PEA, LIME AND HEMP PESTO NOODLES
WITH CABBAGE AND GREEN APPLE PRESSED SALAD
PEA, LIME AND HEMP PESTO NOODLES
WITH CABBAGE AND GREEN APPLE PRESSED SALAD
Pea, lime and hemp pesto noodles with cabbage and green apple pressed salad
Ingredients
- Noodles whole spelt, can sub for wheat or brown rice
- Cooked peãs
- Mung bean sprouts
- Hemp seeds
For the pressed salad:
- 1 green apple
- ½ cabbage
- 1 teasp whole sea salt
- 1 tbsp ume plum vinegar
- 2 tbsp lime juice
- 1 tbsp olive oil
For the pesto:
- ¼ cup hemp seeds
- ¼ cup toasted almonds
- 1 teasp nutritional yeast
- 1 garlic clove
- 1 and ½ cups basil leaves
- ½ cup cooked peas
- ¼ cup parsley
- dash of whole sea salt
- ¼ cup olive oil
- 2 tbsp lime juice
Instructions
- Cook the pasta and the peas. Set aside.
- For the salad, slice very finely the cabbage and the apple, add the salt and massage with your hands until their liquid comes out. Put on a press or bowl and place something heavy on top, like a jar or a smaller plate. Let it rest for at least half an hour. Before serving, season with the ume vinegar, the lime juice and the olive oil.
- Meanwhile, prepare the pesto: combine all the ingredientes to a food processor, except the olive oil and pulse til combined, but don't grind totally, leave some pieces undone. With the processor running, add the olive oil gradually. Set aside.
- In a bowl, put the cooked pasta and mix some pesto sauce. Serve with some of the pressed salad. Sprinkle with hemp seeds, some apple slices, mung bean sprouts, fresh basil leaves and a drizzle of lime or lemon juice to taste.
Notes
Store the remaining pesto in a glass jar or an airtight container in the refrigerator.