Tag Archives: peas

Bavette Pasta with Peas, Asparagus, Pesto and Smoked Salmon

3 Jul


My fresh, raw juice was enough to sustain me through a divine facial and massage today but by the time I arrived home I was starving! So I made a nice big plate of pasta (to share of course). Usually the pasta is the star and the sauce is quite minimal but I decided to bulk up on the crisp, green, seasonal vegetables.

You can adjust the ingredients to suit your taste but be careful not to add too much extra pesto. The pasta should be slightly flavoured, not thickly coated.

250g bavette pasta 


Hot water

Hand fulls of fresh peas

Handful of chopped fresh asparagus

1 clove of garlic, sliced

1 red chilli, sliced

1 lemon

Extra virgin olive oil

1 heaped dessert spoon of pesto

Smoked salmon

Put a pot of water on the stove to boil, add a generous amount of salt and toss in the pasta. Heat some olive oil in a pan and saute the garlic and chilli until fragrant. Add the asparagus and peas and as they start to turn bright green, add the pesto and a generous squeeze of lemon juice. Drain the cooked pasta and reserve some of the water. Toss the pasta through the sauce using the leftover water to loosen the sauce.

Serve the pasta piled up on a dish, sprinkle coral pink shreds of smoked salmon over the top and drizzle with extra virgin olive oil. Let the pasta cool slightly before topping it with the salmon to avoid cooking it. Don’t squeeze lemon juice over the pasta once it is served as the acid will cook the salmon.




Beetroot Gnocchi with Fresh Peas and Broad Beans in a Dill Butter Sauce

27 Jun

Some of the most amazing produce is in season right now including some of my favourite vegetables that not only taste delicious together but also present a visually delightful contrast. I have made traditional gnocchi many times but tonight I enhanced the recipe with beetroot.

1kg of red skin potatoes

2 small beetroots

1 free range organic egg


Plain flour

Wash and scrub the beetroot and leave 3cm of the stems on. Steam until tender, set aside until cool enough to handle, rub off the skin, the stems should be soft enough to pull away or simply cut them off. Chop the beetroot into chunks, place in a blender and process until they become a fine puree.

Wash the potatoes, leave the skin on and place in a pot of warm water. Bring to the boil and reduce to a simmer. Toss the broad beans in with the potatoes, remove after a few minutes, place in a bowl of cold water, peel off the tough skins and set aside for the sauce. Continue to simmer the potatoes and drain once tender. Peel off the skins and press through a ricer making a mound of potato on a clean work surface.

Add the beetroot puree, a generous amount of salt and a handful of flour. Start mixing the ingredients with your hands and add the egg once some of the steam has evaporated from the potatoes to avoid cooking the egg. Fold in the ingredients and add more flour until the mixture starts to hold together without being too sticky and test for the right texture by gently pressing on the dough with your finger. When it springs back, you don’t need to add anymore flour.

Divide the dough into baseball quantities and generously sprinkle the work surface with flour. Roll out the dough into long sausage shapes and then cut into pieces using a floured knife.

Bring a pot of salted water to the boil and carefully drop in a few handfuls of gnocchi. As soon as they rise to the top they are ready to be removed using a slotted spoon.

Only cook the quantity of gnocchi that you intend to eat straight away. The rest can be frozen by placing them on a floured tray. Once they are frozen, transfer them to a bag or container for easy storage. To cook, simply place the frozen gnocchi in boiling water and they are ready when they float to the surface just as with the fresh ones.


Fresh peas

Fresh broad beans

Salted butter

1 clove of garlic, sliced

White wine

Fresh dill

Baby bocconcini

Melt the butter in a saucepan and add the garlic. Saute until fragrant and add a generous splash of white wine. Allow the alcohol to evaporate, toss in the peas, cook for a minute, add the broad beans and a sprinkle of dill. Spoon the sauce over the hot gnocchi, roughly break up pieces of bocconcini and place on top with fresh dill.

Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli


Extra virgin olive oil

Vegetable stock

White wine


Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!

%d bloggers like this: