Monday, April 13, 2015

Spelt Spaghetti with Tomato Pesto

This is in no way low FODMAP, but spelt seems to sit well with my husband so I make this quite often for a quick supper. You can always substitute the spelt spaghetti with corn or quinoa pasta and leave out the garlic. Sliced fennel and radishes served on the side instead of asparagus would make up for the sweet bite that garlic gives. 

Inspiration gleaned from David Tanis' Midnight Pasta, Nigella Kitchen's Slut Spaghetti, and Nigellissima's Spelt Spaghetti with Green Olives and Anchovies. 

Spelt spaghetti with an easy tomato pesto
Serves one hungry person

2 pieces sun-dried tomatoes in olive oil
1 ripe roma tomato, coarsely chopped
1 handful parsley
1 tablespoon toasted pine nuts
1 tablespoon capers, drained
2 small pieces anchovies in olive oil, drained *
1 garlic clove
2 tablespoons olive oil
Zest of 1/2 a lemon
Pinch of red pepper flakes
Flaked sea salt to taste (I don't add salt until the end because anchovies and capers are salty)

3 oz.  spelt pasta

Blitz all pesto ingredients together in a mini-chopper or handheld blender. Toss with cooked spelt pasta. Serve with blanched asparagus, fried egg, truffle salt and pepper.

* For vegetarians or as Nigella puts it, anchovy-phobes, substitute with two tablespoons grated parmesan


Bowl: Heath Ceramics; Enamel plate: Falcon via Ebay; Salt dish: Rina Ono Egg Cup; Forks: Cutipol

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