Matchstick Pasta

Matchstick Pasta Recipe:


8 ounces whole grain linguine or spaghetti
2/3 cup pistachios, toasted
1 medium clove garlic, smashed and chopped
1/4 teaspoon fine grain sea salt
1/4 cup extra virgin olive oil
1 large bunch of kale, washed
1 pomegranate


Bring a large pot of water to boil. While the water is heating, break the pasta into 1 1/2-inch segments and make the sauce pistachio puree 1/3 cup pistachios, garlic, salt and olive oil in a blender hand or in a food processor. Set aside.Once the water is boiling, salt generously and cook pasta according to package instructions - be careful not to overcook. At the last second, add the cabbage to the pot of boiling water and immediately drain the pot. You do not want too cook kale, so that he is apathetic. Run cold water over the pasta and kale, using your hands to work the cold water in the kale and pasta. Toss with a tablespoon of pistachio sauce and now turn pasta and kale dry in a salad spinner to throw out the remaining water.

Just before serving, toss the pasta with a dollop of pistachio sauce and half of pomegranate seeds, taste and add a little salt if necessary. Turn the dough onto a lined few kale leaves plate, and sprinkle with pomegranate seeds and remaining pistachios on top. Finish with another net pistachio sauce if you like.

Recipe Video:


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