Gluten free pasta, brown lentils and PEA PESTO!

I found this gluten free pasta today when i was at our local Whole Foods store (not the US chain - but a store that sells "whole foods") and I couldn't resist.

So beautiful pasta, some brown lentils and home made pea pesto! With fresh parmesen and it was DELICIOUS!

Pea Pesto

Cook up two cups frozen or fresh peas

Into a food processor

• half the peas


• half cup grated GOOD parmesan


• 1/4 cup olive oil


• 1/4 cup pinenuts


• a good handful of basil


• 2 cloves garlic

Cook pasta, drain and return to pan. Stir through 2 cups brown lentils (cooked)

Stir through pesto.

Serve. Garnish with remaining peas and more parmesan if desired.

YUM! and gluten free!

And the girl loved it because the sauce was green. go figure.

Sometimes when you are in hurry it pays to take things SLOW

Tonights dinner.

Slow cooked lamb shanks.

You know those days when the evening is going to be a rush? And you just won't have time for ANYTHING?

Instead of thinking FAST food - think SLOW cooking.

You do your prep earlier in the day ... then let the flavours melt and meld over the hours while you get what you need done. By dinner time all you need to do is eat and serve.

Tonight was one night like that. Paul had to give a nutrition talk this evening, so dinner would be rushed.

Around 3 I started prep, and by 5.30 dinner was hot, ready and oh so flavourful!

If I am home I much prefer to slow cook food in the oven than the crockpot. You just cannot compare the flavours.

So without further ado - Slow cooked Lamb Shanks. Honestly the best tasting meal I have had in QUITE a long time!

I used a cast iron roasting dish. Put it on the oven and heat with some good quality olive oil.

Begin to lightly brown lamb shanks.

Throw in garlic (YUM) and onion.
Two tablespoons of tomato paste

And a really generous splash of red wine (I actually used port and it worked WELL)

Let the heat boil off the alcohol.

Throw in a tin of tomotoes, two cups chicken stock (we keep home made chicken stock in the freezer), and a good handful of chopped fresh rosemary.

Put in a moderate oven. Two hours. Turn if you remember

I served this with "rustic" mashed potatoes (what I call my mash when I don't peel the spuds first. I hate throwing away those nutrients and everyone here loves them) and peas. And poured that delicious sauce over top.

This was SO full of flavour. It was incredible! A must try!