Recipe Review: I hadn’t planned ahead for lunch today so I suggested to Simon ‘how about this wild garlic spelt pasta’ we had at home with some truffle oil I bought last week. Simon chimed in with ‘yeah and some cherry tomatoes and spinach!’ The end result was really tasty and I’d definitely make it again.
Cooking time: 15 – 20 minutes Serves: 2
Preheat oven: 190°C
- 1 packet Wild Garlic Spelt Spaghetti
- 3 cloves of garlic sliced
- 1 tablespoon of grapeseed oil
- zest of half a lemon
- large handful of cherry tomatoes
- 2 handfuls of spinach
- 1 – 2 teaspoons of white truffle oil to taste
- ¾ cup of grated parmesan (with a few bigger slices for decoration)
- a splash of good quality olive oil
1. Boil a medium pot of water and cook pasta as per instructions.
2. Once pasta commences cooking pop the cherry tomatoes in the oven
for 8 – 10 minutes.
3. Drain pasta, cool for 1 minute then splash with olive oil and toss to keep from sticking.
4. In a large fry pan heat grapeseed oil over medium heat then fry garlic for 1 – 2 minutes.
5. Add cherry tomatoes, pasta, truffle oil and toss to combine.
6. Add spinach and parmesan cheese, toss to combine.
7. Serve into flat pasta bowls with a few pieces of the sliced parmesan for decoration.
The cooking instructions on the spelt pasta were a bit off so luckily I checked it just before the timer went off, as it was more than ready and had become quite tacky. Next time I’d cook for less time and taste test more frequently.
If you like lemon zest then feel free to increase this to zest of a whole lemon or even serve with a wedge of lemon for more kick!
We only put 1 teaspoon of truffle oil in, which we both decided was not quite enough so next time I’d use two.
The brand of pasta we found at a local organic/health store happens to be Hungarian! http://www.redeiteszta.hu/en/organic-products/organic-wild-garlic-pasta - See if you can find it in Australia!