Fresh fig with basil and parmesan pasta
Courtesy of www.thefoodcoach.com.au
Low fat, Low GI
Just because it’s healthy, doesn’t mean it looks it! In this simple pasta dish we use basic pesto ingredients with less oil and saturated fat but with the same flavour. Switch regular pasta with wholemeal to boost its fibre content and serve it with an accompanying green salad.
Ingredients
250 grams wholewheat spaghetti
4 cloves garlic, cut into fine slivers
1/3 cup olive oil
2 red chillis deseeded and finely chopped
1 bunch fresh basil, leaves roughly chopped
2 lemons zest only
6 small figs, cut into quarters
1/3 cup pine nuts, roasted
½ cup parmesan, shaved
Method
Cook the pasta in a large pan of boiling water for 15 minutes or until tender. In a frying pan, heat the olive oil to hot. Add the garlic and chilli and cook until the garlic is golden.
Add the lemon zest, basil and figs and cook gently for 3 - 4 minutes.
Drain the pasta and gently toss through the figs and basil mixture. Top with pine nuts and parmesan shavings and season with black pepper.
Serve with a green salad and vinaigrette dressing.
Note: For a speedy way to roast pinenuts, stir them continuously over a medium heat in a dry frying pan taking care not to let them burn.
Makes 4 servings
For more delicious recipes from Judy Davie, The Food Coach, please visit her website at www.thefoodcoach.com.au
