Tag Archives: Pesto

Cooking for One: Biciclette Tricolori Pesto Pasta with Goat Cheese and Tomatoes

Recently, I attended one of Vancouver’s largest food festivals – Eat! Vancouver at BC Place. It’s a three-day event fit for all foodies, whether you’re a fan of sweet pastries, savouries or wine. While I was perusing the aisles and looking for delicious and free samples, I found these cute tricolour bicycle-shaped pasta at the Urban Fare Market booth.

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The colour of this Italian pasta is made from natural ingredients such as dried red beat, dried spinach and durum wheat semolina. I thought it would go perfectly for our blog because Ricelessasian loves colourful and uniquely-shaped pasta!

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I adapted the recipe below because I just used whatever I had in my kitchen. It’s simple and unfussy, but most of all, I like this recipe because it’s extremely versatile. Though I made a vegetarian version, this dish would go well with some grilled chicken or salmon for a more substantial meal.

After making this recipe, I’d have to agree with Elizabeth Gilbert. I’m a better person when I have less on my plate!

Happy cooking,

-Matchachoco

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Pesto and Goat Cheese Biciclette Tricolori Pasta (makes 1 serving)
Adapted from And They Cooked Happily Ever After 

Ingredients

125 g biciclette tricolori pasta (or any other type of pasta you prefer)
~ 2 tbsp of pesto* or more depending on your taste
1 tsp extra virgin olive oil
1 tomato, diced in quarters (I used tomatoes on the vine)
1/4 medium red onion, diced
1 oz. fresh goat cheese
Salt and pepper to taste
For the pesto:

*Homemade pesto (yields about 1/2 cup):
1 cup fresh basil
1/8 cup pine nuts
1/4 cup freshly grated parmesan cheese
1 clove minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste

Directions

  1. In a medium-sized pot, boil the biciclette pasta for 8-10 minutes until al dente in lightly salted water. Depending on the type of pasta you use, refer to the package instructions for cooking time. Drain and rinse in cold water with a coriander.
  2. In a food processor, mix all the pesto ingredients together until all combined well. Add salt pepper to taste and more olive oil to your preference (optional).
  3. In a medium-sized pan, heat 1 tsp of olive oil over medium heat. Add the diced red onion and the diced tomatoes and let them cook for about 2-3 minutes.
  4. Mix pasta with the sautéed onions and tomatoes, and about 2 tbsp. or more of the pesto. Incorporate the goat cheese just until the cheese melts a little bit. Add salt and pepper to taste. Serve warm or as a cold pasta salad instead.

Note: Make sure to not overcook or overstir the pasta in boiling water since the pieces tend to break easily.

Roasted Vegetables Pesto Pasta

We’re still blogging!

Matchachoco and I are currently taking a break from baking (calm before the storm?). In the meantime, do enjoy this roasted vegetable pesto pasta :).

-Ricelessasian

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Roasted Vegetables Pesto Pasta (serves 4-5)

Ingredients

1 Japanese eggplant
1 zucchini
1 yellow zucchini
1 red bell pepper
1 1/2 cup grape tomatoes
1 onion
1 garlic bulb
2-3 tbsp cooking oil
Salt and pepper to taste

~300 g spaghetti
6 tbsp. basil pesto
Juice of half a lemon
1/3 cup parmesan cheese

Directions

Roast vegetables

  1. Preheat oven to 425 degrees F.
  2. Chop zucchini, yellow zucchini, eggplant, red bell pepper and onion into even pieces. Peel garlic cloves but do not chop.
  3. In a bowl, combine zucchini, yellow zucchini, eggplant, red bell pepper, garlic cloves, 1-2 tbsp. cooking oil, and salt and pepper. Mix together until the vegetables are coated with the cooking oil. Repeat step in separate bowl with onion and grape tomatoes.
  4. Lay out zucchini, yellow zucchini, eggplant, red bell pepper and garlic cloves in one even layer over two baking trays. Laying out the vegetables in one even layer will allow the vegetables to roast properly. Repeat step in a separate baking tray with onion and grape tomatoes.
  5. Roast zucchini, yellow zucchini, eggplant, red bell pepper and garlic cloves in the oven for about 30 minutes. Roast onion and grape tomatoes in the oven for about 20 minutes. Rotate baking tray and toss vegetables mid-way for even roasting.

Prepare pasta

  1. Cook pasta according to package instructions.
  2. While the pasta is still hot, mix in basil pesto, lemon juice and parmesan cheese. Top pasta with roasted vegetables. If the pesto sauce is a little bit dry, add a little bit of the starchy cooking water from the pasta.

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IMG_2832Before roasting:IMG_2841
After roasting:
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There’s something so special about the taste of roasted vegetables. The taste is not the same if you stir fry or boil veggies. By roasting vegetables, the flavours intensify and the veggies taste sweet because of caramelization. Not to mention, caramelization is my favourite non-enzymatic browning :).

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