Monday, May 14, 2012

Vegan Pesto Spaghetti with Fiddleheads

I had plans for the remaining cooked fiddleheads: a pasta dish – spaghetti with vegan pesto. Then I found a Thai curry with fern recipe in the Saveur Magazine. I think I might have to buy some more…..

fiddleheads_pesto_spaghetti

Vegan Pesto Spaghetti with Fiddleheads

Vegan Pesto (makes several servings).

  • 1 cup packed basil leaves
  • 1 cup packed mache (or any other ‘filler’ leaves like baby spinach)
  • 4 garlic cloves
  • 2 T white miso (I use sodium reduced white mellow miso)
  • 1/4 cup pine nuts
  • fresh ground pepper
  • 1/8 cup water (more or less depending on desired consistency)
  • juice of 1/2 lemon (prevents that the pesto turns brown)
  • optionally (for non-vegan version): 1 oz of sheep's milk feta

Pack all ingredients in a food processor and start with about half of the water. Add tablespoon wise for desire consistency. Chill or use right away.

Vegan Pesto Spaghetti with Fiddleheads (1 servings):

  • 2 oz spaghetti, cooked according to instructions
  • 2 TB vegan pesto
  • 1/2 ts butter
  • 1/2 ts chili flakes
  • 1 small garlic cloves
  • 1 cup cooked fiddleheads

Heat the butter with the garlic and chili flakes until butter is lightly browned and garlic sauteed (ca. 1 min). Add the fiddleheads, and saute in the spiced butter, mix until all the butter is absorbed. Add the spaghetti, 3 TB cooking water and 2 TB pesto to the pan. Mix all ingredients and heat through for about 1 min. Serve!

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