For Food Allergy Awareness Month, we’ve paired up yet again with Chef Erica von Trapp to create a nutritional powerhouse of a dish that’s free from most common allergens. Having grown up with a deadly nut allergy, pesto is one of the first recipes Erica wanted to make nut-free when she started cooking for herself, saying “I have been through so many versions of pesto, it’s almost funny.” After much trial and error, Erica came across the perfect ingredient. “Hemp seeds are so creamy that they replace the need for dairy. Particularly when they’re toasted, they’ve got this magical fullness to them.” Raw kale is the other star ingredient in this pasta show, with its amazing nutritional value and vibrant green color. “This is one of my favorite recipes, and it’s amazing how healthy and safe it is for everyone to eat!”
MINUTE PREP TIME
MINUTE COOK TIME
3 - 4
– 200g SUPERFOOD TEFF penne
– 1 bunch kale (about 5 cups fresh)
– 3/4 cup olive oil
– 3/4 cup hemp seeds
– 1 small head garlic, cloves smashed and peeled
– 3/4 tsp sea salt + more to taste if needed
Heat olive oil in large saucepan over medium-low heat until warm. Add garlic cloves and sauté for 2 minutes, until just starting to turn golden. Immediately add hemp seeds and sea salt and let cook another minute, stirring occasionally. Remove from heat immediately.
Put your washed kale leaves in a blender and top with the olive oil and hemp mixture, using all of the oil. Blend until homogeneous, scraping down the edges as need be. Taste for salt, and add more if needed. If mixture is too runny, add more kale. If it’s too thick, add more oil.
Once your sauce is ready, transfer it to a bowl with a spatula to have it ready to cook with your pasta. Cook 200g SUPERFOOD TEFF penne in boiling water for 2 minutes until al dente. Gently remove with a pasta spoon to a strainer to let the water release. Immediately heat your sauce in a large saucepan over medium-low heat until you see tiny bubbles. Add your penne and gently stir to coat the pieces evenly.
To serve, top with some shredded kale if you’d like, some sea salt flakes, and paprika. Or just eat it as is; it’s already magical.
– This dish is gluten-free and vegan.
– This dish is high in omega-3’s, protein, and low in carbs.
– If you want to top with grated Parmesan cheese, by all means go ahead.
– Post a photo and #NourishPassion to share your meal with us!