Pasta with Peas & Mortadella

To go with my pika-pika asparagus wraps I’m making simple pasta noodles with peas and mortadella.  This is my dinner tonight.

• 100 grams spaghetti noodles
• 2 tablespoons EVOO (Extra-virgin olive oil)
• 2 cloves of garlic, sliced
• Grated parmesan cheese
• 1/2 cup frozen peas
• 100 grams mortadella (I’m using with olive flavor), cut into bite-size
• Pepper & salt to taste
• Sage leaves (No fresh sage available in the pantry so I’m using dried sage)

Direction

• Boil water in a large saucepan, add salt and cook the pasta for about 8 minutes (check package for a more specific minutes required).  Plunge the peas into the pan and bring to boil for two more minutes till the peas are tender and the pasta is al dente. Drain well. Reserve some of the cooking water.
• Meanwhile, in a non-stick pan, heat 2 teaspoons of olive oil and brown the garlic. Add the mortadella slices, sage, season with some pepper and salt.  Stir fry in a low fire for around 5 minutes.
• Add the drained pasta and peas into the pan. Add about 4 teaspoons from the pasta water, mix to incorporate all the flavors and cook for another 2 minutes.
• Serve with grated parmesan cheese on top.

Lunch in a Bag

If there’s one thing I learn from watching Jamie Oliver’s shows, that’s cooking simple..

Thursday night, saw a replay of his cooking show sharing the use of bag (foil paper) in cooking a meal.  I went to bed with the thought of trying to use this method in the coming day.

Friday…cooking time for the planned recipe. I gathered the following ingredients..as Jamie said, you can put any veggies you want.

• > 1/4 kg Hammour fillet (just enough for me & big bro)
• > 100 grams button mushrooms, just slice into 4
• > 1 small can green peas, drained
• > 1 medium tomato, thinly sliced
• >  Olive oil
• >  Part of lemon, 3 thin slices
• >  Onion leaves 
• >  Salt & Pepper
• >  Foil

 Fold the foil into bag-like shape, sealing the edges by pressing gently.

Season the fish with salt and pepper. Dash with little bit of olive oil as well. Put into the foil bag and arrange the lemon slices on top of the fish.

In a bowl, put all the vegetables, sprinkle with salt, pepper  and about 2 tablespoons of olive oil. Toss to coat all the vegetables then put inside the foil bag.

Seal the opening of the bag by folding 4 times. Press gently to ensure tight closure.

Cook this into 200-220 degree oven for about 20 minutes.

 

 

 

You may eat straight from the opened bag or transfer in a serving dish.

I was delighted with the outcome of the dish. The fish was perfectly cooked on its own juice and from the vegetable steam. So simple, fulfilling dish and no mess to wash up.  :) :) with my accomplishment today.