“Makaronada” - A bowl of pasta with crumbled cheese and extra virgin olive oil was my grandfather’s favourite meal. Every time my mother would make it, she would tell me stories of my “pappou” and how much he loved it. Well now I’m sharing this super simple yet super delicious recipe with you. Only a handful of ingredients and 15 minutes later you have the best bowl of pasta you will ever eat. But firstly, let me explain what this Greek cheese is. Mizithra cheese is a Greek cheese made from goat’s and sheep’s milk. When it is first made, fresh mizithra resembles ricotta cheese, but then when it is salt-dried into a harder cheese it resembles salty parmesan cheese. This Mizithra is considered the Greek cuisine’s parmesan cheese and is used to sprinkle over pasta and risotto dishes. It tastes like a hard and salty version of feta and is absolutely delicious! If you start searching for recipes similar to this you will find recipes that add burnt butter instead of extra virgin olive oil. Even though it tastes wonderful, it is heavy and does not taste like the Mediterranean dish I grew up with so, I highly suggest you try it with a good quality first cold pressed olive oil. It’s light, fresh and so very healthy for you. If you are making this for dinner, as a side dish, slice some ripe Roma tomatoes, sprinkle a touch of sea salt and Greek oregano, and drizzle with extra virgin olive oil. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Spaghetti with Mizithra 1 packet (400-500g) spaghetti pasta (gluten-free) 1/3 cup extra virgin olive oil 250g Mizithra cheese, crumbled 2 cloves of garlic minced or 2 tsp garlic infused olive oil Freshly ground pepper Sea salt (added only when boiling the pasta) Zest of 1 large lemon Basil leaves to garnish 1. Cook the pasta in a large pot of salted boiling water until soft and silky and slightly overcooked (do not cook it al dente, this is not how it is cooked in Greece). Drain and set aside. 2. While pasta is cooking crumble the Mizithra and set it aside. 3. Toss the pasta with the extra virgin olive oil (add extra if needed), add the garlic and season with plenty of freshly ground pepper and combine throughout the mizithra. 4. Garnish with fresh basil leaves and lemon zest. Serve immediately.

My Salmon with Summer Vegetables is packed with flavour, full of nutritious ingredients that are in season, is easy to make and cleaning up is a breeze! I often post on the social media page photographs of my vegetable patch. These images are my favourite because I am so proud of the work my husband and I put into them. Growing organic vegetables is not easy I assure you. We are out there checking under leaves for caterpillars daily so we do not have to use any pesticides. Only this chore could take us up to 30 minutes a day but I must say, the rewards are worth it. My grape tomatoes growing in my raised garden beds 2021 Even though it is summer in Australia, after a month of rain and cold weather my tomatoes finally ripened and looked ready to harvest. So, with an abundance of zucchini and fresh vine tomatoes, I decided to make this dish that combines the two along with my favourite piece of seafood – salmon. Helpful Tips Vegetables I am often asked by family and friends that come over for dinner whether they can swap potatoes for sweet potatoes or zucchini for eggplant and vice versa. My advice is to cook with whatever vegetables your friends or family (especially if you have children) prefer. Just make sure that you cut the vegetables to a size that will allow them to all cook evenly. For example, eggplant takes longer to cook so you’ll need to make sure to slice it thinner or cook them an extra 7-10 minutes prior to adding the other vegetables. Feta or Dairy Free Alternative I have given the option to add crumbled feta to this recipe as it is absolutely delicious. The feta once baked is warm, soft and creamy and the added saltiness pairs well with both the salmon and vegetables. I am aware that many people do not like to combine dairy with seafood (especially my mum!) so I have left it out of the photos – but trust me – it's so good! Watch How to Make It Salmon with Summer Vegetables Cooking time: 35 minutes Serves 4 Ingredients: 4 Salmon fillets approx. 200g each 2 small red onions, cut into quarters 2 small zucchini, cut into quarters lengthwise 1 large potato, sliced 0.5cm thick discs 12 cherry or grape tomatoes 3-4 tbs extra virgin olive oil 2 tsp dried Greek oregano Sea salt and pepper 1 lemon, sliced into discs Optional: 100g feta, crumbled (dairy free option) Instructions: 1. Preheat oven 200C fan forced. Line a tray with baking paper. 2. Place into the tray the onions, zucchini and potatoes. Drizzle with 2 tablespoons of extra virgin olive oil and season with sea salt, pepper and 1 teaspoon of Greek oregano. Place into the preheated oven and bake for 20 minutes. 3. Remove tray from the oven. Place over the vegetables the salmon fillets and tomatoes. Season with sea salt, pepper, oregano and extra virgin olive oil and lemon slices. Optional and recommended to sprinkle the crumbled feta over the tray at this stage so that it softens whilst the salmon is baking. Bake for 15 minutes or until salmon is cooked to desired taste. 4. Remove from oven and serve. Garnish with fresh parsley leaves and squeeze lemon slice all over.

