Monday, 15 July 2013

Rhubarb Rhubarb Rhubarb

It looks like summer has arrived (finally!) which means that shorts and vest tops are making a sudden return to our wardrobes. Here at Gluten Free Foods we are making a last minute attempt to get healthy just so we can feel that little bit more confident in our long forgotten summer attire!

For us, food is everything so there is no way we are living on lettuce leaves and cucumber for the next few weeks. Instead we are on a mission to make healthy meals which still taste full of flavour and leave us feeling satisfied.

So if you are feeling stuck for ideas and would like some healthy inspiration- then Gluten Free Foods are on hand!

Today we are praising a superfood that doesn't often get the attention it deserves: Buckwheat. Did you know that buckwheat is from the same family as the rhubarb and it has been linked with reducing the risk of developing diabetes, is packed with antioxidants and studies show that it helps lower cholesterol. On top of all of that, it tastes great too!

We love to serve a bowl of Barkat's buckwheat pasta spirals with some of our homemade pesto. It tastes like a slice of Italy (and is so quick and easy to make)!

Buckwheat pasta with pesto sauce

Serves 4


50 g fresh basil leaves
50 g cherry tomatoes (halved)
1 large clove of garlic (crushed)
1 tsp pine nuts
25g Pecorino Romano (grated)
A pinch of salt
2 cups of Barkat Buckwheat pasta spirals

* Place the tomatoes on a baking tray and drizzle with the extra virgin olive oil. Pop them in the over for 20 mins at 180c
*Blend the basil, garlic, pine nuts and olive oil together with some salt until you have a smooth purée
* Transfer the purée to a bowl and stir in the grated Pecorino cheese and the tomatoes
* Cook the pasta in boiling water with a pinch of salt for about 10-12 minutes (until it is al dente)
* Rinse the pasta with water, pour the sauce on top and serve (We like to finish it off with a basil leaf and a shaving of parmesan)

Seriously simple yet healthy and delicious!

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