Lobster Linguine with Broccoli & Walnut Pesto

We very rarely eat lobster in this house, partly because The Bloke tends to be a bit touch and go on whether or not he likes seafood and partly because although I like it, it is overpriced in this country (England). I actually got this whole cooked lobster tail for a special price a week or so ago, so put it in the freezer and last night decided to cook it.

The Bloke however, loves linguine. And broccoli. So I wanted to incorporate those flavours to ensure he enjoyed it as much as I did. There are so many flavours you can use in a pesto; tomato and basil being the most common or maybe coriander pesto I made a while back (recipe here). Here I have made broccoli and walnut pesto, which uses the same theory with basil and parmesan still, only using walnuts instead of the usual pine nuts and added blended broccoli. He loved it! As did I, as I intend to have the pesto again for my lunch today, only with salmon and penne pasta.

Ingredients:

half a small head broccoli, chopped
1/3 cup walnuts
1/3 cup parmesan
1/2 cup fresh basil
2 cloves garlic, peeled
1/3 cup olive oil (you might need a touch more)
salt & black pepper
100g (per person) linguine
cooked lobster tail, chopped (or you could serve with salmon steak)

Cook the chopped broccoli in boiling water for 5 minutes until tender. Let cool for a moment and add to a food processor with the garlic, basil and walnuts. Blend until smooth. Add the parmesan, olive oil and season with 1/4 tsp. each of salt & pepper. Blend briefly to combine. You may need a little more olive oil than stated to make a loose sauce.

Cook the pasta according to packet instructions and mix in the pesto. Either stir in the lobster or chunks of cooked salmon.

You could also make this dish vegetarian by serving it with just the sauce and using some vegetarian cheese. Or I imagine this would make a vibrant dip with pitta breads at a party. Either way, try it - its lovely!

Quick Rhubarb and Custard Tarts

This recipe was one of those 'I have a little pastry left over' moments on Sunday after having made some little chicken tartlets. I had already cut them in 6 circles, so I thought for a moment. Then I ran into the garden and cut 2 stems of rhubarb... it sort of went from there.

They took about 10 minutes to make them and about the same again to cook. They were rather delicious and we ate the lot immediately with the help of our neighbour who happened to be out in his garden too!

Ingredients:    (makes 6)

Half a pack of ready rolled puff pastry
2 sticks rhubarb
25g sugar (depending on how sweet your rhubarb is)
carton of ready made custard
icing sugar for dusting

Method:

Cut the pastry into 6 circles, grease 6 of the holes in a tart tin and line them with the pastry. Put the rhubarb in a small saucepan with a tiny splash of water and the sugar. Cook on high for about 4 minutes until softening. Taste to check for sweetness - you don't want it too sweet.

Spoon the  rhubarb into the pastry cases and top with about 2 tbsp. each of the custard. Pop in the oven for about 10-15 minutes until pastry browned and tops bubbling. Remove from oven, leave to cool and dust with icing sugar. EAT!


Note: you can make as many as you like, just use more ingredients!

Note 2: You can use any fruit you have in the cupboard too - tinned peaches chopped would be delicious!