Ingredient:

¾ cup chopped walnuts
1 cup lightly packed parsley leaves
2 cloves garlic, crushed and peeled
½ teaspoon plus 1/8 teaspoon salt
⅛ teaspoon ground pepper
2 tablespoons olive oil
⅓ cup grated Parmesan cheese
1 ½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
8 ounces green beans, trimmed and halved crosswise (2 cups)
2 cups cauliflower florets (8 oz.)

Directions:

Bring a large pot of water to a boil.

Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.

Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

Article from: https://www.eatingwell.com/recipe/270567/chicken-vegetable-penne-with-parsley-walnut-pesto/

Ingredients:

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
For the icing
150g icing sugar
½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

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Ingredients:

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can chopped tomatoes
1l chicken stock (from a cube is fine)
300g spaghetti, roughly broken
240g frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges, to serve

Method:

Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.

Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Article from: https://www.bbcgoodfood.com/recipes/20minute-seafood-pasta

Ingredients:

300g cauliflower florets
300g dried macaroni
60g butter, plus a few extra knobs
4 tbsp plain flour
2 tsp English mustard powder
600ml whole milk
Pinch of cayenne pepper
Sea salt, to taste
100g mature Cheddar cheese, grated
100g Lancashire cheese, crumbled
100g Cheshire cheese, crumbled
3 tbsp fresh white breadcrumbs
1 tbsp thyme leaves

Preparation:

Bring a large pan of well-salted water to the boil. Add the cauliflower and cook for 4–5 minutes until tender. Remove with a slotted spoon and refresh in a bowl of ice-cold water to prevent it from cooking any further. Drain well.

Tip the macaroni into the boiling salted water and cook until al dente, according to packet instructions. Drain, refresh under cold, running water and drain again. Mix the macaroni, cauliflower and a few knobs of butter together in a large bowl.

Preheat the oven to 200°C/Gas 6. Heat the 60g butter in a pan, and stir in the flour and mustard powder to make a roux. Gradually add the milk, beating continuously with a balloon whisk until the mixture is smooth. Slowly bring to the boil over a low heat, whisking frequently, until the mixture thickens. Season well with cayenne pepper and sea salt to taste.

Mix the three cheeses together and stir half into the white sauce. Mix well until the cheese has melted and the sauce is smooth again. Add the macaroni and cauliflower to the sauce and mix well to coat. Spread the mixture into a large, wide gratin dish.

Combine the remaining cheeses with the breadcrumbs and thyme leaves. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately.

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