It was the little guy’s birthday weekend. Party. Kids. Long drives to the Mum-in-laws. By the time we got home to Sydney, it was nearly 7pm. Nothing in the fridge to reheat when you need it of course, so I hopped to the creative challenge of rustling something up – you may have guessed by now, I LOVE that!
So here’s what I came up with and why would you make it? It’s delish. It’s 15 minutes. It’s cheap – About $12-15 for an organic meal for 4 people.
Special Dietary notes: Buckwheat pasta is gluten free, so tuck in everybody! Easily able to be a vegetarian number, if you skip the ham. Able to be dairy free if needs be, if you swap out the butter for macadamia oil and skip the goat’s cheese – rice cream works, if you want that same creamy vibe.
Real Food. Happy Bodies.
Super Quick Zesty Buckwheat Pasta Recipe
- 350 g buckwheat pasta spaghetti or penne. Both work (If you want to use your favourite regular pasta, go for it!)
- 1 small bunch Cavalo Nero / Black Tuscan cabbage, chopped and measure a cup full, tightly packed in to the cup.
- 2 cloves garlic
- 2 spring onion stalks, green bits and all
- 1 big handful fresh parsley
- 1/2 tsp lemon zest
- 2 tbsp spreadable goats cheese or goat's curd (I use Soignon, it’s fab!)
- 1 small head broccoli, cut into florets, then halved again
- 75 g quality butter
- 4 thick slices of the best ham off the bone you can afford Preferably chemical nitrate free. Always from piggies who had happy lives!
- salt and pepper to taste
- parmeggiano reggiano or pecorino as much as you like, to top.
Get water on to boil. One teaspoon Celtic Sea salt.
Cut your broccoli florets, and halve them, so that the stalks aren’t too thick. THe minute the water boild, dunk the broccoli into the boiling water for a minute, and then take out and set aside.
Now, Pasta into the water.
In your Mini food processor (or mortar and pestle if you’re taking the cave man route!) blend cavalo nero, parsley, garlic, spring onion until a rough, fine chop is created, like so:
Then, zest your lemon, pop it in.
Cut your ham slices to a fine dice to have them ready.
Shave some parmeggiano, ready for topping as you serve.
Pasta should be done. Al Dente (chewy texture) is imperative. When cooking with Gluten free pastas, there is a fine line between al dente & falling apart.
Pop butter into the pot now until it melts. Then pop ham, cavolo nero blend into the pot and stir through with the butter for 30 seconds tops – Smells Amazing, no?
Add pasta, cooked broccoli, goats cheese and stir through. Check for seasoning and add S&P as you wish!
You’re done. You could drizzle with olive oil if you wanted. Why not?