Spaghetti with Green Pesto

Delicious semi-dried spaghetti, with shredded salad tomato, diced spring onion, garlic, and yellow pepper.

The vegetables were first cooked in a little sunflower oil, and then allowed to cool.

The spaghetti was boiled in water for six minutes, stirring more or less continuously. It was then drained through a sieve, and then added back to the original saute pan.

 I added the vegetables, and stirred them together. Then I added two teaspoonfuls of Sacla green pesto sauce, and stirred the pesto through the spaghetti and the vegetables.

Decanted to a pasta bowl, and served with freshly ground black pepper.

Bacon Goujons, with Brocolli

Lots of cheap vegetables available at the moment, so I blended about 20 cherry tomatoes, rather than opening a tin. I cooked the bacon goujons first, in a saute pan, then added half a yellow pepper, cut into thin strips. Once the bacon goujons had begun to brown, I added some boiling water, and then the blended cherry tomatoes. 

Cooked at a low heat until the salsa had boiled down to a thick sauce. About thirty minutes altogether. I added two teaspoonfuls of green pesto sauce (Sacla brand), some black pepper, and a dash of Tabasco. 

The brocolli was cooked in a lidded pan (water and steam) for ten minutes at a high heat, and, after draining, cut into segments on the plate. A delicious combination of flavours!

Bacon Goujons, with Brocolli

Green Pesto Soup

Made with Spring Onion, Red Onion, Tomatoes, Spinach, peas straight from the pod, Oregano, and some Sacla brand Green Pesto (which is essentially a mix of soft cheese, ground basil leaves, in olive oil. Wheat and gluten free). Served with home made wheat and gluten free bread.

Chop the spinach and onions (one spring onion, one red onion), and shred the tomatoes (three), add the peas from about twenty pods, and stir-fry until the volume is reduced. Add one dessert spoonful of green pesto, a teaspoonful of white pepper, and some oregano. Plus boiling water and some vegetable stock. Allow to simmer and thicken over half an hour. Add some more oregano, and serve. 

Green Pesto Soup