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lellopasta_

@lellopasta_

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MELBOURNE MADE & OWNED by LEO & LINDA GELSOMINO
SALES email👉[email protected]
❤🌱FOODSERVICE/RESTAURANTS
❤🌱WHOLESALE
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Pappardelle with Oven Baked Salmon , Fennel , Orange , Lemon , Olive Oil and finished with Dill .!
The finest fresh Pappardelle from @lellopasta_ of course .!!
Easy recipe and delicious 🤤 Cheers Patrick 📸😋 #huonchefconnect #salmon #seafoodlover #pasta #freshpasta

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Comment PASTA DAY and I’ll send you the link to my top pasta dishes that i never ever tire of cooking or eating!

Think veggie packed sauce, new ingredients to make your pasta, epic lasagna, brothy beans and Asian fusion. So fun!

Which will you make first?

#nationalpastaday

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Plant Based Spinach Pesto Gnocchi - full recipe ⬇️

Welcome back to Lazy Healthy - Episode 39. Hit follow @brownpapernutrition so you don’t miss an ep!

Creamy pesto, with a little plant based boost:
- Silken tofu contributes plant protein, fibre, calcium (if calcium set) and iron
- Greens: spinach provides folate, vitamin K and other micronutrients.
- Extra virgin olive oil in the pesto provides predominantly monounsaturated fats.

It’s an easy dinner - gnocchi provides carbohydrates for energy, with the tofu and spinach helping build a more nutritionally rounded meal.

This is what Lazy Healthy is all about - taking a familiar favourite and finding simple ways to bring more nutrition to the plate, without making dinner complicated.

Save this one for your next pasta night. 💚

PLANT BASED SPINACH PESTO GNOCCHI
Serves 2-3 as a main

1/4 cup extra virgin olive oil
2 cloves garlic, peeled
1 tbsp nutritional yeast
100g baby spinach
1 cup fresh basil leaves
300g silken tofu
1 tbsp lemon juice, or more to taste
good pinch sea salt and black pepper
500g potato gnocchi
To serve: fresh chopped basil, parsley or chives

Add olive oil, garlic, nutritional yeast, spinach, basil, silken tofu, salt and pepper to a blender and blitz until creamy. Pour into a saute pan on medium heat and bring to a bubbly simmer then add the gnocchi (from the pack, no need to cook), toss to coat and cook for 5-6 minutes. If it feels as though the sauce or gnocchi is getting sticky add a splash of water to the pan. Serve topped with fresh herbs.

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As promised here is one of the best images from yesterday’s shoot…A Fruit Medley with Rock Melon , Apples, Pears ,Passionfruit and Strawberries Just loving the colours, textures and shapes…On another note just wanted to thank everyone for the love for my story.What l have noticed is when I put my rough head online it gets lots of views..!!!!!😂😂 So more to come soon..Thanks Again Patrick 📸❤️🙏

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@lellopasta_ Leo at work with his amazing Slow Dried Spaghetti. No doubt this is the best most amazing Spaghetti I’ve ever eaten.!! A real Artist at work and all made with a focus on quality..cheers Patrick 📸❤️

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~ LAMB SHANK & VEGETABLE SOUP ~

This Lamb Shank and Vegetable Soup is one that I have been making for years and a variation on one that I grew up with.

It is hearty, wholesome and warming and hits the spot every time on a cold Winter’s Day.

When cooking a soup that has pasta in it, you can either cook the pasta in the soup or, what I have done here with @lellopasta_ Trottole Pasta is to cook it separately and serve it when serving up the soup to keep the soup brothy and the pasta tender.

Ingredients:

1 tbs extra virgin olive oil
2 lamb shanks
1 leek, diced
1 large carrot, diced
2 sticks celery, diced
2 cloves garlic, crushed
1 turnip, diced
1 parsnip, diced
¼ cup tomato paste
2.5L good quality beef stock
2 bay leaves
1 tbs rosemary, finely chopped
1 tbs thyme leaves, finely chopped
1 tsp finely grated lemon zest
300g @lellopasta_ Trottole Pasta
1 tbs soy sauce
1 tbs Worcestershire sauce
2 cups finely chopped kale leaves
Lemon juice and parsley, to serve

Method:

1. Heat a large pot over medium heat, add the oil and the lamb shanks and brown on each side. Remove from the pot.
2. Add the leek, carrot and celery to the pot and cook, stirring occasionally, until soft. Add the garlic, turnip and parsnip and and cook for antoher minute.
3. Add the tomato paste, stock, herbs and lemon zest and mix to combine. Add the shanks back into the pot, place the lid on and cook on low heat for about one hour, until the lamb starts to pull away from the bone. Cook for longer, if needed.
4. While the soup is cooking, cook the pasta as per the instructions on the packet.
5. Remove the shanks from the soup and shred. Add the Worcestershire sauce, soy sauce and kale into the pot, along with the shredded meat and mix to combine.
6. To serve the soup, place about ½ a cup of pasta into each bowl and top with soup. Finish off with chopped parsley and a squeeze of lemon juice.

