Hemp Pasta Recipes
© Copyright Gillian McKeith 2009
Hemp Spaghetti
Basil and hemp pesto
Serves 2
50g pine nuts
10 large basil leaves
2 garlic cloves, peeled and roughly chopped
pinch sea salt
¼ tsp coarsely ground black pepper (optional)
4 tbsp hemp or extra virgin olive oil
125g Gillian McKeith Hemp Spaghetti
fresh basil leaves, to garnish
Put the pine nuts, basil leaves, garlic and seasoning in a food processor and blend until roughly chopped. Alternatively, use a stick blender. Add the oil and continue blending until the pesto is vibrantly green and has a soft dropping consistency. Do not over-blend as the pesto should retain some texture.
Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for about 10 minutes until tender, stirring occasionally. Drain well in a colander then return to the pan and stir in the pesto. Toss well together and serve garnished with fresh basil leaves.
Spelt and Hemp Pasta
Roasted vegetable
Serves 2
1 small red onion, peeled and cut into eight wedges
1 red and 1 yellow pepper, deseeded and cut into roughly 2cm chunks
1 medium courgette, trimmed and thickly sliced
4 garlic cloves, unpeeled
leaves from 2 sprigs fresh young thyme
2 tbsp hemp or virgin olive oil, plus extra for drizzling
10 ripe cherry tomatoes, halved
125g Gillian McKeith Spelt & Hemp Pasta
handful fresh basil leaves, roughly torn
Preheat the oven to 200C/Gas 6. Put the onion, pepper, courgettes, garlic and thyme leaves in a bowl and pour over the oil. Toss well together then scatter over a baking tray. Place in the centre of the oven and roast for 20 minutes.
Take the baking tray out of the oven and remove the garlic. Add the tomatoes and turn all the vegetables over. Return to the oven for a further 10 minutes until softened and lightly coloured.
While the vegetables are cooking, half fill a large saucepan with water and bring to the boil. Add the pasta and cook for about 10 minutes until tender, stirring occasionally.
Drain the pasta and return to the pan. Squeeze the garlic out of its skins and roughly chop. Toss with the pasta until thoroughly mixed. Carefully add the roasted vegetables to the same saucepan. Scatter over the basil leaves and toss lightly together. Serve drizzled with a little hemp or extra virgin olive oil.
Hemp Pasta
Slow roast tomato and broccoli
Serves 2
10 ripe cherry vine tomatoes, halved
1 tbsp hemp or virgin olive oil
125g Gillian McKeith Hemp Pasta
100g small broccoli florets
1 tbsp hemp, pumpkin or sunflower seeds
For the gremolata
3 tbsp finely chopped flat leaf parsley
finely grated zest ½ an unwaxed lemon
1 garlic clove, peeled and finely chopped
Preheat the oven to 150C/Gas 2. Put the tomatoes, cut side up, on a baking tray and drizzle with the oil. Place in the centre of the oven and cook slowly for 45 minutes until softened but still holding their shape. To make the gremolata, toss the parsley, lemon zest and garlic in a small bowl. Cover and set aside.
Fifteen minutes before the tomatoes are ready, cook the pasta in a large pan of boiling water for about 10 minutes until tender. Cook the broccoli in a small pan of boiling water for 3 minutes until only just tender. Drain well.
Drain the pasta and return to the pan. Remove the tomatoes from the oven and tip into the same saucepan. Add the broccoli, hemp seeds and gremolata. Toss very gently until just combined then serve hot in warmed bowls.
Copyright © Gillian McKeith 2009
