Now I'm all grown up I still have a taste for hippy food and when Orgran contacted me to see if I'd like to create a recipe using their buckwheat pasta I said sure! And the good thing is a lucky reader can win some too along with some other Orgran goodies.
Buckwheat is a great alternative for anyone wanting to avoid wheat and gluten because despite its name buckwheat does not contain wheat. Or gluten. I like this pasta because it holds its shape and has a slightly nutty taste to it.
All the other ingredients in this dish I bought at the Wednesday market in Main St Mornington where there is a fantastic range of organic, seasonal fruit and vegetables. Plus I found delicious Victorian walnuts fresh out of their shells.
I'm running a day behind with this post so we have a Friday recipe instead of Thursday recipe and weekend reading will appear, well, on the weekend!
School holidays started today and we are on the road to stay with friends in Bermagui.
I hope you have some fun things planned, like staying in your pyjamas and not having to pack lunchboxes!
Now on with the recipe and the giveaway. The recipe is more for grown ups, if your kids like kale and cabbage and garlic and walnuts with pasta give them a high 5 from me. And for those with kids who don't like all that, pesto is perfect with this pasta too.
ORGRAN GIVEAWAY DETAILS
For your chance to win some Orgran buckwheat pasta and other Orgran goodies to the value of $25 just leave a comment below telling me your family's favorite pasta topping and the winner will be selected by random number generator and announced here next Friday July 3rd at 8pm. Please make sure that you are contactable by email. **This giveaway is now closed. The winner is Kellie from dear olive.**
*sometimes readers can't work out how to leave a comment, you can click on comment and then select 'Anonymous' and then leave your name and email address in the comment if that makes it easier for those who don't have google accounts. Now I've probably really confused you.
1 red onion thinly sliced
12 walnut halves chopped and toasted in a fry pan
3 cloves chopped garlic
1 packet Orgran buckwheat pasta
6 kale leaves chopped (about 2 cups)
2 tablespoons chopped fresh parsley
1.5 cups finely shredded cabbage
lemon zest and juice of 1 small lemon
3 tablespoons olive oil
sea salt + cracked pepper
Cook the whole packet of the buckwheat pasta to directions on packet.
The key to not having mushy gluten free pasta is to set a timer and drain the pasta immediately, don't fall into the trap of thinking oh an extra minute won't hurt while I finish chopping the onion - it will hurt!
Heat a large fry pan over a medium heat and pour in the olive oil.
Cook the red onion until it is soft and transparent.
Add in the garlic, cabbage and kale and cook for 2-3 minutes.
Add in the pasta, lemon juice, lemon zest and parsley, stir until combined with the vegetables.
Stir in the walnuts, season with salt and pepper and give another splash of olive oil if it is looking a bit dry.
If you love parmesan you might want a bit of that grated in too. Mushrooms would be nice too! Oh and peas! Pretty well endless ideas...and of course chilli if that's your thing.
Serve + enjoy.