On reflection, taking a close look at the Blog, taking into consideration my Boss’s comment about the bias towards cakes and desserts, I have also realised that I am ignoring my vegetarian friends & family. After Stephen decided to cook a vegetarian meal for Lizzy last week, I thought I would help him out and post this recipe. So Stephen, this one is for you and I hope you will make it for Lizzy when she gets back from her holiday.
 
Buon appetito.
 
(Photo of Stephen & Luca taken at Easter in Tuscany)
 
Serves 6
4 tablespoons olive oil
2 medium carrots, scraped & diced
1 celery stick, scraped & diced
1 garlic clove, peeled and crushed
1 small red onion, peeled and chopped
2 small courgettes, diced
100g freshly shelled peas
2 ripe tomatoes, diced
1 teaspoon fresh thyme leaves
a handful of fresh basil leaves, torn
a handful of freshly chopped flat leaf parsley
sea salt and freshly ground black pepper
375g garganelli (ridged pointed tubes) or penne rigate
2 tablespoons double cream
freshly grated Parmesan to serve
 
Ok that may seem a lot of ingredients, actually it is a lot of ingredients, but once they are all prepared, its so simple.
 
Heat the oil in a deep saute pan and saute the carrot, celery, garlic, onion, courgette and peas over a low heat for 10 minutes, stirring frequently, or until tender.
 
Add the tomato and cover. Cook over a low heat for about six minutes, then add the herbs and salt and pepper to taste.
 
Cook the garganelli in rolling boiling salted water for about seven to ten minutes, according to the packet instructions.
 
Once the pasta is cooked, drain and toss the pasta in the vegetable sauce, adding the cream and cheese to taste. Serve immediately.
 
I love this, its light, fresh & delicate, what I would class as feel good meal. You know when you are eating it, that with all those vegetables it must be doing you good, unless you are also enjoying it with a large glass of vino bianco like I do. Hey we can’t all be perfect, all of the time.
 
Its also a great way to use any left over vegetables that may be lurking in your fridge and you can adapt it to use what’s in season or to what ever you may have growing in your garden.