Spaghetti with Smoked Pancetta and Cherry Tomatoes

INGREDIENTS
3 tablespoons of extra-virgin olive oil
1 small onion, finely diced
100 g of Italian smoked pancetta
250 g of cherry tomatoes, halved
1 fresh chilli, minced
200 g of spaghetti
Salt

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Tagliatelle with Baby Spinach Sauce

INGREDIENTS
100 g of baby spinach, carefully washed and patted dry
50 g s of Parmigiano Reggiano cheese, diced
1 small garlic clove, peeled
3 tablespoons of extra-virgin olive oil
2 tablespoons of pine nuts
200 g of bronze die durum wheat tagliatelle
1 lemon, unwaxed – its zest, finely grated and 1 tablespoon of its juice
Black pepper, freshly ground

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Spaghetti alla Genovese

INGREDIENTS
4 tablespoons of extra virgin olive oil
1 clove of garlic finely sliced
700 g of feather steak, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
500 g of rooster potatoes, peeled and diced
700 ml of home-made vegetable stock
2 bay leaves
400 g spaghetti
Salt
Black pepper, freshly ground
Parmigiano Reggiano, freshly grated

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Butternut Squash and Mozzarella Pasta Salad

INGREDIENTS
350 g of butternut squash, peeled and chopped
1 garlic clove, minced
3 ½ tablespoons of extra-virgin olive oil
160 g of whole wheat pasta
1 fresh mozzarella (125 g), diced
150 g of cherry tomatoes, halved
2 tablespoons of fleshy, oil-cured black olives, stone in
4-5 fresh basil leaves, thinly sliced
Zest of ½ unwaxed lemon
Black pepper, freshly ground
Salt

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Pasta with Romano Peppers

INGREDIENTS
5 tablespoons of extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
4 romano peppers, two red and two yellow, deseeded and sliced
300 g of cherry tomatoes, halved
A handful of fresh basil, chopped
1 fresh red chilli, deseeded and finely chopped
400 g of pasta penne
Salt
Pecorino cheese

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Pasta with Courgettes and Lemon Zest

INGREDIENTS
2 tablespoons of extra virgin olive oil
1 onion, finely diced
1 clove of garlic, minced
2 courgettes, sliced
650 ml of water
150 g of medium sized pasta
4-5 basil leaves, roughly chopped
2 tablespoons of Parmigiano Reggiano cheese, freshly grated
Zest of an unwaxed lemon, finely grated
Black pepper, freshly ground
Salt

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