FRESCOLIO
Lemon Tomato Pasta SERVINGS: 4 GENEROUS SERVINGS | PREP TIME: 10 MIN | COOK TIME: 10 MIN This mouth-watering recipe is slightly adapted from A Modern Way to Cook by Anna Jones (2015). She describes this dish as a "complete revelation" since it comes together quickly and only uses one pan. It also happens to taste amazing. Since there are just a few ingredients, use the best you can find (you already know where to get your olive oil)! INGREDIENTS 400 grams dry pasta (We like penne or fusilli, but the original recipe calls for spaghetti or linguine. Use your favourite!) 400 grams cherry tomatoes Zest of 2 large lemons (organic, if possible) 100 ml Frescolio Varietal EVOO 2 tsp fine-grain sea salt 2 large handfuls baby kale or spinach Parmesan or asiago cheese, optional (leave out for vegan option) INSTRUCTIONS 1. Fill a kettle with at least one litre of filtered water and set to boil. 2. Add the pasta to a large shallow pan. Roughly chop the tomatoes and add them to the pan. Add the lemon zest, olive oil and sea salt. 3. Once the water has boiled, add one litre of water to the pan, put a lid on the pan and bring everything to a boil. Vegan Friendly
Easy to prepare and comforting for all, lemon tomato pasta is a delicious plant-based option that’s sure to please everyone at the table.
4. Once the pasta water has come to a boil, remove the lid and let simmer on high heat for 8 minutes. Use tongs to turn the pasta over every now and then to make sure everything cooks evenly. 5. After about 8 minutes, add the greens to the pasta and cook for another 2 minutes. Remove the pan from the heat once almost all of the water has evaporated. 6. Divide the pasta into bowls and top with freshly cracked black pepper and grated parmesan if you're using it. Drizzle with Cayenne Agrumato EVOO if you want some extra heat. Share with your people — or BONUS! LEFTOVERS! This pasta keeps well, covered in the fridge for a few days.
34 SAVOUR MANITOBA | WINTER 24
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