RED LENTIL SPAGHETTI WITH GARDEN FLAVOURS

83 Views
 
MASTERY Level
40 min
84 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

11.5 oz of Red Lentil Spaghetti

 

FOR THE CHICKEN AND VEGETABLE SAUCE:

5.2 oz of zucchini

7 oz of celeriac

3.5 oz of chicken breast

3.5 oz of the green part of the celeriac or simply celery

1 lemon

 

FOR THE PARSLEY AND PISTACHIO PESTO:

3/4 oz of parsley

1/2 cup of pistachio nuts

Garlic to taste

1 oz of extra virgin olive oil

Salt to taste

 

FOR THE CELERIAC EMULSION:

1/2 white onion

1/3 oz of oregano

Fennel seeds to taste

Coriander seeds to taste

4 tsp of sunflower seed oil

White vinegar to taste

White wine to taste

3 tbsp of fresh coriander

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Preparation

Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.

 

VEGETABLE SAUCE

Finely dice the chicken breast, half of the celeriac and the other vegetables. Sautée each type of vegetable separately in a frying pan with olive oil, thyme and unpeeled garlic. Then, sauté chicken and celeriac. Season with salt and pepper.  When every ingredient is cooked, allow to rest in a bowl.  In the end, marinate with a bit of grated lemon rind. Keep warm.

 

PISTACHIO PESTO

Blend the basil and pistachio with oil and a pinch of salt, until reaching a creamy sauce. Season with salt and put in a large bowl.

 

CELERIAC EMULSION

In a frying pan, cook the other half of the celeriac with the finely chopped white onion. When cooked, blend adding the oregano, coriander seeds and the fennel emulsified with sunflower-seed oil. Adjust the flavour with a bit of white wine and vinegar. Keep warm.

 

Boil the 5 Grains Spaghetti for 9 minutes, drain and toss in a bowl with the pesto. Add 2/3 of the chicken and vegetable sauce and mix well.

 

In a soup dish form a layer with the celeriac emulsion and top it with the nest of pasta.

 

Garnish with the remaining sauce, some leaves of fresh coriander and serve.

Fall Dry Eggs free Legume Long
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