Fettucine a la Simone

Fettucine with lots of veggies

It doesn’t really happen very often that I use a recipe to make pasta. To me it is just the perfect meal when we need something quick, tasty and want to use whatever we have in the fridge or closet. So that is also the way that this fettucini came to live…. It’s hot here at the moment, which I am sure you heard me say on more then one occassion by now. So while perfect for strawberry frozen yogurt or mango icecream; that is not really very sustainable or fit for an evening meal. It’s also not the kind of weather where you would like to stand in the kitchen or near a stove or oven for longer then absolutely necessary. Since I used fresh pasta for this recipe, cooking the pasta is just about 3 minutes and the rest is as easy as can be. Because I used smoked chicken, rather then raw chicken; it’s even quicker to make. I will try and list the ingredients that I used for this pasta but really… it would work with lots of other things as well!

FETTUCINI WITH PEAS, SMOKED CHICKEN AND SUN DRIED TOMATOES (serves 2)

Fresh pasta for two

2-3 sundried tomatoes

3-4 fresh tomatoes, cut into large chunks

1 onion, cut into chunks

1 clove of garlic

roasted bell peppers (about 2)

200 gr peas, frozen (obviously if you have fresh peas, you can use those as well)

handful of rocket

200 gr smoked chicken

garlic pepper, seasalt

Italian herbs (basil mainly)

Parmesan for grating

100 ml of double cream (I think I might have used a little less. It was really just a dash)

Bring your water to a boil and keep at a simmer. You want to have your ingredients done already before cooking the pasta, as that literally takes 3 minutes when using fresh pasta. If using dried pasta with longer cooking times then you might want to cook it straight away, as the preparing of the sauce is very quick.

Cut sundried tomatoes and roasted bell peppers in small strips. Cut the chicken in cubes.

Put a pan on the stove at medium heat and add some oliveoil. Slowly fry the onion until soft, add the garlic and bake for a short while. Ad the chicken and briefly fry before adding the sundried tomatoes and bell peppers. Add the fresh tomatoes and let it simmer shortly until the tomatoes start to fall apart and form a sauce. Once you have that, add the cream and mix. Taste and add Italian herbs, salt and pepper where needed. I’ve used garlic pepper which is great and very tasty. Add the frozen peas at the last minute and warm through.

To serve put the fettucini in a bowl, add a little grated parmesan on top and a handful of rocket.

Enjoy!