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salty lemon verbena pasta


  • Author: Kath Cox
  • Prep Time: 1 min
  • Cook Time: 3 mins
  • Total Time: 4 minutes
  • Yield: serves 1 1x

Description

A great way to use your fresh lemon verbena paste. Make this nutritious meal in 4 minutes flat!


Scale

Ingredients

  • 100g fresh pasta
  • 1 drizzle rapeseed oil
  • 30g roasted hazelnuts (or any nut tbh)
  • 1 tsp salty lemon verbena paste (see recipe)

Instructions

  1. Cook the fresh pasta in boiling water for 2/3 minutes
  2. Crush or roughy chop the nuts while you wait
  3. Drain pasta & stir in the salty lemon verbena paste
  4. Drizzle with rapeseed oil and top with crushed, roasted nuts
  5. Serve straightaway. It’s incredible – honestly!!!

Notes

Use any type of pasta & any type of nut. Also works well with seeds – just get some protein in there!

  • Category: ridiculously easy