Ingredients:

(Serves 6)

* 1 bunch red Swiss chard , stems removed

* 2 dozen jumbo sea scallops

* 3 tablespoons olive oil , divided

* 1 1/2 teaspoons salt , divided

* 1/2 teaspoon freshly ground black pepper , divided

* 1 medium onion , finely diced

* 1 clove garlic , minced

* 1/2 cup dry white wine

* 4 large ripe tomatoes , seeded and cut in wide julienne strips

* 1 cup fresh peas or frozen peas , thawed

* 2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme

* 500g  fresh saffron spaghetti or other fresh pasta, cooked according to package directions

Method:

Bring a large pot of lightly salted water to a boil. Add chard and cook until just tender, about 2 minutes. Drain, rinse under cold water until cool. Drain again; set aside.

Preheat grill to medium-high. Brush scallops with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill until just opaque in center, 2 to 3 minutes on each side.

Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and cook until soft, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes; remove from heat. Stir in tomatoes, peas, herbs and remaining teaspoon salt and 1/4 teaspoon pepper.

In a large bowl, combine pasta with tomato mixture. Arrange chard on 6 warm dinner plates. Place a mound of pasta in center of each plate. Arange scallops around pasta. Serve immediately.

Ingredients:

(Serves 8–12)

* 500g medium shrimp , peeled and deveined

* 500g  small scallops

* 3 cleaned squid (about 8 ounces each), sliced into rings, tentacles halved if large

* 500g shell-shaped, penne or other type pasta , cooked according to package directions

* 1 cup frozen peas , thawed

* 1 cup pitted black olives , halved

* 1 medium red bell pepper , diced

* 1/2 cup pesto (homemade or store-bought)

* 1/2 cup prepared vinegar-and-oil salad dressing

* Salt and pepper

* Basil leaves for garnish

Method:

Bring a large pot of water to a boil. Add shrimp and cook 1 to 2 minutes, or until just opaque. With a slotted spoon, remove shrimp to a colander and rinse with cold water. Repeat with scallops, cooking 2 to 3 minutes, until just opaque. Repeat with squid, cooking about 30 seconds, until just opaque. Let seafood drain well.

In a large bowl, combine seafood, pasta, peas, olives, and bell pepper. In a small bowl, whisk pesto and salad dressing together. Pour over pasta and toss to combine. Add additional pesto and salad dressing if desired. Season to taste with salt and pepper and garnish with basil leaves. Serve at room temperature or chilled.

Ingredients:

• 1 Large head broccoli

• 500g  spaghetti

• 2 Cups chicken meat shredded

• Freshly ground black pepper

• 2 Garlic cloves, thinly sliced

• 1/2 tsp Red pepper flakes

• 1/4 Cup olive oil

• 1/2 tsp Kosher salt

Method:

• Cook spaghetti as per the label directions.

• Drain and reserve 1/2 cup cooking water.

• Cut and peel broccoli stalk and slice it thinly crosswise.

• Chop the remaining portion of the broccoli into small florets.

• Heat half of the olive oil in a skillet over medium heat.

• Add broccoli, garlic and half the salt.

• Simmer till the garlic turns light brown and the broccoli become tender.

• Add the shredded chicken, pasta, pasta water, remaining 1/4 tsp salt and a few grinds of pepper.

• Cook for about 3 minutes.

• Add red pepper flakes and toss to mix well.

• Sprinkle with the oil.

Ingredients:

• 2 tsp Olive oil

• 2 Cup chopped onion

• 4 Garlic cloves, minced

• 1 Celery stalk, chopped

• 1 Medium carrot, chopped

• 1 tsp Oregano, minced

• 1 tsp Basil, minced

• ½ tsp Rosemary, minced

• ½ tsp Black pepper

• 1 Bay leaf

• 1 Cup zucchini, chopped

• 5 Cups vegetable stock

• 2 Cups cooked beans

• 1 Cup dry pasta

• 2 Cups chopped tomatoes

• Water, as required

• Parsley, for garnishing

Method:

• Sauté onion, bay leaf and garlic in olive oil for 5 minutes.

• Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes, stirring occasionally.

• Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.

• Add beans and simmer for 5 more minutes.

• Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).

• Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.

Ingredients:

• 500g uncooked linguine

• 500g medium shrimp, peeled and deveined

• 3 tbsp White wine

• 2 tsp Parmesan cheese, grated

• 1 tbsp Butter

• 1 tsp Fresh parsley, chopped

• 3 Cloves garlic, minced

• Salt and pepper to taste

Method:

• Bring a big pot of lightly salted water to a boil.

• Add pasta and cook for about 8 to 10 minutes till al dente, drain.

• In a saucepan, melt butter on medium low flame.

• Add wine, cheese, garlic, parsley, salt and pepper to it.

• Simmer on low flame for about 3 to 5 minutes, keep stirring.

• Increase the heat to medium high and add shrimp to the skillet, cook for 3 to 4 minutes or till shrimp begin to turn pink, do not overcook.

• Divide pasta into portions and spoon sauce on the top.