Pea, Speck and Sage Pasta

March 20, 2018

GREENS! You might hate them, but they love you. Greens have the reputation of tasting nasty (so not true), but when they're done right, they are totally delicious - think of them as your daily dose of health insurance...they are incredible for your bone, heart and skin health. Greens are one of my favourite superfoods, I always make sure I'm having something green every day. This pasta is perfect for when you feel like something light and nutritious - it's low in carbohydrates, but packed full of A, B, C and K vitamins, plus fibre and folate. Your body is going to thank you for this one. 

 

 

What You'll Need;

3 cups frozen peas 

1 small leek

1/2 cup baby spinach

2 garlic cloves

1/2 onion 

2 tbsp nutritional yeast 

2 tbsp organic butter (or nuttelex for dairy free) 

salt and pepper to taste

 

1 large zucchini spiralized 

100g speck 

 

 

 

 

 

How To;

To begin, boil your peas in a pot of hot water until soft. Drain and set aside. Next, finely chop the speck, onion, leek and garlic and pop the speck into a cold pan. Heat the speck on a low heat for around five minutes until crispy. Remove the speck from the pan, without removing the fat, and pop your garlic and onion into the pan on a medium heat, cooking until brown. In a high-speed blender, add the onion, garlic, peas, spinach, nutritional yeast, butter, salt and pepper, and blend until smooth. Set your sauce aside, and with a spiralizer, spiralize your zucchini. Once this is done, add the zucchini, leek and a pinch of salt to a pan on a medium heat and cook for two minutes to soften. Add the sauce to your zoodles and wa-lah! Your low carb, green pasta is reeeeady! 

 

 

 

Love and Wellness,

 

 

 

 

 

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