Tag Archives: pesto

Recipe of the Week – 20th March 2017 – Tagliatelle with Oven Baked Aubergines

This is a nice recipe if you fancy a quick but satisfying midweek tea. Ok, I know it’s cheating a bit using bought tagliatelle rather than making it from scratch, but often fresh supermarket pasta is just as good (in fact often better than the pasta I make!). This does however use freshly-made pesto, which is really required and much better than most that is available in jars. Once you get a taste for freshly made pesto, there really is no turning back!

Serves 4


250g fresh tagliatelle

2 large aubergines, cut to 1cm wide slices

For the pesto;

100g fresh watercress

2 cloves of garlic, crushed

50g cashew nuts, lightly toasted

25g vegetarian Parmesan-style hard cheese, grated

5 tbs extra virgin olive oil

Small handful of basil leaves 

For the tomato sauce;

1 x 400g tin good quality chopped tomatoes

1 clove garlic, crushed

1 tbs dried Herbes de Provence

Salt and pepper


1. Preheat the oven to 200C.

2. Put the tomato sauce ingredients in a small saucepan and simmer gently for 5 minutes to combine.

3. In a large casserole dish, arrange the aubergine slices, alternating with the tomato sauce to cover each layer until all is used up. Cover with tin foil and bake for 20 minutes.

4. Meanwhile, add all of the pesto ingredients to a food processor and blend until smooth-ish (I like a bit of crunch).

5. Place the pasta in a large saucepan of salted boiling water and bring to the boil. Simmer for 5 minutes until cooked. Rinse and drain.

6. Stir the pesto into the tagliatelle and arrange the pasta over the slices of baked aubergine. Garnish and serve with fresh bread.


Vegetarian Lasagne with Wild Garlic Pesto Sauce

This is this morning’s experiment with some wild garlic I picked whilst out on a walk in the Derbyshire Dales yesterday. I’ve only used it in soups before, so I hope it will taste alright!


Recipe of the Week – 18th March 2013 – Spaghetti with Roasted Squash and Broad Bean and Feta Pesto‏


This is a really simple recipe, which is perfect for a quick evening meal or when the energy levels are low! I made this pesto up with what was available in the cupboard, and was before I realised that you could now get veggie ‘Parmesan’ from Tesco’s and Sainsbury’s (about time too!). Great fun can be had coming up with new pesto variations!

PS – The pesto quantities here do make a fair amount, and I tend to freeze any surplus, or you can just add liberal amounts for extra cheesiness!

Serves 4


200g dried spaghetti

1 large butternut squash, peeled, deseeded and diced

3 tbs olive oil

Salt and pepper

For the pesto

200g feta cheese

50g raw cashew nuts

200g frozen broad beans, defrosted

1 clove of garlic, finely chopped

3 tbs olive oil

Salt and pepper


1. Preheat the oven to 200C. Place diced butternut squash in a large roasting tin, sprinkle with olive oil, salt and pepper and coat thoroughly. Place in the oven for approx 30 minutes until soft.

2. Meanwhile place spaghetti in a large saucepan and cover with lightly salted water. Bring to the boil and simmer for 10-12 minutes.

3. Place all the pesto ingredients into a food processor and blend until preferred consistency (I like it chunky!)

4. Mix the pesto with the cooked drained spaghetti and gently blend with the roasted butternut squash cubes.

5. Serve immediately with grated vegetarian hard cheese, basil leaves, and a sprinkling of extra virgin olive oil.