The English Post

Pasta with lettuce pesto

Written by Veronica Lavenia

Pasta with lettuce pesto it’s the recipe you don’t expect but that surprises you.

Lettuce is a versatile vegetable, rich in many nutrients, especially vitamin C. Oregano gives a good supply of iron, potassium and calcium. Recent studies have shown that it is also a good inflammatory. For a vegan version, you can substitute the Pecorino with the rice cheese, slightly increasing the salt and pepper. As for me, fresh Pecorino adds that extra touch to a healthy and totally organic pesto.

Pasta with lettuce pesto: Ingredients

Serves 2

160 g (5 oz) short pasta

A head of fresh lettuce

A sprig of parsley

1 tbsp fresh oregano

4 tbsp Extra virgin olive oil

White pepper, to taste

1 tbsp Pecorino cheese, grated

Pasta with lettuce pesto: Method

  1. Cook the pasta al dente, in boiling salted water.
  2. Wash and cut the lettuce, parsley and oregano leaves. Pour the vegetables into a tall-bottomed glass. Add extra virgin olive oil, salt, pepper, pecorino and blend until creamy.
  3. Season the pasta with the lettuce pesto and serve immediately.

Don’t miss:

Pasta alla Puttanesca

Pasta with vegetables and tofu sauce

Pasta e fagioli (Pasta and bean soup)

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.