the week of carbs

Happy Friday to you all!

Well, I have tapered, I have done my last run, I have yoga-ed, I have been massaged, I have officially registered and have my number (more on that later), and I am loading up the carbs like there is no tomorrow.

The book pictured above is The Accidental Vegetarian by Simon Rimmer, and I have cooked lots of recipes out of it, as it's got lots of yummy pasta recipes in it.  Pasta = my best friend this week.

We've had arrabiata (tomato and chilli) penne, Italian bean stew and polenta, vegie meatballs and gnocchi, but this one has been our favourite:

Linguine with pesto and potato!  DOUBLE CARBS! WIN!

Rimmer's original recipe calls for mascarpone cheese and to deep fry the potatoes in oil.  I am running a marathon, but I'm not Toni Collette preparing for the role of Muriel either (!) so I made a few less heavy substitutes.  Tom inhaled his and wanted more!

Linguine with pesto and potato
based on recipe in The Accidental Vegetarian by Simon Rimmer

feeds 4 - or 2 normal people and 1 Phil :)

1 x 500g packet linguine (or bucatini, which is like a straw!)
2 large potatoes, or say 400g small new potatoes, scrubbed (you can peel if you like, I didn't)
Olive oil
2 garlic cloves, crushed
200g light Philly herb and garlic cream cheese
1 large courgette (zucchini)
1 200g tub storebought basil pesto
Parmesan or vegetarian Italian hard cheese, grated, to serve
Lemon juice and zest, optional
Salt
Pepper

Preheat the oven to 220 C.  Put a little olive oil on a baking tray and place in oven to get hot.

Finely dice the potatoes.  When the oven tray is hot, add potatoes and crushed garlic to the oil, stir to coat (be careful!) and sprinkle with salt.  Salt is also a marathoner's best friend, apparently.  Put back in the oven and bake for 20 minutes or until golden brown.

Cook the pasta in loads of boiling water.  Add salt to the water (tip from Chris the Lucozade Sports Scientist).

Using a swivel peeler or mandolin, cut the courgette into thin ribbons.

Drain the cooked pasta, reserving a little of the cooking water.  Place the pasta back in the pan, and add potatoes, pesto, cream cheese, courgette and lemon zest and juice if using.  Add the cooking water to thin out the cream cheese and make lovely sauce.  Taste for seasoning.

Serve with parmesan and a bit of cracked pepper on top.

Trust me, this is divine.  "Moreish," winked Tom.

It's not something I could justify making all the time (unless of course I keep up this whole marathon biz!) but if you feel like spoiling yourself, this is one yummy, totally worth it treat.

Do you have a favourite pasta recipe?


London Marathon Expo report and photos to come later :)