Find amazing and healthy recipes at kulinarian.com
Croatian Coast Green Pasta
Pasta cooked in broth and flavored with a minty pistachio pesto makes a wonderful bed for the protein of your choice. Developed for www.nanettesfeast.com, adapted from a recipe in the March 2016 issue of Cooking Light magazine.
Prep Time: 00:10
Cook Time: 00:20
1/4 cup packed fresh mint
1/4 cup packed fresh basil
2 tablespoons packed fresh dill
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/4 ounce grated fresh parmesan or asiago (approximately cup)
1 Small garlic clove, coarsely chopped
1 ounce shelled dry - roasted, unsalted pistachios
salt to taste
1 tablespoons plus teaspoon extra - virgin olive oil, divided
2 - 3 tablespoons finely chopped shallots or red onion
2 cups vegetable or chicken broth
4 ounces spaghetti or linguine, gluten - free if you like
1 handful fresh baby spinach and/or baby arugula, chopped
1/2 cup cherry tomatoes, chopped
1 - 2 teaspoons paprika
1/4 pound scallops or pound shredded chicken (optional)
1Combine first 7 ingredients in a food processor til chopped. Reserving 1 tablespoon pistachios, add the rest of the pistachios to the food processor and process until finely chopped. Slowly pour in 2 tablespoons oil; process until you have pesto; it can be a little more coarse than regular pine nut pesto if you like.
2Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to hot pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, adding 1 teaspoon of salt if stock is unsalted or low sodium; add pasta and bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally (note: if using gluten-free pasta, be sure to check cooking times, which vary; only boil until pasta is done). Remove pan from heat. Stir in pesto, chopped greens, and chopped tomatoes.
3If using scallops, mix salt and paprika on a small plate while pasta cooks. Rinse scallops, pat dry, and coat both sides with salt/paprika mixture. Heat a small sauté pan over medium-high heat. When hot, add 2-3 teaspoons olive oil. Add scallops to oil and cook approximately 2-3 minutes per side, until golden on outside and barely cooked through on the inside. If using chicken, simply place in a bowl near the cooking pasta; the heat from the pasta pot should warm the chicken sufficiently.
4Divide pasta mixture among 2 soup or pasta bowls; top evenly with protein (or not), and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and more paprika, if desired.
Do you have questions or need help embedding recipes? Contact us at email@example.com
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.