Enough of pesto? Three quick recipes for a different pasta experience

Natalie Portman
By Natalie Portman 2 Min Read
origin 1Time for a pasta sauce that’s not heavy in pesto or tomatoes? Some lemon zest will bring some summer freshness to your plate. Julia Uehren/loeffelgenuss.de/dpa

Easy to prepare, cheap and versatile, pasta is perhaps the most universally popular staple from Europe, and for many people rarely a week goes by without some kind of pasta dish on the menu.

Funnily enough, since the classics like tomato or pesto never disappoint, people rarely experiment when it comes to pasta sauce.

But that means they are missing out on a whole world of equally tasty and easy-to-make alternatives. Here are three pasta variations by Slow Food magazine prepared with ingredients that most of us have at home anyway.

Summer freshness: Lemon and rocket salad (serves 4)

\- 100 g finely chopped rocket
\- 1 finely chopped clove of garlic
\- 1 chilli pepper, also finely chopped
\- 1 tsp lemon zest
\- 5 tbsp olive oil
\- 40 g Parmesan cheese

Mix all ingredients in a bowl. Boil 500 g spaghetti al dente and add to the mix. Season with salt and pepper and top with 20 g Parmesan cheese.

Simple and delicious: Sage butter (serves 4)

Melt 60 to 70 g butter in a pan over a low heat. Add 1 handful of sage leaves and leave to infuse for 5 to 7 minutes. Add a few tablespoons of pasta water and mix with 500 g of cooked pasta. Season with salt, pepper and Parmesan cheese.

Vegan pesto variation: Soy cream (serves 4)

Cut 200 g tofu into fine pieces and chop 1 – 2 garlic cloves into coarse pieces. Mix the ingredients with the garlic and tofu in a bowl and season with salt and pepper:

\- 10 seedless olives
\- 1 tsp Italian herbs
\- 1/4 tsp curry powder
\- 3 tbsp tomato puree
\- 8 tbsp olive oil

Puree the mixture and serve with pasta as you would pesto.

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