Parsley Salsa Verde with olive oil provides health and taste to pasta - It's actually not about the recipe - more about the oil. I dedicate this post to my BIL (Brother in Law xxx). More to come, Umberto.
Clara
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| Pasta with salsa verde |
Loaded with flavour and nutrition, this is a sensationally, simple way to serve your favourite short pasta. Great as an accompaniment or stirfry 24 green prawns in a little oil for 1 to 2 mins and add to pasta for a main course to serve 4
For Salsa Verde, pulse to a smooth paste:-
1 1/2 cups (1 average bunch) flat leaf parsley
2 cloves garlic
1 to 2 tbsp capers
2 anchovy fillets
1/4 cup extra virgin olive oil or more up to 1/2 cup (I prefer to serve olive oil on table for individual choice - see note)
1 1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper
Cook 400g / 12oz short pasta in boiling salted water until al dente then drain (reserve 4 tbsp cooking water). Toss pasta with Salsa Verde (adding a little reserved water if needed.)
Note - The Olive Oil Factor
Endorsing the Mediterranean-style diet, recognised by experts as a healthy way to eat, particularly as we age, with a heavy focus on vegetables, fruits, fish, legumes, whole grain and of course olive oil. High in mono-unsaturated fats, olive oil has been linked to a reduction in coronary heart disease risk and cholesterol.
In the United States, producers of olive oil may place the following health claim on product labels:
Limited and not conclusive scientific evidence suggests that eating about 2 tbsp of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.
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