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
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
- Cook the pasta al dente, in boiling salted water.
- 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.
- Season the pasta with the lettuce pesto and serve immediately.