18 Jan Saffron mussels pasta, salad with nigella seeds
Since we bought the Philips Pasta and Noodle Maker about two years ago, we have been making all sorts of pasta like beetroot pasta, basil pasta, udon, reman, seaweed pasta with spelt, wholemeal, gluten free flour etc… We use it about once every two weeks but seriously, it’s so convenient and easy!! I know pasta isn’t expensive but definitely the quality wins here!
I have been admiring the illustration and recipes from Harvest – 180 Recipes Through The Seasons by Emilie Guelpa which I received for Christmas last year. If you have a chance, get yourself a copy.
I couldn’t go pass a light seafood pasta in summer so I got inspired and replicated the linguine with mussels cooked in verjuice and saffron with a little twist!
The mussels are cooked so nicely in a cast iron pot with garlic and saffron, tossed pasta with small amount of anchovy paste. I’ve also boosted up the herbs and added coriander. Lastly I sprinkled the pasta with my favourite Lupin pangrattato (recipe on its way, go back and check it later).
With the summer salad, I have been loving the combination of apple and beetroot. They both tasted on the sweet side but on a hot day it’s really refreshing! I have also been learning how to use nigella seeds in food and the easiest way is to sprinkle it in salads. Nigella seeds has a slightly peppery taste compared to black sesame. But if you can’t find them, black sesame is just as good.
- 1 cup green beans, blenched and cut into small pieces
- 1 beetroots, grated
- 2 carrots, grated
- 1 granny smith apple, grated
- alfalfa, a large handful
- 1-2 tb chopped coriander
- 1 tsp nigella seeds (also known as black caraway or black cumin)
- 2 tb apple cider vinegar
- 2 tb culinary argan oil / extra virgin olive oil
Mix green beans, beetroot, carrot, apple, alfalfa in a large mixing bowl and dress with apple cider vinegar and argan oil then let it sit for 5-10 minutes. Sprinkle coriander and nigella seeds before serving.