This blog will be short, simple and elegant. Well, I think the pictures of the dish is very elegant. One of my food perspectives is that, food doesn’t always need to be complicated to be full of elegant deliciousness. High quality ingredients and a little creativity, can have you creating some delicious and unique experiences for your family. This recipe is very fragrant, the vegan pasta is very silky in your mouth and the crunch of the garlic and walnuts balances the dish perfectly. I hope you enjoy it.
*I dried my pasta overnight and used it today to make this dish, but you can make the pasta and go right into making this recipe.
To start use my Vegan Basil Pasta recipe to make the pasta. Vegan Basil Pasta
Here’s what I did and what you will need:
2 -3 sprigs of fresh rosemary
1 large garlic clove
Fleur De Sel or Sea Salt to taste
Once the pasta is made, I sent it through the pasta maker, until it was think of enough to make lasagne. I laid the pasta out on my bread board with a dusting of semolina flour and left it on my counter to try dry over night. Of course it curled. In order to avoid this you can hang it over a plastic cloth hanger with a clean white cotton dish towel over the inside of the hanger and place the pasta on top and let it dry over night. I did not mind my pasta curling. It was going to be rustic anyway. I broke the pasta up in sections.
Add the pasta to a pot of boiling water. Let it cook for 2-3 minutes, homemade pasta doesn’t take long to cook. Remove. Rinse. Drain and set a side. Add a little olive oil, so they pasta doesn’t stick together.
In another sauce pan, add 1 1/2 tbsp of olive oil on medium heat. Add 2 or 3 sprigs of rosemary, stem and all. Let it cook for 1 minute. Use a grater to grate one clove of garlic into the oil and rosemary ( use the larger cheese grater part of the grater, you want slivers of garlic. You can also use a knife to cut thin slivers of garlic, as well. Add some sea salt and cook for another minute.
Once place the pasta in a bowl and pour the rosemary garlic oil over the pasta and top with chopped walnuts and pinch of the Fleur De sel.