Sophie and Nick from @recipearce share their delicious and sustainable pasta recipe with us. This is perfect for when you have some herbs wilting away in the fridge that you're not sure what to do with. And some old bread hanging around! It's sustainable comfort food at it's finest.
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4
INGREDIENTS:
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500g linguine
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3 slices of bread (doesn't matter if they're a bit stale)
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Olive oil
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Bunch of parsley stalks
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Bunch of mint stalks (NB: you could use basil or coriander stalks -whatever you have left over)
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1 garlic clove
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1 tsp of mustard
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2 tbsp of small/baby gherkins
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1 heaped tbsp of baby capers
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1 lemon
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Chili flakes
METHOD:
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Get a pot of water on the boil for pasta.
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Add 3 slices of bread into a blender/food processor and blitz into a chunky crumb.
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Add approx 50ml of olive oil into a pan on high heat.
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Put pasta into pot of boiling water and cook as per instructions.
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Once pan/oil are up to temperature, add bread crumbs into pan and stir intermittently. Take off the heat once crunchy (approx. 10 mins).
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For the stalk sauce: add herb stalks, roughly chopped garlic clove, mustard, baby gherkins, baby capers, zest and juice of 1 lemon and 3 tablespoons of olive oil a blender.
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Once the pasta is finished cooking, place it into pan with the breadcrumbs (add a bit of the pasta liquid in with it) and pour the blended stalk sauce in too.
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Mix together. Optional to serve topped with some chilli flakes.
