Slice the steaks thinly and mix with the pastasalad. 250g farfalle (bowtie) pasta, cooked. 1. Barbecue, char-grill or pan-fry the steaks until done to your liking (see tip below)
Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water. In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta
steamed broccoli and carrots or a salad, to serve. Step 2 Cook pasta following packet directions until al dente. Step 4 Combine pasta, mince mixture, half the mozzarella, egg whites and parsley in a bowl. 250g gluten-free penne pasta. 400g jar tomato pasta sauce*
Crisp, fresh salads and summer fruit have had to move over in favour of more warming food such as soups and pasta dishes, and yet I still want to cling to some of that lightness of summer foods - my body is not quite ready to plunge into heavy stews and casseroles just yet
Sprinkle with parsley and serve with salad. Cook pasta following packet instructions. Step 3 Add drained pasta to sauce with remaining ingredients. 12 cups salad, to serve
Salads, pasta, hearty breakfasts, the list goes on. The broccoli salad is fresh and zesty with the perfect amount of crunch, and is a delicious complimentary base for any kind of dinner
Serve in bowls with a green salad. Step 1 Cook the pasta in a large pot of boiling water. Step 2 While the pasta is cooking, chop the pumpkin into evenly-sized chunks of about 5cm. Step 5 Drain the pasta and add to the pan, and mix everything together. 500g packet pasta shapes (bows or penne)
It was a lovely soup, and I just had to add pasta and seasoning, all the rest was from my garden. I used onion weed flowers, which have a mild garlic/oniony taste, and nasturtiums, which are probably the only flowers that the general public in New Zealand seem to consder edible (some claim to use them in salads, but in all these years here I have seen more trendy talk than action, and still far too much coleslaw)
Top with ricotta and basil and serve with salad. Step 4 Meanwhile, cook pasta following packet directions. 250g spiral pasta. 8 cups salad greens with a little vinaigrette (made with 3 parts balsamic vinegar, 1 part oil)
The sauce is made in one pot and then when it is left to simmer you can boil the pasta (and make a side salad if you wish – we have so much lettuce growing in our garden at the moment we have to have it with everything
