parmesan, remaining ricotta and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

I served it up with some garlic bread on a Jamie Oliver serving board that my Mum bought us for Christmas – it’s proving to be incredibly useful!

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What is your favourite type of pasta? Do you make it fresh at home? Let me know in the comments!

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This post is in association with Jamie’s Italian.

 

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