Lamb's-quarter, Amaranth and French weed pasta salad
I was inspired by my friend Ilyssa's delicious pasta recipe and added my favorite wild summer greens. This nutritious and tasty pasta salad is very easy to make. It's great when chilled but just as great when still warm, when you're too hungry to wait. If you only have Amaranth, or French weed or Lamb's-quarters you can of course also just use these.
Ingredients:
3 ounce linguine pasta Walnut oil Mix of Lamb's-quarters, amaranth and french weed leaves. 1 garlic, minced Salt and pepper to taste 2 spring onions, cut into rings 2 carrots, grated 3 tablespoons butter, melted 2 tablespoons Parmesan cheese Directions: Boil the linguine, drain and cool. When cool, stir in the butter and Parmesan cheese. In a skillet with walnut oil, sauté the greens with the garlic on medium heat for about 10 minutes or until all greens are tender. Let cool. In a large bowl, mix together the pasta with the greens, carrots and spring onions. Drizzle with walnut oil. Serve. Serves 2 |
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