Turns out a fresh herb pesto with a touch of coconut milk is a TOTAL game changer.
Once you've made this light pasta dish, bursting with fresh flavours, you won't be going back to your boring old pesto, trust me!
Serves 2
INGREDIENTS
- 1 large head of cauliflower, cut into florets
- 1/2 cup olive oil
- 2 teaspoons smoked Paprika
- 1/2 teaspoon chilli flakes
- Pinch of salt
- 3-4 cloves garlic, finely chopped or grated
- 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
- 500g pasta (whatever shape you fancy)
- 1 1/2 cups fresh basil
- 1 cups rocket
- 1 jalapeño (I used this jared version from El Paso)
- 1/4 cup toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup coconut milk
METHOD
- Preheat oven to 200C.
- On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper.
- Toss well to evenly coat.
- Transfer to the oven and roast for 20 minutes, or until tender.
- Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.
- Meanwhile, make the pesto.
- In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil.
- Season with salt.
- Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Just before draining, remove 1/2 cup of the pasta cooking water.
- Drain and add the pasta right back into the hot pot.
- To the pasta, add the pesto and coconut milk, tossing to combine.
- Divide the pasta among bowls, then serve each bowl with a side of cauliflower and enjoy!
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