5/16/2014

Purslane Fennel Pasta with Dill Cream

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Day was one of those magical days in the kitchen. I was in a zone testing recipes for an upcoming raw food demo I am leading in L.A. (details soon!) and feeling super creative. I planned to share one of the raw recipes with you today but when I thew together this pasta dish I was like wow, I have to share that!

I always wanted to be one of those people that could just whip up a meal with out a recipe. I’m sure you know those people that can effortlessly put a delicious meal together with odds and ends that leave you wondering, how did they do that?! True story: I wasn’t always able to throw meals together like this. It’s taken years of being dedicated to making food, learning about ingredients, flavors, and a willingness to get creative and not worry if it turns out gross. And trust me, I’ve made some WEIRD meals, but hey, it’s how I learn.

One of the keys to being able to put meals together is to have quality staple ingredients on hand. This is huge. Plan ahead and have plenty of foods prepped ahead of time to make meal time easy. Earlier in the week I made a big batch of cannellini beans and my famous cashew dill sauce. Today when it was time to make lunch I knew I had those two ingredients and a bunch of fresh greens and herbs from the market. Putting it all together was the fun part ;)

Purslane is one of my favorite spring weeds. It’s got a mild flavor and is the richest plant source of heart healthy Omega 3’s!!! This is a super healthy weed! Purslane is high vitamins A, C and E. Purslane is considered a medicinal herb and an anti-depressant. It is is high in melatonin and tryptophan which support us to feel good. And….if that wasn’t enough it was one of Gandhi’s favorite foods. Amazing!

I get purslane from the farmers market and it is usually available late spring through mid summer here in L.A. The health benefits are in the leaves so be sure to pick them off. It takes a little time but it’s worth it.

We eat this yummy brown rice spaghetti every 1-2 months. I like the Jovial brand because it holds up really well. In the ingredient list I use 1/3 of the package for 2 servings and we still have left over noodles!

 

Purslane Pasta with Dill Cream

serves 2

 

Ingredients //

 

For the Dill Cream:

  • 1 c. raw cashews soaked in water for 30 minutes
  • 1 c. filtered water (extra water if needed to blend smooth, I usually need a few Tbsp. extra)
  • 2 handfuls fresh dill
  • 1/2 small lemon, juiced
  • Himalayan salt to taste

 

For the Pasta:

  • 1/3 pkg. of brown rice spaghetti
  • 2 Tbsp. olive oil
  • 1 c. spring onion diced
  • 1  1/2 c. sliced fennel bulb
  • 1 c. white beans
  • 2 c. packed purslane leaves
  • 1/2 c. packed baby spinach
  • 1/2 c.  flat leaf parsley, roughly chopped
  • 6-7 mint leaves, sliced thin

 

Method //

  1. Drain the soaked cashews. Blend them in a small blender with 1 c. water. Add more water by the tablespoon until you have a thick cream. Add the dill and lemon juice. Blend well. Season with salt. Pour into a glass jar and set aside.
  2. Cook the pasta according to the directions on the package with 1 tsp. olive oil and a dash of sea salt.
  3. When pasta is done drain well and rinse under cool water to keep it from sticking together. Set aside.
  4. In a large skillet heat 2 Tbsp. olive oil over medium-low heat. Sauté the fennel and onion for 6-7 minutes until almost translucent. Add the beans, purslane, and baby spinach. Let cook a few minutes, just until the beans are warm and the greens are wilted. Turn off the heat. 
  5. Gently fold in the a couple handfuls of cooked spaghetti and 1/2 c. of the dill cream. Add more cream if you like.
  6. Top with a handful or fresh parsley and half of the mint.
  7. Serve warm.
  8. The dill cream will keep for 5 days in a glass jar in the fridge.
  9. Leftover fennel and greens will keep 2 days in an airtight container in the fridge as will the pasta.

 

I’m off to take a little power nap in my air conditioned bedroom – the coolest room in the house ;) Wishing you a wonderful weekend.

xoa

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