One of the best essential life skills that anyone should strive to have under their belt is cooking. It’s a fantastic stress reducer, it can help save on some cash and the food always tastes better.
Whether you’re preparing budget student meals, travelling around the world or hosting a dinner party at home for friends, it’s useful to have a dish you can put together anytime, anywhere.
Healthy meals in particular can help to maintain a balanced diet and it’s enjoyable to rustle up dishes that include ingredients straight from the earth.
Cooking is also a fun way to involve the entire family so why not get creative in the kitchen together this weekend? I have the perfect recipe to get you started - creamy spinach and hazelnut linguine packed with lots of healthy greens which are well needed for this time of year.
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Fresh pasta
Ingredients
500g ‘00′ Flour
3 whole eggs
6 egg yolks
2 tsp olive oil
2 tsp milk
1 pinch saffron
2g salt
Method
Start by sieving the flour and salt onto a clean work surface.
Mix all other ingredients in a bowl. Make a well in the middle of the flour and slowly knead in wet ingredients until smooth and pliable. Then leave to rest in the fridge for 1 hour. Roll out on a pasta machine until you reach the number 1 setting.
You can then use the pasta cutters to make the shape of your choice - whether linguine, spaghetti or cut out raviolis.
Creamy Spinach and Hazelnut Linguine
(Serves 4)
Ingredients
2 shallots, peeled and finely sliced
400g linguine
250g baby spinach leaves, washed
200g fresh mascarpone
1 garlic clove, peeled and crushed
25g parmesan, grated
5 tbsp hazelnuts, crushed
2 sprigs thyme
Parsley or oregano leaves for garnish
Salt and black pepper
2 tbsp olive oil
Method
Start by bringing a pan of water to the boil for the pasta. Add salt once it starts to boil, then bring back to a simmer.
Next, heat the oil in a large pan and cook off the shallots and garlic until they start to soften. Add the spinach, a handful at a time and cook until it is all wilted. Then, leave to the side.
From there, cook the pasta. It’s best to always follow the instructions on the packet. When cooked, strain and reserve a cup of water to mix the garnish.
Place the mascarpone in a bowl, add the reserved cooking water and mix until thick and creamy. Then season with salt and pepper to taste.
Add the drained pasta into the pan with the shallots and spinach, then add in the mascarpone mixture, the parmesan and half of the hazelnuts with fresh thyme springs. From here, mix the ingredients ensuring the pasta is coated together in the creamy sauce.
Serve and garnish with the remaining hazelnut sauce, the oregano and extra parmesan.
