Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
47
High
Nutrition per serving
Calories716.4 kcal (36%)
Total Fat27.2 g (39%)
Carbs97.3 g (37%)
Sugars8.7 g (10%)
Protein28 g (56%)
Sodium960.7 mg (48%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

35gcashews

50gfresh basil

40gfresh parsley

80gspinach
fresh or frozen

1 Tbspcapers

80gwhite onion
caramelised

4cloves garlic

50mllemon juice

½ Tbspcider vinegar

30gyeast flakes

60gmiso paste

½ tspsea salt

¼ tspblack pepper

50mlextra virgin olive oil

800mlwater

1 Tbspcornstarch

2 Tbspwater

380gorecchiette pasta

280gfrozen peas

240gspinach
fresh or frozen

40ghazelnuts
finely chopped
Instructions
Step 1
Soak your cashew nuts in cold water overnight or 6 hours minimum.
Step 2
To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened.
Step 3
Cook your pasta according to the packet or until al dente and in a separate pot, blanch the frozen peas.
Step 4
Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant.
Step 5
To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot.
Step 6
Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.
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Notes
1 liked
0 disliked
Makes leftovers
Moist
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