Inspired by Seans Panaroma – one of the best restaurants in Sydney for a long boozy beach-side lunch.
I’ve used Mung bean pasta in the photo above. It’s something I discovered in a health food shop. While it sounds a bit to ‘healthy’ tasting and is quite green in colour, it’s actually surprisingly delicious and hits the spot when you’re in need of some pasta ‘comfort’. It’s gluten free but the best part is that it’s very high in protein and fiber and much lower in carbs than regular pasta. Win win!
I don’t normally like to recommend brands because the Stonesoup readership is global, but the one I’ve been using is called ‘Explore Asian’.
Pasta with Rocket & Chilli
Ingredients
- 200 g fettuccini or other pasta
- 1 small red chilli finely chopped
- 1-2 tablespoons lemon juice
- 2 large handfuls rocket (arugula leaves)
- 2 large handfuls ricotta salata or parmesan, grated
Instructions
- Cook pasta in a pot of salted boiling water as per the packet directions.
- Drain pasta and return to the pot. Toss in 3-4 tablespoons extra virgin olive oil, chilli, lemon juice, rocket (arugula) and about half the cheese.
- Taste and season. Serve in bowls with remaining cheese sprinkled over.
Variations
different pasta – Just use your favourite gluten-free pasta. Of course it will also work with regular pasta as well. I prefer long pasta like fettuccini, linguine or spaghetti for this for some reason. But short pasta will be fine too.
gluten-free – use GF pasta, rice noodles or cooked or canned chickpeas instead of the pasta.
paleo / pasta-free – replace cheese with finely sliced prosuitto or ham and replace pasta with zucchini ‘noodles’. For zucchini noodles, shave 2-3 zucchini (courgettes) into ribbons using a vegetable peeler. Layer onto a baking tray and drizzle with olive oil and bake (200C / 400F) until tender, about 10 minutes. You could also serve a steak instead of pasta.
no pasta – replace pasta with a drained can of chickpeas or white beans. Heat the beans in a little oil in a frying pan then remove from the heat and continue from step 3.
vegan / dairy-free – replace cheese with chopped or finely grated brazil nuts (use a microplane).
carnivore – toss in some torn, finely sliced ham, bacon or proscuitto as well as or instead of the cheese.
different leaves – replace the rocket (arugula) with basil, flat leaf parsley, baby spinach or finely shredded raw cabbage.
less heat – just skip the chilli.
carb lovers / more substantial – add extra pasta.
Waste Avoidance Strategy
mung bean fettuccini or other pasta – pantry.
chilli, lemon – will keep for months in a plastic bag in the fridge.
rocket (arugula) leaves – best to use for another meal. Can be frozen but will wilt when defrosted.
ricotta salata or parmesan – keeps in a plastic bag or container in the fridge for months.
Add to my Old Favourite Recipes
Please move this recipe to the new favourites, thank you ?