Pasta

Index: Chilli-Fried Tofu with Coconut Noodles, Hazelnut and Parsely Pesto, Pasta Genovese.

Chilli-Fried Tofu with Coconut Noodles (Source: BBC Vegetarian Good Food Magazine, August 97)

Serves: 4

Preperation Time: 10 Minutes

Cooking Time: 15 Minutes

• 1 tablespoon Flour
• 1 teaspoon Chilli Powder
• 1/2 teaspoon ground Turmeric
• 1 teaspoon ground Ginger
• 1 teaspoon Caster Sugar
• 150g firm Tofu, cut into 1.5cm cubes
• 250g Rice Noodles
• 2 tablespoons Peanut Oil
• 1 bunch Spring Onions, shredded
• 2 large Carrots, shredded
• 50g Creamed Coconut
• 300ml hot Water
• 4 tablespoons Tai Red Curry Paste
• 90g salted Peanuts, chopped

1. Mix the flour, spices and sugar in a bowl. Coat the tofu with the mixture.
2. Cook/Soak the noodle according to packet instructions.
3. Drain and refresh noodles under running cold water and set aside.
4. Heat 1 tablespoon of oil in a wok and stir-fry the tofu on a high heat until golden.
5. Remove the tofu and reserve.
6. Heat the remaining oil, add the onions and carrots and stir-fry for 2 minutes.
7. Cream together the coconut and hot water until smooth, then add the curry paste.
8. Pour over vegetables and cook, continuously stirring for 2 minutes.
9. Add the tofu, peanuts and noodles and stir-fry over a high heat until heated through.

Hazelnut and Parsley Pesto (Source: Electronic Telegraph, 15th October 97)

Serves: 4

Delicious with small boiled potatoes or with any ribbon pasta, such as linguini or tagliatelle.

• 100g (4oz) toasted hazelnuts
• 1 coffee-mugful coarsely chopped parsley
• a few mint leaves
• 2 garlic cloves, peeled and crushed
• 50g (2oz) grated Parmesan or mature pecorino
• 1 tsp salt
• 200ml (1/3pt) olive oil

Put all the ingredients except the oil in a food processor and blend thoroughly. Add the oil slowly, to make a thick paste. Store in the fridge in a screw-top jar and use within a week. Recommended wine: this is lighter, fresher and nuttier than conventional pesto; accompany it with a good, light fresh wine, such as a pinot grigio from Italy.

Pasta Genovese (Source: BBC Vegetarian Good Food Magazine, August 97)

Serves: 4

Preperation Time: 5 Minutes

Cooking Time: 10 Minutes

• 225g Tagliatelle
• 225g New Potatoes, sliced
• 175g Green Beans, trimmed and halved
• 4 tablespoons Olive Oil
• 2 Garlic cloves, chopped
• 50g Pine Nuts, roughly chopped
• 4 tablespoons Fresh Basil, chopped
• 25g Parmesan, grated

1. Boil the tagliatelle and potatoes in a pan of lightly salted water for 5 minutes.
2. Add the green beans and simmer for a further 5 minutes until all the ingredients are tender.
3. Meanwhile, heat the oil, add the garlic and pine nuts and fry for 2 minutes stirring occasionally until the pine nuts are golden.
4. Remove from the heat and stir in the basil.
5. Drain the pasta and vegetables and return to the pan.
6. Add the nut mixture and toss well until all ingredients are mixed.
7. Serve topped with the parmesan.

Last revised: October 15, 1997.