Spelt Farfalle with Lemon Sauce
INGREDIENTS
Serves 4 as a starter, 2 as a main meal
1 portion of spelt pasta dough, approx. 350 g
Sea salt
Small handful of chives
LEMON SAUCE:
1 unwaxed lemon
1 shallot, chopped
1 garlic clove, crushed
1 tsp runny honey
1 tbsp butter
2 tsp fresh ginger, grated
50 ml white port
300 ml Plantaforce vegetable bouillon
150 ml full cream
50 g Parmesan, freshly grated
Herbamare original
freshly ground pepper
1. For the farfalle, roll out the pasta dough with the aid of a pasta machine to a thickness of approx. 1 mm. Cut into 7 cm squares with a knife or a pastry wheel. fold each square three or four times in zigzag fashion and press together in the centre to form a butterfy shape. Leave to dry in the oven for 30 minutes then set aside, covered, until ready to cook or freeze until ready to use.
2. Peel the skin of the whole lemon thickly, removing the white inner skin and dice the fesh of the fruit. Cook the shallot, garlic and honey briefy in the butter. Add the diced lemon and ginger and cook everything to a pulp. Add the port and vegetable bouillon and allow to thicken slightly. Pass through the sieve and cook until thick. Add the cream and Parmesan, bring to boil and season to taste.
3. Cook the farfalle in salted water for 5 to 6 minutes until al dente. Add the lemon strips 2 minutes before the end of the cooking time and cook together. drain the pasta and mix with the strips and sauce.
4. Cut the chives into 2 cm long pieces and scatter over.
The alcohol evaporates almost completely during cooking. White grape juice can be used instead of the port. The lemon puree must be cooked without allowing the cream to curdle. do not use half fat cream. The fresh tangy sharpness of the ginger goes very well with the spelt. Ginger stimulates digestion and the absorption of vital substances from food.
Per portion as a starter approx. 13 g protein, 22 g fat, 47 g carbohydrate, 1789 kj/427 kcal.
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