Superfood Pesto Pasta
I know right! How delicious does that sound?
And it really is! Delicious. Simple. Healthy.
This balsamic glazed tomato & pesto recipe even has all the colours of Christmas.
250 grams Happy Earth People red lentil pasta
1 cup organic balsamic vinegar
1 packet vine tomatoes (or cherry tomatoes will also work)
Fresh & fragrant micro greens
1 tsp paprika
Salt & pepper to taste
- 2 to 3 cloves garlic
- 3 cups packed kale (about 1 small bunch)
- ¾ cup hemp seeds or toasted walnuts
- 2 tablespoons lemon juice (about 1 lemon)
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon ground pepper
- Red pepper flakes, optional (if you want to add some kick)
- ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
- Entirely optional: ⅓ cup grated Parmesan cheese
Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with reserved pasta cooking water.)
Preheat oven to 180.
Wash vine tomatoes or slice cherry tomatoes in halves. For vine tomatoes pierce each tomato with a toothpick, enough to let the balsamic vinegar soak through.
Place in oven tray, and pour over balsamic vinegar.
Add paprika and season.
Cook Happy Earth People red lentil pasta according to instructions, keeping aside a cup of the cooking water.
Keep an eye on the balsamic tomatoes allowing enough time for the balsamic vinegar to reduce into a glaze (about 15-20 minutes)
Mix in the superfood pesto into the pasta, adding some of the cooking water where necessary
Once the reduction is ready, add tomatoes, and drizzle over reduction.
Top with micro greens. Enjoy!
All the colours of Christmas, without the calories.