Roast Asparagus Pasta

Beautiful Roasted Asparagus

 Pasta with Fresh Roasted Asparagus,Peas and Pancetta.
(serves 4)

500g fresh asparagus
500g fresh peas podded
200g pancetta cut into small dice.
125ml olive oil
1 clove garlic (crushed)
500g short pasta ( I used penne)
zest and juice of half a lemon
parmesan cheese to serve
chopped parsley
salt and pepper

Snap the woody ends off the asparagus and cut the rest into short lengths.
Place on a roasting tray and sprinkle with olive oil. Season with salt and pepper.
Roast in a hot oven about gas 7 for about 15 minutes.
While the asparagus is roasting heat a tablespoon of olive oil in a pan and add the pancetta. Fry until the pancetta is golden and crisping up.
When the asparagus is tender remove from the oven and keep warm.
Bring a large pan of water to the boil and add the pasta. Cook for about 10 minutes adding the podded peas for the last minute of cooking time.
Drain the pasta and peas and return to the pan. Add the pancetta and all the juices from the frying pan, the asparagus and the zest and juice from the lemon.
Toss everything around gently to mix. Sprinkle with shavings of parmesan and some chopped parsley to serve.

I made this one evening as it is still so warm and I wanted pasta but nothing too heavy. I had some fresh asparagus and was originally going to make just asparuagus and pancetta to go with the pasta. My neighbour who was going on holiday came round with some fresh peas which she had bought but was not going to use. So I decided to add them to the dish as well. They added a lovely sweetness and freshness to this dish. The lemon seems to lift the whole dish and makes all the flavours come to life. My daughter is still doing the photography and I think shes doing a good job!

Fresh Tuna Nicoise Salad

Fresh Tuna Nicoise Salad

As it is so warm I have decided to cook something summery and light. I often cook fresh tuna as it is not a fishy fish and the children like it. As you can see this has been made in my kitchen with my darling daughter doing the photography. Its a family affair!

This recipe serves 4

Ingredients

500g baby new potatoes

250 g green beans

4 eggs

150 g baby plum tomatoes

4 tuna steaks ( 150g ish)

handful black olives

salad leaves to serve

handful fresh basil

dressing made with 2 tbsp olive oil, 1 tbsp red wine vinegar and

half tsp dijon mustard

salt and pepper

Cook the eggs in boiling water for about 1 minute as you still want the yolks to be soft when you cut them so they run a bit.

Boil the new potatoes and green beans until they are al dente.

Arrange the salad leaves in deep plates. Cut the tomatoes in half.

When the eggs have finished their cooking time remove them from the water and allow them to cool a little so you can peel them.

When the beans and potatoes are tender, drain them and place aside.

Heat some olive oil in a griddle pan until hot and sear the tuna for about 1 minute a side so it is still pink in the middle. This will ensure that the tuna is not dry.

Peel the eggs and cut then into quarters. Arrange them on the plates with the new potatoes, beans,eggs and olives. Place the seared tuna on the top and sprinkle with fresh basil leaves. Hand around the dressing to serve.

We ate this in the garden in the early evening sunshine with a nice glass of white wine!

Welcome to Culinary Capers

 Today I have just set up my blog.Soon I will share with you my thoughts on all things food related,  recipes and ideas for delicious things to cook.