I love this pasta recipe so much. It is so so so good hot or cold! What makes it my favourite pasta dish is that it has so much flavour. Every ingredient is packed full of it and goes perfectly with the wholemeal spelt pasta. Oh….. and do not go easy on the garlic! The more you use, the better!
I use spelt because it tastes better and because spelt is the original wheat flour. The common wheat flour massively consumed today is actually GM that has been developed over the last 50 -100 yrs because it is easier to process and therefore more cost-effective for the farmer etc. These new varieties of wheat developed are the cause of many wheat allergies or intolerances that appear to be on the rise. It is therefore not surprising that people with wheat intolerances find that they can tolerate the more ancient spelt, which fortunately for them, has not been altered by plant breeders. Spelt flour is nuttier in flavour and more gentle to digest. Spelt does contain gluten but studies have shown that it can be tolerated by many people who are normally gluten-intolerant.
Spelt also contains more protein, good fats, B vitamins and fibre than regular wheat.
1 packet wholemeal spelt spaghetti
8 or more cloves garlic, chopped
extra virgin olive oil
toasted pine nuts
artisan parmesan cheese
fresh basil and parsley, chopped
salt & pepper
Cook the pasta, drain and set aside.
Toast a big handful of pine nuts in a pan. (be careful not to burn them, they cook quickly)
Chop the garlic, heat some of the olive oil in the saucepan and saute the garlic until it is fragrant, but not too browned. (you just want to release the flavour, not caramelise it)
When that is done, turn off the stove, and add the garlic and the oil it was cooked in over the pasta and toss it through.
Sprinkle some sea salt and cracked pepper over the pasta and toss.
Add the pine nuts, the chopped parsley and basil.
Shave over some delicious parmesan cheese and drizzle a little bit more olive oil all over.
add more salt & pepper to taste
ahh so good. =)