Bursting with vitamins!

Author: Katrin Press
Recipe and photography by: Katrin Press – classic dishes with a fresh twist.

Servings: 2

Introduction:
This vitamin-packed pasta is healthy, affordable, and incredibly easy to make. Thanks to LaFroza, there's no need to wait for wild garlic to sprout – you can enjoy it in your dishes all year round.

Ingredients:

• 150–200 g fettuccine pastat

• 100 g (baby) spinach

• a handful of seed mix

• 100 g parmesan

• 3 pcs LaFroza frozen basil

• 2 pcs LaFroza frozen wild garlic

• olive oil

Suggestions for seed selection:
Suitable seeds include sunflower, pumpkin, or pine nuts (or their mix), or even mild-tasting nuts such as cashews or blanched almonds.

Instructions:

1. Preparing the spinach:
   Wilt the spinach for 1 minute in the microwave or sauté in an oiled pan until soft. You can also use frozen spinach.

2. Making the sauce:
   Place the softened spinach, seed mix, and grated parmesan into a food processor, blender, or mixing bowl. Add the frozen herbs.

3. Cooking the pasta:
   Cook the pasta in salted boiling water until al dente (still slightly firm to the bite).

4. Finishing the sauce:
   When the pasta is nearly done, ladle a bit of the hot pasta water into the sauce and blend until smooth. Add more water, seeds, or cheese if needed.

5. Serving:
   Drain the pasta, add a splash of olive oil, and mix thoroughly with the green sauce. If the pasta is still steaming hot, there's no need to reheat. If it has cooled down, briefly heat it together with the sauce.

6. Final touch:
   Serve with plenty of parmesan and a sprinkle of the remaining seed mix.

A quick and fresh pasta dish that’s ideal for a fast weekday dinner or a wholesome weekend treat. Enjoy!