This is a tasty take on the traditional Italian ‘pasta é patate’, and could indeed be made with potatoes or any other root veg you have needing used up. Likewise, any brassica you have to hand will work well in this dish, but the rainbow chard is very pretty and adds a nice bit of colour. The pesto will keep well in the fridge for a few days so double up if you want some for the next day.
Full Disclosure: The boyfriend (with not such a high fibre diet) found this made him quite farty, but it could just be the spelt pasta. I was fine :).
10 Jerusalem artichokes
Couple of big handfuls of rainbow chard
Small handful of mixed nuts
Big handful of fresh parsley
1 clove garlic
Good quality extra virgin olive oil
Sea salt and freshly cracked pepper
- Preheat oven to 200°C.
- Peel and thickly slice (about ¼ inch) the Jerusalem artichokes into discs, cover with evo oil (cheapy stuff is fine for this), salt and pepper and roast in the oven for about 20 minutes, or until the edges are turning golden.
- Bring water to the boil for the pasta, season with plenty of salt and cook pasta for about 5 minutes (a minute or 2 longer if you don’t like your pasta al dente). Roughly chop up your greens and pop them in a bamboo steamer. Place on top of pasta water for the last couple of minutes.
- In a pestle and mortar bash up the garlic clove with a little salt. Add the nuts and grind them up, now a slug of evo oil (make sure it’s the good stuff!) and parsley and bash everything up together to form a runny pesto.
- Once everything is cooked, stir it all together and enjoy!