It was not officially Father’s Day here in NZ last June but I still prepared this treat for A. This simple and healthy pasta, intended to be organic, low carbon and meat-free (oh no, holy pepperoni!), complements the tender, juicy roast chicken. I love garnishing pasta lotsa and we do eat garnish. I thought it is just perfect for La.Pi.S’ Sprinkles edition.
500g fresh egg Fettuccine
2 tbsp Olive oil
1 can Whole cherry tomatoes, slit lengthwise, leaving halves attached along 1 edge (or fresh ones, roasted to perfection)
1/2 cup Button mushrooms, sliced thinly
1/4 cup of sliced Pepperoni (optional)
Few Fresh basil leaves, torn
Salt and freshly ground pepper
Chopped fresh parsley
Cook pasta in a pot of boiling water until al dente, drain and set aside.
Heat olive oil in a deep casserole. Cook pepperoni for about 3 minutes. Add mushrooms and saute for about 2 minutes. Pour in the cherry tomatoes, juice and all. Add salt and pepper, and simmer for about 2 minutes. Toss this tomato mixture and fresh basil through pasta. Sprinkle with parsley and Parmesan cheese. YUM yum yum.
This is my portion heavy with Parmesan cheese.
Chicken garnished with chopped fresh parsley.
By the way, NZ (and Oz) celebrates Father’s Day every first Sunday in the month of September. Start of spring here… what could be my treat this time?