WORLD PASTA DAY

Ingredients:

• 2 tbsp rapeseed oil
• 1 large Aubergine trimmed & chopped into 1 inch pieces
• 2 tbsp rapeseed oil
• 1 large Aubergine trimmed & chopped into 1 inch pieces
• 1 large red pepper, cored & cut into squares
• 1 large yellow, cored & cut into squares
• 1 large courgette
• 2 garlic cloves, crushed
• 1 small red chilli, seeded& finely chopped(optional)
• Sea salt & freshly ground black pepper
• 350g (12oz) Pappardelle pasta
• Finely grated rind & juice of ½ lemon
• 2 tbsp torn basil
• 4 tbsp sun-dried tomato pesto
• Basil pesto to serve
• Parmesan foam to serve
• Basil sprigs, micro herbs to garnish  

Method:

1. Heat the oil in a large pan over a medium heat. Add the Aubergine & sauté for about 5 minutes, until tender. Add the peppers, courgette, garlic & chilli, if using. Season to taste, then sauté for another 10 minutes, until all the vegetables are completely tender.
2.  Meanwhile, cook the Pappardelle pasta in a large pan of boiling salted water for 8 -10 minutes or according to packet instructions, until tender but still al dente, with a little bite.
3. Drain the pasta, quickly refresh under cold running water and then return to the pan. Add the cooked vegetable mixture along with the lemon rind & juice, stirring to combine. Fold in the basil & enough of the sun-dried tomato pesto to coat. Season to taste.
4. To serve, divide the pasta among warmed wide-rimmed bowls & the basil puree & pesto foam. Garnish with the sprigs of basil and micro herbs. 

Sun-dried tomato pesto

Makes 400 ml

• 175 g semi sun dried tomatoes
• 8 large fresh basil leaves
• 2 cloves garlic, peeled
• 200 ml rapeseed oil
• Seat & fresh ground black pepper

Method
Place the tomatoes, basil, & garlic and pulse, slowly pour in the oil until the pesto is emulsified, season to taste. This will keep in a fridge for 3 to 4 days covered in a jar.

Parmesan Foam

• 300 ml Milk
• 1 tbsp lecithin granules
• Sea salt & pepper
• 50 g Parmesan grated

Method
Add the milk, Parmesan & garlic to a saucepan until garlic has soften. Add the soy lecithin to the pan, whisking until smooth. Season to taste bring to boil. Then blitz with hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.