A comforting pesto pasta supper dish with the vibrant Sicilian flavours of lemon, garlic, capers and sultanas, chopped with blanched kale and stirred into your favourite pasta shapes with soft ricotta cheese.
We in the northern hemisphere are fast approaching the shortest day of the year and, despite the distinct lack of snow in my corner of the UK (everyone else seems to be building igloos), the low light has got us craving pasta.
Oftentimes I wimp out and heat up a pack of no-carb Japanese shirataki noodles. You know, the thick, slippery yam starch noodles with a paltry 9 calories and completely fool you once slathered in sauce. But when the sun barely skims the rooftops before setting at 3.38 p.m. (today’s official sunset time. True.) indigestible dietary fibre pasta that basically leaves your body ain’t going to cut it. We want the full-on, tummy-lining experience. Continue reading