Today I wanted to bring to the table a first course that combines tradition and innovation: fettuccine with almond pesto, sprouts and chia seeds. A recipe that slightly reinvents an Italian classic.
The velvety sweetness of the almonds, the freshness of the sprouts and the crunchiness of the chia seeds mixed together. A colorful dish naturally rich in Omega-3.
The final flavor also changes depending on the sprout you use to garnish the dish; here are some ideas and also recipes with sprouts so you can see them:
If you add Alfalfa sprouts – The delicate balance
They are the most common and versatile. They have a neutral taste, almost like “fresh grass”, that does not overpower the sweetness of the almonds.
If you prefer Radish sprouts (Radicchio or Daikon) – The spicy kick
These sprouts have a pungent note that strongly resembles mustard or black pepper.
Broccoli or Red Cabbage sprouts – The antioxidant boost
They have a flavor vaguely reminiscent of their original vegetables, but much more concentrated and “green.” Like all cabbages and broccoli, they are the healthiest. If you choose red cabbage sprouts, they also give a beautiful color to the dish.
Finally, Leek or Onion sprouts – The rustic aroma
They have long, thin filaments and a flavor that recalls chives. So if you love garlic or thought about adding it to your sauce, sprouts can help.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Fresh fettuccine
- 2 tbsp fresh Genoese-style pesto
- 1 tsp extra virgin olive oil
- 1 pinch salt and pepper
- 1 tbsp sliced almonds
- 1 tbsp fresh alfalfa sprouts
- 1 tsp chia seeds
- 1 tsp lemon juice
- 1 tbsp nutritional yeast flakes
Preparation
Quick recipe:
Bring salted water to a boil in a pot.Once boiling, add the fettuccine and cook for the number of minutes indicated on the package. As this is fresh pasta, it cooked in five minutes.
Drain the fettuccine into a serving dish and dress them with the pesto cold, otherwise it oxidizes and darkens. Add the sliced almonds, a pinch of salt and pepper, one tablespoon of oil, the lemon juice and the chia seeds.
Instead of Parmesan, sprinkle with nutritional yeast flakes and garnish with alfalfa sprouts.
Daniela’s Tips
If you don’t have fresh Genoese pesto at home you can dress the pasta with a quick raw zucchini pesto; you can find the recipe here
These days I’m using alfalfa sprouts given to me by Joia Academy, when I participated in the training day
Alfalfa sprouts are the most delicate in flavor and sprout quickly in three days. Very rich in vitamin A, they contain more than 35% protein. Naturally they should not be cooked to avoid losing their properties.
Why use sprouts raw? Sprouts are “living foods” and the heat of the freshly drained pasta is enough to release their aroma, but cooking them would destroy enzymes and vitamins (such as Vitamin C).
Where can you buy sprouts?
You can easily grow them at home with a simple sprouter in just 3-5 days! This is how I do it: you can find all the instructions here: How to make sprouts at home with or without a sprouter.
