SPRING RECIPES AND STYLING WITH LOAF

Win ceramics and linen from Loaf.comHello! I’m back and starting the weekend early with my friends at Loaf and a Spring recipe. Stay a while and read my zesty Spring cocktail and vegan pesto recipes, plus ideas for a simple garden cutting table setting. I used Loaf’s fantastic Wobbler bowls and 100% linen Gigi napkins which become delicately crumpled when used and have a beautiful hemmed border detail.
Spring Styling and competitionA long time fan of all things Loaf, I have watched with joy as their collection of comfy stylish home wares has grown from beds to sofas, occasional furniture and so much more. As soon as I saw the new ceramics I knew they would be perfect for relaxed summer dining outdoors. Spring table settingWith old jars, gathered herbs, late blooming blossom cuttings and a scrap of vintage lace, I decorated our faithful old table and set two places for dinner out in the fresh air. Bowls of zesty vegan pesto pasta with Spring’s first courgettes and asparagus, and a spiced rum cocktail to unwind.Spring table setting
Zesty rocket and lemon vegan pesto pasta

Ingredients:

1 tablespoon olive oil

2 handfuls of washed rocket

A pinch of fresh parsley

2 large garlic cloves minced

1/4 cup toasted pine nuts

Juice and zest of half a large lemon

1/2 teaspoon sea salt

Twist of black pepper

1/4 teaspoon chilli flakes

1/3 cup extra-virgin olive oil

Bunch of asparagus

1/2 courgette quartered and finely sliced

300g pasta – I used M&S Fiorelli as it’s my new favourite!

1 tablespoon of boiled water.Spring pesto pasta recipeLets eat!

1. Cook the pasta for 8-10 minutes in a large pan of salted boiling water until it is al dente.

2. Meanwhile, blanche the asparagus for 2 minutes, drain and pop in an ice bath, then slice into 1 1/2 inch pieces.

3. For the pesto – put the rocket, parsley, garlic, half the extra virgin olive oil, lemon juice and half the zest, pine nuts, sea salt, black pepper and chilli flakes into a mini food chopper or blender and pulse a couple of times – then scrape down the sides, add the remaining oil and pulse again until everything is fully whizzed up!

4. Heat a tablespoon of oil in a large saucepan over medium heat, add the courgettes and lightly cook for 2 minutes. Add the pasta to the pan and stir to break up any clumps and coat with olive oil, add in a tablespoon of boiling water then mix in the pesto. Gently stir in the asparagus to warm through.

5. Serve in pasta bowls and sprinkle with toasted pine nuts, a twist of black pepper and a dusting of lemon zest. Delicious hot or cold.Spring pasta recipeWondering what was in those glasses? It’s a refreshingly sweet and sour – Sailor Jerry Queens Park Swizzle

2 parts Sailor Jerry

1 part lime juice

½ part sugar syrup (I used maple)

6-8 mint leaves

2 dashes angostura bitters

Add all ingredients to a tallish glass and fill with crushed ice.

swizzle* until glass is frosted, and garnish with a mint sprig and a further dash of Angostura bitters.

*Swizzling – Place a swizzle stick between your palms and run your hands back and forth – swizzling!Vegan pesto recipeSpring vegan pesto recipeSpring vegan pasta recipeCheers!

2 Comments
  • lynn
    May 8, 2014

    lovely food lovely post xxx

  • Agatha
    May 8, 2014

    I love this styling! Especially wild flowers and white linen… outdoor dining is the best :) pasta also looks delicious, will make sure to try.
    Best wishes from London!
    A