It’s the silky pasta, roasted vegetables and a flavourful pesto that creates this ‘knock your socks off’ recipe and it's ready in only 15 minutes. It’s the silky pasta, roasted vegetables and a flavourful pesto that creates this ‘knock your socks off’ recipe to kick start and celebrate Gluten Free cooking and #coeliacawarenessweek During this week we celebrate all things Coeliac and I am honoured to team up with @barillaaus who is a proud supporter of raising awareness of the disease. Their Gluten Free Pasta range is made with a unique combination of rice and corn flour and it looks, cooks, and tastes like regular pasta so the whole family can enjoy it together. Along with their pasta is the sauce and pesto range that is all naturally Gluten Free as well. Since we love that Barilla has created such amazing products for the coeliac community, I wanted to share my easy, delicious, healthy, and fuss-free weeknight pasta meal that I cooked with their Gluten Free Spaghetti and Basil and Rocket Pesto. I hope you enjoy it as much as we love it. Enjoy! Watch How to Make It Spaghetti Pesto with Roasted Vegetables Serves 3-4 Prep 5 -10 minutes Cook 10 minutes 340g Barilla Gluten Free Spaghetti 190g Barilla Basil and Rocket Pesto or Pesto Genovese 150g chargrilled eggplant, cut into strips 150g Chargrilled red capsicum, cut into strips ½ cup semi-sundried tomatoes, cut into strips ½ cup marinated kalamata and green olives, pitted and sliced ¼ cup toasted walnuts, roughly chopped Sea salt Freshly Ground Pepper Basil leaves 1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and reserve a few tablespoons of pasta water. 2. Pour over the pasta the pesto and pasta water combine until evenly coated and then add the eggplant, red capsicum, tomatoes and olives. Gently stir through until well combined. 3. Serve immediately with fresh basil leaves, chopped walnuts and optional chilli flakes.

PSARI PLAKI aka GREEK BAKED FISH is a delicious and healthy traditional recipe served with tomatoes, garlic, extra virgin olive oil, and herbs. This is one of my favourite meals to enjoy all year round but especially when we have family over so I’ll be adding this to my seafood-themed Easter menu for a lighter and healthier Easter spread this year. This recipe is authentic to our family and just the way my parents love to enjoy fish but I have added my own twist this year by adding a creamy cauliflower mash. I am aware many kids prefer potatoes over cauliflower so alternatively, you can serve it with mashed potatoes, fragrant rice, or Greek baked potatoes. And now, here is a fun clip my daughter and I put together to show you how simple it is to cook our Psari Plaki, and as always come on over to my Instagram and Facebook page to say hello! Enjoy! Watch How to Make It Greek Baked Fish with Cauli Mash Serves 4 Prep 15 Cook 30 Baked Fish: 4 x 200g Barramundi fillets (or white firm fish fillets) 3 tablespoons extra virgin olive oil 1 large brown onion, sliced 4 cloves garlic, finely chopped ¼ cup dry white wine 400g diced tomatoes ½ cup kalamata olives, sliced 1 tablespoon fresh rosemary leaves finely chopped 1 teaspoon Greek dried oregano ½ teaspoon sweet paprika ½ cup flat-leaf parsley, finely chopped 1 tablespoon lemon juice Sea salt and pepper Cauliflower Mash: 1 small head cauliflower, cut into small florets 1 large potato, peeled, diced into small cubes 2 tablespoons butter (use dairy-free option if needed) ¼ cup full cream milk (use dairy-free option if needed) 1 teaspoon ground garlic ¼ teaspoon nutmeg Sea salt and pepper, a generous amount -when you've salted the food, add a little more! 😂 1. Add to a frying pan the extra virgin olive oil, rosemary leaves, and onions. Sauté for a few minutes then add the garlic, tomatoes, olives, oregano, paprika, and parsley and cook for 3 minutes, stirring occasionally. Season generously. Finally, add the wine, bring it to boil for a few minutes and then turn off the heat. 2. Preheat oven to 200C fan-forced. Ladle half the sauce into a baking dish, then lay the fish over the top. Squeeze the lemon over the fish and season generously with sea salt and pepper. Cover with the remaining sauce. 3. Place in the oven for 20 minutes or until the fish pulls apart easily with a fork. 4. In the meantime, prepare the cauliflowers mash. Bring to boil the cauliflower and potato for 15 minutes. Drain well. 5. Place into a food processor and add the milk, butter, garlic, nutmeg and seasoning and pulse until creamy and smooth. 6. Serve the fish over some cauliflower mash and spoon some extra tomato and onion mixture over the top. NOTE: Alternatively, serve with rice or baked potatoes.

