This is one of my favourite sprinkles and I’m so happy to be sharing it with you. Keep it refrigerated and sealed in a jar for up to a month.
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Serves
2
Cashews
Toasted Sesame Seeds
Garlic Powder
Spinach
Basil
White Miso
Tahini
Olive Oil
Drained Cooked Butter Beans
Paccheri
Salt
Lemon
Serves
2
Cashews
Toasted Sesame Seeds
Garlic Powder
Spinach
Basil
White Miso
Tahini
Olive Oil
Drained Cooked Butter Beans
Paccheri
Salt
Lemon
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Step 1.
In a blender, pulse the cashews, sesame, and ¼ tsp garlic powder until you have a crumb the texture of bulgur wheat. Taste and season with salt. Tip into a jar, set aside (it will make plenty more than you need, you can keep it in the fridge, sealed, for up to 1 month).
Step 2.
To the empty blender, add the spinach, basil (keep a few for garnish), miso, 25ml olive oil, 30g tahini and the whole tin of butter beans with the liquid until smooth. Taste and season with salt, if needed.
Step 3.
Cook the pasta according to the package instructions, to slightly al dente. Drain and keep some pasta water. Add the pasta back to the pan with the sauce and stir to combine and heat through. Taste and season with salt and some lemon juice.
Step 4.
Serve the pasta with a generous helping of cashew sprinkle and plenty of pepper and olive oil. Garnish with some basil leaves and a zest of lemon if using.
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