If you are vegetarian or vegan you will find these recipes a great way to celebrate “the Green” of St. Patrick’s Day. Even if celebrating that “holiday” isn’t your goal, here are three great recipes that should give you some interesting dishes to prepare– all courtesy of ExploreCuisine.com
Green Lentil Penne with Deconstructed Pesto
INGREDIENTS
1 package Explore Cuisine Green Lentil Penne – cooked, drained
2 T. olive oil
3 garlic cloves, sliced thin
Handful fresh basil leaves, rough torn
salt and red chile flakes to taste
3 T. pine nuts, toasted
Parmesan cheese (optional)
DIRECTIONS
Heat oil in a small sauté pan
Add garlic and cook one minute
Toss penne with garlic oil. Gently fold in torn basil
Season with salt and chili flakes
Garnish with pine nuts
Add cheese if desired
Explore Cuisine Super Green Pasta Salad
Recipe by Buffy Ellen of begoodorganics
Serves 4
INGREDIENTS
1 7oz Explore Cuisine Edamame Spaghetti
4 cups spinach (finely sliced & packed)
2 spring onions (finely sliced)
2 cups cherry tomatoes (halved)
1/2 tsp sea salt
Green Tahini Sauce
1 cup fresh basil (packed)
1/4 cup tahini
1/4 cup cashews
1/2 cup water (I like to use the pasta cooking water)
1/2 cup lemon juice (3 lemons)
4 cloves garlic
1 tsp sea salt
freshly cracked black pepper (to taste)
1/4 cup brazil nut parmesan (to top)
DIRECTIONS
Cook pasta for 4 minutes, then drain and rinse briefly under cold water.
Be sure to reserve 1/2 c cooking water – it’ll make a huge difference to your sauce!
While the pasta cooks, make up the Brazil nut parmesan by blitzing all ingredients (see the full list here on begoodorganics.com) in a blender until crumbly.
Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant.
Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw vege while lightly heating them – yum!
Plate up your pasta into bowls, adding 1 tbsp of parmesan to each plus cracked black pepper and extra sea salt to taste.
Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce
INGREDIENTS
7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
2 large yellow squashes, peeled into ribbons with a peeler
3.5 oz. pecans – peeled & halved
1/2 cup pomegranate seeds
3 oz. pine nuts
LIGHT PESTO SAUCE
1 large bunch of fresh basil
2 cloves garlic
2 oz. olive oil
2 tbsp pine nuts
1/2 tsp coarse sea salt
COOKING INSTRUCTIONS
Peel skin from garlic cloves, and chop into big chunks.
Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency.
Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
Mix the fettuccine with the sauce, gently fold in the remaining ingredients.
These recipes sound delish!!
Serve immediately.
Stevie Wilson,
LA-Story.com
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