When I think of Carbonara, I think of bacon and eggs Italian-style. A meal that is super quick and easy to make, but this time I've added a simple addition to make it extra delicious and appealing to the kids who love a good chicken snitty. You will have to make this spectacular recipe as today we celebrate in the social media world #carbonaraday . What better way to celebrate than with a beautiful and delicious Spaghetti Carbonara Recipe I created using pasta (gluten-free), bacon, egg yolks, and chicken! YUM! Many do not realize that a traditional Carbonara sauce is made with pasta water, eggs, and parmesan cheese all mixed through the silky pasta. No cream. Yes, no cream. This makes for a lighter and more protein-enriched meal and trust me you won't miss the cream. Helpful Tips Can I add vegetables to this recipe? Yes, you can. Even though Carbonara sauce must have no added cream, there is no rule that says vegetables are not allowed. I love to add chopped asparagus, peas, and even baby spinach. It pairs well with the bacon and gives the meal an even lighter taste. Olive Oil and Butter Do not skimp on the fat. Add the extra virgin olive oil and butter as suggested as it gives it that creaminess and helps bind it together. I also love to add an extra drizzle of extra virgin olive oil over each plate of pasta and a little squeeze of lemon juice. I know it sounds unusual but it is so good. Bacon If you do not like bacon, then try using diced pieces of turkey. Salt The salt is to season the chicken and add to the pasta water. There is no need for salt over the pasta as the bacon is salty enough (unless you swap it for turkey) And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret x Watch How to Make It Spaghetti Carbonara with Parmesan Crusted Chicken Serves 4 Chicken: 1 large chicken breast, halved to make 2 fillets (preferably organic) 2 tablespoon parmesan cheese 1 tablespoon plain flour (gluten free) ½ teaspoon paprika Sea salt and freshly ground pepper 2 tablespoon extra-virgin olive oil Pasta: 1 packet gluten-free Spaghetti 1 tablespoon extra-virgin olive oil 1 tablespoon butter 4 garlic cloves, finely chopped 250g bacon, cut into strips 3 egg yolks, whisked well 3 -4 tablespoons parmesan cheese 1/2 cup pasta water Garnish: Parsley and Chilli Flakes (optional) 1. Season the chicken with sea salt and pepper. Add to a bowl the parmesan cheese, flour and paprika and coat the chicken in the mixture. Shake off any excess. Heat the oil in a pan and over a medium heat fry the chicken until golden on both sides. Set aside on a plate and allow to sit before slicing. 2. Boil pasta al dente according to the packet instructions. Drain but keep 1/3 cup pasta water. Set aside. 3. In the same frying pan as the chicken, add the oil, butter and bacon. Fry until lightly golden but not brown then add the garlic and cook a further 1 minute. In the meantime, add the egg yolks to a bowl with the cooled down pasta water and whisk till combine well. 4. Now add the pasta to the frying pan with the bacon and pour over the yolk mixture. Turn off the heat and combine fast so the eggs do not cook. Sprinkle over a few tablespoons of parmesan cheese and combine gently. 5. Serve immediately topped with strips of parmesan-coated chicken and garnish with parsley, chilli flakes, and freshly ground pepper. #glutenfreepasta #carbonara #chicken #createcookshare

Simple can be delicious as you can see with this Fish with Potatoes and Capers in an olive oil and lemon juice sauce. It is elegant, gluten-free, dairy-free, healthy, and best of all goes well with a lovely white wine! Thought that may get your attention... Helpful Tips Fish I have used Bream fillets but any white fish that can be baked will do. I would suggest trying it with cod or even snapper fillets. Just be aware that the baking time may be longer if the fillets are thicker. Vegetables You will have to pre boil the potatoes for 5 minutes to reduce the baking time so the fish does not overcook. If you prefer to swap the potatoes with a green vegetable then there will be no need for this step. I would suggest broccolini, capsicum strips, yellow or green squash and even kale would go nicely. Capers or Olives Green olives are a wonderful substitute for capers. Seasoning Please do not skimp on the seasoning. Fish always needs to be seasoned well. When you think you have added enough, just sprinkle that little bit more. What to serve it with? I have often cooked this without the potatoes and instead steamed some rice and served the fish with rice or even quinoa. It is absolutely delicious and pairs perfectly with any gluten-free grain.. