The school holidays are nearly over and starting next week there will be no more sleeping in and no more late nights! It is sure going to be hard getting back into our normal term-time routines!
To make life a bit easier at meal times next term,I have been trying out some new recipes over the holidays so that I will be armed with some new and interesting meals that don't take long to prepare.
The dish I would love to share with you today was one that everyone in my family really enjoyed and I loved cooking it because it was so quick and quite cheap too.
So here is my Creamy Vegetable and Ham Pasta Recipe.
Creamy vegetable and ham pasta.
All you need is some pasta,
Some ham, (or bacon or prosciutto...whatever you have!),
Chopped green beans, chives and red onion,
About 300g ricotta cheese.
And some baby spinach leaves.
First cook the pasta according to packet directions. Don't forget to add lots of salt to the water!
Can you see why I really wanted to show you this gorgeous Italian Fusilli? It has been naturally coloured with beetroot, basil and curcuma/turmeric.
Isn't it pretty!
Look at the beautiful colours!
When the pasta is cooked, drain it and reserve about 1 cup of the cooking liquid.
While the pasta is cooking fry all of the other ingredients except the ricotta in some Olive oil for about 5 minutes. Then add the ricotta and the pasta and season to your liking. Use the left over cooking liquid to moisten and make the sauce.
Serve into your favorite dishes and sprinkle with extra chives and lots of Parmigiano-Reggiano.
I had this dish with a glass of my favourite New Zealand Sauvignon Blanc and I am looking forward to sharing the rest of the bottle with Mr Attorney tonight! We will be making ham and pineapple pizzas with some of the ham that I had left over from this pasta dish. YUM!
Thanks for coming to spend time with me today. I hope that you, my dear friends, have a relaxing Friday night and a great weekend.
Best wishes always,