Tuesday, June 19, 2007

Ziti with tomatoes, almonds, taleggio and rocket


One large chunk of use-me-up-now taleggio cheese.
One very hungry and impatient girl.
One Donna Hay recipe.

The result: Ziti with tomatoes, almonds, taleggio and rocket, an adaptation (to the momentary contents of my cupboard) of Donna Hay's pasta with blue cheese from Food Fast. Isn't the woman a genius? I love the way she uses cupboard, respectively fridge staples to add a little twist to everyday dishes such as pasta without being over the top or extravagant. Even on days when I'm feeling uninspired to cook (rare occasions but it happens) I only have to flip through one of her books and I'm my normal cooking-enthusiastic self again.

Ziti with tomatoes, almonds, taleggio and rocket (serves 2)
Adapted from Donna Hay's Food Fast

  • 160g Ziti or other pasta
  • 1 tablespoon butter
  • a small handfull slivered almonds
  • 1 tablespoon cider vinegar
  • 2 tabelspoons finely chopped chives
  • 4 handfulls rocket, chopped
  • 75g taleggio cheese, in cubes
  • 4 small plum tomaotes, quartered
  • salt and freshly ground pepper

Cook the pasta in boiling water until al dente. In the meantime, melt the butter in a small saucepan over medium heat. Add the almonds and sauté for two minutes before adding the vinegar. Drain the pasta and mix with the chives, rocket, tomatoes, cheese and almond dressing. Season with salt and freshly ground pepper and serve at once.

1 comment:

Terry B said...

I love how pasta not only accepts improvisation--it absolutely invites you to get in there, mess around and make a dish your own. The one you made here sounds delicious!