Serves 1
The most obvious and simple way to use my pesto is to stir it through pasta. I really like fusilli because the sauce can get caught in all the ridges of the pasta.
This is a stripped back recipe but don't hold back on the vegetables. I find it delicious with mushrooms, leek, courgette and peas.
Ingredients
70g wholewheat fusilli
2-3 tbsp kale and seed pesto
1/2 lemon, juiced
1 garlic, finely chopped
tbsp dried mixed herbs
pinch of caraway seeds
1 tbsp oil (optional)
step1
Bring a medium pan to the boil and then add the pasta.
step2
If you haven't already made the pesto, quickly throw it together now (recipe linked below).
step3
Strain the pasta and return to the pan. On a low heat, stir the pesto, lemon juice, garlic, herbs and seeds into the pasta.
If the mixture is too dry for your preference, add the oil. A flavoured oil such as chilli oil would work really well.
step4
Once everything is equally stirred through and hot, transfer to a bowl and top with additional pesto and/or seeds.
Notes
- For a stronger citrus flavour, include the zest too. If you aren't using the zest, save it for another recipe in the fridge or freeze for long term storage.
- Try topping your pasta with some sauerkraut, that additional crunch and acid is a great addition.
- The caraway seeds are optional, I just love a touch of aniseed.
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