RED LENTIL SPAGHETTI WITH GARDEN FLAVOURS
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
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
Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.
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.
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.
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.