Friday Recipe: Pesto Pasta With Mozzarella

The perfect Italian - hot, tasty and good to look at

The definition of hot? In my house it's Italian, tasty and good to look at. But that's enough about my celebrity chef husband. We're talking about his food for our Friday Recipe today! That's why his more-ish dish is a firm family favourite. Quick to rustle up, it's colourful and absolutely delicious. Just watch out for the exploding tomatoes!


Prep time 10 mins  Cooking time 20 mins
Serves 4

Ingredients
2 litres salted water
500g fusilli pasta
2 tbsp extra-virgin olive oil
250g cherry tomatoes, halved
1 garlic clove, finely chopped
3 tbsp pesto
250g mozzarella balls, drained and broken
Basil, a handful
150g Parmesan, grated

Bring water to the boil in a medium-size pan over high heat. Add the pasta and cook until al dente according to the packet instructions.

Meanwhile, heat oil in medium-size frying pan over medium heat. Add cherry tomatoes and garlic. Stir until tomatoes are soft and have a chunky sauce-like consistency. Lower heat to simmer.

Once pasta is cooked, drain, reserving 100ml of the water. Add pasta to the tomato sauce and toss to combine.

Add the reserved water, pesto and mozzarella. Stir well and as soon as the sauce is reduced, remove from the heat. Garnish with basil and Parmesan and serve immediately. Enjoy!

Friday Recipe: Berry Tiramisu

Simple but stunning Berry Tiramisu - my favourite dessert 

Usually I'm not a dessert kind of gal. Give me a cheese board any time - it's the perfect way to finish off a meal, especially if served with some Malbec or Rioja. But my husband is a celebrity chef and Italian - and insists on something sweet at the end of a special three or four course dinner. Recently, he served us these. They're a new, fruity take on a tiramisu and delicious. Now he's taught me how to make them and they're a family favourite. They're so easy to make but look delicious so they're the perfect way to impress friends at a dinner party or to give your family a treat. Enjoy!

Prep time 10 minutes
Refrigeration time 2 hours
Serves 4

Ingredients
6 egg yolks
3 tbsp sugar
450g mascarpone cheese
1 1/2 cups strong espresso coffee, cooled
Berries of your choice, to garnish

Beat egg yolks and sugar together in your food processor’s mixing bowl for about 5 minutes or until thick and pale.

Add the mascarpone and beat again until smooth.

Transfer to a container, cover with cling film and refrigerate for at least two hours.

When ready to serve, pour the espresso into four stem glasses or dessert bowls.

Spoon the mascarpone mixture on top and garnish with berries.