Nutrition in Norfolk

.....to help you to better health

Ground Elder & Parsley Pasta (Vegan)

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Ground elder (Aegopodium podagraria) is the bane of every gardener’s life, however here it has a reprieve and is noted for it’s anti-inflammatory and anti-oxidant properties. Parsley also sports these accolades and is rich in vitamin C and K especially. Both add great flavour to many dishes and are ideal for the base of a delicious pesto.

Ingredients
  • 2 large handfuls of parsley and ground elder
  • 2 tbsp pine nuts
  • 3 garlic cloves
  • 1 heaped tbsp yeast flakes
  • 2 tbsp olive oil
  • 1 generous tsp lemon juice
  • 200gms brown rice pasta 
  • Sea salt and black pepper
 Method
  1. Put all ingredients into a food processor or similar and blitz to the desired consistency. Add seasoning after tasting.
  2. Cook the pasta as directed on the package and tossthe pesto through the cooked pasta so the pasta is well coated.Parsley and Ground Elder Pesto Pasta
Alternatives ingredients –

Approx 2cmx2cm – Parmesan cheese (either Vegan or Cow milk) could be used instead of yeast flakes. Just parsley could be used without the ground elder and any other pasta of choice.

 
 
Storage –

Place pesto in a glass jar with a lid and store in the fridge for up to 2 weeks

Prep time –

5 minutes, Cooking time: Pasta 8 minutes

Pesto serves – many! Pasta serves 4 

This recipe is a good source of plant protein, vitamin C, folates and anti-oxidants