Fresh flowers and
a green pasta dish in the house! Those things really make me happy. I
might be weird, but that's how it is. I have been using alternative
pastas for a while now and am very fond of them. They just make a
nice change to the ordinary. Now I tried the very green sprouted
spelt spirulina tagliatelle with a light spring pesto made from baby
kale and cashew nuts. Baby kale was a great leaf to use in pesto, the
result was quite nutty. I added some herby breadcrumbs and local
Hampshire mozzarella on the top of the dish and it was very good, I
really enjoyed it. I think that there can't be enough different pasta
ideas, so here comes my recipe.
Ingredients
Pesto
60 g baby kale
2 garlic cloves
50 g cashew nuts
6-8 tbsp olive oil
Pinch of salt
Herby breadcrumbs
1 cup breadcrumbs
10-12 basil leaves
Pinch of salt
Pinch of ground
black pepper
Pinch of vegetable
stock powder
Other ingredients
250 g sprouted
spelt spirulina tagliatelle
125 g mozzarella
Cherry tomatoes
Fresh basil leaves
Method
Purée the pesto
ingredients into a smooth paste and set to side.
Prepare the herby
breadcrums by chopping basil leaves finely and adding them to the
breadcrumbs with the rest of the seasoning.
Tear the
mozzarella and cut the cherry tomatoes in half.
Cook the pasta al
dente and mix some of the pesto into it. There probably will be pesto
left for another dish as well. Or you can always cook more pasta, if
you have more eaters.
Sprinkle the
breadcrumbs and mozzarella on the top and garnish with tomatoes and
basil.
Enjoy!
This
simple pasta recipe is my Eat Your Greens contribution
for this month, which I'm hosting in April and the challenge is
co-hosted by Shaheen from Allotment 2 Kitchen
blog. Share your recipes with green vegetables with us, if you
haven't done so already! We'd love to see your dishes and there's
still time. Here's the April call for entries.
Your VegHog
Lovely contribution to #EatYourGreens, was the flavour of the spirulina prominent in the spelt pasta? I made a cake recently, with 1/2 teaspoon of spirulina and it came through.
ReplyDeleteI didn't notice the spirulina flavour in the pasta, but that might be just because my pesto was quite overpowering. I failed to taste the pasta on its own...
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