All posts in the Lunch category

Pesto Parmesan Pasta

Published September 11, 2013 by Tasha

So it’s been awhile since I posted anything, let along a recipe. I’m just incredibly broke right now and I’m living off bread and cheese and water. Seriously? So much for the “losing weight and toning up for summer”.
But I’m trying to get back on track. I have quite a big sum of money sitting in my bank, and granted a large bit that is for my bills …. But whatever.

This is something I stole from my Uni’s cafeteria. It’s pretty much pesto pasta and there’s no real recipe. But damn it’s good and I know its full of carbs but it does fill you up and if you have it with salad … Well you’re doing pretty good.

Pesto Pasta 
With a hint of parmesan, olives and balsamic sauce.

I used:

  • A bag of 500gs pasta (spirally because it doesn’t stick together as much as other pastas do)
  • I jar of Leggos Pesto (I know you can get this brand in Australia. But any brand will do. And if you’re brave enough you could even make your own pesto!)
  • As many olives as you like (i used gourmet ones. They were Thai marinated stuffed with garlic, herbs and spices)
  • Parmesan
  • Balsamic sauce (I used something a little different, it was sweet rather than bitter. But the bitter ones work better I think)


  1. Boil water and chuck the pasta in, throw in some salt as well to reduce the pasta sticking when it gets cooler
  2. Once cooked drain the pasta
  3. You can either put the jar of pesto in when its hot or room temperature (i let the pasta cool)
  4. Either whole or cut put the olives in.
  5. And once pasta is cool put as much parmesan you like (i put a fair bit in and then after mixing it I put some on top)
  6. Serve with some balsamic sauce

Really this simple recipe is all about YOU. What you want and what you like. There is not such thing as too much or too little and you cannot make a mistake (well unless you don’t cook the pasta!)

Have fun!



Published August 12, 2013 by Tasha

Okay okay … So I know this isn’t 100% healthy, but come on …. It’s easy, 90% healthy and it really does fill you up.

Because Bruschetta is made up of very few things and the flavours are simple, it is best if you use the highest quality ingredients possible.
For this recipe I didn’t quite use a whole bunch of basil and I used red onion (best I’m liking that a lot right now).
Honestly, I went mainly on taste. If I wanted more in, I put more of something in. If I wanted less, I took it out. This recipe, while simple, is all about how you like things.
I also added some Parmason stirred through it, added some more flavour.



  • 2 lbs. fresh tomatoes (roma, heirloom, beefsteak…whatever is in season is best)
  • 1/2 fresh onion
  • 4 cloves fresh garlic
  • 1 bunch fresh basil
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
  • Italian bread or baguette


Step 1: Using a sharp knife, dice the tomatoes as small as you can.
Step 2: Next, finely chop the onion and throw it into the bowl.

  • If you’re opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.

Step 3: Next, chop the fresh garlic and add it onto the growing pile of deliciousness.
Step 4: Add in some fresh Basil to taste
Step 5: Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.
Step 6:  1/4″ thick slices of fresh Italian bread or baguette and toast them. Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.
Step 7: Finally pile as much of the bruschetta as possible onto the freshly toasted bread and eat until your heart’s content!