A Red Fife Pasta recipe with the most refreshing Lemon Basil Pesto!
Total Time
20min
4.0
1 Rating
Author: Joyous Health
Servings:
4
Ingredients
Red Fife Pasta
•
1
cup
Organic Red Fife Flour
•
1
Eggland's Best Classic Egg
•
2
cups
Fresh Spinach
•
to taste
Water
Lemon Basil Pesto
•
2
cups
Fresh Spinach
•
1
Lemon
, juiced
•
1/2
cup
Hemp Hearts
•
1/2
clove
Garlic
•
4
Tbsp
Extra-Virgin Olive Oil
•
1
cup
Fresh Basil
•
to taste
Sea Salt
Cooking Instructions
1.
Juice Fresh Spinach (2 cup). Combine whisked Egg (1) and spinach juice. Top off with Water (to taste) until you have 120 milliliters of liquid.
2.
Add Organic Red Fife Flour (1 cup) to pasta maker and slowly add liquid as flour starts mixing. Cut pasta to size as it's being extruded from pasta maker. Cook fresh pasta in boiling water for 4-5 minutes.
3.
For the pesto: Put Fresh Spinach (2 cup), Lemon (1), Hemp Hearts (1/2 cup), Garlic (1/2 clove), Extra-Virgin Olive Oil (1/4 cup), Fresh Basil (1 cup) and Sea Salt (to taste) in a food processor and blitz to desired consistency.
4.
Serve the pesto with the pasta!
Nutrition Per Serving
CALORIES
409
FAT
27.1 g
PROTEIN
14.9 g
CARBS
32.2 g
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