(Fusilli with oil and garlic sauce)

Serves 4-6


Ingredients:

4 cloves garlic
500g fusilli
1 cup (250ml) olive oil
3 tbsp chopped fresh parsley
salt and pepper


Method:

1. Crush or finely chop the garlic and set aside. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm.
2. About 5 minutes before the pasta is cooked, heat the oil in a heavy-based pan over low heat. Add the garlic to the pan and cook for 30 seconds or until soft.
3. Pour the oil and garlic mixture over the hot pasta. Add the chopped parsley and salt and pepper and toss gently until the pasta is well coated with the sauce. Serve at once.

Note: This quick and easy sauce is delicious with many types of pasta -- try it with your favourites.

Serves 4-6


Ingredients:

500g fusilli or penne
2 cup (310g) frozen broad beans
4 rashers bacon
2 medium leeks
2 tbsp olive oil
1¼ cup (315ml) cream
2 tsp grated lemon rind
salt and pepper


Method:

1. Add the pasta to a large pan of rapidly boiling water and cook until just tender; drain and return to pan and keep warm. While the pasta is cooking, plunge the broad beans into a medium pan of boiling water. Remove, drain and place immediately in cold water. Drain and allow to cool, then peel (see Note) and discard any rough outside skin.
2. Remove and discard the bacon rind. Chop the bacon into small pieces. Remove and discard the outer leaves and dark green section of leeks. Wash the leeks well to remove any dirt and grit. Slice the leeks finely.
3. Heat the oil in a heavy-based frying pan. Add the leek and bacon and cook over medium heat, stirring occasionally, for 8 minutes, or until leek is golden. Add the cream and lemon rind; cook for 2 minutes. Add the broad beans; season with salt and pepper.
4. Add the sauce to the pasta and toss well to combine. Serve at once in warmed pasta bowls.

Note: Broad beans can be cooked and peeled in advance and refrigerated in a covered container until needed. To peel them, break off the top and squeeze the beans out. Leaving the hard outside skin on the broad bean will change the delicate texture and flavour of this dish -- it is worth the extra effort to peel them.
Fresh broad beans can also be used. If very young, leave the skin on. Old beans should be peeled before cooking. Cook 15 minutes, then add to the dish.

(Fusilli with meatballs)

Serves 4


Ingredients:

3-4 slices white bread
1 onion
750g pork and veal mince or beef mince
¼ cup (25g) freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
1 egg, beaten
1 clove garlic, crushed
rind and juice of half lemon
salt and freshly ground black pepper
¼ cup (30g) plain flour, seasoned
2 tbsp olive oil
500g fusilli
shavings of Parmesan cheese, to garnish
freshly ground black pepper

Sauce:
425g can tomato puree
½ cup (125ml) beef stock
½ cup (125ml) red wine
2 tbsp chopped fresh basil leaves
1 clove garlic, crushed
salt and freshly ground black pepper


Method:

1. Process the bread in a food processor until breadcrumbs form. Peel the onion and chop very finely. Using your hands, combine the mince, breadcrumbs, Parmesan cheese, chopped onion, parsley, egg, garlic, lemon rind and juice, salt and pepper in a large bowl. Roll tablespoonful of the mixture into balls, then roll the balls in the seasoned flour.
2. Heat the oil in a large pan and fry the balls in batches until golden. Remove from pan, drain on paper towels and set aside. Drain excess fat and juices from pan.
3. To make Sauce: Combine tomato puree, stock, wine, basil, garlic. salt and pepper in pan and boil to the boil.
4. Reduce the heat and return the meatballs to the pan. Simmer for 10-15 minutes. Meanwhile, add the fusilli to a large pan of rapidly boiling water and cook until just tender; drain. Serve with the meatball sauce.