*EXCITING NEWS KLAXON* ~ I am excited to announce that I’m featured in the latest issue of the BBC Good Food Magazine!! I’ve been waiting for 2 months to announce it, and I’m so excited the issue is finally out!! You can read my feature and Q&A by clicking here.
ALSO! ~ The NE Blogger Awards are on 10th November, and little old me is nominated in the ‘Best Food & Drink Blog’ category! There’s a whole ceremony and awards do too! Exciting stuff. Follow me on my social medias (below) to see how I get on!
ALSO! ~ Having given it lots of thought, I’ve decided to change my blog to one recipe per week rather than two. Things have been very up and down for me at the moment, and I haven’t had the easiest of times the past few months. I really love making recipes to blog here, but I’d rather make one amazing recipe per week than stress about making two recipes, which probably wouldn’t be up to scratch. Hope everyone’s ok with that? 🙂
Anyway, onto the new recipe!
Pasta still must be one of my favourite foods, but far too often I will lie in a carb-induced coma after eating far too much. I think I’m not alone with this too! I heard about brown rice pasta via reading some Deliciously Ella recipes online, and mused that anything she recommends must be worth trying at least once! For the sauce I wanted to create a pesto free from the usual flavours, and go down a more unconventional route. Watercress and dill might not immediately come to mind as a match made in culinary heaven, but in this instance they make something truly exceptional! It’s the combination of peppery watercress and herby, slightly aniseed dill which makes this one to really enjoy! If you’re not vegan, feel free to liberally grate over some parmesan, or top with a poached egg, but this is delicious just as it is! I greedily ate most of the dish one I’d photographed it, and I hope you all love it as much as I do!
- Brown rice pasta. 150g
- Pine nuts. 2 tbsp
- Watercress. 70g
- Dill. 10g
- Lemon. ½
- Olive oil. 4 tbsp
- Salt & Pepper
Bring a pan of salted water to the boil, and cook the pasta for 5-10 min, or until al dente. Heat a small, non-stick frying pan on a medium heat, and toast the pine nuts until turning golden brown, shaking regularly.
To a food processor, add the watercress, dill, zest & juice of half a lemon, olive oil, and season generously with salt & pepper. Blend until finely chopped and well mixed together.
Drain the pasta then return to the pan, and add the pesto. Mix well, then divide between two bowls and scatter over the toasted pine nuts. Dig in, and enjoy!
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