Description: This vibrant and nutrient-packed pasta dish combines the fresh, herby flavour of traditional pesto with the unique umami taste of Irish seaweed. Perfect for a quick lunch or dinner, it’s a delicious way to enjoy the health benefits of seaweed while adding a coastal twist to your meal.
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
- Serving Size: Serves 4
Ingredients:
- 350g spaghetti or linguine
- 2 tbsp dried Irish seaweed flakes (such as dillisk or wakame)
- 50g fresh basil leaves
- 50g toasted pine nuts (or walnuts)
- 2 cloves garlic
- 60g grated Parmesan cheese (or vegan alternative)
- 100ml extra virgin olive oil
- Juice of ½ lemon
- Salt and pepper, to taste
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of cooking water before draining.
- Prepare the pesto: In a food processor, combine seaweed flakes, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until coarsely blended.
- Add the oil: With the processor running, slowly pour in olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste.
- Combine: Toss the drained pasta with the pesto, adding a splash of reserved cooking water if needed to loosen the sauce.
- Serve: Divide between bowls and garnish with extra Parmesan and a sprinkle of seaweed flakes if desired.
Tips:
- For a dairy-free version, use nutritional yeast instead of Parmesan.
- Mix in some sautéed cherry tomatoes or roasted vegetables for extra colour and flavour.
- Use fresh chopped seaweed if available for an even more intense flavour.
