Fusilli with Goat Cheese Cream Sauce, Bacon and Pistachios

Fusilli with goat cheese cream sauce, bacon and pistachios

 

Lately, with my dieting, work, guest blogging, wedding planning, exercising and dieting, I have been very uninspired to blog.  I mean, who would want to read a post about another chicken breast with spices and a salad????  That is my boring food life at the moment.

Last night though, after a grueling workout, I decided I was going to treat myself.  And treat myself I did.  Not only did I have pasta, that forbidden fruit in dietland, I had it with cream and cheese and bacon.  Yes folks, I went all out, threw caution to the wind and had myself a mini smorgasbord! I was actually planning on having another salad, I had some beets roasting in the oven, the goat cheese ready, the pistachios chopped, just waiting on my rucola to arrive, when I suddenly had a massive craving for pasta.  So, I combined the goat cheese, cream, pistachios with some bacon, and poured that goodness over some pasta.   Let me tell you, my family was happy.  They are not excited at all to be partaking in my diet.

So, if you’re not dieting and you feel like treating yourself too, here’s what you’re going to need:

Serves 4

500g Fusilli pasta

1/2 tbsp Olive oil

4 slices of Bacon, finely chopped

2 tbsp of Pistachios, shelled and chopped

250ml Cream

Goat cheese, to taste

Parmesan Cheese

Salt and Fresh ground black pepper, to taste

In a large stock pot, bring water to boil.  Cook the pasta according to package directions.  In the meantime, in a large sauté pan over medium heat, add the olive oil and bacon, and cook until it is crispy but not burnt.  Add the chopped pistachios and stir, cooking for another 3 minutes.

Lower the heat to low, and add the cream, goat cheese and salt.  Cook, stirring constantly until the cheese has melted completely.  Turn off heat.

Drain pasta, and toss with sauce.  Sprinkle with some black pepper and parmesan cheese.  Serve immediately.

 

From my kitchen to yours,

Carla

 

 

Zucchini, Onion and Goat Cheese Frittata

FritattaBack home.  And my kitchen is empty.  Having a friend over for lunch.  Eeeeeeek!  What to do?  Well, for me, a Frittata is probably one of the easiest, sexiest and filling things to make in a pinch.

Frittata is the Italian version of Tortilla.  Yet, the preparation is slightly different, and hell of a lot easier!  It’s basically cook it in the pan, then finish it in the oven.  It’s a cinch.  You get your proteins, your veg, your healthy fats and it’s so versatile.  Don’t like zucchini?  Use eggplant.  Don’t have eggplant?  Well, throw in some mushrooms.  You get the gist.  I love using cheese with eggs, so I just ran downstairs to my local grocer and picked up some goat cheese.  Yummy, light, pairs perfectly with almost anything.  Also, if you feel like just having the Frittata isn’t enough, well make a nice side salad with a Dijon vinaigrette….and it is perfect.

So what are you waiting for?

Here’s what you’re gonna need:

8 eggs, beaten

1 small onion, sliced thinly

1 zucchini, cut in half and sliced

2 tbsp olive oil

Salt and Pepper to taste

Goat Cheese, use as much or as little as you like

Pre-heat oven to 200 C.  In a large sauté pan, add the olive oil over medium high heat.  Cook the onions and zucchini until tender, about 10 minutes, stirring often so they won’t burn or stick.  Add your salt.

Add the eggs, and swirl pan to coat.  With a wooden spoon, mix the eggs as if you’re scrambling, to cook the bottom a bit, like I explained in my Tortilla post.   Lower heat, and let cook for about 6-7 minutes.  Add the goat cheese and pepper on the top,then pop it in the oven so the top will set, about 7 more minutes.

Plate, serve and enjoy!

From my kitchen to yours,

Carla