@freshofftheraq: Spinach Pistachio Pasta w/ Pistachio Panko Breadcrumbs 🌿✨ Love a monochromatic moment but if you don’t want to pay $100000 for pistachios, another nut like cashews, almonds or walnuts will do the job. Or try using sunflower seeds. OR pumpkin seeds which I just thought of while writing this and they will keep with the monochromatic theme 💚 (though they’re pricier than sunflower). Either way, any of these nut/seed subs should work well in both the sauce and breadcrumbs! Here’s the recipe: (serves 2-3) 300g pasta, I used spaghetti 75g spinach 1/2 cup (75g) shelled pistachios (mine were roasted, raw works too) 1 1/2 cups (30g) basil leaves 1 tsp salt Juice of half a lemon 2 garlic cloves 1 tbsp nutritional yeast 1/2 cup water to blend Pistachio Breadcrumbs: 1 tbsp olive oil 1/4 cup pistachios, finely chopped 1/3 cup panko breadcrumbs 1/4 tsp salt 1. Bring a large pot of water to a boil. Salt generously, add pasta and cook to al dente. Reserve about a cup of the pasta cooking water. 2. In the meantime, blend spinach, pistachios, basil, salt, lemon juice, garlic, nutritional yeast and water in a high speed blender until smooth. Pour into a large saucepan and bring to a gentle simmer over low heat. Add pasta and a splash of the pasta cooking water and toss the pasta through the sauce to coat. Add splashes of pasta water as needed. 3. To make the pistachio breadcrumbs, heat olive oil in a small pan over medium-low heat and add panko. Stir to coat in the oil and toast for about a minute until it starts to develop some colour, then stir through the chopped pistachios and salt. Continue toasting for another minute or so until golden brown. Pour the breadcrumbs into a bowl once golden brown so that they don’t continue browning from the heat of the pan. 4. Serve pasta and top with pistachio breadcrumbs and a little drizzle of good quality olive oil if you’d like. Enjoy! #spinachpasta #greenpasta #pistachios #panko

Raquel

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Region: CA

Tuesday 09 January 2024 23:41:29 GMT