***UPDATE*** I’m pulling out the pasta pea bit from my last post so it’s not smushed in between the cabin and the salmon and the …..And you may still get another one later today for the berry tart bake off! Where did June go??? Ok… just pretend like you’re surprised 🙂
Yes, I did make MORE pasta and had a lovely but challenging afternoon taking photos of it. It was like a haircut you keep having a go at and never feel you get quite right… except with less long term effect.
Here is the link to the Donna Hay photo challenge at Jungle Frog Cooking.
And here is the original picture-
The image comes from the summer issue of Donna Hay’s issue 55 (febr 2011). The photo is taken by William Meppem and styling by David Morgan.
And this is my go at it 🙂
And this is the one I couldn’t decide on…
And here’s the rest of it you’ve already seen….
Here’s the recipe but head over to Junglefrog if you want to Print. You should go over there anyway because it’s a great site.
- 400g penne
- 420g frozen peas (2 cups)
- 2 cloves garlic (crushed)
- 2 tablespoons lemon rind (finely grated)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 240g goat’s cheese (crumbled)
- 50g rocket (arugula, chopped)
- sea salt
- cracked black pepper
Boil up you noodles of choice… regular semolina or one of the many gluten free varieties. The recipe called for Penne but I like the twists… And get yourself some peas! I love using pea shoots for the green and Donna Hay used Arugula. I also added cut up snow peas giving it a little crunch.
I used fresh shelling peas, snap peas, and pea shoots all from local gardens. I used to love growing pea shoots for salad. You can even do this in a pot of the porch.
A little olive oil, fresh garlic, lemon juice and zest, fresh goat cheese and did I mention PEAS!
It’s a simple dish that can be made ahead of time and served at room temp or warmed up a bit…
What a surprise!
oh I like how you play nice 🙂
Amazing photos. You’re becoming better and better with your artful photos and the recipes are delicious as always.
Thanks Desi. It’s sure a lot of fun. Trying to decide what’s on the menu for Sunday…
Pingback: Mixed Berry Hazelnut Tarts « Chez Chloe
Oh, I love your photos! I can see why you’d have trouble choosing between the two. I’ve looked back and forth, back and forth, and I think I like the second one more. No, wait. The first. No. The second…
This was a great challenge. You should go check it out. I went back and forth like I had a $100K prize on the line. And as soon as I decided, I went to upload and did the ‘other’ one.
As soon as I got the blue, I had drained all the color from the pasta…on and on. But all good… great learning experience and looking forward to the next.
The curly Qs in the pea stems are the perfect touch to the photo — every one of them is beautiful!
Thanks Danny… I honestly love working with peas. They are such gems with so much color, texture and personality. god… I sound a little whacky! but it’s true 🙂
Not at all – I totally understand what you’re saying 🙂
this looks absolutely divine!
Thanks so much- You’ve got a nice first post over at 106 alley ways…
Thankyou very much Wendy!
I love your interpretation of the photo, you got that white blue tinge so well and the styling too! Brava!
Hi Ilva… thank you. You guys really kicked me out of the nest and I’m learning and loving it. Still so much to understand and practice- but I’m happy to keep moving forward.
I love these, Wendy!! How ever did you get the “blue” around the food in the photo.. it’s a great effect?? xo
Yeah… that blue. It was a lot of tweaking back, forth and all around in LR. I will say though, I was lucky to start with a nice cool evening light around 8.30pm in the Pacific northwest. Love your new theme.
LR is light room??
Great photos – I have yet to take part in the Donna Hay challenge… It’s such a great way to learn though, and Simone is a fantastic host!
It was hard. I look forward to trying again. Great practice.