Tagiatelle Di Mere

 This recipe is inspired by one of the delicious meals I have had at Fed by Water in Dalston. I thought it was really clever using pistachios and cashews in substitute of shell fish, though Fed by Water used fresh Italian pasta this Sea Weed pasta really suits this dish and adds to the salty seafood flavour.

Ingredients:
Serves 2-4

200g sea pasta
100g soaked plain cashews
2 tablespoons alpro soy yoghurt
Clove garlic
Black pepper
Juice from 1 lemon
50g whole plain cashews
50g shelled pistachio’s
150g sliced tomatoes

Method:

-Cook the seaweed pasta according to packed instructions until tender and drain.

-In your high speed blender, blend the drained soaked cashews, alpro yoghurt, garlic, lemon juice and pepper until a smooth sauce is smooth.

-Pour the sauce on top of the pasta and mix thoroughly.

-Add the chopped tomatoes, cashews and pistachios and stir through the pasta.

Nancy x

Images by Joshua W Parkinson Photography

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So, what do you think?