A dish that I picked up in New Orleans that was on the menu at the now no longer Royal Cafe at 700 Royal St. I waitressed there and it holds some of my favourite memories attached to some of my favourite people to come in to my life. I used to ask Chef Johnnie to make me this vegetarian dish and it is one that has stayed with me. All the flavour of New Orleans in a slightly healthier recipe. This one combines two of my places I consider home as I used green beans and courgettes that I had picked from my Auntie Chrissie's garden in Orford, Suffolk and brought back to London. It has the cayenne and paprika to give it that characteristically new orleans flavour and is full of vegetable goodness. I love this recipe with any variation of vegetables of with prawns or crawfish.

Recipe

100g green beans - topped, tailed and cut into 3 cm long sections
1 small red pepper - sliced and chopped
1 courgette - sliced into half-moons
50g sun-dried tomatoes - chopped finely
100g artichoke hearts - roughly chopped
2 tablespoons cream
2 tablespoon olive oil
1-2 cloves of garlic
1 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper to taste
150g linguine + salt for water

1. Whilst preparing your veg adn ingredients begin to salt and boil the water for the pasta and cook for the correct time as noted.
2. Add oil to a pan with heat set to low.
3. Heat the sliced garlic for one-minute and be sure not to burn the garlic them remove the garlic slices from the oil and pan.

4. Add the green beans and red peppers to the oil.

5. Add the courgettes and sun-dried tomato to the pan.

6. Add the artichoke, cayenne and paprika to the pan and stir well. If you do not like spicy food then you should reduce the cayenne and paprika from 1 teaspoon to 1/2 teaspoon. If you prefer spicy dishes you can increase the amount of cayenne and paprika to 1 tablespoon each of cayenne and paprika.

7. Add the thyme and cream to the pan and stir well.
8. Drain and add the pasta to the pan, stir well, garnish with oil and parmesan if so desired and enjoy!