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Fish with Potatoes and Capers Serves 4 Prep: 10 minutes Cooking: 20 minutes Fish: 8 Bream fillets 3 tablespoons extra virgin olive oil 1/2 cup capers or green olives sea salt pepper paprika ground garlic (optional to add minced) ground coriander oregano 1 lemon sliced Potatoes: 4 potatoes, cut into wedges 2 tablespoons extra virgin olive oil sea salt pepper oregano To Garnish: parsley lemon juice Heat the oven to 200°C fan forced / 220°C conventional oven / 425° Drizzle olive oil in a tray and place fish on top. Season, drizzle with more extra virgin olive oil and top with slices of lemon and capers. Boil the potato wedges for 5 minutes, drain and season with sea salt, pepper, oregano and olive oil. Scatter over fish. Bake for 20-30 minutes or until cooked through. Garnish with a squeeze of lemon juice and finely chopped parsley leaves.

You’ll love this recipe and kids won’t even know they’re eating cauliflower! It’s delicious, it’s sweet, it’s spicy, it’s crunchy and it’s baked! We love this ROASTED CAULIFLOWER WITH SWEET THAI SAUCE because it's so good, so deliciously sweet and so well balanced. Well-balanced because the fluffy cauli balances the crispy coating and the savoury taste of the cauli balances the sweet and sticky Thai Seasoned Sauce. Like I said – balanced. I have taken a very handy short cut and used Gourmet Garden Thai Seasoning Cold Blended Paste as it already has all the herbs and spices I need for the sauce, including shallots, garlic, lemongrass, ginger, coriander and chilli. How good is that! All in a very convenient tube, fresh and ready to use! If you're overseas, don't worry, I have below a blend you can put together* To top it all off I’ve also added toasted sesame seeds to give it a nice nutty flavour and extra crunch! I really do hope you make this recipe as it is a wonderful side dish, appetizer or part of the main meal served with rice or quinoa. Helpful Tips I love a convenient short cut and that is why I used the Gourmet Garden ready sauce, however you can exchange this with a homemade sauce or any other convenient Thai sauces you may prefer. If you love broccoli as much as I do, then add ½ a head of cauliflower and a head of broccoli for more vegetable variety. The biggest mistake people make with roasted cauliflower is they roast it at a low temperature. You need the oven hot at around 210C fan-forced before the cauliflower is placed in the oven. Watch How to Make it Roasted Cauliflower with Sweet Thai Sauce Serves 4 as part of the main meal or as an appetiser Prep time: 10 minutes Cooking time: 20 minutes INGREDIENTS 1 head cauliflower, cut into small florets 3 egg whites, whisked 1 cup bread crumbs (regular or gluten-free) 2 tablespoons Gourmet Garden Thai Seasoning Cold Blended Paste* (make your own below) 1 tablespoon sesame oil 2 tablespoons runny honey 2 tablespoons light soy sauce or tamari 1 level teaspoon cornflour 80ml cold water 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced *Make your own Thai Sauce (make half the amount or store leftovers in the refrigerator for up to 10 days) 2 tbsp rice vinegar 2 tbsp cup cooking oil 2 tbsp light soy sauce (Chang's has a gluten-free Tamari Light Soy sauce) 2 tbsp white fine sugar 1 garlic clove, finely minced 1 tsp lemongrass, finely sliced 1 tsp ginger, finely minced 1/4 tsp cayenne pepper 1/4 cup coriander, finely chopped INSTRUCTIONS 1. Preheat oven 210 C fan-forced and line a tray with baking paper. 2. Add cauliflowers florets to a deep bowl and pour over the egg whites that have been whisked. Combine until evenly coated. 3. In a separate bowl combine the breadcrumbs, sea salt and pepper and then pour over the cauliflower florets. Using a large serving spoon gently stir to evenly coat. 4. Transfer cauliflower florets to a baking tray, spray lightly with olive oil spray and bake for 20 minutes or until tender and browned. 5. In the meantime, prepare the sauce. In a small pan add the Thai Seasoning Cold Blended Paste along with the sesame oil, honey and light soy sauce. Bring to boil and then gently simmer for 3 minutes. 6. In a small bowl add the cornflour and cold water. Mix until the cornflour dissolves. Pour into the pan and bring to boil again. As soon as it boils remove it from heat and set it aside. 7. Remove cauliflower florets from the oven and pour the sauce over the florets. Gently combine to evenly coat. 8. Garnish with toasted sesame seeds and green onions. 9. Serve as an appetizer or over rice.

