Callaloo Pesto Pasta (FLAVA)
6 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Avocado | 1 | optional |
| Basil | 15 | g |
| Canned callaloo | 340 | g |
| Cherry Tomatoes | 300 | g |
| Dried thyme | 1 | tsp |
| Garlic | 4 | cloves |
| Ginger | 3 | cm |
| Lime | 1 | |
| Mustard seeds | 1 | tsp |
| Olive Oil | 3 | tsp |
| Parsley | 1 | to garnish |
| Pepper | 1 | to taste |
| Salt | 1 | to taste |
| Scotch bonnet pepper | 1 | |
| Spaghetti | 500 | g |
| Spinach | 300 | g |
| Vegan Parmesan-style cheese | 50 | g |
| Walnuts | 75 | g |
Instructions
Prepare the ingredients: dice the garlic cloves, halve the cherry tomatoes, peel and roughly chop the ginger, and finely chop the parsley.
Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
Meanwhile, in a separate large pan, heat 1 teaspoon of olive oil over a low heat, add the garlic and mustard seeds and fry for 5 minutes until caramelised. Put the spinach, callaloo, scotch bonnet, basil, nuts, avocado, if using, ginger, lime juice, thyme and 2 tablespoons of olive oil into a blender or food processor. Add the fried garlic and mustard seeds. Just before the spaghetti is cooked, remove 150 ml of the cooking water and add to the blender. Blend to a thick, creamy consistency and season to taste with salt and black pepper.
Back to the large pan: add 1 teaspoon of olive oil and the cherry tomatoes and cook down and stir for 1–2 minutes, then add the blended pesto mixture and stir to combine and warm through.
Drain the spaghetti and add to the pan. Off the heat, toss to mix. Serve with grated Parmesan, extra nuts and a squeeze of lime juice.