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Pasta Per Anna

  • Servings: 4-5
  • Difficulty: easy
  • Print
Ciao a  tutti! I hope everyone is well and safe during this difficult time where we need to support and help each other to face probably one of the most challenging times we have ever experienced. Once, I heard my Nonna saying that Food is LOVE made visible and of course, it is also the main ingredient of our meals. I hope today I managed to “hug” you and share some AMORE with this dish 🙂 This recipe is inspired by someone truly amazing, a fighter whose energy and positivity are infectious, she is one of a kind and I wanted to share my support by doing a dish that is full of goodness and nutrients, a combination of healthy ingredients to help her fight the biggest battle. Due to a shortage of food I created this dish using what we found in the supermarkets so you can swap some of the ingredients if you need  to. 
Beautiful and fresh for lunch and dinner, this is perfect to eat hot or cold 🙂

Ingredients

150g Kale, finely chopped  (or Greens)

150g Cavolo Nero, finely chopped (if cavolo nero is not available in the shop you can use Spinach)

1 garlic clove, halved ( take the core out to prevent indigestion)

Handful of fresh flat leaf parsley (or Rocket)

Handful of fresh basil

Handful of nuts (pine nuts are traditionally used in Pesto but any type of nuts will be just fine)

4 to 6 tablespoons Extra Virgin Olive Oil ( a good quality)

Salt

250g Pasta (Short type like Penne, Fusilli…)

Parmesan Cheese 

Directions

     

    1.Bring 1 to 1.5 lt of water to a boil in a large sauce pan.

    Add a tablespoon of course salt into the water as it’s starting to boil, pour the kale and the cavolo nero in and cook for 5 minutes.

    If you are using spinach, don’t add it into the water as we’ll eat it raw.

  1. Have a hand blender ready. Add to the blender the spinach, basil, parsley, garlic, nuts, olive oil (4 tbs to start with, you can add some more if the paste is too thick), salt and a sprinkle of parmesan. Wiz everything up until the ingredients are all evenly mixed. 
  2. Drain half of the cavolo nero and kale, add it into the blender and mix into the paste.
  3. Keep the rest of the cavolo nero and kale still in the water and add the pasta in. The pasta will cook nicely in the same water absorbing the properties of the vegetables.
  4. Cook your pasta following the time given on the packet but don’t over cook ( we like our pasta to be Al Dente)
  5. Drain the pasta together with the cavolo nero and the kale, place it on a large serving dish, add the green paste and mix.
  6. Sprinkle some parmesan and enjoy…. BUON APPETITO 🙂

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One thought on “PASTA PER ANNA

  1. a:hover { color: red; } a { text-decoration: none; color: #0088cc; } a.primaryactionlink:link, a.primaryactionlink:visited { background-color: #2585B2; color: #fff; } a.primaryactionlink:hover, a.primaryactionlink:active { background-color: #11729E !important; color: #fff !important; }

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    Thanks and happy healthy easter for you and your family Johannes Gesendet mit der GMX Mail AppAnfang der weitergeleiteten E-Mail

    Von: BringNonnaBack <comment-reply@wordpress.com>Datum: 10. April 2020An: jaybiwin@gmx.deCc: Betreff: [New post] PASTA PER ANNA

    larabutteriss posted: “”

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