Pasta is a great option for any dinner occasion as it is extremely versatile and can be quite simple to turn into an amazing meal.
San Remo have come up with a great idea to help with portion sizes; Traditional Egg Pasta Nests are something I haven’t seen yet but I will definitely be keeping an eye out for when I do my shopping tomorrow (because I want to make this for dinner tomorrow night).
Pasta Nests require a gentle touch to ensure they remain intact and hold their shape. Leading chef, restauranteur and San Remo brand ambassador Adam Swanson recommends a wooden spoon to gently stir the pot.
This is a great way to take the guesswork out, which is something I really need because I’m always thinking about what to do with leftover pasta – or concerned about stretching it to go far enough.
This recipe is one of Adam Swanson’s favourites and I can see why, it sounds delicious and I will be definitely trying it out in my house.
- 3 tablespoons red curry paste
- 3 small chicken breasts, trimmed and thinly sliced
- 4 cups chicken stock
- 2 cups lite coconut cream
- 8 x Nests San Remo Egg Pasta Pappardelle
- 1 medium red capsicum, seeds removed, cut into fine julienne strips
- 10 snow peas, shredded
- 2 spring onions, trimmed and finely sliced
- coriander sprigs, to serve
- bean sprouts, to serve
- roasted cashews to garnish, chopped (optional)
Place a large saucepan over medium heat.
Add the curry paste and cook for 1-2 minutes until aromatic.
Add the chicken breast pieces, stock and coconut cream.
Simmer for 8 minutes. Add the pasta and cook for a further 7 minutes or until soft.
Stir through the capsicum strips and shredded snow peas
Serve in bowls topped with spring onions, coriander sprigs, bean sprouts and roasted cashews.