Fasolada is a simple, full flavoured white bean soup that consists of only a handful of ingredients including vegetables and a good amount of extra virgin olive oil. Though simple, this homely soup is warming, healthy, humble and comforting. Most Greeks would say it the national dish of Greece and a staple in every household. As the Orthodox community celebrates Holy Week leading up to Easter, I decided to share my mum’s recipe for her famous Fasolada. She serves it with olives and crusty bread which we love to use to soak up that creamy texture and rich flavourful soup. I hope you give it a try. You will find many recipes add garlic and bay leaves and stock but mum always kept it simple and allowed the ingredients to shine. Helpful Tips Mum’s first secret is she uses dried white beans (I like to cheat and use the canned ones sometimes). Mum soaks for these beans for 24 hours. If you plan on making this soup at 4 pm, then at 4 pm the previous day you should start to soak the beans and at least once change the water they are soaking in. Her second secret is using the best quality Extra Virgin Olive Oil. This is used during the cooking process and at the end once the fasolada has been served into the bowls. A good drizzle, swirled around the bowl is essential! Here is the link to the Quality Extra Virgin Olive Oil I like to use with my Greek recipes. Ladi Biosas from Grecian Purveyor: https://grecianpurveyor.com/search?q=ladi*&type=product Finally, mum uses a pressure cooker to make sure the beans and vegetables are overcooked and really soft. As many do not own a pressure cooker, I am cooking her recipe in a basic stovetop pot but the end result must be the same. We need to cook these beans and vegetables until they are almost starting to melt. This way the soup thickens giving it a stew-like consistency. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret x Fasolada White Bean Soup Prep Time: Overnight soaking + 10 minutes Cooking Time: 1 hour and 40 minutes Serves: 6 INGREDIENTS 500g dried white beans 1 large brown onion, diced and chopped 4 carrots, peeled, halved and sliced 4 celery stalks, strings removed and chopped (add the celery leaves and finely chop them) 2 heaped tablespoons tomato paste ¼ cup quality extra virgin olive oil (plus, extra upon serving) Sea salt and freshly ground pepper INSTRUCTIONS 1. Soak the white beans overnight (preferably for 24 hours) in plenty of water and cover them by at least 5cm of water as the beans will absorb and expand. In the morning, rinse the beans and once again add fresh water and continue to soak until needed. 2. Drain the beans, add them to a pot of water and over high heat, bring to boil. A foam will form at the top of the water but continue to boil on high for a further 10 minutes. In the meantime, prepare the carrots, celery and remaining ingredients. 3. Remove the pot from the stove and drain the beans. Place them back into the pot along with the carrots, celery, onion and extra virgin olive oil. Now pour into the pot boiling water (the water must be at boiling point), stir, cover and allow to simmer covered for 1 hour and 20 minutes. Add enough water to cover all the ingredients making sure they are submerged. 4. Every half hour check on the fasolada and give it a good swirl. Add extra boiling water if needed. 5. Once cooked, add in the tomato paste, plenty of sea salt and freshly ground pepper. Continue simmering for a further 10 minutes. The broth should thicken and the beans should be very tender. Add a good drizzle of extra virgin olive oil into the pot and give it a final stir before removing it from the heat. 6. Serve with crusty bread, olives, pickles and feta cheese.

