Ingredients
-
200
-
200
-
50
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Walnut & Pear Spaghetti, A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients Makes a great stand alone dish, or it could be served as a side dish for four Adapted from a recipe from Australian chef flip shelton’s ‘green: modern vegetarian recipes’ , Very good! Since I didn’t have a pear, and I did have granny smith apples, that’s what used, DH sliced it wafer thin, so tart and crisp I felt that I had quite a bit of spinach, but I do enjoy it, so that was fine I didn’t have walnuts, so I subbed macadamias, but another time will make sure I have walnuts, it is a completely different taste, I know used step 6, preparing the sauce separately, it worked well for me Lovely pasta, bluemoon!
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Steps
1
Done
|
Three Quarters Fill a Large Pot With Water, Bring to the Boil, Add the Spaghetti and Cook Till Al Dente (about 8 Minutes). |
2
Done
|
Drain the Spaghetti Being Careful to Reserve Some of the Cooking Water. |
3
Done
|
Return the Hot Spaghetti to the Pot and, Over a Low Heat, Add the Baby Spinach Leaves and Cheese and Stir Until the Baby Spinach Leaves Wilt and the Cheese Starts to Melt; Add a Little of the Pasta Water and Continue to Stir. (when I Made This Using Yoghurt Instead of Cheese, I Added Very Little Water; Judge How Much Water to Use by the Consistency). |
4
Done
|
Add the Pear (or Apple), Walnuts, Thyme and Sage, Stir Well, and Allow to Warm Through. |
5
Done
|
Drizzle With Lemon Juice, Season to Taste With Freshly Ground Black Pepper and Serve Hot. |
6
Done
|
Notes: For a Smoother Sauce, in a Small Pan, Over a Very Low Heat, Melt the Cheese With Some of the Pasta Water and Stir in the Pear (or Apple); Then Stir in the Spaghetti and Baby Spinach Leaves, Until They Are Well Coated; Then Add the Lemon Juice and Gently Fold in the Walnuts, Thyme and Sage. |