Spring Salad Series #6

Olive Oil Spelt Penne with Sautéed Greens 


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Who doesn’t love pasta? (no one…)

Spelt pasta teamed with organic greens and olive oil go perfectly together. This dish is super simple and takes only a few minutes to prepare, ideal for a mid week lunch or dinner

* Due to our gluten intolerance we tend to opt for spelt or buckwheat pasta as our bellies can tolerate these grains a lot better


Ingredients

Organic Spelt Penne (enough to serve two)

One small organic broccoli head

Three large organic leaves of silver beet

Half a cup of frozen organic garden peas

One tablespoon of extra virgin olive oil

Pepper (to taste)

Himalayan salt (to taste)

Fresh organic parsley (to garnish)

One heaped teaspoon of nutritional yeast


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Method

Put on a put of water with some himalayan salt and bring to a boil

Once boiling add the pasta, we usually cook our pasta for around 10 minutes however this will vary on the type of pasta and how cooked you like your pasta to be. We prefer it more on the al dente side!

Meanwhile, break the broccoli head and finely chop the silver beet leaves. In a large wok add these vegetables and the garden peas with a dash of water. Sauté for around 3 minutes, our until the frozen peas are no longer frozen

Once the pasta is ready, drain out the water and put the pasta back into the pot. Add the olive oil, pepper, salt and nutritional yeast and mix all together. Then you can add the vegetables and give it another good mix

Separate into two bowls and top with parsley. It really is as easy as that kids! A simple, satisfying and beautiful dish that can be enjoyed at any time of the day

Now were off to enjoy this spring sunshine, Ciao!

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