I always feel really satisfied with a meal if I’ve been able to make it with mostly leftovers – foods that otherwise would have gone to waste. I also feel like I’ve made a meal for free – obviously I haven’t because I bought all the food in the first place, but being creative with leftovers stops me from having to go out and buy new food to eat.
That’s exactly what I did with this food, I had a little bit of broccoli left but it wouldn’t have been substantial enough to accompany a meal. And I had some near-wilting spinach that would have sat in the fridge for a few days until it eas eventually thrown in the compost. The rest I made up with stock cupboard items. The amounts aren’t exact (when are my recipes ever exact?!) as I always chuck in a bit of this and a bit of that – but with this you can adjust to taste as you go along. The below is approximately what I used.
A handful of broccoli
Splosh of garlic oil (or olive oil and add garlic separately if you don’t need it to be low FODMAP)
A handful of walnut halves
Cherry tomatoes, roughly chopped
Salt & pepper, to taste
1. Cook the gluten-free pasta as per packet instructions (I find about seven minutes is best and I add a little bit of olive oil so it doesn’t stick)
2. Meanwhile, put the broccoli on to boil for about five mins
3. Put the cooked broccoli, spinach, walnuts and garlic oil together in a food processor. Season to taste
4. Add pesto to cooked pasta and add in chopped tomatoes
Do let me know if you try this and what you think. Next time I make it I might whip up a big batch and freeze it in individual portions for speedy meals.