11.5.17

Creme Fraiche and Red Pesto Spaghetti



Put simply, one of the fastest, easiest, yet still impressive looking meals you're likely to come across.

Disclaimer: this is not a revolutionary idea, but it has been a total revelation to Harvey and me. I think it was one night back at the start of last month when we were trying to be healthy and hadn't had time to do a food shop. I raided the fridge, found half a jar of red pesto, some creme fraiche, some tomatoes and some rocket leaves. A quick browse of the cupboards found me some lazy garlic and some spaghetti, and thus the idea was born.


It's very straightforward, and only takes as long as it takes to cook the spaghetti. It's incredibly tasty too, so it's a win win, and with some additional extras I have since stocked the kitchen with, you could almost definitely serve it to guests.

INGREDIENTS (just in case you didn't get them the first time) :
Red pesto
Creme fraiche
Cherry tomatoes
Rocket salad leaves
Minced garlic
Spaghetti (wholewheat is my favourite)
Grated/shaved parmesan
Balsamic glaze (ALL about the glaze)
Cooking oil

Serves 2/3

1. Preheat your oven to 200 degrees and start heating a saucepan full of water;
2. Slice your tomatoes into halves, and put in a cooking tray with some oil and minced garlic. I am at heart a very lazy girl, so I favour lazy garlic every time, but obviously you can just mince your own if you want;
3. Put the tomatoes in the oven and the spaghetti in the pan (you've done the hardest part already, congratulations);
4. Cook the spaghetti as per the packet instructions and drain once cooked;
5. Put a couple of decent spoonfuls of pesto and one or two of creme fraiche into the saucepan with the pasta and give it a good old stir. Take care not to put too much creme fraiche in, otherwise the pasta tends to be a bit claggy. Blogger doesn't think that is actually a word, but I'm sure you get the gist.
6. Serve the spaghetti into bowls or onto plates and top with as much or as little rocket as you wish. Add the tomatoes on the top and then my favourite part, drizzle the balsamic glaze over the spaghetti. I favour a zig zag pattern, but then I never was the most artistic...
7. Serve with parmesan and pepper for seasoning.


Et voila, one surprisingly impressive looking dinner. Needless to say, Harvey and I have been making and eating this A LOT, hence why I felt the need to let you know about it.

Let me know if you decide to give it a try!

LAURA
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