Pasta comfort food

Fresh pasta with pesto ala genovese

  • 250g fresh pasta

For the pesto:

  • 50g basil leaves
  • 50g olive oil
  • 1 tablespoon(s) pine nuts
  • 25g parmesan
  • 1 clove garlic
  • Freshly ground pepper

For garnish:

  • Freshly ground pepper
  • Grated Parmesan
  • Sweet flakes chili flakes
  • Fresh basil

For the pesto:

In a small food processor add all the ingredients for the pesto.

Grind until you have an ointment.

For the pasta:

In 2.5 litres of water add 2 tablespoons salt and let the water boil (water pasta ratio: 1:10).

Once it boils, pour in the pasta and mix well. Boil them according to the time instructions printed on the package.

Once the pasta is ready, place it in the colander to drain.

Pour the pasta into a large refractory bowl and add the pesto. Stir well until the sauce goes everywhere.

Place the pasta on the plate.

Sprinkle with black pepper, grated cheese and sweet flakes of chili flakes.

Pudding with tagliatelle and spoon sweet

Ingredients for 4 bowls of 190g.

  • 2 tagliatelle nests (100g),
  • 1 pinch Himalayan salt,
  • 300g water
  • 45g sugar
  • 1/2 sachet vanilla,
  • 500g goat or sheep and goat milk,
  • 2 tablespoons (24g) cornstarch
  • 6 tablespoons (42g) cold water

To serve

  • Ground cinnamon,
  • Spoon sweets or 4 teaspoons jam,
  • Fresh mint leaves

In a bowl break the pasta by hand until you have small pieces.

In a medium saucepan place the water with the salt. After the water boils, pour in the pasta, stir and simmer for 10-12 minutes (or until the pasta is cooked through).

Leave the pasta in the water for another 4-5 minutes until it absorbs more water.

After the pasta is soft and cooked, pour in the milk along with the sugar, vanilla and mix. Let boil over high heat.

At the same time, dissolve cornstarch (cornstarch) in 6 tablespoons of cold water.

After the milk with the pasta boils, pour in the cornstarch and mix again.

Continue stirring over low heat, until the mixture begins to thicken.

Remove the mixture from the heat and divide it into 4 bowls. Sprinkle with cinnamon.

After cooling, place it in the refrigerator and freeze it for about 2 hours.

Just before serving, place a tablespoon of jam or spoon sweet.

Garnish with fresh mint leaves.

Mac & Cheese

  • 250g elbow spaghetti,
  • 250ml milk,
  • 1 ½ soup spoon flour
  • 1 tablespoon unsalted butter,
  • 1 teaspoon sweet paprika,
  • Himalayan salt,
  • Freshly ground pepper,
  • 100g sliced American cheese,
  • 50g cheddar cheese, grated,

In a saucepan add the milk, flour, butter, paprika, salt and pepper.

Stir until you have a thick sauce.

Boil the pasta in salted water according to the time suggested on the package and drain it.

Remove the pot from the heat and add the cheeses and drained pasta, mixing them all together.

Serve and garnish with finely chopped chives or spring onion.

Alternatively, place the pasta in an ovenproof dish and bake it in the oven (200°C) until golden.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/