Monday night magic…a pasta dish to pacify the beast


Monday night magic...a pasta dish to pacify the beast

This is one of those dishes that just comes together like a dream and furnishes your taste buds with more flavours than you could shake a wooden spoon at. It is a dish that possibly every household has a version of – well this is mine and I am still in a miasma of pasta perfection.

I will do my best to give you the recipe!

Chicken, Spinach and Pine Nut Cream Pasta

For 4

2 chicken breasts sliced in to strips
2 cloves of garlic chopped
250 ml chicken stock
250 ml single cream
4 or 5 good handfuls of spinach
5 strips of smoked bacon chopped
6 sundried tomatoes chopped
Handful of basil
Black pepper
100 gm toasted pine nuts

Pan fry the chicken for 5 minutes with the garlic. Add the stock. Simmer for 5 minutes then add the sun dried tomatoes.
Put the pasta on – I used fusilli but tagliatelle would work too. I used 400 gm for 4.

Add the cream and the torn basil to the chicken and a good grind or two of black pepper. In a separate pan fry the bacon til just crisping. Put to one side. Add the spinach to the chicken and stir on a low light until the spinach is wilting and the cream sauce starting to bubble gently. Add the bacon and stir again gently.

Drain the pasta and share between four bowls. Add a portion of the sauce to each and then top with the pine nuts.


I drank a full bodied dark shiraz with this and it was a marriage that will last.

A dish to play with too – certainly – you could add even more bacon – or dried chilli flakes – whatever grabs your fancy!

A pasta for every passing Popeye to drool over!

Life is good, lunch proved it today…


Life is good, lunch proved it today...

And it was really so simple. As are all the best things in life. I bought some marvellous kiln smoked salmon from a local farm shop and served it with a salad that was light, but satisfying and sexy, as all the best salads are. Pea shoots, baby spinach, rocket and lambs lettuce formed the bed to which I added halved cherry tomatoes, sliced fennel and baby buffalo mozzarella balls. I drizzled my own salad dressing over, lightly – 3 tbsps olive oil, 1 tbsp white wine vinegar, 1 tsp og dijon mustard and a little salt and black pepper.

We had a little olive and sun dried tomato focaccia on the side and the flavours overall were immense. Just sitting here waiting for supper now – neck fillet of lamb in red wine with mint. Wood fire is roaring away and all well with the world – well this particular corner of the world. Happy Wednesday.