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Quick green pasta – energy efficient

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quick green pastaIf you don’t have a lot of time to cook but you still want to eat something fresh and home made, there is a solution. It is called pasta. I have a few life savers which are quick, easy and mouth watering, you only need about 10 – 15 minutes to make them.

One of them is green pasta. It’s not green because it’s so ecological, but because you put green stuff into it. Or maybe it is ecological if you think about how quickly it is made and how little energy you use to cook it.



Quick green pasta


Spaghetti, tagliatelle or linguine

2-3 courgettes


handful of pine nuts


2-3 spoons of olive oil

quick green pasta

This is the quickest and yummiest pasta dish ever.

1. Boil water with a pinch of salt.

2. Wash and dry courgettes. Using a peeler, peel long ribbons out of them.

3. Hit the oil in a pan, add courgettes, fry gently on a low heat.

4. On the frying pan roast pine nuts.

5. When courgettes start getting tender, add roasted pine nuts and 50 grams of pesto (half a jar, or if you are feeling posh and cordon blue, make your own pesto mixing basil, pine nuts, olive oil and parmesan into a blender)

6. Drain pasta, add to your courgettes.

7. Mix together, serve with shaves of parmesan (and white wine). Mmmmm….wine!




About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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