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This vivid burgundy Beet Pasta is made with pesto or paste made of blended beet, feta, olive oil and pistachio. To add some texture, add crunchy arugula, crumbled feta, and pistachios to top it and give it a lovely contrasting colour! Sensational for the eyes and palate! Beet Pasta is elegant but quite a different type of pasta, a spot-on dish to impress on Valentine’s Day. To keep it healthier, I’ve used a Kamut fusilli pasta, but any whole wheat or high-fibre type would do here; the ruby red paste will cover all traces of brown pasta. It can be served as a main dish or side and could also be eaten warm or cold. Type of Pasta I’ve made this beet pasta recipe with kamut fusilli, the ancestor of modern wheat, or should I say, it’s the way wheat would be today without our interference (no GMO, etc). First…

An easy-breezy Greek Pasta Salad is a crowd-pleaser! Bring it to any event this summer; it will disappear soon. This version contains a mix of cherry tomatoes, kalamata olives, onions, onion sprouts, and feta cheese for a colorful bowl! Who doesn’t like Greek salad? And who doesn’t like pasta? Right? This dish is the best of 2 worlds. The only ingredient missing here is the cucumber, which I thought wasn’t fitting too well. This pasta salad is fantastic to bring to any event, potluck, or birthday party… Nothing turns back in there if it’s too long on the counter. Plus, the kids will love this Greek Pasta Salad. Sunny Ingredients Bring out this fantastic bottle of olive oil you’ve received for Christmas. It’s time for it! Plus, don’t dare choose an olive other than the famous kalamata. It’s a Greek salad, after all. The Dressing The dressing is quite similar…

A Simple, elegant, and surprising dish made with lovely calamari, black linguine pasta, and a homemade Arrabbiata sauce spiced to perfection. There’s nothing like a seafood dish with a kick! Calamari Pasta in Arrabbiata Sauce is a great way to spice up your next dinner. If you have always wondered what that black ink pasta tasted like but never got around to buying it, this recipe will make you buy it repeatedly! Many are scared of those ink meals because of their color. But I assure you, it just tastes like the sea. Since I’ve been living in Spain, they use the ink of cuttlefish for many of their traditional meals like; croquetas in their ink, the arroz negro (black cuttlefish paella), and much more. Ink Pasta This recipe comes from my cooking school and is simple, elegant, and fun. Well… we had to make the fresh ink linguine by…

Shell pasta served with onion soup in a mug, with cheese, parsley and breadcrumbs. French Onion Soup Pasta is perfect for revamping your onion soup leftovers! This is my first-ever mug meal! I went to buy the mugs extra for this recipe. A shell-formed pasta served with leftover onion soup and a cheese gratin on top with a few breadcrumbs. Recalling the “French onion soup bread” gives the meal an extra crunch. It’s pretty simple to make and tasty, so if you have any onion soup leftovers at home, this French Onion Soup Pasta is the way to go! A Catalan Tradition as Inspiration French Onion Soup Pasta in a Mug The Shell Pasta You don’t get to see the shell pasta often on your plate. Where I live, in Barcelona, they call it “Galets,” it’s a famous pasta during the holiday season. They make a simple broth soup with it; sometimes, the shells…

Fresh Broad Beans Pasta served with cured pancetta, olive oil, and truffled pecorino is the perfect spring dish. A delicate mix of ingredients to highlight the little brother of Fava beans. This Broad Beans Pasta recipe is my ultimate spring dish; this time of the year in Spain is the beginning of this delicate and sweet fava/broad beans season. This pasta dish looks easy on the eyes, but collecting each bean from the pods is quite labour-intensive. Rest assured; the end result pays back! Are Fava and Board Beans the Same? Yes! They are. Although we call fava the dried version, which turns darker, the board bean is the bean collected from the fresh and green pod. Full Broad Bean Pod Other White Layer Over the Broad Bean The beans are doubly protected (as seen above), first by the pod measuring about 20cm long, which contains about eight beans. This…

Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal! Flamed Scallops Pasta is an excellent, simple dish made in no time. The sauce is mainly a little butter in which the scallops are seared before flaming and caramelizing with orange-flavoured cognac/brandy (Grand Marnier). Served on a simple quinoa pasta with juicy tomatoes, basil, pepper and lime zest. Where I come from, the east part of Canada, scallops are pretty standard on our plates. Although, since I’ve been living in Spain, it got pretty difficult to find any and when I finally did, they cost so much… So I go to the freezer shop… yes, only frozen stuff of all kinds, and I get my Patagonian mini scallops occasionally. Strange… that in Spain, a seafood lover country, it’s hard…

Seafood Marinera Pasta al Cava is a delicious way to welcome summer with mussels cooked in a splash of sparkling white wine, garlic, tomato, thyme and parsley. Marinera Mussels (Mejillones Marinera) is a popular dish in Spain combined with Pasta which equals Seafood Marinera Pasta al Cava! Not to mistake with the Italian Marinara sauce, a tomato sauce. This dish is the Spanish cousin of Spaghetti allo Scoglio from Italy. However, the main difference is the Cava, a Spanish sparkling wine and paprika. This touch makes the dish even more dreamy and festive! The natural sea broth from the mussels flowing down the cava-tomato sauce is disturbingly addictive. Marinera with or without Paprika? In Spain, there is a fight about: “Should Marinera sauce contains tomato or not?” Half does it with paprika and wine, the other half with tomato and wine. Both ways are acceptable, and I personally don’t want to interfere, so…

Pasta Salad with Shrimp is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot pepper served on quinoa pasta and fresh cilantro. There is no need to cook anything; just the noodles, the perfect summer meal! Living in Peru for a few months, one must learn how to make a good ceviche de camarones! It’s such an easy and light meal, perfect for summer. I made it Peruvian-style ceviche, and adding the Quinoa element was perfecting this dish. I came up with Pasta Salad with Shrimp ceviche style for a friend’s 40th birthday. She loves Peru so much and had a surprise party, potluck style. I wanted to make something special, extra Peru and this salad became my signature dish! Different Types of Ceviches In Peru, the proud land of ceviches, the Moche civilization (the guys before the Incas,…

Avocado Zucchini Pasta offers a fantastic gluten-free option to traditional pasta dishes. Zoodles, essentially zucchini strands created by grating them lengthwise, are paired with a delectable avocado pesto dressing and enhanced with sun-dried tomatoes—a delightful combination of flavours and textures. Avocado Zucchini Pasta is the new pasta (well…actually, non-pasta) in town. I see them everywhere; for guys who didn’t catch the “zoodle” vibe, it’s zucchini noodles. No gluten or wheat is in them, making them an excellent meal for fitting in our bikinis this summer or a low-carb diet. This was my first attempt to do those famous”zoodles,” no need to buy those big spiralizer machines to make them; I simply use a cheese grater, and it does the trick. It’s an easy, fast, healthy recipe but also creamy and tasty; the avocado pesto makes it stand out. Zoodlelizer or Not? Most zoodles recipes out there use a spiralizer machine, which…

A pasta dish based on a traditional Spanish tapa called ‘Chorizo al vino’ or Chorizo in wine. Merging both makes a splendid result for a main dish with extra red pepper, onions, parsley and garlic. Chorizo al vino is a tapa that cooks chorizo sausages slowly in red wine with a touch of smoked paprika, nothing else. I’ve used the idea and added extra veggies, red bell pepper, onion and garlic that go perfectly with the chorizo and served it on pasta. Chorizo Pasta sauce is thickened with cornstarch and tomato paste—a lovely Mediterranean dish for sausage lovers. Spanish Chorizo Sausage Authentic Spanish Chorizo isn’t a spicy “hot” sausage, nor a fresh type of sausage. It’s a paprika-flavoured, cured pork sausage that can be softly spicy or sweet, depending on the paprika used. If you want to reproduce the smokey effect with a sweet sausage, add some smoked paprika (Pimenton de la…

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