#lambshankandvegetablesoup #lellopasta #soup #souprecipes #wintermealideas

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~ CHUNKY MINESTRONE SOUP WITH PESTO ~

Minestrone Soup is a Winter favourite, but have you tried a Chunky Minestrone Soup with Pesto?

I am using @lellopasta_ Pipe Rigate, which is cooked in the soup, to produce a beautiful thick soup which will warm and nourish from the inside out.

Chop all ingredients for this soup into a similar size, around 1-2cm pieces to create a chunky soup.

Ingredients:

Serves 5-6

2 tbs extra virgin olive oil
4 pieces shortcut bacon, diced
1 onion, diced
2 carrots, diced
2 sticks of celery, diced
3 cloves garlic, crushed
400g crushed tomatoes
2 tbs tomato paste
3L good quality chicken or vegetable stock
2 bay leaves
2 sprigs thyme
1 tbs oregano leaves (or 1 tsp dried), chopped
1 tbs sage leaves, chopped
250g @lellopasta_ Pipe Rigate
1 zucchini, diced
Rind of parmesan cheese (optional)
400g tin red kidney beans, drained and rinsed
10-15 green beans, cut into 3cm pieces
2 big handfuls of finely chopped baby spinach or kale

Pesto:
1 bunch of basil leaves
¼ cup toasted pine nuts
½ cup grated parmesan cheese
1 clove garlic
Pinch of salt
3 tbs extra virgin olive oil

Basil leaves and crusty bread, to serve

Method:

1. Heat a large soup pot over medium heat and add the olive oil and bacon and cook, stirring occasionally for 4-5 minutes. Add the onion, carrot and celery and cook, stirring, until softened.
2. Add the garlic, tomatoes and tomato paste and mix to combine. Add the stock, pasta, herbs and zucchini and mix to combine. Add the parmesan rind into the soup and place the lid on and simmer for 10-12 minutes, until the pasta is cooked through. Stir occasionally to prevent the pasta sticking.
3. While the soup is cooking, make the pesto by placing all ingredients into a food processor and blitz until smooth.
4. Once the pasta is cooked through, add the kidney beans, green beans and spinach and mix to warm through.
5. Divide the soup between bowls and serve with 1-2 tsp of pesto and fresh basil leaves.

#chunkyminestronesoup #souprecipes #minestronesoup #lellopasta #minestronerecipe

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This fusion brings together rich, creamy Italian alfredo sauce, juicy rump steak with a balanced garlic infused Argentinian chimichurri. Its the perfect hearty winter dish, you're going to LOVE it.

Made with our fav @lellopasta_ (ad) artisan pipe rigate, which was so perfect for this dish. Lello use the purest Australian durum wheat semolina for added nutrition. Avail in Woolies 😊 recipe below, happy cooking x

olive oil
500g steak (I used rump)
1 x packet Lello pipe rigate pasta
3 egg yolks, whisked
1 1/4 cup cream
1/4 cup butter
4 garic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh chives, chopped
1 cup parmesan cheese, grated
salt and pepper

For the chimichury:
1/2 cup olive oil
4 cloves garlic, finely chopped
2 tbsp red wine vinegar
1/2 cup parsley, finely chopped
1 red chili, deseeded and finely chopped
1 tsp tsp salt

For the chimichurri: Mix all ingredients in a bowl. Allow to sit for ideally 30mins, longer if you have the time.

For the pasta: Bring a large pot of salted water to a boil and cook the pipe rigate until al dente, set aside 1/2 cup of pasta water. Drain pasta and set aside. Heat a skillet over medium high heat, add olive oil and galric saute until fragrant. Add cream, herbs and yolks stir well. Add parmesan and let cook for a couple minutes. Add coked pasta and coat with the beautiful creamy sauce.

For the steak: Season steak with salt and pepper, then cook on a high heat skillet until medium/rare. Remove from heat and let rest before slicing. Use a splash of reserved pasta water if needed to loosen the sauce. Slice the rested steak and serve ontop of the warm past, topped with fresh chimichurri.

#pastarecipes #italianfood #pasta #italianrecipes #chimichurri

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