Weekend’s here and the last thing you want to do in this heat is be stuck in the kitchen. THere’s those new shows to be binge-watched, the marathon calls with friends to be done and maybe the closet Don’t worry, we have you covered. We have got chefs to dish out the recipes for the easiest and tastiest pasta that you can make at home. So don your apron and get started.
100gm Linguine Pasta
20 ml Olive Oil
20gm Baby Spinach
20gm Green Peas
10gm Sage Fresh
20gm Garlic Clove
100gm Chicken Breast
20gm Parmesan Cheese
Method of Cooking
1). Blanch the Linguine Pasta and keep aside by sprinkling some Olive oil to avoid it getting dry.
2). In a thick bottomed pan melt the butter with Olive Oil, add the onions and garlic and cook for about one minute.
3). Remove the stalks from the spinach and add to the onions, garlic and green peas, stir well before adding the sage. Season with nutmeg and a little salt and pepper.
4). Cook until the spinach is well wilted about 1-2 minutes and remove from the heat. Drain well to remove the water and place in a food processor and puree.
5). Make a sauce by blanching the Basil & Parsley, make a smooth paste by adding Olive Oil, salt & pepper.
6). Marinade the Chicken with Olive Oil, salt and grill it nicely.
7). Mix the Sauce with the Pasta and toss well.
8). Cut the Chicken into strips and put it on the top of pasta.
9). Put the grated parmesan cheese on top.
10). Garnish with fresh Basil leaves.
Recipe courtesy Chef Mohit Tak, Taj Mahal, New Delhi
Prawn Fettuccine Alfredo
35gm Sliced onions
50gm Sliced mushrooms
3pcs Peruvian Asparagus
5 pcs Karachi Prawn
30ml White Wine
100gm Fettuccini Pasta
15 gm Parmesan Cheese Shavings
Salt and crushed black pepper to Taste
1. Boil water in a vessel and add salt to it. Once the water is on a rolling boil, put in the pasta and leave it to boil for about 8 minutes. Strain, drizzle some oil, mix and keep it aside to cool.
2. Blanch the Asparagus and refresh in ice water.
3. Slice the leeks very fine and slightly put them in hot water. Drain the water and fry the leeks in a pan on a low flame till they become crisp.
4. Heat butter in a pan and add prawns in it and cook.
5. Sauté till the prawns are 3/4th cooked and then add the onions and the mushrooms.
6. Once the onions turn transparent and the mushrooms are cooked through, deglaze the pan with white wine.
7. Add the cream, mix well and season.
8. Add the pasta to the cream and toss and put it on a plate.
9. Drain out the oil by patting the leeks on a piece of paper and place them on top of the Pasta.
10. Garnish with Parmesan shavings, asparagus and microgreens.
Recipe courtesy Chef Abhinav Rustagi, Taj Mahal, New Delhi