Just a fleeting message this week to say hello and sorry for being rather sporadic recently. Life’s been a bit chaotic and I realised I was pulling myself in a few too many different directions. Last week’s down time was spent properly resting, and catching up with my loved ones.
Today is the first day of Spring (yay!) – we started off with grey skies here but soon the rain cleared and we were blessed with a gorgeous spring evening and sunset. What better way to celebrate than with this vibrant, seasonal Spring Green Spaghetti. Easy it throw together and make, meaning more time outside to dance with the cherry blossoms and daffodils.
Spring Greens Spaghetti
An easy dish celebrating all that Spring has to offer.
- FOR THE PESTO : 1 handful spinach
- 1 clove garlic
- 50 ml extra virgin olive oil
- juice 1 lemon ---------
- 100 g spelt / wholemeal spaghetti
- 1/2 head of broccoli - de-stemmed and chopped
- handful kale - de-stemmed and chopped
- small sprinkle hazenults / pumpkin seeds optional
Put a pan of water onto boil.
While it comes to the boil, make your pesto. Add all ingredients into a blender (or use a hand blender) and blend until just combined.
Add the spaghetti to the pan. Cook for 10 minutes.
After 10 minutes, add the broccoli into the pan and cook for 1 minute.
Then add the kale and cook for another 1 minute. The spaghetti should be al dente by now.
Drain the spaghetti and veg into a colander over the sink. Add back to pan and stir through the pesto.
Serve into bowls and sprinkle with seeds / nuts if using.
I’m adding this Spring recipe to some awesome link-ups this week: