I like to consider the pasta I’m proposing today as a quite sophisticated but at the same time extremely simple, quick, cheap and delicious main course. This is definitely the sort of recipe that turns out to be useful when there are pastivore guests to satisfy, or when a last-minute meal has to be thrown together. If you’re going to test this recipe and can’t find sedani rigati, just go for another kind of wholemeal short pasta, like penne or rigatoni. I think the delicate nuttiness of the almonds and the sharp lemon flavour both pair exquisitely with the sweetness of the leek and shoyu. For my sedani I used organic lemons, an organic leek, organic shoyu and organic pasta.
Ingredients (makes 4 servings):
300 g wholemeal sedani pasta
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 leek, trimmed and finely sliced
½ cup ground almonds
finely grated zest of 3 to 4 lemons
whole sea salt (to taste)
freshly ground black pepper
Heat the oil and shoyu in a large non-stick pan over medium heat then gently stir fry the leek until golden, stirring in a little bit of water at a time to moisten the consistency. In the meantime cook the sedani in plenty of boiling and salted water until al dente. Drain the pasta and throw it into the pan where you cooked the leek, add the lemon zest and almonds and sauté for a couple of minutes, stirring constantly. Remove from the heat and season with black pepper to taste.
Posted in: cooked