4 Types Long Pasta

For pasta lovers, our recipe today is uniquely special – we’re not just doing ONE, but FOUR different recipes for long pasta that you can make within 30 minutes!
These recipes are supposed to be simple, and perfect for that weekday dinner after work, done with less effort and spectacular results. We used different sorts of long pasta from San Remo (pulse spaghetti, spinach fettuccine, tubular spaghetti, and brown rice spaghetti for various recipes). We created these recipes to suit anyone – from those who love herb pesto to the ones crazy about cheese and bacon. Feel free to get creative with your choices! Let us know you favourite pasta recipes too.
 

Chopped Pistachio Pesto (Pulse Spaghetti)

Ingredients:
250g San Remo pulse spaghetti
Pesto:
80g shelled pistachios
25g basil leaves
10g mint leaves
1 clove garlic
50g grated parmesan
Zest and juice of ½ a lemon
150g extra virgin olive oil
Salt and pepper to taste
Steps:

1. In a food processor blend all the Pesto ingredients and set aside
2. Boil 5 liters of water with 1 tbsp of salt.
3. Cook San Remo pulse spaghetti for 8 minutes.
4. Strain pasta and transfer to big mixing bowl.
5. Add pesto to pasta and mix well.
6. Serve with grated parmesan and basil leaves.

 
Spinach Bacon Alfredo (Spinach Fettuccine)

Ingredients:
250g San Remo spinach fettuccine
150g bacon (cut into strips)
100g spinach
3 tbsp oil
2 cloves garlic (minced)
½ white onion (diced)
250g cream
100g grated parmesan
Salt and pepper to taste
Steps:

1. Boil 5 liters of water with 1 tbsp of salt
2. Cook San Remo spinach fettuccine for 10 minutes
3. Strain pasta and set aside.
4. In a pan with oil at medium heat, brown bacon until crispy.
5. Remove half of the bacon from pan and set aside.
6. Add diced white onions and minced garlic, saute until translucent.
7. Pour in cream and bring to a boil. Stir in spinach.
8. Add cooked fettuccine. Stir and coat evenly with sauce.
9. Add in the remaining half of the browned bacon and grated in 100g parmesan.
10. Season to taste and mix well.

 
Mushroom Soy Wafu Pasta (Tubular Spaghetti)

Ingredients:
250g San Remo tubular spaghetti
200g shimeji mushrooms
1 shallot (minced)
2 cloves garlic (minced)
3 tbsp mirin
3 tbsp japanese soy sauce
1 cup dashi
5 tbsp butter
30g bonito flakes
2 tbsp oil
Salt and pepper to taste
Bonito flakes and furitake for garnish
Steps:

1. Boil 5 liters of water with 2 tbsp of salt
2. Cook San Remo tubular spaghetti for 9 minutes.
3. Strain pasta and set aside.
4. In a pan, heat up oil at medium heat. Saute minced shallots and garlic.
5. Add in shimeji mushrooms. Cook until fragrant and golden brown.
6. Deglaze pan with mirin, then add in dashi and soy sauce.
7. Add in cooked pasta with 5 tbsp butter. Mix well and let the butter melt into the sauce
8. Sprinkle 30g bonito flakes. Stir and evenly coat pasta with sauce.
9. Serve and garnish with bonito flakes and furitake.

 
Mushroom Bolognese (Brown Rice Spaghetti)

Ingredients:
250g San Remo brown rice spaghetti
250g portobello mushrooms (cut into cubes)
½ white onion (diced)
2 cloves minced garlic
2 tbsp butter
2 sprigs thyme
100g sun dried tomatoes
300g tomato puree
300g water
100g grated parmesan
4 tbsp oil
Salt and pepper to taste
Steps:

1. Boil 5 liters of water with 2 tbsp of salt.
2. Cook San Remo brown rice spaghetti for 9 minutes.
3. Strain and set aside.
4. In a pot with oil at medium heat, saute diced onions and minced garlic until fragrant.
5. Add in portobello mushrooms along with butter and thyme. Cook until mushrooms are golden brown. Season with salt and pepper.
6. Add sun dried tomatoes, tomato puree and water.
7. Mix well to boil. Lower the heat and let it simmer for 10 minutes
8. Add cooked brown rice spaghetti and grate in parmesan cheese.
9. Stir and evenly coat pasta with sauce.
10. Serve and garnish with thyme.