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We have an abundance of white pasta in this house. Seriously, theres enough for 20+ portions, and it makes me sad. Sad that i ever bought it in the first place and sad that we have to eat it to use it up. If anyone wants to do an ingredients swap please get in touch. I’m not trying to be preachy- white pasta is cheap, it packs a bunch of carbohydrates and its quick. However, over the last few weeks i’ve been doing more and more research and i guess it was just a matter of time before the nutritional knowledge i’d already accrued came leaping back into my neocortex. I can feel a change growing within me- be it a more sound understanding of vegetarianism or, and i suspect it’s this- a creeping towards veganism, even raw?

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I’m still very undecided but what i do know is that if i’m going to eat something, i want it to have the highest nutritional content possible. So thats why i’m sad about our pasta situation. Still, until one of you takes it off my hands i won’t let it go to waste, and that (in a very round about way) brings me to tonights dish. I wanted/ needed to add more goodness to the the pasta base and the resulting dish is a mix of raw and just cooked greens. Not surprisingly, this recipe is a fantastic shade of green, in fact, a whole heap of greens and you know if it’s that colour it’s going to be real good for you.

(Serves 2, Vegan, Gluten- free, if you change the pasta, Nut- free if you omit the Almonds)

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“Pesto”:

  • 1 bunch of Basil
  • 4 cloves of Garlic
  • juice and zest of 1 Lemon
  • 2 tablespoons of Olive Oil
  • 2 handfuls of Spinach
  • 10 Almonds
  • 1/4 teaspoon of Sea Salt

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  1. Chuck everything in a blender and blitz until fairly smooth
  2. This will make enough Pesto for 2/3 meals, so just drizzle a wee bit more oil over the left over and it’l keep in the fridge for a couple of days

Just- cooked Greens:

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  • all the stalk and 1/4 of the florets from 1 Broccoli
  • 1 White Onion
  • 1 small Green Chilli
  • 1 stick of Celery
  • handful of Fine Green Beans
  • 1/2 tablespoon of Olive Oil
  • 1/2 teaspoon of Fennel Seeds

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  1. Heat a frying pan/ skillet with the oil and throw everything in
  2. Cook for no longer than 4 minutes- just until the onions start to soften

Assemble:

  1. Cook your pasta in salted, oiled boiling water for 10 minutes, drain
  2. In the pan you cooked the pasta in add 2 tablespoons of the pesto
  3. Add the pasta back in and swirl to coat
  4. Serve aside some Rocket, Watercress and Spinach
  5. Spoon the Broccoli mix over and drizzle a wee bit more pesto on top

 

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