✨Try something new this January! Take part in Veganuary and together let's adventurise around the world of plant-based cuisine. Discover delicious plant-based recipes to add to your tried-and- tested kitchen repertoire.
👩🏻🍳🧑🏻🍳 Join chefs Nat & Jay, a husband and wife team formerly of London's 'The River Cafe' as they teach you how to make the recipes from their cookery book 'What on Earth to Eat Now'
✅ Simple, easy recipes that anyone can make and everyone will love
🍝 How to make WINTER CAVOLO NERO PESTO:
Serves 4
*INGREDIENTS*
✔️ 200g Cavolo Nero whole leaves, stems removed (roughly 170g final raw weight).
✔️ 3 whole garlic cloves, peeled.
✔️ 1 heaped tbsp pine nuts.
✔️ 150ml best extra virgin olive oil.
✔️ Maldon Sea Salt.
✔️ Freshly Cracked Black Pepper.
✔️ Farfalle/ Penne / Rigatoni (we allow 85-100g dried pasta per person for a main course).
*METHOD*
➡️ Prepare the cavolo nero removing the stems from the leaves.
➡️ In a large saucepan of salted water add the pine nuts and whole peeled garlic cloves and bring to the boil, allow to boil for 2-3 minutes and add the cavolo nero leaves.
➡️ Cook the cavolo nero, until tender, (this will depend on the individual cabbage) approximately 8 minutes.
➡️ Drain the cavolo nero, pine nuts and garlic and place into a food processor with the olive oil, salt and pepper. Blend until smooth. You should have a vibrant green, earthy sauce for your pasta, vaguely resembling what you might have if you were to blend Kermit the frog!
➡️ Once you have cooked your pasta to al dente in salted boiling water, toss with plenty of warmed sauce in a saucepan over a medium heat. Add a few tablespoons of the pasta cooking water, a drizzle of olive oil and some freshly cracked black pepper: Cooking the pasta like this for a few extra minutes in the sauce enables the sauce and the pasta to combine and become one. Serve straight away!
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