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Pasta recipes to try at home

The kitchen has never been more at the heart of our daily life than it is today. We can enjoy it more cooking fantastic and tasty recipes, spending more time with the family tasting the fruits of your labor, here are some tasty delicious recipes.



Let's start with the simple yet delicious recipe prepared by Samuel de SieMatic liberté -Soft Interieur:

Ingredients for 4:
Linguine 500 g
Avocado: 2
Lemon: 1
Cherry tomatoes: 8
Ham: 4 slices
Red Onion: 1/2
Olive oil
Salt and pepper

Tagliatelle with Saint Jacques and shrim

Tagliatelle with Saint Jacques and shrimp

This time, it's the very director of SieMatic France Raphaelle Coulon! Let's go for a new gastronomic experience - to your apron!

(it also works with spaghetti)

Ingredients for 4 people:
300 g of tagliatelle
200 g medium shrimp
150 g of Saint Jacques nuts
4 tablespoons olive oil
juice of 1 lemon
10 tablespoons of liquid fresh cream
2 cloves of garlic if we like (I didn't put any)
1 small bouquet of chopped fresh flat parsley

Salt and pepper

Heat the olive oil in a pan. Add the shrimp and nuts of St. Jacques and brown for about 5 minutes. Remove the head and shell the shrimp. Book to keep warm.

Meanwhile, cook the in salt boiling water with a small oil net. Drain and reserve warm.

Deglaze the pan with lemon juice. Add the garlic if planned, and half the parsley. Pour the cream and reduce for 3-4 minutes. Salt and pepper.

To finish, pour the sauce on the tagliatelle. Add seafood and sprinkle with the rest of parsley

Who said a risotto can only be prepared with rice

Who said a risotto can only be prepared with rice

Thanks to David and Sandy from Concept Inside Tours for this delicious, more than original recipe!

Risotto risotto, prawns and fresh asparagus.

Ingredients: for 2 people
Pasta: Penne 500 gr - Vegetable broth - Pine nuts - Olive oil-10 fresh prawns - Dried tomatoes - Fresh green asparagus - Pointe pepper - Garlic - Parmesan chips - White wine.
Prepare a vegetable broth in a pan.
In a pan, put olive oil, bring garlic back, integrate raw penne. When the pasta is translucent, pour the broth for risotto cooking.
In another pan, roast the pine nuts.
Bake asparagus tips in salt water (10 minutes).
When pasta is cooked, cut dried tomatoes into slices, deglaze with white wine, keep warm.
In another pan, put olive oil, cook the prawns and castrate, put on a lemon zest

Pasta with Broccoli, Sun-Dried Tomatoes.

Pasta with Broccoli, Sun-Dried Tomatoes

Kosher salt
12 oz. broccoli florets, cut into bite-size pieces (about 6 cups)
12 oz. rigatoni or other medium pasta
4 oz. canned pitted black olives, cut in half lengthwise (about 1 cup)
2 oz. sun-dried tomatoes (not oil-packed), thinly sliced (about 2/3 cup)
1/2 oz. finely grated Parmigiano-Reggiano (about 1/3 cup); more as needed
1/2 tsp. granulated garlic; more to taste
1/2 tsp. crushed red pepper flakes; more to taste
6 Tbs. extra-virgin olive oil; more as needed