Linguine With Vegan Nettle Pesto Recipes

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LINGUINE WITH VEGAN NETTLE PESTO



Linguine With Vegan Nettle Pesto image

A vegan pesto pasta made of stinging nettles! This recipe is as bonkers as it is delicious. You'll never look at a nettle patch the same way again.

Provided by hugo

Categories     Main Course     Pasta

Time 35m

Number Of Ingredients 11

500 g Linguine Or Pasta Of Choice (cooked to packet instructions)
10 g Fresh Parsley (finely chopped)
30 g Freshly Picked Nettle Leaves
50 g Pine Nuts
60 ml Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
1 Clove Garlic (minced)
3 Tablespoons Nutritional Yeast
1/2 Lemon (juiced)
200 g Crusty Bread (loosely chopped into 2 cm chunks)
2 Tablespoons Olive Oil

Steps:

  • Preheat your oven to 200c (fan oven)
  • Place your 200g of chopped bread into a food processor and blitz into rough breadcrumbs.
  • Pour the breadcrumbs onto a large baking tray and cover with 2 tablespoons of olive oil. Toss the breadcrumbs in the oil until evenly covered. Then season with salt and cracked black pepper.
  • Place the breadcrumbs into the oven and bake for 10 minutes until golden brown. Remove and allow to cool on the side for at least 10 minutes. This will dry the breadcrumbs out further and get them super crispy.
  • Whilst the breadcrumbs are cooking. Pour the 50g of pine nuts into a frying pan and heat over a medium-high heat. Toast the pine nuts for 2-3 minutes, moving often, until they start to turn golden brown on some edges. Remove the pan from the heat and leave the pine nuts to cool.
  • Place the 30g of nettle leaves into a small mixing bowl and cover with 1 1/2 litres of freshly boiled water. Stir the nettles so that they are fully submerged and leave to sit for a minute.
  • Drain the nettles and allow to cool. Then squeeze all the excess moisture out of the cooked leaves. (Don't worry about getting stung by the nettles - cooking removes the stinging properties of the nettles).
  • Place the cooked nettles into a small food processor or blender along with the toasted pine nuts and 60ml of olive oil, the juice of 1/2 a lemon, 1 clove of minced garlic, 1 teaspoon of kosher salt and 3 tablespoons of nutritional yeast. Whiz the ingredients into a chunky green pesto.
  • Combine the pesto and your cooked pasta in a large mixing bowl. Plate your pasta in individual bowls with the breadcrumbs and chopped parsley heaped over the top.

Nutrition Facts : Calories 611 kcal, Carbohydrate 85 g, Protein 18 g, Fat 22 g, SaturatedFat 3 g, Sodium 565 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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