Today at Whole Foods I discovered Sprouted Lily Pasta for the first time, and decided I would try it out! The lily shape was gorgeous, and sprouted grains have many health benefits, so I figured this new discovery was worth a try. I had plenty of mint packages that were going to spoil soon, so I decided to pair the pasta with a homemade mint pesto. The lily shape was gorgeous for plating, and the pasta surprisingly tasted delicious!
Here’s the pesto recipe (thank you David Lebovitz for the recipe inspiration):
Ingredients for the mint pesto:
- 1 3/4 cups (20g) lightly packed mint leaves, rinsed and spun dry
- 1/6 cup (20g) almonds, blanched
- 2 medium cloves garlic, peeled and minced
- grated zest of one lemon
- salt and freshly ground black pepper
- 1/4 cup of basil, rinsed and dried.
- 1 tablespoon of lemon juice
- 1/6 cup (40ml) olive oil, plus more if necessary
Instructions for the mint pesto:
- Combine all ingredients (minus olive oil) in a blender. Add olive oil slowly while the machine is running.
- In a separate bowl, I used 2/3 of the cooked box of pasta (you can use any pasta of your choice) with 1 tablespoon of olive oil and then stirred in all of the pesto from the previous recipe. I then added some of this pasta to a plate of arugula (for extra greens), and topped with roasted eggplant, adashah (a locally made lentil based protein) crumble (you can use your favorite protein source), and freshly grated parmesan.
So flavorful and filling!
Tag me @ahavabite if you try this recipe ❤