Cauliflower Pasta with Baby Spinach, Pesto & Lemon (Gluten-Free, Vegetarian)

THIS RECIPE USES

Super Flour

0 from 0 votes
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Course Main Course
Servings 2 People

Ingredients  

  • 2 cups PomPom Paddock Flour + 1/4 cup for rolling pasta
  • 1/4 tsp salt
  • 2/3 cup water
  • 2 tbsp olive oil
  • 200 g baby spinach leaves
  • 100 g pesto vegan if desired
  • 2 tbsp olive oil
  • juice 1 lemon
  • salt black pepper

Method 

  • Place the 2 cups of flour and salt into a bowl, mix and make a well in the centre. Combine the water and oil together and pour it into the well made in the flour
  • Using a fork or your fingers, gradually mix the flour into the water until it all comes together then gentry knead the pasta dough for 2-3 minutes.
  • Wrap the kneaded dough in a clean cloth and let rest in the fridge for at least 2 hours or overnight.
  • Bring a large pot of water to the boil and season lightly with salt.
  • Using a rolling pin, roll the dough into a rough rectangle, approx. 3mm thick, on a floured bench then using a knife, cut it into small short pieces approx. 5cm long and 1.5cm wide - these can be any shape you want, triangles or rectangles, have some fun with it.
  • Carefully transfer the cut pasta to a tray lined with baking paper. transfer the pasta into the boiling water, using the baking paper to help slide it into the water, turn down the heat and cook for 2 minutes then drain the pasta through a sieve with the baby spinach in to, reserving 1/4 cup cooking water.
  • Gently toss the pasta, wilted spinach & cooking water with the pesto, olive oil and lemon. Season and serve straight away.
Categories Pasta & Pizza, Savoury
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