2 Spring fresh pasta recipes ready in under an hour
Fresh, fast and full of flavour – these spring pasta dishes are weeknight winners.
Nutty chicken and lemon tagliatelle
- Serves 4
Ingredients
- 50g sun-dried tomatoes, roughly chopped
- 4 chicken breasts
- 1 cup chicken stock
- 500g tagliatelle
- 1 clove garlic, minced
- 1 cup full-cream yoghurt
- Zest of 1 lemon
- ⅓ cup lemon juice
- 2 sprigs fresh thyme, leaves picked
- ⅓ cup flaked almonds, toasted
MT
Marizka du Toit
‧ Recipes & styling
‧ Recipes & styling
Method
- Cover the sun-dried tomatoes with boiling water and set aside to rehydrate.
- Place the chicken breasts and stock in a pan over medium heat, cover and poach for 10 minutes or until cooked through.
- Remove the chicken from the stock and shred using two forks, then set aside until needed.
- Cook the pasta according to the package instructions, then drain and set aside.
- Heat a little oil in a pan over medium heat and fry the garlic for 30 seconds until fragrant. Add the shredded chicken and drained sun-dried tomatoes, followed by the yoghurt, lemonzestand juice. Sprinkle with fresh thyme and season to taste.
- Stir the pasta through the sauce until heated through. Serve withthe toastedalmonds and extra thyme sprig.
Wholewheat spaghetti with feta and maca pesto
- Serves 2
Ingredients
- 100g wholewheat spaghetti
- 2 Tbsp olive oil, plus extra to drizzle
- 1 avocado, sliced
- 1 disc feta, plus extra to serve
- ¼ cup rocket
- ¼ cucumber, sliced
- 3 Tbsp basil pesto
- ¼ lemon, juiced
- 1 Tbsp maca powder
- Pinch salt
- Handful pine nuts, toasted
- 15g basil
AV
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
Method
- Cook pasta in salted water, drain and drizzle with oil.
- In a food processor,blend togetherthe avocado, feta, rocket, cucumber, pesto, lemon juice, maca powder and salt.
- Stir the sauce through the spaghetti.
- Serve topped with pine nuts, crumbled feta,basiland a drizzle of olive oil.
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