Kale Pesto Pasta w Laura Whitmore | Gizzi Erksine | Wild Dish
Wild Dish Yoga
2016-10-13
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We’re so excited to have the beautiful Laura Whitmore on Wild Dish to help us cook up some simple dishes you can make whilst you’re at a campsite or festival this summer! Gizzi shows us how to make her homemade pesto with wholemeal pasta.
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
360G SPAGHETTI OR LINGUINE (GIZZI PREFERS WHOLEMEAL PASTA)
1 LARGE (ABOUT 250G) BUNCH CAVELO NERO (OR KALE), LEAVES STRIPPED FROM THE STALKS
200ML OLIVE OIL
6 CLOVES GARLIC, PEELED AND FINELY CHOPPED
1-2 RED CHILLIES. CHOPPED
8-12 SALTED ANCHOVIES IN OIL
THE JUICE HALF LEMON
FRESHLY GRATED PARMESAN CHEESE TO SERVE
METHOD
BRING A LARGE PAN THAT’S FULL OF SALTED WATER TO THE BOIL. POP YOUR PASTA IN AND COOK FOR 8-9 MINUTES OR UNTIL AL DENTE. PLACE A SIEVE INTO THE SAME PAN OF BOILING WATER THE PASTA IS COOKING IN. PLUNGE THE CAVELO NERO INTO THE SUBMERGED SIEVE AND COOK FOR 1-2 MINUTES. WHEN DONE LIFT THE SIEVE OUT AND THIS WILL DRAIN IT AT THE SAME TIME.
MEANWHILE; HEAT THE OIL IN A MEDIUM TO LARGE PAN. ADD IN THE GARLIC AND CHILLI AND COOK OVER A LOW HEAT FOR A COUPLE OF MINUTES OR UNTIL THE GARLIC HAS SOFTENED. YOU DON’T WANT TO COLOUR THE GARLIC AS IT STARTS TO TASTE BITTER. ADD IN THE ANCHOVIES AND STIR THEM UNTIL THEY HAVE MELTED INTO THE OIL. NEXT ADD IN THE BLANCHED LEAVES AND STIR FRY THEM FOR A MINUTE UNTIL THEY ARE COATED IN ALL THE GARLICY OIL.
TRANSFER THIS WITH 1 TBSP OF THE PASTA COOKING WATER, THE LEMON JUICE AND PLENTY OF SEASONING AND BLITZ/BASH UNTIL SMOOTH AND PASTEY. DRAIN THE PASTA AND MIX WITH THE PESTO AND PASTA TOGETHER AND SERVE WITH A STACK OF FRESHLY GRATED PARMESAN CHEESE.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Thank you to Laura Whitmore, check her out:
http://laurawhitmore.com/
https://www.facebook.com/Laura-Whitmore-Official-Page-181648550461/
http://www.twitter.com/thewhitmore
https://www.instagram.com/thewhitmore/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
360G SPAGHETTI OR LINGUINE (GIZZI PREFERS WHOLEMEAL PASTA)
1 LARGE (ABOUT 250G) BUNCH CAVELO NERO (OR KALE), LEAVES STRIPPED FROM THE STALKS
200ML OLIVE OIL
6 CLOVES GARLIC, PEELED AND FINELY CHOPPED
1-2 RED CHILLIES. CHOPPED
8-12 SALTED ANCHOVIES IN OIL
THE JUICE HALF LEMON
FRESHLY GRATED PARMESAN CHEESE TO SERVE
METHOD
BRING A LARGE PAN THAT’S FULL OF SALTED WATER TO THE BOIL. POP YOUR PASTA IN AND COOK FOR 8-9 MINUTES OR UNTIL AL DENTE. PLACE A SIEVE INTO THE SAME PAN OF BOILING WATER THE PASTA IS COOKING IN. PLUNGE THE CAVELO NERO INTO THE SUBMERGED SIEVE AND COOK FOR 1-2 MINUTES. WHEN DONE LIFT THE SIEVE OUT AND THIS WILL DRAIN IT AT THE SAME TIME.
MEANWHILE; HEAT THE OIL IN A MEDIUM TO LARGE PAN. ADD IN THE GARLIC AND CHILLI AND COOK OVER A LOW HEAT FOR A COUPLE OF MINUTES OR UNTIL THE GARLIC HAS SOFTENED. YOU DON’T WANT TO COLOUR THE GARLIC AS IT STARTS TO TASTE BITTER. ADD IN THE ANCHOVIES AND STIR THEM UNTIL THEY HAVE MELTED INTO THE OIL. NEXT ADD IN THE BLANCHED LEAVES AND STIR FRY THEM FOR A MINUTE UNTIL THEY ARE COATED IN ALL THE GARLICY OIL.
TRANSFER THIS WITH 1 TBSP OF THE PASTA COOKING WATER, THE LEMON JUICE AND PLENTY OF SEASONING AND BLITZ/BASH UNTIL SMOOTH AND PASTEY. DRAIN THE PASTA AND MIX WITH THE PESTO AND PASTA TOGETHER AND SERVE WITH A STACK OF FRESHLY GRATED PARMESAN CHEESE.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Thank you to Laura Whitmore, check her out:
http://laurawhitmore.com/
https://www.facebook.com/Laura-Whitmore-Official-Page-181648550461/
http://www.twitter.com/thewhitmore
https://www.instagram.com/thewhitmore/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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