PASTA SAUCE WITH GREENS, HERBS AND SPECK
We have not often discussed pasta on our gluten-free website. And that is because until a few years ago edible gluten-free pasta of any shape, size or description was non-existent.
But, Halleluja! Good quality gluten-free pasta can now be found in supermarkets around the country and and it’s probably high time to suggest some healthy and imaginative sauces to go with it.
Our recipe for Gluten-free Spaghetti with Greens, Herbs and Speck is perfect for the spring weather we’re currently enjoying here in the Southern Hemisphere and with all those greens it makes a pretty healthy and very delicious plate of pasta.
Jettison the speck for a vegetarian version and the crème fraiche and cheese for a vegan one.
Now you can simply pop into your local, pick up a packet of gluten-free pasta and enjoy.
How’s that for progress?
Rosie
GLUTEN-FREE SPAGHETTI WITH GREENS, HERBS AND SPECK
Serves 6-8
1 bunch asparagus
1 bunch broccolini
250 gm frozen peas
2 tablespoons crème fraiche
60 gm Parmigiano Reggiano, finely grated + extra to serve
80 ml extra virgin olive oil + extra to drizzle
80 gm speck, pancetta stresa or streaky bacon, finely cubed
3 golden shallots, finely chopped
3 cloves garlic, crushed
1 long red chilli, finely sliced (seeded if very hot)
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
½ bunch mint, finely chopped
500 gm gluten-free spaghetti (Jan likes Barilla)
Sea salt flakes and freshly ground black pepper to taste
Trim the woody ends from the asparagus and discard. Cut the asparagus diagonally into 2cm pieces.
Trim the thick ends from the broccolini stalks and discard. Chop the broccolini stalks into 2cm lengths. Divide the flowers into small florets.
Bring a small saucepan of water to the boil. Blanch then refresh the asparagus. Reserve.
Blanch and refresh the broccolini stalks and then the florets. Reserve. Don’t overcook the vegetables, they should still retain some bite.
Blanch the frozen peas in boiling water for 1 minute. Refresh and drain.
Transfer half the peas to a food processor along with the crème fraiche, Parmigiano Reggiano, 2 tablespoons of the olive oil and ¼ cup water. Process until you have a coarse mixture. Reserve.
Heat the remaining 2 tablespoons of the olive oil in a large frying pan. Sauté the speck, pancetta or bacon, golden shallots, garlic and chilli until the shallots are cooked through but not coloured.
Bring a large saucepan of salted water to the boil and add the spaghetti. Cook until al dente. Drain, reserving a cup of the pasta water.
Transfer the spaghetti to the frying pan along with the pea mixture, the blanched vegetables and the chopped herbs. Toss well and add some of the reserved pasta water if necessary. Taste for seasoning. Transfer to a serving platter, drizzle with a little olive oil and sprinkle with extra Parmigiano Reggiano.
Serve with a bowl of Parmigiano Reggiano on the side and a crisp green salad.