Category Archives: Pasta

Artichokes, Asparagus and Another Interesting Pesto

I’ve always had an obsession with artichokes.  I never knew how to prepare them until recently. I must say, it is a bit of a painstaking process, but it is definitely worth all the effort!

Besides their unique taste, I love artichokes for resembling a primal version of my favourite flower – the Protea!

They’re in season now, and really cheap at Dunkeld Fruit and Flowers! ( no..they are not paying me to advertise:( ..)

I prepared these artichokes and bathed them in lemon juice and olive oil, so they came in handy when I needed to prepare a quick lunch for my very hungry family!

Check out this link on how to prepare artichokes:

I’m also trying to test out my photography skills. I’m in dire need of some training! My goal for the rest of the year is to pay more attention to my photography. I spend time on preparing my meals, and always rush the styling and is just unfair on the blog. If you have any suggestions, please don’t be shy!

Now, lets eat!


500 grams spaghetti

1 punnet (6-8 small artichokes)

1 punnet asparagus ( 2-4 good handfuls I suppose)

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup Parmesan cheese

3 cups fresh spinach

3 cups fresh rocket

2 tsp crushed green chilli

1/2 cup toasted pine nuts

1 tsp cracked black pepper


Drizzle the asparagus with a table spoon of olive oil, sprinkle salt and pepper over it and grill in the oven for 15 minutes, until cooked.

While the asparagus is in the oven, saute the artichoke hearts in olive oil, and finish with a drizzle of lemon and a sprinkle of Parmesan cheese.

Blitz the greens in a food processor, add olive oil, pine nuts, black pepper, salt and chilli.

Don’t worry too much about getting a smooth pasty consistency, it is a  lot more fun to have bursts fresh greens here and there! Your pesto is ready before you know it:)

Toss the veggies and pesto with hot spaghetti.

Dress the dish with a final lashing of olive oil and Parmesan cheese, and enjoy!

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Pistachio Pasta


A very dear friend of mine (you know who you are) inspired me to make this surprisingly refreshing pasta, with a pistachio pesto sauce!

The recipe is adapted from Nate Hamilton’s original Pistachio Pesto recipe.

Ingredients (serves 6)

500g spaghetti

1.5 cups shell roasted, unsalted pistachios

1.5 cups fresh mint leaves

5-6 Cherry Tomatoes

1/4 cup parmesan cheese

1-2 tsp Pimento chilli powder ( alternatively, crushed red chilli flakes will do)

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1 tsp freshly ground black pepper


Pulse all the ingredients ( except the spaghetti ofcourse! Haha!) in a processor, until a course puree is formed.


Toss with hot spaghetti. Garnish with  mint.


This is my new favourite pasta dish!

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Pasta Perfect!


So, a very talented photographer – Pratik Panchal edited this image for me, and also took the liberty of naming this post “Pasta Perfect”!

This dish can be easily tossed together in 15-20 minutes!

Put together some:  serves 4

1 bag of pasta that you enjoy – this goes well with almost any type

1 cup (or more) of basil pesto – see

1/2 cup pine nuts

2 cups whole rosa tomatoes

1/2 cup Parmesan cheese

250g Bocchini mozzarella



olive oil


Boil the pasta – al dente.

While the pasta is on the stove, dress the tomatoes with olive oil, salt, pepper and maybe a bit of green chilli, if you enjoy a bit of heat! Roast in the oven for about ten minutes.


When the pasta is done, mix the pesto while its hot!

Tear up those perfect white balls of cheese and toss into the pasta, along with the sizzling tomatos!

Add the Parmesan, salt  and pepper to taste, along with a quick drizzle of olive oil  and toss.

Sprinkle the toasted pine nuts over the dish, and serve warm or cold as a salad.


I just love using a pasta with a shell like interior - it gives surprises of cheese and pine nuts when you dig in unexpectedly!

Oh…there’s nothing like fresh italian bread to soak up the remaining pesto afterwards;)

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