Note: In this video I use pesto instead of fresh basil because I didn’t have any basil. But I prefer the basil so have left it in the recipe below.
Fresh Pasta with Boccincini, Basil & Red Peppers
While I love making fresh pasta from scratch and playing around with my pasta machine like an old Italian nonna, I don’t always have the time. Luckily, I’ve found that commercial fresh pastas tend to be pretty good.
The biggest bonus of using fresh pasta is the wonderful silky texture that tends to be more satisfying than dried pasta. The second biggest bonus is that it only takes a couple of minutes to cook. Perfect for when you’re in a hurry.
Bocconcini is a fresh, lighter version of mozzarella which I think is far superior to old chewy supermarket mozzarella. I used a cow’s milk bocconcini here and it was lovely. But if you have access to (and the budget) for Italian buffalo mozzarella it would take it to a whole new level.
enough for: 2
takes: 10 minutes
200g (7oz) fresh pasta
1 jar roasted red peppers (capsicum) (300g / 10oz), drained and cut into ribbons
100g (3 1/2oz) bocconcini, torn
1 small bunch basil leaves, torn
lemon juice
1. Bring a medium saucepan of salted water to the boil. Cook pasta for 2 minutes or until cooked to your liking. Drain.
2. Return saucepan to the heat and add 2 tablespoons extra virgin olive oil. Cook peppers for a minute to warm them up. Add drained pasta, bocconcini and basil. Stir.
3. Remove from the heat. Taste and season with salt, pepper and a little lemon juice before serving.
Variations
gluten-free – replace pasta with rice noodles or gluten free pasta – cook according to the packet directions.
paleo (grain + dairy-free) – serve peppers and basil on roast sweet potato or roast eggplant halves and replace cheese with sliced almonds.
vegan – replace fresh pasta with a dried pasta that doesn’t contain egg and replace bocconcini with halved cherry tomatoes or grilled eggplant.
carb lovers / more substantial – serve with garlic bread or extra pasta.
more veg – add grilled eggplant, mushrooms, zucchini.
carnivore – add some browned chorizo or other spicy sausage. You could also add some proscuitto.
Waste Avoidance Strategy
fresh pasta – freeze it.
jar roasted red peppers (capsicum) – unopened jars keep it on the pantry, once open store in the fridge.
bocconcini – freeze it.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil.
lemons – will keep for a few weeks at room temp or for much longer in the fridge.
Problem Solving Guide
too dry – drizzle with a little extra virgin olive oil.
too acidic / tart – some peppers are preserved in vinegar. Taste before using and if they are too acidic, rinse in water and pat dry before using.
pasta sticking together – make sure you stir the pasta while it is cooking. Once drained, toss in the sauce asap to avoid sticking. A little extra virgin olive oil can ease the situation.
Leftover Potential:
OK – will keep in the fridge for a few days.
Add to my Old Favourite Recipes