I love pasta but, for some reason I didn’t have some very often.
I just tend to eat veggies, veggies and veggies…. Till a few weeks ago when I woke up so tired that I wondered how I would manage to go till the end of the day. Then, thinking about my diet, I realized that apart from veggies and eggs I didn’t have anything else really.
As I exercise 4 times a week, walk a lot, wake up at 6.30am everyday… I might needed carbs.
Since then I eat more pasta and I feel better. Life can be as simple as that.
Any kind of pasta, but my preference goes toward spaghetti or fettucini.
Even though I love ‘coquillettes’ (mini shells) the very simple way my mum was making when I was younger, with butter and gratted cheese, when it comes to the sauce, it has to be a bit sassy (yes a sauce can be sassy) and I love when the pasta swims in the sauce, meaning : a lot of sauce 🙂
There is a secret when you make pasta and want it to be very moist, keep a bit of cooking water and add it to your sauce. It’s perfect for Carbonara pasta, lemon pasta…
I made those whole grain spaghetti with lemon and pistachios and it was so nice !
Whole grain spaghetti with lemon, pistachio and crunchy asparagus, serves 2
- 400g / 14 oz of whole grain spaghetti
- 2 organic lemon
- 1 cup of shelled pistacchios
- 1 jalapeño deseeded
- 1 whole bouquet of parlsey
- Parmesan cheese
- A few asparagus
- 1 shallot
- 1 garlic clove
- Extra virgin olive oil
- Salt and pepper
Wash your lemons and peel them. Dice the skin very finely. Slice the shallot finely and cook it in a bit of olive oil. When they are translucent, add 2 third of the lemon skin (keep the rest for decoration), garlic chopped and japaleño sliced, leave them for 10min on low heat.
Boil some water with salt. When it’s boiling, plunge the pasta.
When the mix of lemon/shallot is ready, put it in a blender, add the parsley washed,the pistachios (keep a few for decoration), salt and pepper and a bit of olive oil. If it’s too thick, add some water and again some olive oil till obtaining the right consistency. Season with salt and pepper.
Grill the asparagus in a pan with a bit of olive oil.
When the pasta are ready, put them in a pan, add the pesto and mix them all together while keeping them warm.
On the plate, put some asparagus, pistachios, the rest of lemon zest, a squeeze of lemon juice, parmesan cheese and sprinkle with olive oil.