SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 8 (Pasta Beyond the Plate)

Small pasta (ditalini, tubetti or short macaroni) is in the pasta aisle. Jarred green pesto and mozzarella pearls are in the chilled or sauce aisles.

Minestrone with pasta (4 portions)
[ ] 1 tbsp olive oil
[ ] 1 onion, diced
[ ] 1 carrot, diced
[ ] 1 celery stick, diced
[ ] 2 garlic cloves, sliced
[ ] 1 courgette, diced
[ ] 100 g green beans, cut into 2 cm pieces
[ ] 400 g tin chopped tomatoes
[ ] 1 litre hot reduced-salt vegetable stock
[ ] 400 g tin cannellini beans, drained and rinsed
[ ] 60 g small pasta (ditalini or short macaroni)
[ ] 1 handful of basil leaves
[ ] 20 g parmesan, grated, to serve

Pasta e ceci (2 portions)
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 1 rosemary sprig
[ ] 1 tbsp tomato purée
[ ] 400 g tin chickpeas, with their liquid
[ ] 400 ml hot reduced-salt stock or water
[ ] 60 g small pasta (ditalini or tubetti)
[ ] 1 tsp extra-virgin olive oil, to finish
[ ] 1 pinch dried chilli flakes (optional)

Pesto pasta salad (1 portion)
[ ] 75 g dried fusilli
[ ] 80 g green beans, trimmed and halved
[ ] 2 tbsp green pesto from a jar
[ ] 6 cherry tomatoes, halved
[ ] 30 g mozzarella pearls
[ ] 1 handful rocket
[ ] 1 tsp lemon juice

Frittata di pasta (2 portions)
[ ] 150 g cold cooked pasta (about 75 g dry), from the fridge and less than 24 hours old
[ ] 4 Lion-marked medium eggs
[ ] 30 g parmesan, grated
[ ] 1 tbsp chopped parsley
[ ] 50 g peas (frozen is fine)
[ ] 1 tbsp olive oil
[ ] ½ small onion, finely chopped

For the experiments
[ ] Extra small pasta for the soup test
[ ] Extra fusilli (75 g) for dressed warm vs cold
[ ] Three small portions of leftover plain pasta (75 g dry in total)