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.
60 g baby kale
2 garlic cloves
50 g cashew nuts
6-8 tbsp olive oil
Pinch of salt
1 cup breadcrumbs
10-12 basil leaves
Pinch of ground black pepper
Pinch of vegetable stock powder
250 g sprouted spelt spirulina tagliatelle
125 g mozzarella
Fresh basil leaves
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.
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.