Instructions Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven … Read more
Instructions Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, 1.25ml (1/4 teaspoon) pepper, and 120ml (1/2 cup) water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes. Season chicken generously with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente … Read more
Instructions Open out each chicken breast, and cut into about 3 lengthways so that you have thinner, smaller pieces. Put them into a freezer bag, or dish, with the lemon juice and 3 tablespoons of oil, and season with salt and pepper. Meanwhile, get on with the sauce. Tip the yogurt into a large mixing … Read more
Instructions Cook the pasta according to the packet instructions, and after draining the cooked orzo (or puntarelle as this barley- or rice-like shape is called in the De Cecco range), rinse under cold water and leave to drain again. Tip the drained pasta into a large mixing bowl and stir through the olive oil to … Read more
Instructions Mint oil Wash the bunch of mint and pat dry. Strip the leaves from the stalks and lay out onto an oven tray. Heat at around 80°C for 2-3 hours to dry out the leaves. Add the mint leaves and olive oil to a saucepan. On a very low heat, warm the olive oil … Read more
This recipe is the perfect fresh twist on the traditional Italian puttanesca pasta recipe. Made with all cold ingredients including juicy tomatoes and bitter olives, this pasta salad is the perfect dish to make as the weather gets warmer. “Toss cooked pasta with fresh, uncooked ingredients for a bright, flavorful meal that comes together quickly,” … Read more