Big juicy prawns in a sweet and warming tomato sauce with chunks of salty melted feta. Do I have your attention yet? Well, this is exactly what my Prawn Saganaki with Chilli and Thyme tastes like and I know once you taste it, you will be licking your fingers and wanting more. This classic Greek dish is a regular meal in any Greek household, especially in the winter months when we crave a hot comfort meal that is served well with crusty bread. That doesn't mean you can't enjoy it with steamed rice or even a pile of freshly baked potatoes. So what goes into my Prawn Saganaki with Chilli and Thyme? Exactly that! Large juicy prawns, fresh tomatoes or organic canned ones, dry white wine, plenty of extra virgin olive oil, herbs and spices and crumbly feta cheese. I love to add fresh thyme leaves from my garden because it has a sharp woody and floral note and it marries well with the spicy chilli flakes. I can not wait for you to make this for dinner or why not serve it as an appetiser (we call it mezes in Greek) with plenty of crusty fresh bread to mop up every single drop of that delicious sauce. Enjoy! Watch How to Make It Prawn Saganaki with Chilli and Thyme Serves 4 Prep Time: 5 minutes Cooking Time: 15 minutes INGREDIENTS 800g raw green jumbo prawns, peeled with tails intact 400g can dice organic tomatoes 200g feta cheese, crumbled 200ml dry white wine 1/4 cup extra virgin olive oil 2 brown onions, finely chopped 4 garlic cloves, finely chopped 8 sprigs of thyme, leaves removed ½ - 1 teaspoon chilli flakes ½ teaspoon Greek oregano ½ teaspoon sweet paprika Sea salt and freshly ground pepper INSTRUCTIONS 1. Heat the oil in a large dish or pan and sauté the onion for 2 minutes. Add in and stir the garlic, thyme leaves, chilli flakes, oregano, paprika, sea salt and pepper and cook for a couple of minutes. 2. Add the diced tomatoes and wine and bring to a simmer. Cook for 8 minutes, stirring occasionally. 3. Stir in the prawns, turning over once and cook for 3 minutes. 4. Top with the crumbled feta, garnish with any remaining thyme leaves and freshly ground pepper and cover with the pan lid. Turn off heat and allow to set for a few minutes before serving. Before serving, drizzle a tablespoon or two of extra virgin olive oil over the top. 5. Serve with fresh warm crusty bread, fried potato wedges or oven baked potatoes or steamed rice.

The most perfect #meatfreemonday meal is here! My Basil and Zucchini Pesto Pasta will not only make Mondays delicious again, but it will also make them efficient, fun and wholesome. Are you ready for this delicious vegetarian recipe? It was one of those spontaneous ideas that just popped into my head when I saw the new Barilla Pesto Rustico Range. I have always loved adding Pesto and roasted vegetables together in a pasta meal and thought this would be one of those times. The ingredients are simple but the flavours are bold and aromatic. In March this year #barillaaus launched a new range of Pesto in Australia, Pesto Rustico. It is Pesto that is chunky with a rustic touch and it is scrumptiously delicious! I am so honoured to be asked to let you know about it as we have tried, tested and loved it. We have added the Pesto Rustico Range to Bruschetta, Fish, Chicken and of course, Pasta! They are so versatile that they have become a pantry staple in our home. I know you will love the flavours of this recipe - Enjoy! Watch How to Make It Basil and Zucchini Pesto Pasta Serves 3-4 Prep Time: 10 minutes Cook Time: 20 minutes INGREDIENTS 1 packet Barilla Gluten-Free Spaghetti (or traditional) 1 x Barilla Pesto Rustico Basil and Zucchini 2 tablespoons extra virgin olive oil (optional to use olive oil spray) 1 large zucchini ¼ cup lightly toasted pine nuts 60g baby spinach 1 tablespoon fresh lemon juice Fresh basil leaves Sea salt and Pepper Freshly grated parmesan cheese INSTRUCTIONS 1. Preheat oven 200C fan-forced and line a tray with baking paper. 2. Cut the zucchini in half lengthways and then into half circles. Place on the tray and spray with olive oil, sea salt and pepper. Bake for 15-20 minutes or until they begin to brown. 3. In the last 3 minutes of the zucchini baking, add the pine nuts to a separate tray and bake for 3 minutes or until lightly toasted. 4. In the meantime, cook the pasta according to packet instructions and then drain. Save a quarter of a cup of pasta water. 5. Add the pesto to the spaghetti and then the pasta water and lemon juice. Toss to combine. 6. Once the pasta has been coated with the Pesto, add the zucchini, pine nuts and baby spinach leaves. Gently fold into the pasta. 7. Serve immediately and top with finely grated parmesan cheese and fresh basil leaves.