I actually made this dish a couple of weeks ago but the concept of using leftovers in your house applies even more strongly during Lockdown if you can’t be bothered going to the supermarket and joining all the loo paper hoarders!!
In our fridge, freezer and pantry, we had the following “end” bits and pieces that needed eating very soon…..baby potatoes, rocket, half a capsicum, half a packet of prosciutto, frozen broad beans, frozen peas, very dry parmesan!
The car was being serviced so I had no way of driving to the fruit & veg shop or supermarket, so had some fun creating something edible with what we had
It all came together quickly and easily making a decent family dinner, not a meal that you would serve at a dinner party but a tasty meal which used up food that needed to be eaten very soon… and wasn’t too heavy as a summer dinner
You can obviously adjust the ingredient quantities based on what you have!
175 gms spaghetti pasta – about a third of a 500 gm packet, but don’t be too fussy!
Half a packet of rocket from the supermarket
Half a packet/box of baby potatoes, such as the Perla brand
Third to a half packet of frozen peas and broad beans (you could use edamame beans if you prefer/have them)
Long red capsicum – cut into thin strips approx.. 6 cms
Hint of paprika
Prosciutto – I had half a packet but you could use as much or little as you have. Bacon or pancetta would also do the trick
Parmesan - 100 gms or so of grated parmesan. Feta could also be used, instead of parmesan
Butter – knob for the potatoes
Serves 2-4 (subject to how much leftover food you used!)